Proximate analysis and concordance with nutritional labeling of most sold protein bars in Santiago, Chile

Proximate analysis and concordance with nutritional labeling of most sold protein bars in Santiago, Chile | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Article Proximate analysis and concordance with nutritional labeling of most sold protein bars in Santiago, Chile Claudio Pérez-De Tudela, Sofia De la Cerda, Edison Hormazabal, and 3 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-6430129/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Introduction : Consumption of protein bars has increased significantly, mainly among athletes and people interested in improving their nutrition in Chile and worldwide. However, several sports supplements have shown little veracity in the nutritional content declared on their labels, which is crucial for consumers to make informed decisions. Therefore, this study aimed to determine the differences through bromatological analysis of the nutritional labeling versus the product in protein bars commercially available in the Chilean market. Methods : The 10 most sold protein bars in the leading supplement shops in Santiago de Chile were obtained for bromatological analysis. Moisture and ash were determined using gravimetric methods. Fat content was determined using the Soxhlet method, and protein content was analyzed using the Kjeldahl method. Carbohydrates were calculated by difference, while total calorie content was determined using the Atwater system. Results : Discrepancies were found between the nutritional content declared on the labeling and that analyzed per 100g and serving, especially in carbohydrates and calories (p =0.009, d=-1.63 , 95% CI (-2.58, -0.65) and p=0.002, d=-2.99 , 95%CI (-4.47, -1.49), respectively. In contrast, no differences were found for protein (p=0.19) and fat content (p=0.23). Conclusions: Our findings indicate that, although the protein content of the bars matches with the nutrition labeling, they have excess calories and carbohydrates that may negatively affect consumers with their personal nutritional needs and goals, as well as their health when consumed beyond recommendations. Therefore, it is suggested to improve the regulation and supervision of nutrition content and labeling in the protein bar industry in Chile. Health sciences/Health care/Nutrition Health sciences/Medical research protein supplements body composition Figures Figure 1 Figure 2 Introduction To improve body composition and physical performance, the intake of different macronutrients, especially protein, is essential. It is known that physically active subjects and athletes have higher protein requirements, which play an essential role in muscle recovery and adaptations to exercise 1 – 4 . Also, the sedentary population, older adults, and people with obesity and non-communicable diseases 5 , 6 are encouraged to increase their protein intake to improve satiety 7 , 8 , muscle mass preservation 9 , and insulin sensitivity 10 , 11 . Protein requirements vary according to the population and the objective, ranging from 0.8 g/kg/day for an average population versus 1.4 g/kg/day to 2 g/kg/day 12,13 in athletes or during calorie restriction. To meet these protein requirements, the food market has various animal and vegetal products such as dairy, poultry, beef and pork (among others), eggs, legumes, nuts, dried fruit, etc 14 . However, in recent years, the sports supplement industry has been on the rise in the consumption of protein foods, and its primary consumers are not only high-performance athletes, fitness enthusiasts, and bodybuilders but also people looking to improve their diet or body composition. The protein supplement market has been projected to increase globally by 7–8% from 2019-2029 15 . This market has opened an opportunity to diversify the industry with added protein products for athletes and non-athletes. In Chile, yogurts, dairy products, high-protein cheeses, cereals, pre-mixes for cooking, and protein bars are available 16 . They are well-accepted in the market due to their high protein content, ease of transport, and variety of flavors and textures 17 . Globally, bars and other high-protein products are now marketed in supermarkets, sporting goods shops, convenience stores, and service centers 18 . Within their composition, protein bars use different plant and animal protein sources, separately or in a mixture. Also, depending on the variety, they may contain various sources of saturated, polyunsaturated, and unsaturated fats from nuts or nut oils, and both simple and complex carbohydrates, including dates, oats, fructose, and sugar, which generate the most significant variations in caloric intake. Several studies show that vegetable proteins are limited in essential amino acids and have a lower digestibility and leucine content than animal proteins, which could restrict the anabolic effect of vegetable proteins 19 , 20 . This characteristic could limit the anabolic effect consumers seek, but this would not be a limiting factor in improving muscle mass if we consider the variety and daily quantity of these proteins 21 . The protein bars marketed in Chile mostly contain a mixture of vegetable proteins such as rice and soy or soy peas. However, they could be suitable options despite the protein origin, as shown by the evidence regarding vegetable protein mixtures 18 . However, to date, no studies have analyzed their content to determine the veracity of what they state on their labels, mainly as there is a growing awareness of the content and quantity of nutrients in the different protein supplements 15 , 22 . This research uses bromatological analysis to contrast the nutritional content declaration with the nutrient content of the most popular protein bars in the Chilean market. Methodology Sample collection Ten of the best-selling bars reported in the leading supplement stores in Santiago de Chile (Allnutrition, OneNutrition, Sportika, Suples, Suplestore) were acquired by a research team member and used for analysis. For analysis, 5 to 8 bars were obtained from each sample, ensuring each was sealed correctly and had the same batch and expiry date ( Table S1 ). The samples were sent to the Bromatology laboratory of the Universidad del Desarrollo in Concepción, Chile, following the protocol for sending samples of packaged food 23 , 24 for analysis. The protocol considers maintaining the seal as they are presented for sale and subsequent packaging in a clean, sterile plastic bag with the corresponding sample label. At the time of shipment, conditions and temperatures similar to those in the market were ensured for the subsequent proximate analysis. Table S1 describes the batch and expiry date of each bar analyzed in this study. Proximate Analysis The determination of the total amount (grams/100 g) of moisture, ash, total fat, protein, carbohydrate, and calories of the protein bars was carried out by proximate chemical analysis. 25 – 27 . To standardize the weights between the different bars and to obtain a representative sample, 300 g of product per bar was used for analysis. The moisture was obtained by gravimetric determination of the loss in mass of the sample, dried to constant mass in an air oven, and the ash value was obtained by destruction of the organic matter present in the sample by calcination, followed by gravimetric determination of the residue. 28 , 29 . As previously described, total fat was analyzed using ethereal extract determination using the Soxhlet method 30 . The Kjeldahl method was used to obtain the protein values, which determine the nitrogen concentration in the sample and then transform it using a protein factor 31 , 32 . The factor used for the totality of the samples was 6.25, considering that the bars have a mixture of protein sources for their elaboration 33 . On the other hand, the available carbohydrates were determined by subtracting the contributions of moisture, ash, total fat, and protein to the 100 g of the total sample, and the corresponding factor determined the calories according to the Atwater method 22 . Statistical analysis All data are presented as mean. Statistical significance among measured and labeled content was determined by paired Student’s t -test. Statistical significance was set at p < 0.05. All analysis was performed in GraphPad Prism software (Version 10, San Diego, California, USA). Effect sizes (d) were calculated using Cohen’s d to detect the magnitude of the findings 34 . Effect sizes were classified as trivial (d < 0.2), small (0.2 ≤ d < 0.5), medium (0.5 ≤ d < 0.8) and large (d ≥ 0.8). Results Macronutrient labeled content and ingredients of protein bars per 100g The nutritional information in the labeling of the bars analyzed is detailed per 100g of product in Table 1 . The represented bars present a range of 216–400 calories (kcal), with a sample average of 293 kcal/100g. The average reported protein is 34g/100g, varying between 26 and 37.8g/100g. Regarding ingredients, B2 has the lowest with 14 ingredients, while B3 has the bar with the highest number of more than 20 ingredients (Table 1 ). At the same time, the nutritional content per serving according to the nutrition labeling of the bars and the price of each one are shown in Table 2 . The bars had a calorie content of 108–190 kcal/serving. The average protein was 17.7g/serving, varying between 15 and 21g of protein among the bars. According to the labeling of the bars, the amount reported ranged from 2 to 9g of fat per serving. The most significant variability within the macronutrients was mainly concentrated in the carbohydrate content in the bars, with an average of 6.9 g of carbohydrate per serving but with lower values of up to 1.8 and maximum values of 17.3 g/serving. Something similar is presented in the fiber content, with labels with 0 to 18 g fiber/serving. The cost of the nutrition bars per serving or unit can be observed in the same table. Among the 10 bars analyzed, the cheapest bar was $1,690, while the most expensive one reached $4,090, fluctuating between $1.80 and 4.30 dollars. Table 1 Nutrition Labelling and Ingredients of Protein Bars per 100g. Sample B1 B2 B3 B4 B5 B6 B7 B8 B9 B10 Tagged 100 g 100 g 100 g 100 g 100 g 100 g 100 g 100 g 100 g 100 g Calories 216 216 292 327 267 257 400 357 317 283 Proteins 31,3 35 37,8 36 36,1 36 33,6 34,3 35 26 Fats 8,8 6 13,5 13,5 7,8 4,8 13,8 7,3 13 17 Carbohydrates 3 5,5 4,7 5,4 13 18 35,3 38,5 15 6 Fibre 25,5 30,7 5,9 10,7 21,4 18,3 0 2,4 22 18 Ingredients Protein Blend (milk protein isolate, whey protein concentrate, whey protein isolate, soy lecithin), isomaltooligosaccharides, dark chocolate (16%) (maltitol, cocoa mass, cocoa butter, soy lecithin, artificial flavoring), water, almond (4%), erythritol, contains less than 2% artificial flavoring, citric acid, potassium sorbate. Protein Blend (milk protein isolate, whey protein concentrate, whey protein isolate, soy lecithin) oligofructose, isomalt oligosaccharides, almond (8%), water, erythritol, contains less than 2% natural flavoring, citric acid, potassium sorbate, sucralose, sea salt. White chocolate (26%) (maltitol, cocoa butter, milk powder, soy lecithin, natural flavoring), milk protein, chocolate flavor coating (polydextrose, maltitol, sunflower oil, soy protein, milk protein, artificial flavoring, soy lecithin, hydrolyzed collagen, potassium chloride, cocoa), glycerol, hydrolyzed collagen, hydrolyzed wheat gluten, soy crisps (soy protein, cocoa, tapioca starch), corn soluble fiber, soybean oil, cocoa, artificial flavoring, salt, sucralose. Chocolate 26% (maltitol, cocoa butter, whole milk powder, cocoa mass, soy lecithin, natural flavors), milk protein, caramel coating 15% (polydextrose, soybean oil, skim milk powder, xylitol, soy lecithin, artificial flavors, salt), glycerol, hydrolyzed wheat gluten, hydrolyzed gelatine, soy protein, corn soluble fiber, soybean oil, peanut 1%, artificial flavors, natural flavoring, salt, sea salt, sucralose. Soy protein isolate, polydextrose, glycerin, pea protein isolate, chocolate coating (sugar, palm kernel oil, cocoa powder, sunflower lecithin, salt), inulin, cocoa powder (4.6%), tapioca starch, cocoa mass (2%), water, sunflower oil, salt, rice protein, and agar. Soy crisps (soy protein, tapioca, salt), inulin, glycerin, chocolate 10% (sugar, palm oil, cocoa, cocoa powder, sorbitol, soy lecithin, vanilla), polydextrose, oat flakes, tapioca syrup, whey protein crisps (whey protein isolate, whey protein concentrate, tapioca, calcium carbonate, sunflower lecithin), salted caramel 5%, milk protein concentrate, sunflower oil, natural flavoring, rice protein, agar. Soy crisps (soy protein isolate, cocoa, tapioca starch), dates, maltitol, whey isolate (milk protein concentrate, soy lecithin), chocolate 10% (cocoa mass, sweetener (maltitol), emulsifier (rapeseed lecithin, polyglycerol polyricinoleate), natural vanilla flavoring), peanut paste and nature identical flavoring Soy crisps (soy protein isolate, cocoa, tapioca starch), dates, maltitol, whey isolate (milk protein concentrate, soy lecithin), chocolate 10% (cocoa mass, sweetener (maltitol), emulsifier (rapeseed lecithin, polyglycerol polyricinoleate), natural vanilla flavoring), peanut paste and nature identical flavoring. Protein blend (milk protein isolate, whey protein isolate), polydextrose (prebiotic fiber), almonds, water, cocoa butter, erythritol, glycerin, soluble corn fiber, natural flavors, contains less than 2% cocoa processed with alkali, palm kernel oil, sea salt, sodium caseinate, lecithin (sunflower and/or soy lecithin), xanthan gum, sodium bicarbonate, sucralose, stevia. Protein blend (milk protein isolate, whey protein isolate), allulose, soluble corn starch, palm kernel oil, water, pecan nuts, cocoa processed with alkali, erythritol, sodium caseinate, contains less than 2% butter (cream), natural flavors, sea salt, palm oil, carrageenan, sucralose, lecithin (sunflower and/or soya lecithin) Table 2 Nutrition Labelling and Price of Protein Bars per serving. Sample B1 B2 B3 B4 B5 B6 B7 B8 B9 B10 Weight (g) 60 g 60 g 55 g 55 g 42 g 42 g 45 g 45 g 60 g 60 g Chilean Peso $ $ 2.990 $ 2.990 $ 2.390 $ 2.390 $ 1.990 $ 1.990 $ 1.690 $ 1.690 $ 4.090 $ 3.890 USD $ USD $ 3,2 $ 3,2 $ 2,5 $ 2,5 $ 2,1 $ 2,1 $ 1,8 $ 1,8 $ 4,3 $ 4,1 Calories 130 130 161 180 112 108 180 160 190 170 Protein (g) 19 21 21 20 15,2 15 15,1 15,4 21 15 Fat (g) 5,3 3,6 7,4 7,4 3,3 2 6,2 3,3 8 9 Carbohydrates (g) 1,8 3,3 2,6 3 5,5 7,6 15,9 17,3 9 3 Fibre (g) 15 18 3,2 5,9 9 7,7 0 1,1 13 11 USD: US dollar, g: grams Proximate analysis versus labeled nutritional information of commercially available protein bars per 100g. The characteristics of the analyzed protein bars and the differences with the nutrition labeling claims are represented per 100 g of product in Fig. 1 . The most significant variability was found in the carbohydrate content of the samples. Here, the samples average a 66% (± 82.2%) difference from the nutrition labeling (p = 0.009, d=-1.63, 95% CI (-2.58, -0.65) ( Fig. 1 A ) . Within the samples, some bars were close to the carbohydrate from the labeling, such as B7, with only 6.38% more carbohydrates, while B3 reached a difference of 265% with the labeling per 100 grams of the product. The difference in grams that we can find between the analyzed and the labeled products informs us that the bars analyzed would have an average of 13 grams more carbohydrates per 100g than declared. Regarding protein content, analyzed samples ranged from 24.59 to 36.74 g/100g, with an average of 33.6 g/100g (Fig. 1 B ) . Compared to the nutrition labeling, analyzed bars had, on average − 1.54% (± 3.06) less protein than labeled (p = 0.19, d = 0.12, 95% CI (-0.48, 0.77). Meanwhile, the amount of fat measured ranged from 6.24 to 18.16 gr/100 g. The analysis showed that, on average, the bars had 10,31% (± 17,4) more fat content than stipulated in the labeling. The % variation between the bars for fat content was from − 15.73% (B10) to 39.75% (B9), respectively (p = 0.23, d=-0.22, 95% CI (-0.84, 0.41) ((Fig. 1 C ). Lastly, according to the nutritional labeling, protein bars had an average caloric value of 293,2 kcal, but analysis revealed a calorie average content of 408,3 kcal, resulting in a 43.71% (± 25.15) difference (Fig. 1 D ) . In absolute terms, this indicates that the bars contained, on average, 115 kcal more than declared on the package (p = 0.002, d=-2.99, 95%CI (-4.47, -1.49)). Proximate analysis versus labeled nutritional information of commercially available protein bars per portion. The characteristics analyzed, and the differences with what is declared in the nutrition labeling are represented per serving in Fig. 2 . For the results of carbohydrates per serving, a 67.2% (± 82.6) difference was found compared with what was reported on labeling (p = 0.009 d=-1.53, 95% CI (-2.44, -1.58).) (Fig. 2 A ) . As per 100 g of product, the B3 bar had the highest % difference, reaching 267%, compared to its labeling. On average, the bars would provide 7 grams more carbohydrates per serving. Regarding protein content per portion, analyzed bars ranged from 14.3 to 20.9 grams per serving, with a % difference of -1.39% (± 2.36) between the measured and the respective nutrition labeling (p = 0.130, d = 0.08, 95% CI (-0.54, 0.70) (Fig. 2 B ) . B7 was the bar with the most significant difference, presenting − 5,17% less protein than the mentioned per serving. The measured amount of fat per portion ranged from 2.6 to 10.9 g/serving. The analysis indicated that, on average, the bars were 11.12% (± 16.3) different from the labeling (p = 0.10, d=-0.21, 95% CI (-0.83, 0.42) (Fig. 2 C ) . Within all the bars, the percentage difference ranged from − 11% (B1) to 36.2% (B9). Finally, the number of calories showed a significant difference from the labeling. The average calories of the bars per serving were 152kcal, while the result of the analysis estimated a total of 214 with a percentage difference of 43.6% (± 24.9) (p = 0.002, d=-1.89, 95% CI (-2.94, -0.82). (Fig. 2 D ) . On average, the bars would have 62 calories more than the labeling per serving, while the % difference in calories of the bars varied between 4.7% (B7) and 81.8% (B1). Discussion To our knowledge, this is the first study in Chile to evaluate protein bars sold on the market. The present results add an essential topic in the sports food industry, as each product consumed is expected to provide reliable information on the nutritional content of products aimed at athletes, physically active subjects, and those marketed to complement a healthy diet. The consumption of these high-protein products has been on the rise worldwide 35 . The use of these high-protein products has been on the rise in recent years due to their scientific backing, which has been endorsed by institutions such as the Australian Sports Commission (AIS) in category A (with solid evidence for their use), where there is a mixed macronutrient supplement category in which bars are part of them 36 . For this reason, particular interest has been placed in studying supplements due to the wide variety of brands, prices, and quality. More recently, in Chile, Jorquera et al. 37 carried out a descriptive study in which they reviewed the macronutrient and aminogram labeling of 80 supplements sold on the market, creating tables of high value for decision-making by professionals inviting a subsequent bromatological analysis with the classifications already in place. Another study by our group led by Zapata et al. 24 in 2022 analyzed, by proximate analysis, the macronutrient profile of 11 protein supplements sold in the Colombian market resulted in a higher carbohydrate and protein content and lower total calorie content than declared, suggesting that labels may not be reliable and inviting brands to analyze and declare the content of both macronutrients and amino acid profile of their products. The same was true for the study by Bonnet et al. 38 , which analyzed the protein content of the 10 most sold products on the market using two methods (Kjeldahl and Bradford). The result showed significant differences between what was analyzed versus what was declared on the nutritional labeling, with the analyzed products having a lower protein content. On the other hand, in 2021, Berhmann et al. analyzed the protein content and amino acid profile of high-protein dairy products marketed in Chile 16 . Here, they reported similar protein contents measured by Kjeldahl declared by the manufacturers versus those analyzed on the label of the products, suggesting that alternative products to protein shakes could be a good alternative for their high biological value and accurate content in the national market. Although the information on labeling and amino acid content for protein powders and other dairy products is available in the literature, on-the-go, such as snacks or protein bars, besides their high consumption by the general population, are less described. In the present study, all bars analyzed (n = 10) had a higher carbohydrate stated in the labeling. This energy difference directly increases the total calories per bar, which could be detrimental for subjects who aim to lose fat mass and consume high-protein bars to meet their total protein requirements. Recently, Aly Mo et al. 39 analyzed different high-protein sports products in Egypt, which included 14 different protein bars. The authors found a significant difference between the calculated energy (kcal) for fats and carbohydrates versus the labeling claims, similar to the data obtained in the present investigation. In both studies, carbohydrates were determined using the AOAC method, which calculates carbohydrates by subtracting the contents of moisture, ash, lipids, and protein from the total composition. This approach estimates carbohydrates as the sum of sugars and total fiber (soluble and insoluble). Therefore, more advanced comparative techniques, such as spectrophotometry, high-performance liquid chromatography (HPLC), and refractometry, should be considered to standardize carbohydrate determination should be used to standardize carbohydrate determination with better accuracy 40 , 41 . As for the protein content determined by Kjeldahl, it could be observed that the analyzed content was almost precisely as declared on the labeling. However, it should be noted that the present study did not carry out amino acid analysis, which, according to a study by Mæhre et al., 42 is more accurate than the nitrogen determination obtained by Kjeldahl, which could overestimate the actual values of the sample. The Kjeldahl method estimates protein content based on the nitrogen content of the sample; however, it does not measure true protein. The method relies on a conversion factor, which varies depending on the type of protein analyzed. Protein bars typically contain a mix of protein sources, making determining the most appropriate factor for each source challenging. Although the standard factor of 6.25 was used in this study, it is important to note that it is unsuitable for all protein types and should ideally be adjusted based on the amino acid composition of the proteins present 42 . Consequently, future studies focusing on amino acid profiling could provide a more comprehensive evaluation of protein quality and nutritional claims. These insights and transparent labeling practices are crucial to guide consumers in making informed dietary choices. Finally, as protein content is the main reason people buy these products, the analyzed samples would be a valuable choice to cover the daily requirement when people intend to cover higher ranges (1.6–2.2 g/kg/day). Therefore, the data collected in this study and others that provide data comparing the declared versus the content of emerging products on the market with added protein calls for transparency. Consumers need to receive the expected macronutrient content of the selected products, mainly because they are an option with good acceptance by consumers, easy to transport, and provide variety to existing products on the national and world market. Conclusion Bromatological analysis of the most widely sold protein bars in the Chilean market showed significant discrepancies between the declared nutritional content and the actual content of these products. These differences were directly observed in carbohydrates and calories declared by the manufacturer versus what was analyzed. These findings speak to the urgent need for improved regulation and supervision of nutrition labeling in the industry of so-called "High Protein" products in Chile. The discrepancies detected may negatively influence consumers' choices and nutritional and health outcomes. Implementing stricter control mechanisms is essential to ensure the transparency and accuracy of nutritional information presented to the public. This study provides a solid basis for future research and public policy to ensure the accuracy of dietary products on the market, promoting consumer confidence and improving the nutritional quality of available foods. In summary, rigorous verification of the declared nutritional content of protein bars is essential to protect the health of consumers and to encourage more responsible practices within the food industry Limitations While the results obtained add relevant information to the literature and are comparable with other studies, the present study has several limitations. One limitation is the analysis of only ten protein bars selected from major supplement shops in Santiago de Chile. This limited sample size may not represent all protein bars available in the Chilean market. Also, although standard methods of bromatological analysis (gravimetric, Kjeldahl, and Soxhlet) were used, the inherent limitations of these methods may affect the results' accuracy. In addition, an analysis of individual amino acids, which could provide a more complete picture of the biological value in the protein bars, was not included. Similarly, the present study only focused on comparing macronutrients (protein, fat, and carbohydrates) and calories, but determining other nutritional components, such as dietary fiber, vitamins, and minerals, was not available at the time of the present study. These limitations should be considered when interpreting the results and planning future research to further explore the quality and reliability of nutritional products on the market. Declarations Conflict of Interest Statement The authors declare that the research was conducted without any commercial or financial relationships that could be construed as a potential conflict of interest. Funding The manuscript was supported by a research grant from the National Fund for Science and Technological Development (ANID) (FONDECYT 11230186 [MM-A]. Author Contribution C.P.T. and SC. Investigation, Methodology, Writing – original draft, Writing – review & editing. EH. Data curation, Methodology, Writing – review & editing. CJ. 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(Oxford University PressNew York, (2023). 10.1093/9780197610145.001.0001 Kolar, K. Gravimetric Determination of Moisture and Ash in Meat and Meat Products: NMKL Interlaboratory Study. J. AOAC Int. 75 , 1016–1022 (1992). Park, Y. W. & Bell, L. N. Determination of Moisture and Ash Contents of Foods. (2004). Hewavitharana, G. G., Perera, D. N., Navaratne, S. B. & Wickramasinghe, I. Extraction methods of fat from food samples and preparation of fatty acid methyl esters for gas chromatography: A review. Arab. J. Chem. 13 , 6865–6875 (2020). Boci, I. & Gentiana, B. Determination of Protein Content in Milk by Kjeldahl Method Interlaboratoy Study. in (2013). Kamizake, N. K. K., Gonçalves, M. M., Zaia, C. T. B. V. & Zaia, D. A. M. Determination of total proteins in cow milk powder samples: a comparative study between the Kjeldahl method and spectrophotometric methods. J. Food Compos. Anal. 16 , 507–516 (2003). Krul, E. S. Calculation of Nitrogen-to‐Protein Conversion Factors: A Review with a Focus on Soy Protein. J. Am. Oil Chem. Soc. 96 , 339–364 (2019). Sullivan, G. M. & Feinn, R. Using Effect Size—or Why the P Value Is Not Enough. J. Grad Med. Educ. 4 , 279–282 (2012). Ackerley, N., Sertkaya, A. & Lange, R. Food Transportation Safety: Characterizing Risks and Controls by Use of Expert Opinion. Commission, A. S. C. jurisdiction = Commonwealth of A. corporateName = Australian S. Supplements. Australian Sports Comm. https://www.ais.gov.au/nutrition/supplements Jorquera, C., Droppelmann, G., Pridal, P., Faúndez, J. & Feijoo, F. Chil. Market Protein Shakes Composition Nutrients 16 , 1129 (2024). Bonnet Lemus, R. et al. Análisis del contenido proteico de los suplementos alimenticios. in 196–201 (2020). Aly, M. O., Ghobashy, S. M. & Aborhyem, S. M. Authentication of protein, fat, carbohydrates, and total energy in commercialized high protein sports foods with their labeling data. Sci. Rep. 13 , 15359 (2023). Mæhre, H. K., Dalheim, L., Edvinsen, G. K., Elvevoll, E. O. & Jensen, I. J. Protein Determination—Method Matters Foods 7 , 5 (2018). Martínez Montero, C., Rodríguez Dodero, M. C., Guillén Sánchez, D. A. & Barroso, C. G. Analysis of Low Molecular Weight Carbohydrates in Food and Beverages: A Review. Chromatographia 59 , 15–30 (2004). Mæhre, H., Dalheim, L., Edvinsen, G., Elvevoll, E. & Jensen, I. J. Protein Determination—Method Matters Foods 7 , 5 (2018). Additional Declarations No competing interests reported. Supplementary Files Table1SR.docx Table2SR.docx SupplementaryTableS1.docx Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-6430129","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Article","associatedPublications":[],"authors":[{"id":445758647,"identity":"6fefb369-93cd-4ca2-9164-4b080e2ac85d","order_by":0,"name":"Claudio Pérez-De Tudela","email":"","orcid":"","institution":"Universidad Mayor","correspondingAuthor":false,"prefix":"","firstName":"Claudio","middleName":"Pérez-De","lastName":"Tudela","suffix":""},{"id":445758648,"identity":"84db99d9-6fe5-43f1-90a8-f77fb1bf3929","order_by":1,"name":"Sofia De la Cerda","email":"","orcid":"","institution":"Universidad Mayor","correspondingAuthor":false,"prefix":"","firstName":"Sofia","middleName":"De la","lastName":"Cerda","suffix":""},{"id":445758649,"identity":"11afdf4a-e997-4bc7-b451-2ea2256cd042","order_by":2,"name":"Edison Hormazabal","email":"","orcid":"","institution":"Universidad del Desarrollo","correspondingAuthor":false,"prefix":"","firstName":"Edison","middleName":"","lastName":"Hormazabal","suffix":""},{"id":445758650,"identity":"36b2d4fa-2c74-4e5f-9fc9-5f38f80e90c0","order_by":3,"name":"David Church","email":"","orcid":"","institution":"University of Arkansas for Medical Sciences","correspondingAuthor":false,"prefix":"","firstName":"David","middleName":"","lastName":"Church","suffix":""},{"id":445758651,"identity":"8401e3ed-cf5e-4eb4-a564-485228a2e5d8","order_by":4,"name":"Carlos Jorquera","email":"","orcid":"","institution":"Universidad Mayor","correspondingAuthor":false,"prefix":"","firstName":"Carlos","middleName":"","lastName":"Jorquera","suffix":""},{"id":445758652,"identity":"f169204c-9f00-4ad0-a903-5d22d9e32834","order_by":5,"name":"Matías Monsalves-Álvarez","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA/UlEQVRIie3PsUrEMBzH8b8cOFW6Rqq+gRAIhAOP9kFcEgLeksqNHW9qp8M1Bz7ETc4pXQNdAy5K1htOXA4saIuiIqS3OuQLPwiBDyEAodA/TX+fnvrF/Sb9zvxg8ouwfqfLTxKNkZ8GgvUBclm1td53cB0n1fOOl7OM2Lx+XUDqJdQIqFcl5Ot7QxAvb/iDvRWJAuEnWoA+WUK+sRIQMw2jVuIkAu0nrYO66wYyd3tm3jOiJHkbJVZAEx0PhFHECn20QZKOv2Idbs5LlK+VpFNWCK7Mll4pPPKXlruXbTfL79Dc2R1Os7iS5HFRpBc+8hX6e4EPgFAoFAqN9gEMx1gb/7VwWwAAAABJRU5ErkJggg==","orcid":"","institution":"Universidad Andrés Bello","correspondingAuthor":true,"prefix":"","firstName":"Matías","middleName":"","lastName":"Monsalves-Álvarez","suffix":""}],"badges":[],"createdAt":"2025-04-11 16:53:12","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-6430129/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-6430129/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":81084026,"identity":"95453a0c-5b34-42f0-a22b-e7b98ec501c8","added_by":"auto","created_at":"2025-04-22 05:34:37","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":68230,"visible":true,"origin":"","legend":"\u003cp\u003eComparison between declared and measured for \u003cstrong\u003ea) \u003c/strong\u003ecarbohydrates, \u003cstrong\u003eb) \u003c/strong\u003eprotein, \u003cstrong\u003ec) \u003c/strong\u003efat, and \u003cstrong\u003ed) \u003c/strong\u003ecalories per 100 g of product. n=10, *p\u0026lt;0.05, **p\u0026lt;0.001.\u003c/p\u003e","description":"","filename":"Figure1MacronutrientContent100g2.0.png","url":"https://assets-eu.researchsquare.com/files/rs-6430129/v1/52f23d48d97ba5e310f317da.png"},{"id":81084953,"identity":"92fa951b-4899-4096-b6d7-2a2f049e8e5b","added_by":"auto","created_at":"2025-04-22 05:42:37","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":66243,"visible":true,"origin":"","legend":"\u003cp\u003eComparison between reported and measured for: a) carbohydrate, b) protein, c) fat, and d) calories per serving. n=10, *p\u0026lt;0.05, **p\u0026lt;0.001, paired \u003cem\u003et\u003c/em\u003e-test. Values expressed as mean.\u003c/p\u003e","description":"","filename":"Figure2Macronutrientperportion2.0.png","url":"https://assets-eu.researchsquare.com/files/rs-6430129/v1/789802eb05cbc16bfbc02581.png"},{"id":87577786,"identity":"b4d5c3aa-a3e7-4ac4-88c3-3ac9ad3ce984","added_by":"auto","created_at":"2025-07-25 11:54:00","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":936309,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-6430129/v1/5135bebf-a89b-4ddb-bb98-4e5e6c621087.pdf"},{"id":81084028,"identity":"2ee1031a-ca4a-40b1-bee8-6b34c1c1a302","added_by":"auto","created_at":"2025-04-22 05:34:37","extension":"docx","order_by":0,"title":"","display":"","copyAsset":false,"role":"supplement","size":19270,"visible":true,"origin":"","legend":"","description":"","filename":"Table1SR.docx","url":"https://assets-eu.researchsquare.com/files/rs-6430129/v1/3bb04c68c85f766cf518cffd.docx"},{"id":81084029,"identity":"93b318c2-a7d8-45da-85be-a55d346a9c68","added_by":"auto","created_at":"2025-04-22 05:34:37","extension":"docx","order_by":1,"title":"","display":"","copyAsset":false,"role":"supplement","size":16346,"visible":true,"origin":"","legend":"","description":"","filename":"Table2SR.docx","url":"https://assets-eu.researchsquare.com/files/rs-6430129/v1/19e5c11d931c6a94770aafbc.docx"},{"id":81084954,"identity":"7d59684c-3e6e-4d5e-9b2b-23913daf063e","added_by":"auto","created_at":"2025-04-22 05:42:37","extension":"docx","order_by":2,"title":"","display":"","copyAsset":false,"role":"supplement","size":15091,"visible":true,"origin":"","legend":"","description":"","filename":"SupplementaryTableS1.docx","url":"https://assets-eu.researchsquare.com/files/rs-6430129/v1/e5eb060b65731dc400706228.docx"}],"financialInterests":"No competing interests reported.","formattedTitle":"Proximate analysis and concordance with nutritional labeling of most sold protein bars in Santiago, Chile","fulltext":[{"header":"Introduction","content":"\u003cp\u003eTo improve body composition and physical performance, the intake of different macronutrients, especially protein, is essential. It is known that physically active subjects and athletes have higher protein requirements, which play an essential role in muscle recovery and adaptations to exercise\u003csup\u003e\u003cspan additionalcitationids=\"CR2 CR3\" citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e\u003c/sup\u003e. Also, the sedentary population, older adults, and people with obesity and non-communicable diseases\u003csup\u003e\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e5\u003c/span\u003e,\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e\u003c/sup\u003e are encouraged to increase their protein intake to improve satiety\u003csup\u003e\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e,\u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e8\u003c/span\u003e\u003c/sup\u003e, muscle mass preservation\u003csup\u003e\u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e9\u003c/span\u003e\u003c/sup\u003e, and insulin sensitivity\u003csup\u003e\u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e10\u003c/span\u003e,\u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e11\u003c/span\u003e\u003c/sup\u003e. Protein requirements vary according to the population and the objective, ranging from 0.8 g/kg/day for an average population versus 1.4 g/kg/day to 2 g/kg/day\u003csup\u003e12,13\u003c/sup\u003e in athletes or during calorie restriction. To meet these protein requirements, the food market has various animal and vegetal products such as dairy, poultry, beef and pork (among others), eggs, legumes, nuts, dried fruit, etc \u003csup\u003e\u003cspan citationid=\"CR14\" class=\"CitationRef\"\u003e14\u003c/span\u003e\u003c/sup\u003e. However, in recent years, the sports supplement industry has been on the rise in the consumption of protein foods, and its primary consumers are not only high-performance athletes, fitness enthusiasts, and bodybuilders but also people looking to improve their diet or body composition.\u003c/p\u003e \u003cp\u003eThe protein supplement market has been projected to increase globally by 7\u0026ndash;8% from 2019-2029\u003csup\u003e15\u003c/sup\u003e. This market has opened an opportunity to diversify the industry with added protein products for athletes and non-athletes. In Chile, yogurts, dairy products, high-protein cheeses, cereals, pre-mixes for cooking, and protein bars are available\u003csup\u003e\u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e16\u003c/span\u003e\u003c/sup\u003e. They are well-accepted in the market due to their high protein content, ease of transport, and variety of flavors and textures\u003csup\u003e\u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e17\u003c/span\u003e\u003c/sup\u003e. Globally, bars and other high-protein products are now marketed in supermarkets, sporting goods shops, convenience stores, and service centers\u003csup\u003e\u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e18\u003c/span\u003e\u003c/sup\u003e. Within their composition, protein bars use different plant and animal protein sources, separately or in a mixture. Also, depending on the variety, they may contain various sources of saturated, polyunsaturated, and unsaturated fats from nuts or nut oils, and both simple and complex carbohydrates, including dates, oats, fructose, and sugar, which generate the most significant variations in caloric intake. Several studies show that vegetable proteins are limited in essential amino acids and have a lower digestibility and leucine content than animal proteins, which could restrict the anabolic effect of vegetable proteins\u003csup\u003e\u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e19\u003c/span\u003e,\u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e20\u003c/span\u003e\u003c/sup\u003e. This characteristic could limit the anabolic effect consumers seek, but this would not be a limiting factor in improving muscle mass if we consider the variety and daily quantity of these proteins\u003csup\u003e\u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e21\u003c/span\u003e\u003c/sup\u003e.\u003c/p\u003e \u003cp\u003eThe protein bars marketed in Chile mostly contain a mixture of vegetable proteins such as rice and soy or soy peas. However, they could be suitable options despite the protein origin, as shown by the evidence regarding vegetable protein mixtures\u003csup\u003e\u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e18\u003c/span\u003e\u003c/sup\u003e. However, to date, no studies have analyzed their content to determine the veracity of what they state on their labels, mainly as there is a growing awareness of the content and quantity of nutrients in the different protein supplements \u003csup\u003e\u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e15\u003c/span\u003e,\u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e22\u003c/span\u003e\u003c/sup\u003e. This research uses bromatological analysis to contrast the nutritional content declaration with the nutrient content of the most popular protein bars in the Chilean market.\u003c/p\u003e"},{"header":"Methodology","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e \u003ch2\u003eSample collection\u003c/h2\u003e \u003cp\u003eTen of the best-selling bars reported in the leading supplement stores in Santiago de Chile (Allnutrition, OneNutrition, Sportika, Suples, Suplestore) were acquired by a research team member and used for analysis. For analysis, 5 to 8 bars were obtained from each sample, ensuring each was sealed correctly and had the same batch and expiry date (\u003cb\u003eTable \u003cspan refid=\"MOESM1\" class=\"InternalRef\"\u003eS1\u003c/span\u003e\u003c/b\u003e). The samples were sent to the Bromatology laboratory of the Universidad del Desarrollo in Concepci\u0026oacute;n, Chile, following the protocol for sending samples of packaged food\u003csup\u003e\u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e23\u003c/span\u003e,\u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e24\u003c/span\u003e\u003c/sup\u003e for analysis. The protocol considers maintaining the seal as they are presented for sale and subsequent packaging in a clean, sterile plastic bag with the corresponding sample label. At the time of shipment, conditions and temperatures similar to those in the market were ensured for the subsequent proximate analysis. \u003cb\u003eTable \u003cspan refid=\"MOESM1\" class=\"InternalRef\"\u003eS1\u003c/span\u003e\u003c/b\u003e describes the batch and expiry date of each bar analyzed in this study.\u003c/p\u003e \u003c/div\u003e\n\u003ch3\u003eProximate Analysis\u003c/h3\u003e\n\u003cp\u003eThe determination of the total amount (grams/100 g) of moisture, ash, total fat, protein, carbohydrate, and calories of the protein bars was carried out by proximate chemical analysis.\u003csup\u003e\u003cspan additionalcitationids=\"CR26\" citationid=\"CR25\" class=\"CitationRef\"\u003e25\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e27\u003c/span\u003e\u003c/sup\u003e. To standardize the weights between the different bars and to obtain a representative sample, 300 g of product per bar was used for analysis. The moisture was obtained by gravimetric determination of the loss in mass of the sample, dried to constant mass in an air oven, and the ash value was obtained by destruction of the organic matter present in the sample by calcination, followed by gravimetric determination of the residue.\u003csup\u003e\u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e28\u003c/span\u003e,\u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e29\u003c/span\u003e\u003c/sup\u003e.\u003c/p\u003e \u003cp\u003eAs previously described, total fat was analyzed using ethereal extract determination using the Soxhlet method\u003csup\u003e\u003cspan citationid=\"CR30\" class=\"CitationRef\"\u003e30\u003c/span\u003e\u003c/sup\u003e. The Kjeldahl method was used to obtain the protein values, which determine the nitrogen concentration in the sample and then transform it using a protein factor\u003csup\u003e\u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e31\u003c/span\u003e,\u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e32\u003c/span\u003e\u003c/sup\u003e. The factor used for the totality of the samples was 6.25, considering that the bars have a mixture of protein sources for their elaboration\u003csup\u003e\u003cspan citationid=\"CR33\" class=\"CitationRef\"\u003e33\u003c/span\u003e\u003c/sup\u003e. On the other hand, the available carbohydrates were determined by subtracting the contributions of moisture, ash, total fat, and protein to the 100 g of the total sample, and the corresponding factor determined the calories according to the Atwater method\u003csup\u003e\u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e22\u003c/span\u003e\u003c/sup\u003e.\u003c/p\u003e \u003cdiv id=\"Sec5\" class=\"Section2\"\u003e \u003ch2\u003eStatistical analysis\u003c/h2\u003e \u003cp\u003eAll data are presented as mean. Statistical significance among measured and labeled content was determined by paired Student\u0026rsquo;s \u003cem\u003et\u003c/em\u003e-test. Statistical significance was set at \u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.05. All analysis was performed in GraphPad Prism software (Version 10, San Diego, California, USA). Effect sizes (d) were calculated using Cohen\u0026rsquo;s d to detect the magnitude of the findings \u003csup\u003e\u003cspan citationid=\"CR34\" class=\"CitationRef\"\u003e34\u003c/span\u003e\u003c/sup\u003e. Effect sizes were classified as trivial (d\u0026thinsp;\u0026lt;\u0026thinsp;0.2), small (0.2\u0026thinsp;\u0026le;\u0026thinsp;d\u0026thinsp;\u0026lt;\u0026thinsp;0.5), medium (0.5\u0026thinsp;\u0026le;\u0026thinsp;d\u0026thinsp;\u0026lt;\u0026thinsp;0.8) and large (d\u0026thinsp;\u0026ge;\u0026thinsp;0.8).\u003c/p\u003e \u003c/div\u003e"},{"header":"Results","content":"\u003cdiv id=\"Sec7\" class=\"Section2\"\u003e\n \u003ch2\u003eMacronutrient labeled content and ingredients of protein bars per 100g\u003c/h2\u003e\n \u003cp\u003eThe nutritional information in the labeling of the bars analyzed is detailed per 100g of product in Table \u003cspan class=\"InternalRef\"\u003e1\u003c/span\u003e. The represented bars present a range of 216\u0026ndash;400 calories (kcal), with a sample average of 293 kcal/100g. The average reported protein is 34g/100g, varying between 26 and 37.8g/100g. Regarding ingredients, B2 has the lowest with 14 ingredients, while B3 has the bar with the highest number of more than 20 ingredients (Table \u003cspan class=\"InternalRef\"\u003e1\u003c/span\u003e \u003cstrong\u003e).\u003c/strong\u003e At the same time, the nutritional content per serving according to the nutrition labeling of the bars and the price of each one are shown in Table \u003cspan class=\"InternalRef\"\u003e2\u003c/span\u003e. The bars had a calorie content of 108\u0026ndash;190 kcal/serving. The average protein was 17.7g/serving, varying between 15 and 21g of protein among the bars. According to the labeling of the bars, the amount reported ranged from 2 to 9g of fat per serving. The most significant variability within the macronutrients was mainly concentrated in the carbohydrate content in the bars, with an average of 6.9 g of carbohydrate per serving but with lower values of up to 1.8 and maximum values of 17.3 g/serving. Something similar is presented in the fiber content, with labels with 0 to 18 g fiber/serving. The cost of the nutrition bars per serving or unit can be observed in the same table. Among the 10 bars analyzed, the cheapest bar was $1,690, while the most expensive one reached $4,090, fluctuating between $1.80 and 4.30 dollars.\u003c/p\u003e\n \u003cdiv class=\"gridtable\"\u003e\n \u003ctable id=\"Tab1\" border=\"1\"\u003e\n \u003ccaption\u003e\n \u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e\n \u003cdiv class=\"CaptionContent\"\u003e\n \u003cp\u003eNutrition Labelling and Ingredients of Protein Bars per 100g.\u003c/p\u003e\n \u003c/div\u003e\n \u003c/caption\u003e\n \u003cthead\u003e\n \u003ctr\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eSample\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eB1\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eB2\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eB3\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eB4\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eB5\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eB6\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eB7\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eB8\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eB9\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eB10\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003c/thead\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eTagged\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e100 g\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e100 g\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e100 g\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e100 g\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e100 g\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e100 g\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e100 g\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e100 g\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e100 g\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e100 g\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eCalories\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e216\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e216\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e292\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e327\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e267\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e257\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e400\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e357\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e317\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e283\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eProteins\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e31,3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e35\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e37,8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e36\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e36,1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e36\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e33,6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e34,3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e35\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e26\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eFats\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e8,8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e13,5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e13,5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7,8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e4,8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e13,8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7,3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e13\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e17\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eCarbohydrates\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e5,5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e4,7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e5,4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e13\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e35,3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e38,5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eFibre\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e25,5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e30,7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e5,9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e10,7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e21,4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e18,3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e2,4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e22\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e18\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eIngredients\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eProtein Blend (milk protein isolate, whey protein concentrate, whey protein isolate, soy lecithin), isomaltooligosaccharides, dark chocolate (16%) (maltitol, cocoa mass, cocoa butter, soy lecithin, artificial flavoring), water, almond (4%), erythritol, contains less than 2% artificial flavoring, citric acid, potassium sorbate.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eProtein Blend (milk protein isolate, whey protein concentrate, whey protein isolate, soy lecithin) oligofructose, isomalt oligosaccharides, almond (8%), water, erythritol, contains less than 2% natural flavoring, citric acid, potassium sorbate, sucralose, sea salt.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eWhite chocolate (26%) (maltitol, cocoa butter, milk powder, soy lecithin, natural flavoring), milk protein, chocolate flavor coating (polydextrose, maltitol, sunflower oil, soy protein, milk protein, artificial flavoring, soy lecithin, hydrolyzed collagen, potassium chloride, cocoa), glycerol, hydrolyzed collagen, hydrolyzed wheat gluten, soy crisps (soy protein, cocoa, tapioca starch), corn soluble fiber, soybean oil, cocoa, artificial flavoring, salt, sucralose.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eChocolate 26% (maltitol, cocoa butter, whole milk powder, cocoa mass, soy lecithin, natural flavors), milk protein, caramel coating 15% (polydextrose, soybean oil, skim milk powder, xylitol, soy lecithin, artificial flavors, salt), glycerol, hydrolyzed wheat gluten, hydrolyzed gelatine, soy protein, corn soluble fiber, soybean oil, peanut 1%, artificial flavors, natural flavoring, salt, sea salt, sucralose.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eSoy protein isolate, polydextrose, glycerin, pea protein isolate, chocolate coating (sugar, palm kernel oil, cocoa powder, sunflower lecithin, salt), inulin, cocoa powder (4.6%), tapioca starch, cocoa mass (2%), water, sunflower oil, salt, rice protein, and agar.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eSoy crisps (soy protein, tapioca, salt), inulin, glycerin, chocolate 10% (sugar, palm oil, cocoa, cocoa powder, sorbitol, soy lecithin, vanilla), polydextrose, oat flakes, tapioca syrup, whey protein crisps (whey protein isolate, whey protein concentrate, tapioca, calcium carbonate, sunflower lecithin), salted caramel 5%, milk protein concentrate, sunflower oil, natural flavoring, rice protein, agar.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eSoy crisps (soy protein isolate, cocoa, tapioca starch), dates, maltitol, whey isolate (milk protein concentrate, soy lecithin), chocolate 10% (cocoa mass, sweetener (maltitol), emulsifier (rapeseed lecithin, polyglycerol polyricinoleate), natural vanilla flavoring), peanut paste and nature identical flavoring\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eSoy crisps (soy protein isolate, cocoa, tapioca starch), dates, maltitol, whey isolate (milk protein concentrate, soy lecithin), chocolate 10% (cocoa mass, sweetener (maltitol), emulsifier (rapeseed lecithin, polyglycerol polyricinoleate), natural vanilla flavoring), peanut paste and nature identical flavoring.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eProtein blend (milk protein isolate, whey protein isolate), polydextrose (prebiotic fiber), almonds, water, cocoa butter, erythritol, glycerin, soluble corn fiber, natural flavors, contains less than 2% cocoa processed with alkali, palm kernel oil, sea salt, sodium caseinate, lecithin (sunflower and/or soy lecithin), xanthan gum, sodium bicarbonate, sucralose, stevia.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eProtein blend (milk protein isolate, whey protein isolate), allulose, soluble corn starch, palm kernel oil, water, pecan nuts, cocoa processed with alkali, erythritol, sodium caseinate, contains less than 2% butter (cream), natural flavors, sea salt, palm oil, carrageenan, sucralose, lecithin (sunflower and/or soya lecithin)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n \u003c/div\u003e\n \u003cdiv class=\"gridtable\"\u003e\n \u003cdiv class=\"colspec\" align=\"left\"\u003e\u0026nbsp;\u003c/div\u003e\n \u003cdiv class=\"colspec\" align=\"left\"\u003e\u0026nbsp;\u003c/div\u003e\n \u003ctable id=\"Tab2\" border=\"1\"\u003e\n \u003ccaption\u003e\n \u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e\n \u003cdiv class=\"CaptionContent\"\u003e\n \u003cp\u003eNutrition Labelling and Price of Protein Bars per serving.\u003c/p\u003e\n \u003c/div\u003e\n \u003c/caption\u003e\n \u003cthead\u003e\n \u003ctr\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eSample\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eB1\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eB2\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eB3\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eB4\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eB5\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eB6\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eB7\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eB8\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eB9\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eB10\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003c/thead\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003eWeight (g)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e60 g\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e60 g\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e55 g\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e55 g\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e42 g\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e42 g\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e45 g\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e45 g\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e60 g\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e60 g\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003eChilean Peso $\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e$ 2.990\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e$ 2.990\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e$ 2.390\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e$ 2.390\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e$ 1.990\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e$ 1.990\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e$ 1.690\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e$ 1.690\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e$ 4.090\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e$ 3.890\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003eUSD $ USD\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e$ 3,2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e$ 3,2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e$ 2,5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e$ 2,5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e$ 2,1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e$ 2,1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e$ 1,8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e$ 1,8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e$ 4,3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e$ 4,1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003eCalories\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e130\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e130\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e161\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e180\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e112\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e108\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e180\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e160\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e190\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e170\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003eProtein (g)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e19\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e21\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e21\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e15,2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e15,1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e15,4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e21\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e15\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003eFat (g)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e5,3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e3,6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7,4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7,4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e3,3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6,2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e3,3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e9\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003eCarbohydrates (g)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e1,8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e3,3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e2,6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e5,5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7,6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e15,9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e17,3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cstrong\u003eFibre (g)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e3,2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e5,9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7,7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e1,1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e13\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e11\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003ctfoot\u003e\n \u003ctr\u003e\n \u003ctd colspan=\"11\"\u003e\u003cem\u003eUSD: US dollar, g: grams\u003c/em\u003e\u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tfoot\u003e\n \u003c/table\u003e\n \u003c/div\u003e\n \u003cp\u003e\u003cstrong\u003eProximate analysis versus labeled nutritional information of commercially available protein bars per 100g.\u003c/strong\u003e\u003c/p\u003e\n \u003cp\u003eThe characteristics of the analyzed protein bars and the differences with the nutrition labeling claims are represented per 100 g of product in Fig.\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e1\u003c/span\u003e. The most significant variability was found in the carbohydrate content of the samples. Here, the samples average a 66% (\u0026plusmn;\u0026thinsp;82.2%) difference from the nutrition labeling (p\u0026thinsp;=\u0026thinsp;0.009, d=-1.63, 95% CI (-2.58, -0.65) \u003cstrong\u003e(\u003c/strong\u003eFig.\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e1\u003c/span\u003eA\u003cstrong\u003e)\u003c/strong\u003e. Within the samples, some bars were close to the carbohydrate from the labeling, such as B7, with only 6.38% more carbohydrates, while B3 reached a difference of 265% with the labeling per 100 grams of the product. The difference in grams that we can find between the analyzed and the labeled products informs us that the bars analyzed would have an average of 13 grams more carbohydrates per 100g than declared.\u0026nbsp;\u003c/p\u003e\n \u003cp\u003eRegarding protein content, analyzed samples ranged from 24.59 to 36.74 g/100g, with an average of 33.6 g/100g (Fig.\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e1\u003c/span\u003eB\u003cstrong\u003e)\u003c/strong\u003e. Compared to the nutrition labeling, analyzed bars had, on average \u0026minus;\u0026thinsp;1.54% (\u0026plusmn;\u0026thinsp;3.06) less protein than labeled (p\u0026thinsp;=\u0026thinsp;0.19, d\u0026thinsp;=\u0026thinsp;0.12, 95% CI (-0.48, 0.77).\u003c/p\u003e\n \u003cp\u003eMeanwhile, the amount of fat measured ranged from 6.24 to 18.16 gr/100 g. The analysis showed that, on average, the bars had 10,31% (\u0026plusmn;\u0026thinsp;17,4) more fat content than stipulated in the labeling. The % variation between the bars for fat content was from \u0026minus;\u0026thinsp;15.73% (B10) to 39.75% (B9), respectively (p\u0026thinsp;=\u0026thinsp;0.23, d=-0.22, 95% CI (-0.84, 0.41) ((Fig.\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e1\u003c/span\u003eC\u003cstrong\u003e).\u003c/strong\u003e Lastly, according to the nutritional labeling, protein bars had an average caloric value of 293,2 kcal, but analysis revealed a calorie average content of 408,3 kcal, resulting in a 43.71% (\u0026plusmn;\u0026thinsp;25.15) difference (Fig.\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e1\u003c/span\u003eD\u003cstrong\u003e)\u003c/strong\u003e. In absolute terms, this indicates that the bars contained, on average, 115 kcal more than declared on the package (p\u0026thinsp;=\u0026thinsp;0.002, d=-2.99, 95%CI (-4.47, -1.49)).\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec8\" class=\"Section2\"\u003e\n \u003ch2\u003e\u003cstrong\u003eProximate analysis versus labeled nutritional information of commercially available protein bars per portion.\u003c/strong\u003e\u003c/h2\u003e\n \u003cp\u003eThe characteristics analyzed, and the differences with what is declared in the nutrition labeling are represented per serving in Fig.\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e2\u003c/span\u003e. For the results of carbohydrates per serving, a 67.2% (\u0026plusmn;\u0026thinsp;82.6) difference was found compared with what was reported on labeling (p\u0026thinsp;=\u0026thinsp;0.009 d=-1.53, 95% CI (-2.44, -1.58).) (Fig.\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e2\u003c/span\u003eA\u003cstrong\u003e)\u003c/strong\u003e. As per 100 g of product, the B3 bar had the highest % difference, reaching 267%, compared to its labeling. On average, the bars would provide 7 grams more carbohydrates per serving. Regarding protein content per portion, analyzed bars ranged from 14.3 to 20.9 grams per serving, with a % difference of -1.39% (\u0026plusmn;\u0026thinsp;2.36) between the measured and the respective nutrition labeling (p\u0026thinsp;=\u0026thinsp;0.130, d\u0026thinsp;=\u0026thinsp;0.08, 95% CI (-0.54, 0.70) (Fig.\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e2\u003c/span\u003eB\u003cstrong\u003e)\u003c/strong\u003e. B7 was the bar with the most significant difference, presenting \u0026minus;\u0026thinsp;5,17% less protein than the mentioned per serving.\u003c/p\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003cp\u003eThe measured amount of fat per portion ranged from 2.6 to 10.9 g/serving. The analysis indicated that, on average, the bars were 11.12% (\u0026plusmn;\u0026thinsp;16.3) different from the labeling (p\u0026thinsp;=\u0026thinsp;0.10, d=-0.21, 95% CI (-0.83, 0.42) (Fig.\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e2\u003c/span\u003eC\u003cstrong\u003e)\u003c/strong\u003e. Within all the bars, the percentage difference ranged from \u0026minus;\u0026thinsp;11% (B1) to 36.2% (B9).\u003c/p\u003e\n \u003cp\u003eFinally, the number of calories showed a significant difference from the labeling. The average calories of the bars per serving were 152kcal, while the result of the analysis estimated a total of 214 with a percentage difference of 43.6% (\u0026plusmn;\u0026thinsp;24.9) (p\u0026thinsp;=\u0026thinsp;0.002, d=-1.89, 95% CI (-2.94, -0.82). (Fig.\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e2\u003c/span\u003eD\u003cstrong\u003e)\u003c/strong\u003e. On average, the bars would have 62 calories more than the labeling per serving, while the % difference in calories of the bars varied between 4.7% (B7) and 81.8% (B1).\u003c/p\u003e\n\u003c/div\u003e"},{"header":"Discussion","content":"\u003cp\u003eTo our knowledge, this is the first study in Chile to evaluate protein bars sold on the market. The present results add an essential topic in the sports food industry, as each product consumed is expected to provide reliable information on the nutritional content of products aimed at athletes, physically active subjects, and those marketed to complement a healthy diet.\u003c/p\u003e \u003cp\u003eThe consumption of these high-protein products has been on the rise worldwide\u003csup\u003e\u003cspan citationid=\"CR35\" class=\"CitationRef\"\u003e35\u003c/span\u003e\u003c/sup\u003e. The use of these high-protein products has been on the rise in recent years due to their scientific backing, which has been endorsed by institutions such as the Australian Sports Commission (AIS) in category A (with solid evidence for their use), where there is a mixed macronutrient supplement category in which bars are part of them\u003csup\u003e\u003cspan citationid=\"CR36\" class=\"CitationRef\"\u003e36\u003c/span\u003e\u003c/sup\u003e. For this reason, particular interest has been placed in studying supplements due to the wide variety of brands, prices, and quality. More recently, in Chile, Jorquera et al.\u003csup\u003e\u003cspan citationid=\"CR37\" class=\"CitationRef\"\u003e37\u003c/span\u003e\u003c/sup\u003ecarried out a descriptive study in which they reviewed the macronutrient and aminogram labeling of 80 supplements sold on the market, creating tables of high value for decision-making by professionals inviting a subsequent bromatological analysis with the classifications already in place. Another study by our group led by Zapata et al.\u003csup\u003e\u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e24\u003c/span\u003e\u003c/sup\u003e in 2022 analyzed, by proximate analysis, the macronutrient profile of 11 protein supplements sold in the Colombian market resulted in a higher carbohydrate and protein content and lower total calorie content than declared, suggesting that labels may not be reliable and inviting brands to analyze and declare the content of both macronutrients and amino acid profile of their products. The same was true for the study by Bonnet et al.\u003csup\u003e\u003cspan citationid=\"CR38\" class=\"CitationRef\"\u003e38\u003c/span\u003e\u003c/sup\u003e, which analyzed the protein content of the 10 most sold products on the market using two methods (Kjeldahl and Bradford). The result showed significant differences between what was analyzed versus what was declared on the nutritional labeling, with the analyzed products having a lower protein content.\u003c/p\u003e \u003cp\u003eOn the other hand, in 2021, Berhmann et al. analyzed the protein content and amino acid profile of high-protein dairy products marketed in Chile\u003csup\u003e\u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e16\u003c/span\u003e\u003c/sup\u003e. Here, they reported similar protein contents measured by Kjeldahl declared by the manufacturers versus those analyzed on the label of the products, suggesting that alternative products to protein shakes could be a good alternative for their high biological value and accurate content in the national market. Although the information on labeling and amino acid content for protein powders and other dairy products is available in the literature, on-the-go, such as snacks or protein bars, besides their high consumption by the general population, are less described.\u003c/p\u003e \u003cp\u003eIn the present study, all bars analyzed (n\u0026thinsp;=\u0026thinsp;10) had a higher carbohydrate stated in the labeling. This energy difference directly increases the total calories per bar, which could be detrimental for subjects who aim to lose fat mass and consume high-protein bars to meet their total protein requirements. Recently, Aly Mo et al. \u003csup\u003e\u003cspan citationid=\"CR39\" class=\"CitationRef\"\u003e39\u003c/span\u003e\u003c/sup\u003e analyzed different high-protein sports products in Egypt, which included 14 different protein bars. The authors found a significant difference between the calculated energy (kcal) for fats and carbohydrates versus the labeling claims, similar to the data obtained in the present investigation. In both studies, carbohydrates were determined using the AOAC method, which calculates carbohydrates by subtracting the contents of moisture, ash, lipids, and protein from the total composition. This approach estimates carbohydrates as the sum of sugars and total fiber (soluble and insoluble). Therefore, more advanced comparative techniques, such as spectrophotometry, high-performance liquid chromatography (HPLC), and refractometry, should be considered to standardize carbohydrate determination should be used to standardize carbohydrate determination with better accuracy \u003csup\u003e\u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e40\u003c/span\u003e,\u003cspan citationid=\"CR41\" class=\"CitationRef\"\u003e41\u003c/span\u003e\u003c/sup\u003e. As for the protein content determined by Kjeldahl, it could be observed that the analyzed content was almost precisely as declared on the labeling. However, it should be noted that the present study did not carry out amino acid analysis, which, according to a study by M\u0026aelig;hre et al.,\u003csup\u003e\u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e42\u003c/span\u003e\u003c/sup\u003eis more accurate than the nitrogen determination obtained by Kjeldahl, which could overestimate the actual values of the sample. The Kjeldahl method estimates protein content based on the nitrogen content of the sample; however, it does not measure true protein. The method relies on a conversion factor, which varies depending on the type of protein analyzed. Protein bars typically contain a mix of protein sources, making determining the most appropriate factor for each source challenging. Although the standard factor of 6.25 was used in this study, it is important to note that it is unsuitable for all protein types and should ideally be adjusted based on the amino acid composition of the proteins present\u003csup\u003e\u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e42\u003c/span\u003e\u003c/sup\u003e.\u003c/p\u003e \u003cp\u003eConsequently, future studies focusing on amino acid profiling could provide a more comprehensive evaluation of protein quality and nutritional claims. These insights and transparent labeling practices are crucial to guide consumers in making informed dietary choices.\u003c/p\u003e \u003cp\u003eFinally, as protein content is the main reason people buy these products, the analyzed samples would be a valuable choice to cover the daily requirement when people intend to cover higher ranges (1.6\u0026ndash;2.2 g/kg/day). Therefore, the data collected in this study and others that provide data comparing the declared versus the content of emerging products on the market with added protein calls for transparency. Consumers need to receive the expected macronutrient content of the selected products, mainly because they are an option with good acceptance by consumers, easy to transport, and provide variety to existing products on the national and world market.\u003c/p\u003e"},{"header":"Conclusion","content":"\u003cp\u003eBromatological analysis of the most widely sold protein bars in the Chilean market showed significant discrepancies between the declared nutritional content and the actual content of these products. These differences were directly observed in carbohydrates and calories declared by the manufacturer versus what was analyzed. These findings speak to the urgent need for improved regulation and supervision of nutrition labeling in the industry of so-called \"High Protein\" products in Chile. The discrepancies detected may negatively influence consumers' choices and nutritional and health outcomes. Implementing stricter control mechanisms is essential to ensure the transparency and accuracy of nutritional information presented to the public. This study provides a solid basis for future research and public policy to ensure the accuracy of dietary products on the market, promoting consumer confidence and improving the nutritional quality of available foods. In summary, rigorous verification of the declared nutritional content of protein bars is essential to protect the health of consumers and to encourage more responsible practices within the food industry\u003c/p\u003e "},{"header":"Limitations","content":"\u003cp\u003eWhile the results obtained add relevant information to the literature and are comparable with other studies, the present study has several limitations. One limitation is the analysis of only ten protein bars selected from major supplement shops in Santiago de Chile. This limited sample size may not represent all protein bars available in the Chilean market. Also, although standard methods of bromatological analysis (gravimetric, Kjeldahl, and Soxhlet) were used, the inherent limitations of these methods may affect the results' accuracy. In addition, an analysis of individual amino acids, which could provide a more complete picture of the biological value in the protein bars, was not included. Similarly, the present study only focused on comparing macronutrients (protein, fat, and carbohydrates) and calories, but determining other nutritional components, such as dietary fiber, vitamins, and minerals, was not available at the time of the present study. These limitations should be considered when interpreting the results and planning future research to further explore the quality and reliability of nutritional products on the market.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e \u003ch2\u003eConflict of Interest Statement\u003c/h2\u003e \u003cp\u003eThe authors declare that the research was conducted without any commercial or financial relationships that could be construed as a potential conflict of interest.\u003c/p\u003e \u003c/p\u003e\u003ch2\u003eFunding\u003c/h2\u003e \u003cp\u003eThe manuscript was supported by a research grant from the National Fund for Science and Technological Development (ANID) (FONDECYT 11230186 [MM-A].\u003c/p\u003e\u003ch2\u003eAuthor Contribution\u003c/h2\u003e\u003cp\u003eC.P.T. and SC. Investigation, Methodology, Writing \u0026ndash; original draft, Writing \u0026ndash; review \u0026amp; editing. EH. Data curation, Methodology, Writing \u0026ndash; review \u0026amp; editing. CJ. Writing \u0026ndash; review \u0026amp; editing contribute to data interpretation. DC Writing \u0026ndash; review \u0026amp; editing. M.M-A Investigation, Methodology, Writing \u0026ndash; original draft, Writing \u0026ndash; review \u0026amp; editing. All authors read, contributed to the research design, and approved the final manuscript.\u003c/p\u003e\u003ch2\u003eData Availability\u003c/h2\u003e\u003cp\u003eThe data used to support the findings of this study can be made available by the corresponding author (MMA) upon request.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\u003cli\u003e\u003cspan\u003eJ\u0026auml;ger, R. et al. International Society of Sports Nutrition Position Stand: protein and exercise. \u003cem\u003eJ. Int. Soc. Sports Nutr.\u003c/em\u003e \u003cb\u003e14\u003c/b\u003e, 20 (2017).\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eUrdampilleta, A., Vicente-Salar, N. \u0026amp; Mart\u0026iacute;nez Sanz, J. M. 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Supplements. \u003cem\u003eAustralian Sports Comm.\u003c/em\u003e \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://www.ais.gov.au/nutrition/supplements\u003c/span\u003e\u003cspan address=\"https://www.ais.gov.au/nutrition/supplements\" targettype=\"URL\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eJorquera, C., Droppelmann, G., Pridal, P., Fa\u0026uacute;ndez, J. \u0026amp; Feijoo, F. \u003cem\u003eChil. Market Protein Shakes Composition Nutrients\u003c/em\u003e \u003cb\u003e16\u003c/b\u003e, 1129 (2024).\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eBonnet Lemus, R. et al. An\u0026aacute;lisis del contenido proteico de los suplementos alimenticios. in 196\u0026ndash;201 (2020).\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eAly, M. O., Ghobashy, S. M. \u0026amp; Aborhyem, S. M. Authentication of protein, fat, carbohydrates, and total energy in commercialized high protein sports foods with their labeling data. \u003cem\u003eSci. Rep.\u003c/em\u003e \u003cb\u003e13\u003c/b\u003e, 15359 (2023).\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eM\u0026aelig;hre, H. K., Dalheim, L., Edvinsen, G. K., Elvevoll, E. O. \u0026amp; Jensen, I. J. \u003cem\u003eProtein Determination\u0026mdash;Method Matters Foods\u003c/em\u003e \u003cb\u003e7\u003c/b\u003e, 5 (2018).\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eMart\u0026iacute;nez Montero, C., Rodr\u0026iacute;guez Dodero, M. C., Guill\u0026eacute;n S\u0026aacute;nchez, D. A. \u0026amp; Barroso, C. G. Analysis of Low Molecular Weight Carbohydrates in Food and Beverages: A Review. \u003cem\u003eChromatographia\u003c/em\u003e \u003cb\u003e59\u003c/b\u003e, 15\u0026ndash;30 (2004).\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eM\u0026aelig;hre, H., Dalheim, L., Edvinsen, G., Elvevoll, E. \u0026amp; Jensen, I. J. \u003cem\u003eProtein Determination\u0026mdash;Method Matters Foods\u003c/em\u003e \u003cb\u003e7\u003c/b\u003e, 5 (2018).\u003c/span\u003e\u003c/li\u003e\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":true,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"protein, supplements, body composition","lastPublishedDoi":"10.21203/rs.3.rs-6430129/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-6430129/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003e\u003cstrong\u003eIntroduction\u003c/strong\u003e: Consumption of protein bars has increased significantly, mainly among athletes and people interested in improving their nutrition in Chile and worldwide. However, several sports supplements have shown little veracity in the nutritional content declared on their labels, which is crucial for consumers to make informed decisions. Therefore, this study aimed to determine the differences through bromatological analysis of the nutritional labeling versus the product in protein bars commercially available in the Chilean market.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eMethods\u003c/strong\u003e: The 10 most sold protein bars in the leading supplement shops in Santiago de Chile were obtained for bromatological analysis. Moisture and ash were determined using gravimetric methods. Fat content was determined using the Soxhlet method, and protein content was analyzed using the Kjeldahl method. Carbohydrates were calculated by difference, while total calorie content was determined using the Atwater system.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eResults\u003c/strong\u003e: Discrepancies were found between the nutritional content declared on the labeling and that analyzed per 100g and serving, especially in carbohydrates and calories (p =0.009, \u003cem\u003ed=-1.63\u003c/em\u003e, 95% CI (-2.58, -0.65) and \u0026nbsp;p=0.002, \u003cem\u003ed=-2.99\u003c/em\u003e, 95%CI (-4.47, -1.49), respectively. In contrast, no differences were found for protein (p=0.19) and fat content (p=0.23).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConclusions: \u003c/strong\u003eOur findings indicate that, although the protein content of the bars matches with the nutrition labeling, they have excess calories and carbohydrates that may negatively affect consumers with their personal nutritional needs and goals, as well as their health when consumed beyond recommendations. Therefore, it is suggested to improve the regulation and supervision of nutrition content and labeling in the protein bar industry in Chile.\u003c/p\u003e","manuscriptTitle":"Proximate analysis and concordance with nutritional labeling of most sold protein bars in Santiago, Chile","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-04-22 05:34:32","doi":"10.21203/rs.3.rs-6430129/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"c3b2d2d7-8d47-4c17-90b9-cd96d39076d9","owner":[],"postedDate":"April 22nd, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[{"id":47449620,"name":"Health sciences/Health care/Nutrition"},{"id":47449621,"name":"Health sciences/Medical research"}],"tags":[],"updatedAt":"2025-07-25T11:53:47+00:00","versionOfRecord":[],"versionCreatedAt":"2025-04-22 05:34:32","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-6430129","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-6430129","identity":"rs-6430129","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}