<?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>2183-5985</journal-id>
<journal-title><![CDATA[Acta Portuguesa de Nutrição]]></journal-title>
<abbrev-journal-title><![CDATA[Acta Port Nutr]]></abbrev-journal-title>
<issn>2183-5985</issn>
<publisher>
<publisher-name><![CDATA[Associação Portuguesa de Nutrição]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2183-59852022000100036</article-id>
<article-id pub-id-type="doi">10.21011/apn.2022.2807</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[TEOR DE AÇÚCAR NOS IOGURTES SÓLIDOS DE AROMA: COMPARAÇÃO ENTRE AS MARCAS COM MAIS VENDAS EM PORTUGAL]]></article-title>
<article-title xml:lang="en"><![CDATA[THE SUGAR CONTENT IN SOLID AROMA YOGURTS: COMPARISON BETWEEN DISTRIBUTION BRANDS AND SUPPLIER BRANDS WITH THE MOST SALES IN PORTUGAL]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Costa]]></surname>
<given-names><![CDATA[Alexandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lobato]]></surname>
<given-names><![CDATA[Inês]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Delgado]]></surname>
<given-names><![CDATA[Mayumi]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fialho]]></surname>
<given-names><![CDATA[Sónia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Politécnico de Coimbra  ]]></institution>
<addr-line><![CDATA[Coimbra ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Associação Vitamimos SABE- Saúde  ]]></institution>
<addr-line><![CDATA[Carcavelos ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Sonae MC  ]]></institution>
<addr-line><![CDATA[Carnaxide ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Instituto Politécnico de Viana do Castelo  ]]></institution>
<addr-line><![CDATA[Viana do Castelo ]]></addr-line>
<country>Portugal</country>
</aff>
<pub-date pub-type="pub">
<day>30</day>
<month>03</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>30</day>
<month>03</month>
<year>2022</year>
</pub-date>
<numero>28</numero>
<fpage>36</fpage>
<lpage>40</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S2183-59852022000100036&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S2183-59852022000100036&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S2183-59852022000100036&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO  INTRODUÇÃO:  O grupo dos iogurtes e leites fermentados é uma das categorias de alimentos que apresenta quantidades elevadas de açúcar adicionado. O consumo excessivo de açúcar está associado à prevalência de doenças crónicas como a obesidade e a diabetes.  OBJETIVOS:  O presente estudo tem como objetivo avaliar o teor de açúcar presente nos iogurtes sólidos de aroma de seis marcas com mais vendas a operar no mercado português (três marcas da distribuição e três marcas de fornecedor com mais vendas de iogurtes sólidos de aroma).  METODOLOGIA: Os dados foram recolhidos através da declaração nutricional dos iogurtes disponibilizada no comércio eletrónico, assim como, nos respetivos supermercados, de forma presencial.  RESULTADOS:  Foram avaliados 33 iogurtes (marcas da distribuição n=16 e marcas de fornecedor n=17). Em média, os teores de açúcar dos iogurtes das marcas da distribuição (10,31g) foram ligeiramente inferiores aos produtos das marcas de fornecedor (10,88g). Das seis marcas de produto estudadas, apenas uma marca apresentou diferentes teores de açúcar conforme o aroma do iogurte. Apenas 16 iogurtes cumpriram com as recomendações impostas pela Direção Geral da Saúde &#8804;10g (48,5%) enquanto 17 iogurtes tinham um teor de açúcar &gt;10g (51,5%).  CONCLUSÕES:  Apesar de se verificar uma preocupação na redução dos teores de açúcar adicionado nos iogurtes, ainda é insuficiente. É essencial o esforço e colaboração por parte da indústria alimentar na reformulação destes produtos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  INTRODUCTION:  The group of yogurts and fermented milks is one of the food categories that has high amounts of added sugar. Excessive sugar consumption is associated with the prevalence of chronic diseases such as obesity and diabetes.  OBJECTIVES:  The present study aims to evaluate the sugar content present in solid yogurts with aroma of six brands operating in the Portuguese market (three distribution brands and three supplier brands with more sales of aroma solid yogurts).  METHODOLOGY:  Data were collected through the nutrition declaration of yogurts available in e-commerce, as well as in the respective supermarkets in person.  RESULTS:  33 yoghurts were evaluated (own brands n=16 and supplier brands n=17). On average, the sugar content of own-brand yoghurts (10.31g) was slightly lower than that of supplier-brand products (10.88g). Of the six product brands studied, only one brand had different sugar content according to the yogurt's aroma. Only 16 yoghurts complied with the General Directorate of Health recommendations &#8804;10g (48.5%) while 17 yoghurts had a sugar content &gt;10g (51.5%).  CONCLUSIONS: Although there is a concern about reducing the levels of added sugar in yogurts, it is still insufficient. The effort and collaboration on the part of the food industry in the reformulation of these products is essential.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[Açúcar]]></kwd>
<kwd lng="pt"><![CDATA[Aroma]]></kwd>
<kwd lng="pt"><![CDATA[Iogurte]]></kwd>
<kwd lng="pt"><![CDATA[Marcas de fornecedor]]></kwd>
<kwd lng="pt"><![CDATA[Marcas da distribuição]]></kwd>
<kwd lng="en"><![CDATA[Sugar]]></kwd>
<kwd lng="en"><![CDATA[Aroma]]></kwd>
<kwd lng="en"><![CDATA[Yoghurt]]></kwd>
<kwd lng="en"><![CDATA[Supplier brands]]></kwd>
<kwd lng="en"><![CDATA[Own marks]]></kwd>
</kwd-group>
</article-meta>
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