Project Details - Ciência_Iscte

Description

According to the WHO, the excessive intake of free sugars - sugar added to foods and beverages by the manufacturer, cook or consumer - is associated to unhealthy dietary habits, weight gain, increased risk of noncommunicable diseases and oral health problems.

Portugal has a high prevalence of adult overweight and obesity and over 95% of the population exceeds the WHO's free sugars intake limit (below 10% of the daily total energy intake).

This projects takes on a multimethod approach to examine the eating habits and objective knowledge about the sugar content of processed foods, how such information is processed, and experimentally examines contextual (e.g., sugar-content labeling) and individual (e.g., attitudes, regulatory focus) factors underlying the perception and consumption of different types of high-sugar processed foods. These findings will be highly informative to understand the current problem of high free sugars intake and to design future interventions to address it.

Internal Partners

Research Centre	Research Group	Role in Project	Begin Date	End Date
CIS-Iscte	--	Partner	2018-09-05	2018-09-05

External Partners

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Project Team

Name	Affiliation	Role in Project	Begin Date	End Date
Marília Prada	Professora Auxiliar (com Agregação) (DPSO); Integrated Researcher (CIS-Iscte);	Principal Researcher	2018-09-05	2018-09-05
David L. Rodrigues	Integrated Researcher (CIS-Iscte);	Researcher	2018-05-23	2021-05-22
Diniz Lopes	Professor Associado (com Agregação) (DPSO); Integrated Researcher (CIS-Iscte);	Researcher	2018-05-23	2021-05-22
Magda Saraiva	--	Researcher	2018-05-23	2021-05-22
Margarida e Sá de Vaz Garrido	Professora Associada (com Agregação) (DPSO); Integrated Researcher (CIS-Iscte);	Researcher	2018-09-05	2018-09-05

Project Fundings

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Publication Outputs

Year	Publication Type	Full Reference
2022	Scientific journal paper	Prada, M., Saraiva, M., Viegas, C., Cavalheiro, B. P. & Garrido, M. V. (2022). Relationship between objective and perceived sugar content on consumers perceptions about breakfast cereals. Food Quality and Preference. 96, 104387
2022	Scientific journal paper	Prada, M., Saraiva, M., Garrido, M. V., Sério, A., Teixeira, A., Lopes, D....Rodrigues, D. L. (2022). Perceived associations between excessive sugar intake and health conditions. Nutrients. 14 (3)
2022	Talk	Prada, M., Saraiva, M., Garrido, M. V., Rodrigues, D. L., Lopes, D. & Brazão, M. (2022). Paths for reducing sugar intake in Portugal: Main findings of the SUGAR Project. EFood 2022: 3rd International Food Design and Food Studies Conference.
2022	Talk	Brazão, M., Saraiva, M., Garrido, M. V. & Prada, M. (2022). Sugar Intake in Portuguese Children: Teachers’ Perspectives about the Issue and their Contributions to Address It. EFood 2022: 3rd International Food Design and Food Studies Conference.
2021	Scientific journal paper	Prada, M., Godinho, C., Garrido, M. V., Rodrigues, D. L., Coelho, I. & Lopes, D. (2021). A qualitative study about college students’ attitudes, knowledge and perceptions regarding sugar intake. Appetite. 159
2021	Scientific journal paper	Prada, M., Saraiva, M., Viegas, C., Cavalheiro, B. P. & Garrido, M. V. (2021). Examining the relationship between sugar content, packaging features, and food claims of breakfast cereals. Nutrients. 13 (6)
2021	Scientific journal paper	Prada, M., Saraiva, M., Godinho, C. A., Tourais, B., Cavalheiro, B. & Garrido, M. V. (2021). Parental perceptions and practices regarding sugar intake by school-aged children: A qualitative study with Portuguese parents. Appetite. 166
2021	Scientific journal paper	Prada, M., Saraiva, M., Sério, A., Coelho, S., Garrido, M. V. & Godinho, C. (2021). The Impact of sugar-related claims on perceived healthfulness, caloric value and expected taste of food products. Food Quality and Preference. 94
2020	Scientific journal paper	Prada, M., Rodrigues, D. L., Godinho, C. A., Lopes, D. & Garrido, M. V. (2020). Knowledge and acceptance of interventions aimed at reducing sugar intake in Portugal. Public Health Nutrition. 23 (18)
2020	Scientific journal paper	Prada, M., Saraiva, M., Garrido, M. V., Rodrigues, D. L. & Lopes, D. (2020). Knowledge about sugar sources and sugar intake guidelines in portuguese consumers. Nutrients. 12 (12)
2019	Publication in conference proceedings	Prada, M., Garrido, M. V., Godinho, C. A., Rodrigues, D. & Lopes, D. (2019). Knowledge, beliefs and attitudes regarding sugar content of process foods. In Costa, A. I. A., Simão, C., and Allirot, X. (Ed.), MENU: Journal of Food and Hospitality Research. 3rd Cook and Health Conference. (pp. 37). Lisboa: Institut Paul Bocuse Research Centre.
2019	Talk	Godinho, C. & Prada, M. (2019). Sugar intake: What does knowledge and nutritional information have got to do with it? . Food for thought: For more healthy and sustainable food for all.
2019	Talk	Godinho, C., Prada, M., Garrido, M. V., Rodrigues, D. L. & Lopes, D. (2019). Sugar intake: What do we know - and think we know - about it? . Encontro Ciência 2019 - Encontro com a Ciência e Tecnologia em Portugal.

Related Research Data Records

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Related References in the Media

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Other Outputs

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Project Files

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Contributions to the Sustainable Development Goals of the United Nations

With the objective to increase the research activity directed towards the achievement of the United Nations 2030 Sustainable Development Goals, the possibility of associating scientific projects with the Sustainable Development Goals is now available in Ciência_Iscte. These are the Sustainable Development Goals identified for this project. For more detailed information on the Sustainable Development Goals, click here.