Özet:

Introduction: The nutritional transition, influenced by the modern pace of life, generated greater consumption of processed foods, whose negative effects may be associated with Chronic Non-Communicable Diseases (CNCD). Objective: To evaluate the amounts of sodium, carbohydrates, and saturated fats in industrialized, frozen, and commercialized meals ‘ready to heat’, in view of nutritional recommendations. Materials and Methods: Observational, cross-sectional, and prospective study. 28 frozen ready meals were evaluated, from 4 different suppliers (A, B, C and D), intended for consumption at lunch and/or dinner, and sold in a hypermarket selected by the previous survey of these establishments in the Pompéia neighborhood, municipality of São Paulo. Nutritional information related to the nutrients of interest was collected, included in the labels, and made available on the websites of the suppliers of the “ready to heat”. Discussion: There is scientific evidence that excessive consumption of: sugars, saturated fats, and sodium, can contribute to the development of NCDs (obesity, hypertension, dyslipidemia, among others). Results: 100% of the sample presented carbohydrate values ​​below that recommended by the literature for a meal. Most of the sample (78.6%) had excess sodium for a single meal. In supplier A, 3.6g was found in a single meal, exceeding the two sachets / day indicated for individuals without comorbidities. Only supplier B had saturated fat values ​​above that recommended for both healthy and dyslipidic individuals. Conclusion: ‘Ready to heat’ should be consumed with caution, requiring nutritional guidance and instructions for reading food labels, as they can contribute to the triggering or clinical decompensation of NCDs.

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