<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2174-5145</journal-id>
<journal-title><![CDATA[Revista Española de Nutrición Humana y Dietética]]></journal-title>
<abbrev-journal-title><![CDATA[Rev Esp Nutr Hum Diet]]></abbrev-journal-title>
<issn>2174-5145</issn>
<publisher>
<publisher-name><![CDATA[Academia Española de Nutrición y Dietética]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2174-51452018000200108</article-id>
<article-id pub-id-type="doi">10.14306/renhyd.22.2.413</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Contenido de azúcar, grasa y sodio en alimentos comercializados en Honduras, según el etiquetado nutricional: prueba para la regulación de alimentos procesados y ultraprocesados]]></article-title>
<article-title xml:lang="en"><![CDATA[Sugar, fat and sodium content in foods marketed in Honduras, according to nutrition labeling: sample for the regulation of processed and ultra-processed foods]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández]]></surname>
<given-names><![CDATA[Adriana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Di Iorio]]></surname>
<given-names><![CDATA[Adriana Beatriz]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Tejada]]></surname>
<given-names><![CDATA[Omar Alejandro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Escuela Agrícola Panamericana Zamorano Departamento de Agroindustria Alimentaria ]]></institution>
<addr-line><![CDATA[San Antonio de Oriente ]]></addr-line>
<country>Honduras</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Católica Escuela de Medicina ]]></institution>
<addr-line><![CDATA[Tegucigalpa ]]></addr-line>
<country>Honduras</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<volume>22</volume>
<numero>2</numero>
<fpage>108</fpage>
<lpage>116</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S2174-51452018000200108&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S2174-51452018000200108&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S2174-51452018000200108&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Introducción  Los alimentos ultraprocesados tienen formulaciones industriales altas en azúcar, grasas saturadas, sodio, estabilizadores y preservantes con mercadeo agresivo. El objetivo del estudio fue identificar los alimentos con contenido excesivo de nutrientes según el modelo de perfil de nutrientes de la Organización Panamericana de la Salud (OPS 2016).  Material y Métodos  Estudio descriptivo realizado de julio a noviembre 2016 en el laboratorio de nutrición (Universidad Zamorano, Honduras). Una muestra exhaustiva fue elaborada de los diferentes alimentos ultraprocesados ofertados en los principales centros de venta de representatividad nacional. Se agruparon 520 alimentos en once categorías, según el modelo de perfil de nutrientes OPS 2016. Las etiquetas nutricionales fueron fotografiadas, revisadas y una base de datos fue creada en Excel© (Microsoft, 2010) con 28 variables (categoría, tipo, nombre, empresa, país de origen, tamaño de porción, aporte calórico, nutrientes reportados).  Resultados  Los productos procedieron de 21 países y 138 empresas. El 75% de los productos totales examinados por porción presentaron exceso de azúcares, 37% sodio, 33% grasas totales y 30% contenían edulcorantes (diferentes al azúcar). El 96% de las bebidas azucaradas, chocolates, caramelos y lácteos con azúcar presentaron exceso de azúcares. El 92%, 88% y 95% de los quesos con sal añadida, embutidos y snacks contenían exceso de sodio respectivamente. El 82% de las galletas contenían exceso de azúcares y 71% de grasas. El 91% de los cereales con azúcares añadidos presentaron exceso de azúcares y 64% de sodio.  Conclusiones  Regular y/o disminuir la publicidad de los alimentos ultraprocesados; implementar obligatoriamente el contenido de azúcares añadidos y adoptar el etiquetado frontal.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Introduction  Ultra-processed foods have industrial formulations high in sugar, saturated fat, sodium, stabilizers and preservatives with aggressive marketing. The objective of the study was to identify foods with excessive nutrient content according to the PAHO 2016 nutrient profile model.  Material and Methods  Study descriptive carried out from July to November 2016 in the nutrition laboratory (Zamorano University, Honduras). An exhaustive sample was made of the different ultra-processed foods offered in the main sales centers of national representativeness. A total of 520 food products were grouped into eleven categories, according to the PAHO 2016 nutrient profile model. The nutritional labels were photographed, reviewed and a database was created in Excel© (Microsoft, 2010) with 28 variables (category, type, name, company, country of origin, serving size, caloric intake, reported nutrients).  Results  The products came from 21 countries and 138 companies; 75% of the total products examined per serving had excess sugars, 37% sodium, 33% total fats and 30% contained sweeteners (other than sugar). The 96% of calorically sweetened soft drinks, chocolates, caramels and calorically sweetened dairy beverages presented excess sugars content; 92%, 88% and 95% of the cheeses with salt added, sausages and snacks contained excess sodium; 82% and 71% of cookies were identified with excess sugars and fats, respectively. The 91% of cereals with added sugars had excess sugars and 64% sodium.  Conclusions  Regulate and/or decrease the advertising of ultra-processed foods; implement mandatorily the content of added sugars and adopt the front labeling.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Azúcares]]></kwd>
<kwd lng="es"><![CDATA[Etiquetado de Alimentos]]></kwd>
<kwd lng="es"><![CDATA[Grasas]]></kwd>
<kwd lng="es"><![CDATA[Obesidad]]></kwd>
<kwd lng="es"><![CDATA[Salud Pública]]></kwd>
<kwd lng="es"><![CDATA[Sodio en la Dieta]]></kwd>
<kwd lng="en"><![CDATA[Sugars]]></kwd>
<kwd lng="en"><![CDATA[Food Labeling]]></kwd>
<kwd lng="en"><![CDATA[Fats]]></kwd>
<kwd lng="en"><![CDATA[Obesity]]></kwd>
<kwd lng="en"><![CDATA[Public Health]]></kwd>
<kwd lng="en"><![CDATA[Sodium, Dietary]]></kwd>
</kwd-group>
</article-meta>
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