Percorrer por autor "Oliveira, L."
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- A conceptual framework for the collection of food products in a Total Diet StudyPublication . Turrini, A.; Lombardi-Boccia, G.; Aureli, F.; Cubadda, F.; D'Addezio, L.; D'Amato, M.; D'Evoli, L.; Darnerud, P.; Devlin, N.; Dias, M.G.; Jurković, M.; Kelleher, C.; Le Donne, C.; López Esteban, M.; Lucarini, M.; Martinez Burgos, M.; Martínez-Victoria, E.; McNulty, B.; Mistura, L.; Nugent, A.; Oktay Basegmez, H.; Oliveira, L.; Ozer, H.; Perelló, G.; Pite, M.; Presser, K.; Sokolić, D.; Vasco, E.; Volatier, J.L.A total diet study (TDS) provides representative and realistic data for assessing the dietary intake of chemicals, such as contaminants and residues, and nutrients, at a population level. Reproducing the diet through collection of customarily consumed foods and their preparation as habitually eaten is crucial to ensure representativeness, i.e., all relevant foods are included and all potential dietary sources of the substances investigated are captured. Having this in mind, a conceptual framework for building a relevant food-shopping list was developed as a research task in the European Union's 7th Framework Program project, 'Total Diet Study Exposure' (TDS-Exposure), aimed at standardising methods for food sampling, analyses, exposure assessment calculations and modelling, priority foods, and selection of chemical contaminants. A stepwise approach following the knowledge translation (KT) model for concept analysis is proposed to set up a general protocol for the collection of food products in a TDS in terms of steps (characterisation of the food list, development of the food-shopping list, food products collection) and pillars (background documentation, procedures, and tools). A simple model for structuring the information in a way to support the implementation of the process, by presenting relevant datasets, forms to store inherent information, and folders to record the results is also proposed. Reproducibility of the process and possibility to exploit the gathered information are two main features of such a system for future applications.
- Helicobacter pylori infection features in a paediatric gastroenterology reference centre in PortugalPublication . Oliveira, L.; Santos, A.; Oleastro, M.; Cabral, J.Aim : To describe H. pylori infecon features in a Portuguese paediatric gastroenterology reference centre over the last five years.
- Tempeh as a substitute of meat proteinPublication . Serôdio, A.; Moreira, T.; Motta, C.; Oliveira, L.; Sousa, B.; Castanheira, I.According to the Portuguese Association of vegetarians, adherence to vegetarian diets, and conscience with a reduction of meat consumption is increasing in Portugal. This study aims to describe the tempeh’s protein and amino acid (aa) profile, including the impact of culinary procedures. The results will be then included on the National Food Composition Table increasing the available information in this alternative protein sources, before and after cooking. Twenty tempeh samples from six different brands and production sets, representing the varieties available for consumption in Portugal, were purchased in commercial surfaces. Each sample was analysed “raw” (as it is on the package) and after two culinary procedures, sauteed and stewed after been marinated overnight, both procedures were executed in triplicate. “Raw” and cooked samples were grouped in different pools, each one with 20 sub-samples. Each pool was analysed in triplicate for aa profile. Amino acid profile was determined by UPLC/PDA (Ultra performance liquid chromatography with photodiode array detector). After quantification of aas, the protein quality was evaluated, by the calculation of protein scores. Tempeh presents values of the sum of amino acids between 11.5g/100g in “raw”, 12.6g/100g in sauteed and 10.05g/100g in stewed samples. Glutamic acid was the aa that shows the highest value in all samples. Protein scores present values above 1 for all aa, except for leucine and sulfur aa (methionine and cysteine) that represent the limiting aa. Concerning sum of aa, values decrease significantly (p> 0.05), from salted to “raw” and stewed after marinated, respectively. The results demonstrate that the culinary method used on tempeh’s changes the protein content. The existence of limiting aa confirms that we are in the presence of a legume. Thus requires protein complementarity, a combination of cereals with legumes, to obtain all essential aa demanded in one meal. However, tempeh constitutes one valid alternative for vegetable protein choices. The presented study reveals the importance of the inclusion of these results in the Portuguese Food Composition Table.