Comparison among experimentally analyzed fat levels and levels reported on the labels of empanadas sold in school cafeterias in Florianopolis, Santa Catarina, Brazil

• Published in: Demetra: Alimentação, Nutrição e Saúde Vol. 11; no. 1; p. 121
• Main Authors: de Lima, Elinete Eliete, Abreu, Thayse Regina, Silva, Mariana Kilpp, Parisenti, Jane
• Format: Journal Article
• Language: English
• Published: Universidade do Estado do Rio de Janeiro- Uerj 01.03.2016
• Subjects: Brasil
• ISSN: 2238-913X; 2238-913X
• DOI: 10.12957/demetra.2016.16167

Objective: To analyze levels of total, saturated, monounsaturated, polyunsaturated, and trans fats of empanadas sold in school cafeterias, compared to their nutritional information. Methods: A total of 14 chicken, chicken and requeijao, four cheeses, and Brazilian calabresa sausage empanadas sold in school cafeterias in downtown Florianopolis, Santa Catarina state, Brazil, were analyzed. The total fat content (by Soxleth extraction) and fatty acids profile (by gas chromatography) were determined. The results obtained were compared with the nutritional information on their respective labels. Results: All samples presented the obligatory nutritional labeling; however, there were some irregularities, according to the legislation (particularly in relation with trans fats). Hydrogenated vegetable fat, a source of trans fats, was the most cited ingredient in ingredient lists. Analysis results presented levels of (g/40g serving) of: total fat 2.7-6.4; saturated fat 0.61-2.9; monounsaturated fat 0.82-2.5; polyunsaturated fat 0.33-0.84; trans fats 0.51-2.1. All of the nine samples declaring zero trans fats per serving had levels above 0.2g/serving, beyond the limit permitted to be considered zero trans food. Conclusion: The empanadas analyzed showed nutritional information inconsistent with the norm, which hinders the healthy choice of food. Additionally, high amounts of trans fats and low percentages of polyunsaturated fats point towards an inadequacy of fats in these foods. The results serve as a warning against the nutritional quality of foods sold in school environments. Key words: Trans fatty acid; Lipids; Nutritional labeling; School Feeding.