Browsing by Author "Ferreira, Jennifer"
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- Comparação do teor de sódio no pão em seis países europeusPublication . Ferreira, Jennifer; Nunes, Carla; Dias, Maria da GraçaIntrodução: O excesso de ingestão de sódio tem sido associado a vários fatores de risco da doença cardiovasculares; O pão é um dos principais contribuintes para a ingestão de sódio em muitos países europeus, devido ao seu elevado consumo; As Tabelas de Composição de Alimentos são a base para avaliar o estado nutricional das populações, a nível nacional e internacional. Objetivos: Caracterizar e comparar o teor de sódio em produtos de pão levedado em seis países europeus.
- Queijo: comparação dos teores de gorduras saturadas e sódio em seis países europeusPublication . Ferreira, Jennifer; Nunes, Carla; Dias, Maria da GraçaIntrodução: As quantidades de sódio e gordura saturada nos alimentos, quando consumidas em excesso, podem conduzir a uma dieta pouco saudável e constituirem fatores de risco de doenças não transmissíveis; Em muitos países europeus, o queijo é um dos principais contribuintes para a ingestão de sódio e gorduras saturadas. Ojetivos: Caracterizar e comparar os teores de sódio e gorduras saturadas dos queijos em seis países europeus.
- Saturated fat, sodium and sugar in selected food items: a comparison across six European countriesPublication . Ferreira, Jennifer; Nunes, Carla; Dias, Maria GraçaIntroduction: The amount of sodium, sugar and saturated fat in foods, when consumed in excess can lead to an unhealthy diet, and ultimately, risk for Noncommunicable diseases (NCDs). The processing of food contributes to the overconsumption of these nutrients. Objectives: To determine the characteristics of distribution for sodium, sugar and/or saturated fat in the commonly consumed food products of cheese, bread, and ready-to-eat breakfast cereal (RTEBC) and to compare across countries. Methods: For the countries of Belgium, Norway, Poland, Portugal, Serbia and Sweden, a convenience sample of cheese, bread and RTEBC was gathered from each country´s national food composition table, made available through the online databases of EuroFIR´s FoodEXplorer, Matveretabellen, Nubel and PortFIR. Amounts of sodium, sugar and saturated fat were registered. After descriptive statistics, Mann-Whitley U or Kruskal-Wallis tests (with multiple comparison, if necessary) were applied to determine statistical differences across countries. Results: For the cheese group and saturated fat, Belgium presented a distribution statistically different from Portugal and Sweden (p<0.01). Norway´s distribution was significantly different from Portugal (p<0.05). Highest distribution levels were in Belgium, lowest in Portugal. For the bread group and sodium, Norway´s distribution was significantly different from Poland, Belgium and Serbia (p<0.001); Portugal´s from Belgium and Serbia (p<0.05); and Sweden´s from Belgium and Serbia (p<0.01). Lowest medians were Portugal (290 mg/100 g), Norway (316 mg/100 g) and Sweden (354 mg/100 g); highest were Belgium (498 mg/100 g) and Serbia (510 mg/100 g). In RTEBC samples and sugar, there is evidence that distributions are not equal across countries (p<0.05). Lowest median was Serbia (6 g/100 g); highest was Belgium (21.8 g /100 g). Conclusion: In general, saturated fat in cheese, sodium in bread and sugar in RTEBC are significantly different in Belgium, Norway, Poland, Portugal, Serbia and Sweden. Further investigation is needed to determine how much these variations contribute to excess intake. Comparison of nutrient amounts in similar foods across countries provides an opportunity to explore differences in food composition, regional products, food legislation and other forms of healthy product promotion in order to benefit consumers.
- Sodium, sugar and saturated fat comparison in selected food groups across six European countries.Publication . Ferreira, Jennifer; Dias, Maria da GraçaIntroduction: The amount of sodium, sugar and saturated fat in foods, when consumed in excess can lead to an unhealthy diet, and ultimately, risk for Noncommunicable diseases (NCDs); The processing of food contributes to the overconsumption of these nutrients. Objectives: To determine the characteristics of distribution for sodium, sugar and/or saturated fat in the commonly consumed food products of cheese, bread, and ready-to-eat breakfast cereal (RTEBC) in six European countries and to compare across countries.