Labeling and classification of breads, biscuits and toasts sold as wholegrain in Brazil

Abstract

The objective of this study was to evaluate the labeling and classification of breads, biscuits and toasts declared as wholegrain and to compare them. The cross-sectional and descriptive study was carried in Uberaba, in 2016. Products sold in five supermarkets were classified as processed or ultra-processed according to the NOVA system, which considers the industrial processing employed. The Pan American Health Organization Nutritional Profile Model was used to classify products with excessive amounts of critical nutrients. The products were evaluated for the carbohydrate:fiber ratio recommended by the American Heart Association. A total of 147 products were analyzed: 99 biscuits, 36 breads and 12 toasts. The average number of ingredients in the formulations was 17.3±5.4, so that 100% of the products were classified as ultra-processed. The majority, 64.6%, did not present wholegrain flour as the first ingredient. The declaration of supplementary nutritional information on dietary fiber was present in 49% of the products and 100% complied with the mandatory requirements. Despite that, 53.7% presented excessive levels of sodium and 22.4% and 56.5% had excessive levels of total and saturated fat, respectively. For the criterion of carbohydrate:fiber ratio, 38.7% had a ratio of ≥10:1, mainly biscuits, which is undesirable. All biscuits, breads and toasts sold as "wholegrain" were ultra-processed, with excessive sodium content (breads and toast in general) and fats (most biscuits). Wholegrain flours only accounted for 35.4% of the products and half of the toasts, and most of the biscuits (66.7%) could not be considered a source of fiber.

Total and whole grain intake in Latin America: findings from the multicenter cross-sectional Latin American Study of Health and Nutrition (ELANS)

“…However, in addition to WG content, it is recommended that the food item meet a locally accepted healthy nutrition criterion to be labeled as WG [ 19 ], and this is essential to improve population’s nutrition by encouraging them to increase WG intake. Previous study in Brazil that evaluated breads, biscuits and toasts labeled as WG available in supermarkets, found that 64.6% (from the 147 assessed products) did not present WG flour as the first ingredient, 53.7% presented excessive levels of sodium, and 22.4 and 56.5% had excessive levels of total and saturated fat, respectively [ 49 ]. Likewise, after the exclusion of discretionary foods from WG estimations in the Australian National Nutrition and Physical Activity Survey, WG intake values decreased by approximately 1–5 g/d, especially among older children and adolescents [ 31 ].…”