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Memorias del Instituto de Investigaciones en Ciencias de la Salud

On-line version ISSN 1812-9528


MIRANDA, Eliana Meza; NUNEZ, Beatriz Elizabeth  and  MALDONADO, Olga. Evaluation of the nutritional composition of processed and ultraproced foods according to the food profile of the pan american health organization with emphasis on critical nutrients. Mem. Inst. Investig. Cienc. Salud [online]. 2018, vol.16, n.1, pp.54-63. ISSN 1812-9528.

Modernization of food has led to a greater availability of industrialized foods, rich in simple sugars, saturated fats and high in sodium. This pattern has been considered the "Western diet", which has been associated, concomitant with the increase of overweight and obesity, and to the increase in the morbidity and mortality from chronic-degenerative diseases. The objective of this study was to determine the suitability of the nutritional composition of processed and ultra-processed foods according to the Food Profile of the Pan American Health Organization regarding the critical nutrients as stated in the nutrition labeling. Cross-sectional, observational and descriptive study in which a total of 80 products: 38 processed and 42 ultraprocessed were analyzed. Within the category of "Cereals", in comparison with the criteria of the Nutrient Profile of PAHO, sodium / Kcal ratio exceeded 1:1 ratio. In addition, the added sugars exceeded 10% of the total Kcal of the products by 24%. In the category of "Beverages", the added sugars surpassed the amounts suggested by the PAHO by 15% of the 10% allowed. In conclusion, many ingredients in the processed foods exceeded what is allowed or recommended by PAHO, so the best dietary advice is to base the diets on fresh and minimally processed foods, and the preparation of dishes and fresh foods.

Keywords : processed foods; ultraprocessed foods; critical nutrients.

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