Abstract
3/2023
vol. 29
Original paper
Nutrition analysis – with particular focus on carbohydrate content in kefirs and natural yoghurts in the Polish consumer market
- Department of Children’s Diabetology and Paediatrics, Upper Silesian Children’s Health Centre, Katowice, Poland
- Department of Children’s Diabetology, Medical University of Silesia, Katowice, Poland
Pediatr Endocrinol Diabetes Metab 2023; 29 (3): 166-174
Online publish date: 2023/10/23
The aim of the study was to assess the nutrition of selected fermented dairy products available in Polish supermarkets and how many of them meet the criterion set by the European Parliament and Council Act (UE) no. 1924/2006 form 20 December 2006 on nutrition and health claims made on foods regarding low sugar content in a solid product. In the study 100 fermented products, widely available in Polish supermarkets, were selected, and their nutrition was analysed based on the information placed on the producer's label, and the carbohydrate content was compared against the recommended 5 g per 100 g of the solid product.
As a result, it was determined that among natural products, 92% of the kefirs and 36% fulfilled the carbohydrate content criterion, whereas out of the analysed flavoured products, only one.
As a result, it was determined that among natural products, 92% of the kefirs and 36% fulfilled the carbohydrate content criterion, whereas out of the analysed flavoured products, only one.
Keywords
dairy fermented produce, kefir, yoghurt, nutritional value, energy value, carbohydrates, protein, fats
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