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- Title
Food dyes present in ultra-processed foods consumed by university students.
- Authors
Nolasco Gama, Dayana; Teixeira Polônio, Maria Lúcia
- Abstract
Objective: To describe the food dyes present in ultra-processed foods consumed by 273 students of the Nutrition Course at a public university of Rio de Janeiro. Methods: It was characterized the socio-demographic and health profile using semi-structured questionnaire. Consumption of ultra-processed food was conducted by the Food Frequency Questionnaire (gelatin, stuffed cookies, candies and bubble gum, soda, prepared solid to refreshment drink, industrialized juice, bouillon cube and instant noodles ), and the food dyes were identified in the products' label. Results: The consumption of products containing food dyes such as gelatins, candies and bubble gum, soda, and bouillon cube was above 80%. The candy and bubble gum, and bouillon cube consumption were almost daily, being 56.9% and 54.1% respectively. Conclusion: 14 food dyes were identified on the labels of ultra-processed food. The artificial dyes caramel III and IV, S bourdeaux, sunset yellow and tartrazine, and the natural colorants annatto and carmine were highlighted.
- Publication
Revista de Pesquisa: Cuidado é Fundamental, 2018, Vol 10, Issue 2, p310
- ISSN
1809-6107
- Publication type
Academic Journal
- DOI
10.9789/2175-5361.2018.v10i2.310-317