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Sodium content on processed foods for snacks.

Mariana Vieira dos Santos Kraemer1, Renata Carvalho de Oliveira1, David Alejandro Gonzalez-Chica1

  • 11Departamento de Nutrição,Programa de Pós-Graduação em Nutrição,Núcleo de Pesquisa de Nutrição em Produção de Refeições,Universidade Federal de Santa Catarina,Florianópolis,SC,Brasil.

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Most processed snacks for children and adolescents in Brazil contain high or medium sodium (Na) levels. Labeling regulations need updates for standardized serving sizes and clearer Na content classification.

Keywords:
Nutrition labellingProcessed foodsSalt

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Area of Science:

  • Nutrition Science
  • Public Health
  • Food Science

Background:

  • Sodium (Na) intake is a significant public health concern, particularly in pediatric populations.
  • Processed foods are major contributors to dietary Na intake.
  • Understanding Na content in snacks consumed by children and adolescents is crucial for dietary guidance.

Purpose of the Study:

  • To evaluate the sodium (Na) content on labels of processed snack foods available to children and adolescents in Brazil.
  • To assess compliance with reference serving sizes and identify Na level classifications.

Main Methods:

  • A cross-sectional study was conducted in a large Brazilian supermarket chain.
  • Analyzed Na content and serving size information on labels of 2945 processed snack foods.
  • Categorized foods based on Na levels: high (>600 mg/100 g) and medium (>120 and ≤600 mg/100 g).

Main Results:

  • 87% of products met reference serving size guidelines, but significant variability was noted.
  • 21% of processed foods exhibited high Na levels, and 35% had medium Na levels.
  • Meats, oils, fats, seeds, and prepared dishes showed the highest prevalence of high Na content.

Conclusions:

  • A substantial proportion of processed snack foods marketed to children and adolescents in Brazil contain high or medium sodium levels.
  • Revision of Brazilian nutrition labeling legislation is recommended to standardize serving sizes and reduce variability.
  • Opportunities exist to reduce Na content in processed foods, necessitating specific classification parameters for pediatric consumers.