Banca de QUALIFICAÇÃO: ARLEN CARVALHO DE OLIVEIRA ALMEIDA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : ARLEN CARVALHO DE OLIVEIRA ALMEIDA
DATE: 23/02/2024
TIME: 10:00
LOCAL: Faculdade de Farmácia
TITLE:

A Comparative Analysis of Sodium Content Described on the Labels in Different Brazilian Salted Butters

KEY WORDS:

 Nutritional labeling; dietary guidelines; food standards; nutrient analysis; health impact.

PAGES: 30
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Avaliação e Controle de Qualidade de Alimentos
SUMMARY:

Butter, a dietary staple globally, is a dairy product that not only enhances the flavor of various dishes but also provides essential nutrients. Despite its widespread use, its consumption has been a subject of health debates due to its sodium content. This comprehensive study analyzed the sodium content in 509 butter labels collected from January to October 2023. The results revealed a significant variation in sodium content across the butter samples, with a median value of 700 mg/100g and an interquartile range of 500 to 900 mg/100g. The sodium content ranged from a minimum of 50 mg/100g to a maximum of 1786 mg/100g. Notably, the highest sodium contents were observed in common butter (775 mg/100g, ranging from 50 to 1620 mg/100g) and first quality butter (700 mg/100g, ranging from 140 to 1786 mg/100g). Extra butter exhibited the lowest sodium values, with 545 mg/100g, ranging between 63.33 to 1000 mg/100g. Significant differences (p <0.05) were observed in the sodium content among the types of butter, between common and extra butter, and between extra and first quality butter. However, no significant difference (p > 0.05) was observed between common butter and first quality. In the context of regulatory bodies, 61.18% of the butters were deemed high in sodium according to the Brazilian Health Regulatory Agency (ANVISA), 83.1% by the World Health Organization (WHO), 59.52% following the Food Standards Agency (FSA), and approximately 48% in line with the Pan American Health Organization (PAHO). The concordance between PAHO and ANVISA was nearly perfect, as indicated by a kappa value of 0.740. In contrast, the agreement between ANVISA and WHO was moderate, with a kappa value of 0.493. Finally, the correlation between FSA and ANVISA was almost perfect, as evidenced by a kappa value of 0.955. These results underscore the critical role of regulatory oversight and monitoring of sodium content in food products to protect public health. This study highlights the need for Brazilian regulatory authorities to implement more stringent guidelines on sodium content in dairy products, particularly butter, to mitigate potential health risks.

COMMITTEE MEMBERS:
Presidente - 1142664 - MARION PEREIRA DA COSTA
Externo ao Programa - 1143535 - JOSE GIVANILDO DA SILVA - UFBAExterno à Instituição - VÍTOR LUIZ DE MELO SILVA - CESMAC