Authentication of protein, fat, carbohydrates, and total energy in commercialized high protein sports foods with their labeling data

Abstract

Abstract The popularity of high-protein sports food items among athletes and the bodybuilding community has risen dramatically. This study aimed to authenticate the reported per serving food label content of protein, fat, carbohydrate, and total energy in commercially available high-protein sports foods available in Egyptian markets. A cross-sectional study was performed on a total of forty-five samples of nine products that included protein bars, cookies, vegan bars, puffs, whey protein, protein drinks, peanut butter, pancake mix, and Greek yogurt. Protein and fat analysis were done according to Kheldahl and Folich methods, respectively, while carbohydrate was calculated by difference. Total energy was calculated according to their content. A significant (p < 0.001) difference was found between the laboratory-assessed content and the reported food label values in protein, carbohydrate, and energy. Protein sport food products had significantly lower protein content (11.6 ± 4.67) obtained from laboratory measurement than the label reported value (17.17 ± 7.22). The fat content in vegan protein was 149.3% higher than the label values (1.67 vs. 0.67 g/serving). The mean fat content per serving of 30 out of 45 samples was significantly higher than the food label values in the bar (37.8%), puffs (32.7%), vegan protein (149.3%), and protein drinks (28.6%). These differences may result in compromised performance and undesired fat gain, as opposed to a desired increase in muscle mass, which could compromise the desired impact of the consumed sports foods.