Banca de DEFESA: CAMILA CRISTINA AVELAR DE SOUSA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : CAMILA CRISTINA AVELAR DE SOUSA
DATE: 28/01/2022
TIME: 09:00
LOCAL: Ambiente Virtual
TITLE:

Analysis of total and saturated fat contents described on the labels of meat products commercialized in Brazil.

KEY WORDS:

labeling, nutrition facts, saturated fatty acids, meat.

PAGES: 60
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Produtos de Origem Animal
SUMMARY:

Meat and meat products are important sources of protein in diet. However, its excessive consumption is related to non-communicable chronic diseases, such as cardiovascular diseases. In order to investigate the content of total and saturated fats present in meat products, a survey of nutritional information on websites of Brazilian industries that sell these foods was carried out. In total, 1600 products were listed and classified into 20 groups and 7 types, as well as “low”, “medium” or “high” in total and saturated fat according to legislation. The highest contents of total and saturated fats were found in the groups bacon (35,33 and 12,50 g/100 g), salame (26,00 and 9,25 g/100 g) and copa (22,00 and 9,75 g/100 g), while the lowest were found in the groups lombo (5,35 e 2,00 g/100 g), apresuntado (5,33 and 2,00 g/100 g) and embutido cozido (2,04 and 0,50 g/100 g). Among the types, the highest contents of total and saturated fats were registered in defumado (35,33 and 12,50 g/100 g) and fermentado (26,00 e 9,00 g/100 g), and the lowest in the types cozido (14,50 and 4,75 g/100 g) and frescal (12,00 and 4,00 g/100 g). For total fats, 9.2% of the products were classified as “low”, 52.9% as “medium” and 37.9% as “high”. For saturated fats, 14.3% were classified as “low”, 48.3% as “medium” and 37.4% as “high”. In total, 30 products had fat content above the provided in legislation. Although most of the products listed were classified as medium in total and saturated fats, the values of products classified as high were expressive. Furthermore, the amount of reduced-fat products available on the market is still very small (2.67%). Thus, it is necessary to consume meat products moderately, in order to avoid especially the excess of saturated fats in diet.

BANKING MEMBERS:
Presidente - 2358665 - CARLOS PASQUALIN CAVALHEIRO
Interna - 1142664 - MARION PEREIRA DA COSTA
Externa à Instituição - VANESSA BORDIN VIERA - UFCG