Carbohydrate content and ingredient profile of supposedly “low-carb” food products in Brazil

• Published in: Nutrition and food science Vol. 53; no. 5; pp. 901 - 912
• Main Authors: Junco, Rodrigo Cavalcante, Prates, Sarah Morais Senna, Anastácio, Lucilene Rezende
• Format: Journal Article
• Language: English
• Published: Bradford Emerald Publishing Limited 05.07.2023; Emerald Group Publishing Limited
• Subjects: Bakery products; Carbohydrate composition; Carbohydrates; Cassava; Classification; Dairy products; Data collection; Descriptive labeling; Desserts; Diabetes; Diet; Evaluation; Food; Food composition; Food processing; Food processing industry; Food products; Glycemic index; Ingredients; Obesity; Poultry; Processed foods; Regulatory agencies; Supermarkets; Weight control; Brazil; United States > US; Food labelling; Nutritional information; Dietary carbohydrates; Diet fads; Nutrition claims
• ISSN: 0034-6659; 1758-6917; 0034-6659
• DOI: 10.1108/NFS-03-2022-0103

Purpose This study aims to evaluate the carbohydrate content, ingredient profile and degree of processing of supposedly “low-carb” foods in the Brazilian market. Design/methodology/approach Information was collected from physical supermarkets in Divinópolis, Minas Gerais and on websites throughout Brazil between July and September/2020. The carbohydrate content was assessed in g/100 g, and ingredient lists were investigated for the presence of carbohydrate-rich ingredients. The degree of processing of the products was evaluated by NOVA classification to determine whether the term “low carb” had been translated into Portuguese. Findings This study evaluated a total number of 164 products, the most frequent were bakery products (34.7%), granola and cereal bars (19.5%) and candies and desserts (14.0%). This claim was also found in low-carb foods such as cheese and chicken. Most food products evaluated (56.0%) were classified as ultra-processed, with the group having the highest carbohydrate content (20.0; 3.0–47.5g/100g), compared to products classified as processed foods (p < 0.01). The ingredient lists showed items rich in carbohydrates, such as cassava and corn derivatives. In 162 products, a low-carb claim was displayed without translation into Portuguese. These data demonstrate that most of these products are ultra-processed and have a high glycidic content. Originality/value To the best of the authors’ knowledge, the study was a pioneer investigation of the ingredients of “low-carb” foods, their carbohydrate composition and their degree of processing based on the NOVA classification.