STUDY OF THE NUTRITIONAL AND FUNCTIONAL PROPERTIES OF SOFT DRINKS

Abstract

This research aimed to carry out an analysis of the nutritional and functional characteristics of soft drinks. For this, 10 samples were collected, and an evaluation of the nutritional information presented on food labels was carried out. This information was tabulated and subsequently quantified. Differences were identified in the composition of the analyzed samples in 91.8% for energy value, as well as 97.5% for sugar content. In addition, a high percentage of products using additives such as citric acid, sugars and sodium benzoate was observed. These additives, when consumed in excess, are associated with the development of a series of pathologies. At the end of this study, it was possible to conclude that these results reinforce the importance of reading and evaluating the nutritional information contained in foods by consumers, which will lead to more adequate and healthy choices. In addition, greater regulation and the establishment of stricter limits to the exacerbated use of additives in food becomes important.