Análise de rotulagem de alimentos fontes de fibras alimentares

Abstract

Considering the increasingly fast-paced lifestyle, the population has had greater access to industrialized foods because of their practicality, since they do not require much effort to be prepared. Due to the increase of the industrialized foods in the table of the population, the risk of developing diseases such as diabetes, hypertension, among others, has been increasing, as an alternative to improve the quality of life, industries have been investing in food products plus food healthy, as functional foods. Functional foods can be defined as foods that offer benefits for improved metabolic and physiological functioning. Fiber fibers have had a lot of relevance as functional food, since they act in the promotion of health and prevention of diseases. The objective of this work is to evaluate packaging with food source of food and to analyze if the quantity corresponds to the minimum required by current legislation. We evaluated 50 food labels of different categories, including the information of being sources of dietary fiber and evaluated according to RDC No. 54, of November 12, 2012. Of the analyzed samples, we observed that 20% of the labels had the fiber content below of the minimum (2.5g / serving).