Yogurt is considered a health food by many people, but studies in the UK show that many of these products can be unhealthy.
A team led by researchers at the University of Leeds in the United Kingdom has analyzed nutritional charts for more than 900 products and concluded that they made a lot of sugar. This includes even those classified as organic.
In some cases, yogurt is more important than soft drinks than the amount of sugar used in manufacturing. Only natural and Greek style yogurt was considered low-fat products.
The study results came at the same time that the Brazilian Ministry of Health negotiated negotiations with the food industry to reduce sugar in industrialized products.
Excessive sugar consumption is common in Brazil and is more likely to be a chronic non-communicable disease, such as diabetes.
"The results of this study are very worrying because yogurt is sold as a healthy product and consumed very much by children," says Ana Clara Duran, nutritionist at Unicamp's Nucleus of Studies and Research.
"When you are naturally healthy, if you actually get dyes, sugars and other additives, it turns into a finished product." Parents think they do cool things by providing them with yogurt, but they do not. This is to worry about adults because overweight and almost 20% are obese. "
But Brazilian consumers do not know how much yogurt is sold in Brazil.
Manufacturers do not have to report their content to the nutrition table of products provided here, and some do so voluntarily.
However, the National Sanitary Surveillance Agency (Anvisa) has a proposal to change this argument.
Like refrigerant, like sugar
In the UK survey, five of the nation's largest supermarket chains, which account for 75% of the market, surveyed 921 products sold on the Internet.
They are divided into eight categories that are most commonly used in supermarkets. Children, desserts, dairy alternatives, fragrant fruits, fruits (in the form of birth or puree), nature / grease and organic.
This study showed that the category with the highest content of sugar was the category of dessert, which was 16.4g per 100g on average. However, this has been affected by the inclusion of products that do not include yogurt or cream cheese, such as chocolate mousse and caramel cream.
The second most decisive category was organic yogurt, which weighed 13.1 grams per 100 grams. Infants contain 10.8 grams per 100 grams.
The most popular cola soda contains 10.6 grams per 100 ml.
How many sugar do you have in yogurt?
- Dessert – 16.4g per 100g
- Organic – 13.1g Every 100g
- Taste – 12g every 100g
- With fruit – 11.9g Every 100g
- Kids – 10.8g per 100g
- Alternatives to dairy products – 9.2g per 100g
- Dairy Drinks – 9.1g per 100g
- Natural and grease – 5g per 100g
To be classified as a low sugar product, yogurt should have a maximum of 5g per 100g. Only 9% of the products surveyed by researchers at the University of Leeds were suitable.
The World Health Organization (WHO) has recommended that free sugars, including those added to industrialized foods, should not exceed 10% of the daily caloric intake, or 50 g. If this index is 5% or 25 g, you can get a bigger health benefit.
The 5% standard is recommended by the American Heart Association, a nonprofit organization dedicated to fighting cardiovascular disease in children aged 5 to 12 years. Under 2 years old, sugar should not be taken for free.
The majority of Brazilian products do not report the amount of sugar
In Brazil, we do not know how much sugar is in most of our industrialized products.
Food labeling regulations are set by Anvisa and the current nutrition labeling standard, which has been in force since 2003, does not require manufacturers to report the sugar content of food.
"At the time this rule was established, there was a lot of evidence linking ultraprocessed food as a cause of chronic diseases such as diabetes, overweight and dental caries to sugar consumption due to its effects," says nutritionist Ana Paula Bortoletto, the leader. Brazilian Consumer Protection Association (Idec) Health Food Program
"Companies say they do not report it because it is a manufacturing secret, and we do not have to do that. We want to think or hide it as a market strategy," he said.
Most products sold in supermarkets in Brazil do not include this information because Duran in Unicamp is not obligated.
"If this happens, the company is interested in reporting because it wants to emphasize that it is a low-sugar product, or it has already informed Brazil internationally, and so is Brazil," Duran said.
The only evidence that Brazil currently has a lot of sugar in its products is the list of ingredients on the label. They appear to be used more and more in the manufacturing process. But one hurdle is that manufacturers often use a variety of sugars, Bortoletto explains.
"Sugar, maltose and fructose can be used, so sugar is diluted, and sugar appears on this list. Consumers can not figure out if enough sugar is available."
At the same time, most Brazilians usually eat too much sugar. The most recent 2008/2009 family budget survey that solved this problem identified this habit at 61.3% of the population.
The average free sugar intake is 14% of the daily calorie intake, exceeding the WHO recommended 10%. Exceeding this limit is considered excessive.
"In Brazil, sugar consumption has increased, but not at the table, but because it is a cheap ingredient," added Bortoletto. "Food added to processed foods is much more sweet, consuming a great deal of change in the taste of food consumers consume."
Duran notes that this habit can be particularly harmful in childhood. "I can learn children's tastes for the rest of my life, so I prefer better food."
BBC News Brazilian nutritionists agree that harmless to consumers if there is no sugar content in the nutrition label.
"For example, it is not easy to know how much sugar is in the stuffed cookies, and it is not good not to access this data," Bortoletto says, considering that consumption of high-volume processed products is increasing.
"People can not consciously choose food to eat, they depend on the information on the label, and it's always positive that the product is rich in fiber or rich in necessities," he said.
Duran emphasizes that it is better for consumers to try to reduce the incidence of diseases associated with excessive intake of this substance.
Sugar is one of the more closely related nutrients to chronic noncommunicable diseases such as obesity, diabetes, hypertension and cardiovascular disease, and the incidence of this problem increases with people who have inadequate eating habits if they do not tell them. "
The changes are being discussed by Anvisa.
This change in direction is being discussed by Anvisa to force the manufacturer to report the total sugar and sugar in the food to the table.
The preliminary report was approved in May of this year and is currently in the public consultation phase for drafting a new standard, reported to BBC News Brazil.
The changes include standardizing the nutritional information included in the nutritional chart of 100g or 100ml, and the amount of the portion currently notified varies.
The product will still be on the front of the label and if overdosed it will indicate a high content of harmful ingredients such as sugar, sodium and fat.
One of the suggestions Idec submitted is that there is a warning sign on the front of the product. However, the industry adopts other models inspired by traffic lights to indicate whether the colors of green, yellow, and red are within the recommended amount.
To defend this model, the Brazilian Soft Drinks and Non-Alcoholic Beverages Association (Abir) said last year in Ibope's survey that 67% of the participants preferred nutritional semaphores as a boundary target.
Idec's Bortoletto says color systems can stimulate the consumption of unhealthy products. "Soda can be, for example, sodium and fat green."
Duran of Unicamp pointed out that there is a scientific literature suggesting that food industry suggestions are not the most effective. "The Idec proposal is clear and objective and makes it easier for consumers to make decisions at the point of purchase."
Bortoletto says he expects new standards to be adopted early next year after the public consultation phase is completed. If everything goes well in 2020, we can get a better label. "