Browsing by Author "Calhau, M.A."
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- Distinction of bakeries that meet the ambitious goal set for the year 2021 for maximum salt content in breadPublication . Santiago, Susana; Nascimento, A.; Santos, Mariana; Calhau, M.A.; Castanheira, IsabelSalt consumption in Portugal (7.4 g/day) is still higher than the maximum recommended dose by the World Health Organization (5 g/day). The consumption of bread in Portugal represents 18% of the daily consumption of salt. In 2009, a Portuguese law limited the maximum salt content in bread to 1.4g of NaCl/100g of bread. The “Bread Stamp with less salt, same flavor" project comes under the protocol established between the General Directorate of Health (DGS), the National Institute of Health Doctor Ricardo Jorge (INSA) and the Associations of Industrial Bakeries, Pastry and Similar, with the aim of agreeing a set of measures to reduce the salt content in bread. This initiative intends to grant a public distinction by giving a distinctive mention to bakeries that currently meet the most ambitious target set for 2021 for maximum salt content in bread (<1g NaCl/100g bread). Bread samples from 12 bakeries distributed throughout the country, were analyzed between September 2018 and January 2019 in two different moments, in a total of 117 samples. At each visit, 4 different types of bread were collected. Samples were analyzed by ICP-OES for sodium content and the salt content determined by calculation (Na x 2.5). In 12 bakeries under study, 8 obtained all the results below 1g of salt / 100g of bread and 4 obtained results that did not fulfill criterion. Thus, 8 stamps were awarded to the bakeries that complied with the salt reduction. There is a growing concern about the reduction of the salt content in bread, since 8 bakeries met the ambitious goal of salt below 1g/100g of bread, with gains for the Portuguese population’s health, with regard to hypertension and cardiovascular diseases. Caution is required so that bread salt reduction is not accomplished by its replacement with other substances (eg. sugar).
- Evaluation of total mercury in food available in the portuguese marketPublication . Santiago, Susana; Santos, Mariana; Calhau, M.A.Heavy metal contamination in food is one of the food safety issues due to the potential human health risks. Mercury, the most volatile heavy metal, occurs widely in the environment from both natural sources and human activities Mercury exposure may cause neurotoxin effects and motor function impairment, harm the cardiovascular system and cause genetic damage. Dietary exposure is the main pathway for mercury intake for the population[1]. The aim of this study was determine the amounts of mercury in 150 different products from 9 food groups available on Portuguese market, representative of consumption by Portuguese population. These samples were collected during 2014 and 2015. Determination was carried in compliance with ISO standard 17025. Total mercury (Hg) was determined in a Direct Mercury Analyser DMA 80, according to United States Environmental Protection Agency test method 7473 (USEPA, 2007)[2]. We obtained a range 0,2 to 13,8 µg/Kg for the limit of quantification. Analytical quality control was achieved using certified reference material NIST 1566b oyster tissue. Most of the results were below the limit of quantification (LOQ). However, 28% of the results revealed measurable mercury. Analysis of this data indicated that the average intake of mercury from fish and seafood products can be near the tolerable weekly intakes established by JECFA (1,6 µg/kg body weight). Although fish is an important part of a healthy diet as it provides important nutrients, it´s recommend that young children select fish from a wide range of species, without giving undue preference to large predatory fish such as swordfish and tuna. Due to their place in the food chain, these fish are likely to contain higher levels of methylmercury than other fish species. These results provide information on the analytical data on the chemical substances of interest and are contribution to food risk assessment.
- Food packaging providing reliable information to consumers with gluten intolerancePublication . Matias, Filipa Nunes; Santos, Mariana; Calhau, M.A.Food safety continues to mobilize all aspects of the food chain, from producers to consumers. Thus, labelling has proved to be an important tool during the buying decision: the label is the first link between the product and consumers. Food packaging provides consumers with relevant information about the product, allowing them to make conscious, healthy and safe choices, especially to those suffering from food allergies or intolerances. Incorrect packaging and/or labelling is a major cause of allergen related product recalls. Celiac disease is a chronic small intestinal immune-mediated enteropathy precipitated by exposure to dietary gluten in genetically susceptible individuals, hampering macro and micro nutrients absorption. It has not been possible until now to establish an acceptable daily intake of gluten that can be tolerated by people with celiac disease, which treatment currently consists of a gluten-free diet throughout life. As the number of persons with gluten intolerance increases, the food industry demonstrates a greater concern to produce food that can be safely consumed by this group of people. Procedures for checking that the correct labels are applied to products should be implemented and audited regularly, so that accurate information is provided to allergic consumers. In accordance with the European Regulation No. 1169/2011, which came into force on 13 December 2014, it is required to indicate on the label substances or products causing allergies or food intolerances. At the European level, foodstuffs intended for particular nutritional uses have their own Regulation No. 41/2009, applicable since January 2012, concerning the composition and labelling of foodstuffs suitable for people intolerant to gluten. In this context and to confirm gluten-free information on packaged food products, our laboratory works with the food industry and carries out analysis for the assessment of gluten content. Therefore, 50 samples were tested for gluten (2010-2016) by an Enzyme-linked Immunoassay (ELISA) R5 (RIDASCREEN® Gliadin). All the samples analysed contained levels of gluten below the 20 mg/Kg limit proposed by the Codex Alimentarius Commission for gluten-free foods. These results were in agreement with the gluten-free information presented on the labels of food packaging. These analysis underline the importance of the laboratory in ensuring that gluten-free information on the labels of food packaging is reliable, so people with celiac disease can make informed and safe choices about the products available on the market.
- Potassium Food sources in Portuguese dietPublication . Nascimento, A.C.; Santiago, Susana; Coelho, Mariana; Calhau, M.A.Potassium is an essential nutrient involved in fluid, acid and electrolyte balance and is required for normal cellular function. Dietary deficiency of potassium is very uncommon due to its widespread occurrence in foods. Potassium is classified as a nutrient of public health concern, because its under consumption has been linked in scientific literature to adverse health outcomes. The aims of this study were to assess the potassium food sources and evaluated the Na/K ratio for the food groups under study. Samples were select according to the Total Diet Study (TDS), including core foods representing the overall diet of a population while covering specific foods containing high levels of chemical substances under review. Foods were collected according to a sampling plan, then were prepared as consumed and pooled before analysis. Analysed samples (111) were grouped according to food classification system FoodEx2 level 1: Composite dishes and soups; meat, eggs and dairy; fish and seafoods, vegetables, legumes and cereals; fruits and confectionery. Analyses were carried out in accordance with ISO standard 17025. Sodium and potassium levels were determined using an Inductively Couple Plasma Atomic Emission Spectrometry–ICP-OES. Sodium and potassium contents ranged from: 8.99-1476 mg/100g in dried figs and lupines and from 7.63-1583 mg/100g in lupines and fresh codfish, respectively. The ratio Na/K presented lower values in fruits in general, dried figs, raisins, unprocessed meat, vegetables and legumes. Higher values of Na/K ratio were found in lupines, ham, sausages, olives, squid, clams and cheese. Lowering the dietary sodium-potassium ratio by increasing the consumption of potassium-rich foods, like fruits in general, legumes and vegetables as shown in our results can be a useful component of dietary advice. Increases in dietary potassium have been shown to delay the incidence of hypertension. Also, potassium-rich foods in general presented lower amounts of sodium.
- Risk assessment as a tool to improve infant food SafetyPublication . Alvito, Paula; Assunção, Ricardo; Martins, Carla; Calhau, M.A.Children can be biologically more sensitive to certain toxicants on a body weight basis than adults. Current understanding of the rates of maturation of metabolism and evidence from case studies indicated that this population group typically lack the capacity to detoxify and eliminate substances as readily as adults. Consequently, a disproportionate burden of exposure from food contaminants, as mycotoxins, is borne by children. In many parts of the world, children are routinely exposed to many mycotoxins via food chain and aflatoxins, fumonisins and deoxynivalenol are the three most common. Risk assessment is increasingly seen as an essential component in modern science-based food safety systems and plays a growing and important role in guiding food safety authorities. Most studies have focused on the risk assessment of single mycotoxins and there are scarce data concerning the risk associated with human exposure to multiple mycotoxins in foods, especially for those intended for children consumption. MYCOMIX, a recent Portuguese project (https://www.youtube.com/watch?v=CsKaz3mt2J4), assessed for the first time, the risk associated with the simultaneous exposure to 13 mycotoxins in breakfast cereals, processed cereal-based foods and biscuits consumed by children until 3 years old from Lisbon region, Portugal. Results on mycotoxins occurrence showed that 94% of the analysed samples were contaminated with at least one mycotoxin, although at levels below the legislated limits. Co-contamination was observed in 75% of the analysed samples. Estimated aflatoxins exposure suggested a potential adverse health effect for percentiles of intake above or equal to P50, determined through margin of exposure concept. Future studies on children exposure using mycotoxin biomarkers and attainment of detailed toxicological data, including health consequences associated to exposure to multiple mycotoxins are needed in order to perform a more accurate risk assessment and, through an informed risk assessment process, improve the protection of children´s health.
- Sodium and Potassium Intake from School MealsPublication . Santos, Mariana; Nascimento, Ana C.; Santiago, S; Calhau, M.A.; Rito, A.; Loureiro, IsabelIntroduction: Children consume more than one-third of their daily food intake in schools, suggesting that these environments are ideal places for intervening on poor dietary behaviours. School meals play an important role in children’s diet especially for elementary school children aged from 6 to 9 years, to support normal growth, as well as the acquisition of taste and food preferences. Methodology: The purpose of this study was to determine the contribution of school meals to the daily sodium (Na) and potassium (K) intake and to evaluate the molar sodium: potassium (Na:K) ratio for the school meals. In this study, 19 school meals were collected from nineteen primary schools, located in two different cities in the Lisbon district. Analyses were carried out in accordance with ISO standard 17025. Sodium and potassium levels were determined using an Inductively Couple Plasma Atomic Emission Spectrometry–ICP-OES. To calculate the average molar Na:K ratio, sodium and potassium in micrograms (mg) were converted to millimoles (mmol) using the following conversion: 23 mg Na = 1 mmol Na, 39 mg K = 1 mmol K. Results: The Na content of the samples analysed ranging from 155 to 293 mg/100g and the K content between 98-193 mg/100g. The molar Na:K ratio exceeded the recommend level of 1, the values were between 2.2-4.3 (mmol). The results indicate that most of the school-meals presented a large amount of Na, but a small amount of K. In addition, the Na:K ratio is likely to be higher and doesn´t meet the World Health Organisation (WHO) recommendation for a Na:K ratio of ≤1. Conclusions: These data enhance the importance of planning the school meals to achieve a reasonable amount of sodium and potassium accordingly to the recommendations for children population and to make informed decisions on appropriate nutrition actions to reduce potential risks for noncommunicable diseases.
- Teores de sódio e açúcar em alimentos, destinados a lactentes e crianças jovens, disponíveis no mercadoPublication . Santos, Mariana; Matias, Filipa; Calhau, M.A.; Rito, A.; Loureiro, IsabelA alimentação desde o momento da conceção, ao longo da gravidez e nos primeiros dias de vida é considerada uma janela de oportunidades para a aquisição de hábitos alimentares saudáveis que poderão manter-se pela vida fora. A OMS recomenda que a amamentação seja exclusiva até aos 6 meses de idade, oferecendo inúmeros benefícios para o bebé e para a mãe. A alimentação complementar é essencial na transição de uma dieta líquida (leite materno ou fórmulas para lactentes) para uma dieta onde os alimentos sólidos são integrados gradualmente. Este tipo de alimentação contém uma ampla gama de sabores e texturas, abrangendo diversas categorias de alimentos e assegurando o fornecimento adequado de energia, proteínas, micronutrientes, necessários ao crescimento da criança. As crianças são um grupo vulnerável de consumidores que estão especialmente expostos aos meios modernos de marketing. Está provado que a publicidade influencia as preferências alimentares das crianças, como também os pedidos de compra e os padrões de consumo das crianças, pelo que há necessidade de desenvolver iniciativas que visem reduzir o impacto do marketing de alimentos com elevado teor em matéria gorda, sal e açúcar, para prevenir o excesso de peso e a obesidade infantil.