Resumo (EN)
Objective – To comparatively analyze the labels of gluten-free bread, traditional and wholemeal, of different brands, sold in the city of Taubate-SP. Methods – The analysis was obtained from a checklist “Check List” based on Law 10.674/2003 and on Resolutions: Nº 259, Nº 359, Nº 360 and Nº 54. The information collected was structured in a table using the references as reference. values per 100g of food. Results – Regarding labeling, most of the bread packages evaluated revealed irregularities with the legislation. As for the nutritional composition of the samples, totaling 30 analyzed samples, 10 of whole-grain breads, 10 traditional and 10 gluten-free, there were no significant differences in total caloric value, but the ones with lower values in kcal, fat and additives were whole-grain breads. Conclusion – It was observed that gluten free, traditional and wholegrain breads are similar in terms of energy density, sodium and additives. Whole-wheat breads had smaller amounts compared to these. Fibers were present in greater quantity in wholegrain breads, different from gluten-free and traditional breads. Regarding fats, it was observed that gluten-free and traditional breads had higher levels compared to whole-wheat breads. There is a need for greater inspection of food labeling, so that the consumer does not feel harmed and that he is aware of what he chooses to consume, in addition to the importance of knowing how to read the labels.