<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2395-9169</journal-id>
<journal-title><![CDATA[Estudios sociales. Revista de alimentación contemporánea y desarrollo regional]]></journal-title>
<abbrev-journal-title><![CDATA[Estud. soc. Rev. aliment. contemp. desarro. reg.]]></abbrev-journal-title>
<issn>2395-9169</issn>
<publisher>
<publisher-name><![CDATA[Centro de Investigación en Alimentación y Desarrollo A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2395-91692021000200113</article-id>
<article-id pub-id-type="doi">10.24836/es.v31i58.1143</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Estado de la información del consumo en México de antioxidantes sintéticos en alimentos ultra-procesados, basados en los productos de la canasta básica]]></article-title>
<article-title xml:lang="en"><![CDATA[State of the information on the consumption in Mexico of synthetic antioxidants in ultra-processed foods, based on the products of the basic basket]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Carbajal-Sánchez]]></surname>
<given-names><![CDATA[Jocelyn Astrid]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez-Durán]]></surname>
<given-names><![CDATA[Ninfa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gamboa-Angulo]]></surname>
<given-names><![CDATA[Marcela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Moreno-Pérez]]></surname>
<given-names><![CDATA[Pablo Antonio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma del Estado de México  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro de Investigación Científica de Yucatán  ]]></institution>
<addr-line><![CDATA[Toluca de Lerdo ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<volume>31</volume>
<numero>58</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2395-91692021000200113&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2395-91692021000200113&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2395-91692021000200113&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Objetivo: Dar a conocer el estado de la información del consumo de antioxidantes sintéticos en alimentos ultraprocesados en México con base en los productos de la canasta básica.  Metodología:  Se seleccionaron los alimentos disponibles, envasados o enlatados, que comprende la canasta básica mexicana de tiendas de conveniencia y misceláneas representativas de los 125 municipios del Estado de México. Se registró la información del contenido y concentración de los antioxidantes sintéticos (AS) butilhidroxianisol (BHA), butilhidroxitolueno (BHT) y terbutilhidroquinona (TBHQ), posteriormente los alimentos se clasificaron bajo el sistema NOVA.  Resultados:  Se encontraron 53 productos alimenticios derivados de la canasta básica mexicana que son comercializados envasados o enlatados, el 71% menciona el tipo de antioxidante utilizado y solo el 18% la concentración. De acuerdo con la clasificación NOVA, más del 73% de los alimentos pertenecen a la clasificación cuatro de productos ultraprocesados, de los cuales solo once reportan el antioxidante sintético utilizado, ninguno menciona la concentración.  Limitaciones:  Se carece de información del contenido y concentración del antioxidante utilizado en la etiqueta de información nutricional.  Conclusiones:  Solo el 18% de los productos analizados informa la concentración del antioxidante sintético utilizado, consecuentemente la ingestión diaria admisible puede ser subestimada. Es necesario realizar más investigaciones sobre la exposición dietética a AS en los mexicanos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Objective:  To present the status of the information on the consumption of synthetic antioxidants in ultra-processed foods in Mexico, depending on the products of the basic basket.  Methodology:  The foods available packaged or canned, that comprise the basic Mexican basket, from convenience stores and miscellaneous representative of the 125 municipalities of the state of Mexico were selected. The information on the content and concentration of synthetic antioxidants was recorded (AS) butylhydroxyanisole (BHA), butylhydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ), subsequently the foods were classified under the NOVA system.  Results:  53 food products derived from the basic Mexican basket were found that are marketed packaged or canned, 71% mentioned the type of antioxidant used and only 18% the concentration. According to the NOVA classification, more than 73% of the foods belong to classification 4 of ultra-processed products, of which only 11 report the synthetic antioxidant used, none mention the concentration.  Limitations:  There is no information on the content and concentration of the antioxidant used on the Nutrition Facts label.  Conclusions:  Only 18% of the analyzed products report the concentration of the synthetic antioxidant used, consequently the acceptable daily intake can be underestimated. More research is needed on dietary exposure to AS in Mexicans.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[alimentación contemporánea]]></kwd>
<kwd lng="es"><![CDATA[alimentos]]></kwd>
<kwd lng="es"><![CDATA[aditivos]]></kwd>
<kwd lng="es"><![CDATA[ultraprocesados]]></kwd>
<kwd lng="es"><![CDATA[antioxidantes]]></kwd>
<kwd lng="es"><![CDATA[sintéticos]]></kwd>
<kwd lng="en"><![CDATA[contemporary food]]></kwd>
<kwd lng="en"><![CDATA[food]]></kwd>
<kwd lng="en"><![CDATA[additives]]></kwd>
<kwd lng="en"><![CDATA[ultra-processed]]></kwd>
<kwd lng="en"><![CDATA[antioxidants]]></kwd>
<kwd lng="en"><![CDATA[synthetics]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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