SciELO - Scientific Electronic Library Online

 
vol.21 número3Factores que inciden sobre el tiempo de permanencia de un catéter endovenoso centralEstudio sobre el desayuno y el rendimiento escolar en un grupo de adolescentes índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

Links relacionados

  • Em processo de indexaçãoCitado por Google
  • Não possue artigos similaresSimilares em SciELO
  • Em processo de indexaçãoSimilares em Google

Compartilhar


Nutrición Hospitalaria

versão On-line ISSN 1699-5198versão impressa ISSN 0212-1611

Resumo

MONTERO MARIN, A.; LIMIA SANCHEZ, A.; FRANCO VARGAS, E.  e  BELMONTE CORTES, S.. Study of nutrition and health claims on labelling of fermented milk products. Nutr. Hosp. [online]. 2006, vol.21, n.3, pp.338-345. ISSN 1699-5198.

Background: The consumption of fermented milk products in Spain has been increased for the last 40 years. In addition to yogurt, new varieties of milk products fermented by bifidobacteria or other Lactobacillus species have been introduced. The nutritional importance of these products, together with the likely beneficial effects of the fermentative strains, has propitiated labelling with nutritinal and health claims. Present regulations do not specifically regulate these wordings and a proposal for a European Regulation for standardization of these claims is currently under elaboration. Objectives: To study the nutrition and health claims on labelling of fermented milk products taking into account current legislation, the proposal for a European Regulation and the related literature. To compare labelling on yogurt with that of other fermented milk products, in relation to these claims. Results: Ninety-four percent of the studied labelling has nutritional information. Nutritional claims have ben found on 38%, of which 20% have mentioned fat content, 12% calcium content, although 26% have less than 15% of the RDA, 7% mention dietary fiber content. Health claims has been presented in 32% of the studied labelling. Conclusions: Health claims have been more frequently found in fermented milk products other than yogurt, most of them mentioning the prebiotic or probiotic properties.A lack of information to consumers has been observed concerning the necessary amounts to be consumed and the real benefit provided by the product. Nutrition claims in products with normal content of certaint nutrients have been found; this fact might create confusion as regards to really enriches foods.

Palavras-chave : Nutrition claims; Health claims; Labelling; Yogurt; Fermented milk.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )

 

Creative Commons License Todo o conteúdo deste periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons