<?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>S2183-59852023000300022</article-id>
<article-id pub-id-type="doi">10.21011/apn.2023.3405</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[PADRÃO DE UTILIZAÇÃO DE ADITIVOS ALIMENTARES EM PRODUTOS LÁCTEOS FERMENTADOS E ALTERNATIVAS VEGETAIS: UM CASO DE ESTUDO DE UMA EMPRESA DE RETALHO ALIMENTAR NACIONAL]]></article-title>
<article-title xml:lang="en"><![CDATA[PATTERN OF FOOD ADDITIVES' USE IN FERMENTED DAIRY PRODUCTS AND PLANT-BASED ALTERNATIVES: A CASE STUDY IN A PORTUGUESE FOOD RETAIL COMPANY]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ferreira]]></surname>
<given-names><![CDATA[Liliana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Carvalho]]></surname>
<given-names><![CDATA[Catarina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Padrão]]></surname>
<given-names><![CDATA[Patrícia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Almeida]]></surname>
<given-names><![CDATA[Carla]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidade do Porto Faculdade de Ciências da Nutrição e Alimentação ]]></institution>
<addr-line><![CDATA[Porto ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidade do Porto Instituto de Saúde Pública EPIUnit]]></institution>
<addr-line><![CDATA[Porto ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Laboratório para a Investigação Integrativa e Translacional em Saúde Populacional (ITR)  ]]></institution>
<addr-line><![CDATA[Porto ]]></addr-line>
<country>Portugal</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2023</year>
</pub-date>
<numero>34</numero>
<fpage>22</fpage>
<lpage>27</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S2183-59852023000300022&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S2183-59852023000300022&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S2183-59852023000300022&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO Introdução: Existe uma tendência crescente de utilização de aditivos alimentares e, consequentemente, um provável aumento da sua exposição, o que reforça a importância da monitorização. Objetivos: Descrever o padrão de utilização de aditivos alimentares com base na respetiva funcionalidade tecnológica, em produtos lácteos fermentados e alternativas vegetais. Metodologia: Foram estudados os seguintes produtos: iogurtes, leites fermentados e alternativas vegetais, e produtos de todas estas categorias destinados à alimentação infantil. A informação nutricional, lista de ingredientes e o preço foram fornecidos/ recolhidos numa empresa de retalho alimentar nacional. Foi realizada uma análise descritiva das variáveis categóricas e modelos de regressão logística foram utilizados para analisar as associações entre aditivos cosméticos e o Nutri-Score e com parâmetros nutricionais individualmente. Resultados: A análise dos padrões de utilização dos aditivos alimentares nos alimentos permitiu verificar que mais de 90% dos produtos possuem na sua composição pelo menos um aditivo alimentar. O padrão de aditivos alimentares mais frequente foi a utilização exclusiva de aroma. As alternativas vegetais foram o grupo que apresentou utilização de mais aditivos alimentares simultaneamente. Encontrou-se ainda uma associação inversa entre a utilização de edulcorantes e o Nutri-Score (OR: 0,415; IC95%: 0,332 &#8722; 0,519). Conclusões: Verificou-se uma ampla utilização de aditivos alimentares em produtos lácteos fermentados e alternativas vegetais. Estes resultados reforçam a importância de futuros estudos quantitativos que permitam estimar a exposição da população a aditivos alimentares e o eventual risco de ultrapassar os valores guia para uma exposição segura.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Introduction: There is a growing trend of using food additives and, consequently, a probable higher exposure to these substances, highlighting the importance of monitoring. Objectives: Describe the pattern of food additives use in yogurts and similar products. Methodology: Food products included yogurts, fermented milks, and plant-based alternatives, and foods of those categories intended for infants. Nutritional information, list of ingredients and price was given/collected in a national food retail chain. Descriptive analysis of categorical variables was performed, and logistic regression models were used to analyze the associations between cosmetic additives and Nutri-Score, and nutritional parameters. Results: The analysis of the pattern of food additives use in food showed that more than 90% of products had, at least, one food additive added. The use of flavoring agents exclusively was the most frequent pattern. Plant-based alternatives was the group that presented more food additives per product. An inverse association was also found between the use of sweeteners and the NutriScore (OR: 0.415; 95%CI: 0.332 &#8722; 0.519). Conclusions: These results showed a high prevalence of food additives use in fermented dairy products and plant-based alternatives These results highlight the need for future quantitative studies to estimate the population's exposure to food additives and the possible risk of exceeding the Health-Based Guidance Values.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[Aditivos alimentares]]></kwd>
<kwd lng="pt"><![CDATA[Alternativas vegetais]]></kwd>
<kwd lng="pt"><![CDATA[Crianças]]></kwd>
<kwd lng="pt"><![CDATA[Iogurtes]]></kwd>
<kwd lng="pt"><![CDATA[Nutri-Score]]></kwd>
<kwd lng="en"><![CDATA[Food additives]]></kwd>
<kwd lng="en"><![CDATA[Plant-based alternatives]]></kwd>
<kwd lng="en"><![CDATA[Children]]></kwd>
<kwd lng="en"><![CDATA[Yogurts]]></kwd>
<kwd lng="en"><![CDATA[Nutri-Score]]></kwd>
</kwd-group>
</article-meta>
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