Beltrá Marta, Borrás Fernando, Ropero Ana B
Institute of Bioengineering, Miguel Hernández University, 03202 Elche, Spain.
Department of Statistics, Mathematics and Informatics, Miguel Hernández University, 03202 Elche, Spain.
Nutrients. 2024 Dec 11;16(24):4281. doi: 10.3390/nu16244281.
Foods with protein claims (PCs) targeted at the general population are increasingly sought after by consumers because they think they are healthy. However, they may contain other nutrients that pose a health risk.
Therefore, the aim of this work was to carry out a comprehensive evaluation of foods with PC and compare them with those without these claims.
The Spanish Food Database, BADALI, was used for this purpose. We studied 4325 processed foods of 12 different types. Thirteen percent had PCs and more than half of them were fortified with proteins (60.4%). Plant proteins were added more frequently than animal proteins. Protein values were higher in foods with PCs, particularly in those that were fortified. Differences in other nutrients were also observed depending on the food type. The healthiness of foods was assessed using the Pan American Health Organization Nutrient Profile Model and 90.8% of those bearing PCs were classified as "less healthy". More than 50% were high in fat or high in sodium; around one in four were high in free sugar or saturated fat and one in five had sweeteners. Foods with PCs had 13.1% more "less healthy" items than those without PCs. The proportion of items high in fat or high in sodium were also larger and more of them had sweeteners. In contrast, the proportion of foods high in free sugar and high in saturated fat was lower among those with PCs.
Therefore, the perception that foods with PCs are healthy is incorrect, and consuming them may pose an additional health risk.
针对普通人群的带有蛋白质声明（PC）的食品越来越受到消费者的追捧，因为他们认为这些食品健康。然而，它们可能含有其他对健康有风险的营养素。
因此，这项工作的目的是对带有PC的食品进行全面评估，并将它们与没有这些声明的食品进行比较。
为此使用了西班牙食品数据库BADALI。我们研究了12种不同类型的4325种加工食品。其中13%带有PC，并且超过一半的食品添加了蛋白质（60.4%）。植物蛋白的添加频率高于动物蛋白。带有PC的食品中的蛋白质含量更高，尤其是那些添加了蛋白质的食品。根据食品类型，在其他营养素方面也观察到了差异。使用泛美卫生组织营养成分模型评估食品的健康程度，90.8%带有PC的食品被归类为“不太健康”。超过50%的食品脂肪含量高或钠含量高；约四分之一的食品游离糖含量高或饱和脂肪含量高，五分之一的食品含有甜味剂。带有PC的食品比没有PC的食品“不太健康”的项目多13.1%。脂肪含量高或钠含量高的项目比例也更大，并且其中更多的食品含有甜味剂。相比之下，带有PC的食品中游离糖含量高和饱和脂肪含量高的比例较低。
因此，认为带有PC的食品健康的看法是不正确的，食用这些食品可能会带来额外的健康风险。
