Browsing by Author "Matias, Filipa Nunes"
Now showing 1 - 5 of 5
Results Per Page
Sort Options
- Avaliação do valor nutricional de cereais de pequeno-almoço recorrendo a modelos de perfil nutricionalPublication . Matias, Filipa Nunes; Coelho dos Santos, Mariana; Figueira, Maria EduardoIntrodução: Uma das preocupações a que as organizações de saúde pública nacionais e internacionais têm tentado dar resposta nas últimas décadas tem sido a de promover uma alimentação adequada de forma a satisfazer as necessidades nutricionais da população. A importância para a saúde pública de certos nutrientes e alimentos foi reconhecida através de recomendações alimentares e de directrizes alimentares nacionais e internacionais. Diversos governos implementaram diferentes medidas para levar a cabo as estratégias sugeridas pela OMS em relação à melhoria da qualidade da dieta. Entre essas medidas está a criação de perfis nutricionais que permitem ao consumidor fazer uma selecção de alimentos saudáveis, especialmente no que diz respeito ao grupo dos alimentos processados. Diversos modelos de perfil nutricional têm sido desenvolvidos com o objectivo específico de definir a qualidade nutricional de alimentos individuais ou de grupos de alimentos, classificando-os de acordo com o seu conteúdo específico em nutrientes ou ingredientes de interesse. Os modelos de perfil nutricional podem ser aplicados com a finalidade de orientarem na reformulação de produtos alimentares, na definição de padrões específicos de composição nutricional, na regulamentação do marketing de produtos alimentares dirigidos a crianças, no estabelecimento de alegações de saúde e nutrição e na criação de logótipos de rotulagem de produtos. Os critérios nutricionais dos modelos de perfil nutricional seleccionados para este estudo, OMS Europa, Ofcom e EU Pledge, têm em comum a restrição de alimentos menos saudáveis à publicidade infantil, como forma de prevenir o excesso de peso e a obesidade infantil. Objectivo: Esta tese teve como objectivo geral a avaliação do valor nutricional de cereais de pequeno-almoço recorrendo à aplicação de três modelos de Perfil nutricional. Metodologia: O estudo envolveu a recolha de dados num total de 217 cereais de pequeno-almoço, que foram seleccionados com base na “Lista de Alimentos” do Inquérito Alimentar Nacional e de Actividade Física 2015-2016, e após observação in loco da oferta existente nas unidades comerciais escolhidas. Tratou-se de um estudo transversal exploratório que utilizou dados de uma amostra de conveniência. Foram aplicados os critérios nutricionais dos três modelos aos cereais em estudo, tendo sido feita uma análise e respectiva avaliação da classificação obtida. Resultados: Os resultados deste estudo mostraram que 16,6 % dos cereais de pequeno-almoço são adequados para serem publicitados de acordo com o modelo da OMS Europa, 25,3 % pelo Ofcom e 69,1 % pelo EU Pledge. O teor de açúcares totais foi o factor que determinou a maior percentagem de incumprimento nos modelos da OMS e EU Pledge. Conclusão: Pelos resultados obtidos, e após análise ao cumprimento/ incumprimento dos critérios nutricionais estabelecidos pelos três modelos, ficou demonstrado que o modelo mais adequado à protecção das crianças contra o marketing infantil foi o modelo da OMS Europa.
- Doença celíaca: contributo da análise laboratorial para uma dieta isenta de glútenPublication . Matias, Filipa Nunes; Santos, Mariana; Calhau, Maria Antónia
- 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.
- Gluten-Free Diet: a contribution to safety and informed choicesPublication . Matias, Filipa Nunes; Santos, Mariana; Calhau, M. AntóniaCeliac disease (CD) is a chronic small intestinal immune-mediated enteropathy precipitated by exposure to dietary gluten in genetically susceptible individuals. Currently, medical nutrition therapy consisting of the gluten-free diet (GFD) is the only accepted treatment for CD. In the last years, the impressive growth of CD incidence, significantly provoked changes in the dietary habit of an increasingly large population, with a rise in demand of gluten-free products. GFD is a complex and challenging diet but recent advances in the food industry are making it easier to follow. Although several advances have been made in the preparation processes of gluten-free products, many of them, available on the market, exhibit a low nutritional quality. Previous studies have demonstrated that these products are poor sources of minerals, vitamins and fibre; therefore, its nutritional content is an increasing area of concern. A promising area is the use of minor or pseudo-cereals such as amaranth, buckwheat, quinoa and sorghum.In addition, patients with CD tend to compensate the restrictions of a GFD by eating foods containing high levels of fat, salt, sugars and calories, leading to the risk of developing obesity and diseases related to the metabolic syndrome. Therefore, getting nutritional therapy should be an essential part of this complex disease. The safest way for celiac patients to live healthfully is to eat naturally gluten-free whole foods, however, consumers must be educated to read labels carefully and look for sources of gluten. Currently, shopping for commercial gluten-free products is less difficult than in the past, but still risky for those particularly sensitive to gluten because many foods aren’t labelled accurately or consistently. In accordance with the European Regulation No 1169/2011, which came into force on 13 December 2014, it’s mandatory to include the substances or products that cause allergies or intolerances on the label. At European level there is a great concern with this type of food intolerance, therefore foodstuffs intended for particular nutritional use have a specific regulation (No 41/2009). This regulation, applicable since January of 2012, concerns the composition and labelling of foodstuffs suitable for people with gluten intolerance. In order to comply with this regulation, and to insert reliable information on the food labels, our laboratory works with the food industry companies and carry out analysis for detection and quantification of gluten in food and raw materials. In this study we evaluated the gluten content of 45 samples. Gluten analysis was performed using two different immunoenzimatic assays: RIDASCREEN® Gliadin and/or RIDASCREEN® Gliadin competitive.The obtained results showed that all the samples analysed can be safely labelled as “Gluten-free” as they contained levels of gluten below the 20 mg/Kg limit proposed by the Codex Alimentarius for gluten-free foods. This study underlines the importance of the laboratory in ensuring that the information “gluten-free” on the labels is reliable, so people with CD can make informed choices about the products available on the market.
- Nutrient profile models a useful tool to facilitate healthier food choices: A comprehensive reviewPublication . Santos, Mariana; Rito, Ana Isabel; Matias, Filipa Nunes; Assunção, Ricardo; Castanheira, Isabel; Loureiro, IsabelBackground: The term “nutrient profile” (NP) has been associated with several concepts arising from the need to regulate the choice of food products, and to allow consumers to make informed and healthier food choices. The use of NP models as a policy tool to improve public health nutrition and reduce the prevalence of non-communicable diseases, is receiving increasing attention. Scope and approach: To clarifying the importance of NP models as tools to establish public health interventions concerning consumers’ food choices, a literature review of the guiding principles to implement NP models was conducted. The covered topics include main characteristics, advantages, disadvantages, and associated gaps of the considered NP models. Key findings and conclusions: From the selected studies, a total of 85 documents were included. Nutrient profiling has a wide range of applications including front-of-pack (FoP) food labelling, regulation of food marketing to children, regulation of health and nutrition claims and school food standards. Sodium, saturated fatty acids (SFA), and total sugars were the nutrients most frequently to limit; on the contrary fibre was the most used qualifying nutrient. This review gathers, through a holistic approach, the scientific basis behind the development of the NP model, reinforcing the importance of these tools, and enabling regulators with information to establish an appropriate model.