[Nutritional composition of sweet biscuits and industrial pastries in Spain (Database of the composition of foods and beverages marketed in Spain in 2022): Application of WHO criteria for Public Health policies].

OBJECTIVE

Branded food composition databases are essential for the design and evaluation of Public Health policies. This study analysed the energy, fat, sugar and salt content of sweet biscuits and industrial pastries included in the Branded food composition database in Spain in 2022.

METHODS

A total of 2,397 products from the subcategories Sweet biscuits and Industrial pastries, that represented 5.01% of total food market share, were selected and classified. Their distribution was analysed according to energy content and market share. The number and percentage of products that met the nutritional criteria of World Health Organization (30% of energy from fat, 10% from saturated fat and sugars, and 1 mg sodium/kcal per 100 g of product) were determined. Descriptive statistics were analysed using the STATA V16.1 software.

RESULTS

In terms of the number of products and total market share, the most notable were Maria-toasted type biscuits (N=208 and 0.66%), sandwich biscuits (N=199 and 0.61%) and whipped dough products (N=443 and 0.69%). There was some variation in energy content between similar products. Thirty-five products (1.46%) met the nutritional criteria included in the WHO nutritional recommendations, with the criterion for energy intake from sugars being the least met (92.66% did not meet this criterion).

CONCLUSIONS

Results of the study support the usefulness of branded food composition database, which reflect the options available on the market, as a tool for establishing nutritional criteria and assessing the impact of Public Health initiatives aimed at improving food environments and reducing the prevalence of obesity.