Análisis y evaluación de las alternativas disponibles al azúcar en productos comerciales

Abstract

The excessive consumption of added sugars is associated with diseases such as obesity, diabetes, cardiovascular diseases and metabolic syndrome, which has prompted the food industry to reduce the sugar content in the products, replacing them with alternatives made using low-energy sweeteners. This study aims to compare the nutritional labeling of sugar-free products and their sugar-containing equivalents, analyzing the types of sweeteners used and the accuracy of information provided to consumers. A total of 100 products were evaluated, distributed in eight food categories (cereals, cookies, cold cuts, yogurts, beverages, jams, toast bread, and cocoa), selected from different supermarkets and a specialty store. The results showed that sucralose was the most common sweetener (28%), followed by mannitol (21%). On average, sugar-free products reduced sugar content by 72%, with cocoa showing a reduction of 97%, while toast bread showed only a reduction of 10%. However, labeling errors were detected in some products with claims such as sugar-free, which contained amounts exceeding the claim’s limits.