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dc.creatorMartínez Rodríguez, María-
dc.creatorSamaniego Vaesken, María de Lourdes-
dc.creatorAlonso Aperte, Elena-
dc.date2021-
dc.date.accessioned2022-05-05T04:00:59Z-
dc.date.available2022-05-05T04:00:59Z-
dc.date.issued2021-04-14-
dc.identifier000000728794-
dc.identifier.urihttp://hdl.handle.net/10637/13709-
dc.descriptionEn: Foods. 2021. vol. 10 (4) : 851. e-ISSN 2304-8158-
dc.description.abstractWe developed a new database to evaluate the nutritional composition of lactose-free products from Spain. The database includes dairy products and other products, all of which show the “lactose-free” declaration on their label, accounting for 327 products in total. Of these, 123 are dairy products, 16 are non-dairy products which include a dairy ingredient (5%) and 188 items (57% of the sample) are non-dairy products that do not contain any dairy ingredient. The main subgroups are yogurt (25%), milk (24%), and cheese (17%). Nineteen percent of the compiled products included nutritional claims on their labels. Most lactose-free products did not contain either added sugars or low- or no-calorie sweeteners (58%), while 34% included added sugars and only 6%, sweeteners or a combination of both (2%). We found that 19.5%, mainly within the milk subgroup, were fortified with vitamins A, D, E, K, B9 , and B12, P, and Ca. There were no significant differences in the nutritional composition between lactose-free products and traditional products. According to the NOVA classification, 55% of compiled lactose-free products were ultra-processed, and 20% processed. The array of lactose-free products marketed in Spain proves that there are enough, both in quantity and quality, to satisfy the dairy needs of lactose intolerants.en_EN
dc.formatapplication/pdf-
dc.language.isoen-
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.es-
dc.subjectLactose-free.en_EN
dc.subjectDairy products.en_EN
dc.subjectMarket study.en_EN
dc.subjectFood composition database.en_EN
dc.subjectLabel information.en_EN
dc.titleA New Food Composition Database of Lactose-Free Products Commercialized in Spain: Differences in Nutritional Composition as Compared to Traditional Products.-
dc.typeArtículo-
dc.identifier.doihttps://doi.org/ 10.3390/foods10040851-
dc.centroUniversidad San Pablo-CEU-
Aparece en las colecciones: Facultad de Farmacia




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