Browsing by Author "Santos, J."
Now showing 1 - 10 of 15
Results Per Page
Sort Options
- Adapting the early life exposure assessment tool (ELEAT) to Portugal: a pilot study to tackle gene-environment interactions in autism spectrum disorderPublication . Rasga, C.; Santos, J.; Lopes, A.L.; Marques, A.R.; Vilela, J.; Asif, M.; Walker, C.K.; Schmidt, R.J.; Vicente, A.M.The objective was to pilot a Portuguese version of the Early Life Exposure Assessment Tool (ELEAT) for the assessment of the role of environmental exposures in a population of Portuguese children with ASD.
- Aflatoxin B1 accumulation in Tenebrio molitor: a preliminary assessmentPublication . Andrade, M.A.; Cardoso, D.N.; Silva, A.R.R.; Prodana, M.; Santos, J.; Loureiro, S.; Alvito, PaulaWith the population growth rate, there are some concerns that food production will not be able to keep up with this growth. Edible insects seem to present a sustainable solution. Farming these insects presents an opportunity to drain the production of the by-products by reusing them as bio-feedstocks and reintroducing these components into the food value chain. However, these products can present several contaminations, including mycotoxins, which can be accumulated in insects after exposure to the contaminant, and be detected at the end of the food chain. The ENTOSAFE project aims to address these concerns and evaluate the potential risk for the consumer. The principal aim of this study was to evaluate the mycotoxin aflatoxin B1 (AFB1) accumulation in Tenebrio molitor (yellow Mealworm, YMW) exposed to a spiked AFB1 feed subtract at maximum levels in cereals and products derived from cereals (2 µg/kg) and ten times higher (20 µg/kg). AFB1 contents were quantified in both feed substrate and T. molitor samples, before and after a 14-days of exposure and mycotoxins (aflatoxins and ochratoxin A, OTA), detected by HPLC-FD detection. Results concerning non-contaminated feed substrate revealed absence of AFB1 and presence of OTA, the latter (0,8 µg/kg) presenting values below the legislated value of 3 µg/kg, for cereals and products derived from cereals (European Commission, 2023). AFB1 spiked feed substrates revealed values slightly higher (4 and 23 µg/kg) than the theoretical contamination levels of 2 and 20 µg/kg. OTA values remain close to the previously reported. No changes occurred in contamination levels at beginning and 14-days AFB1 exposure assays. Results concerning T. molitor larvae, revealed absence of OTA along exposure assays and different AFB1 contamination levels. AFB1 contents in low (0.011 µg/kg) and high (0.022 µg/kg) AFB1 contamination levels were close, and below the 2 µg/kg legislated level for cereals and products derived from cereals (European Commission, 2023), after the 14-days exposure. The reported results are preliminary, so several aspects need to be improved as mycotoxin analytical method validation, mycotoxin contamination procedure and a higher number of samples to get representative results on AFB1 accumulation in insect larvae.
- An update on processed foods: Relationship between salt, saturated and trans fatty acids contentsPublication . Albuquerque, T.G.; Santos, J.; Silva, M.A.; Oliveira, M.B.P.P.; Costa, H.S.To update the current situation on salt, fat and fatty acid composition of processed foods, a study including a wide range of different food categories was conducted in Portugal. Different validated analytical techniques were used, and a PCA and correlation analysis were conducted to establish a trend between the different components in each food category. The highest salt content was found in snacks, fast-food, sauces and ready-to-eat meals, while the saturated fatty acids were higher (p < .05) in bakery products, cookies, biscuits and wafers, and snacks. The highest levels of trans fatty acids were found in the fast-food group, followed by the snacks, potato and potato-products and bakery products. A significant positive correlation (p < .05) was found between salt and fat content in ready-to-eat meals and in the potato and potato-products. The PCA analysis identified total fat, low trans fatty acids and high salt content as distinctive characteristics of some food categories.
- Estudo-piloto de Health Impact Assessment sobre os possíveis efeitos da redução do sal no pão na doença cardiovascularPublication . Costa, L.; Costa, A.; Braz, P.; Santos, J.; Santos, M.; Brazão, R.; Guerreiro, A.; Lopes, I.; Alves, J.; Caldas de Almeida, T.As doenças cardiovasculares (DCV) representam atualmente uma das principais causas de morte em Portugal, sendo o consumo excessivo de sal um dos fatores de risco. A redução do consumo de sal é considerada uma das melhores abordagens (best buys) para a prevenção destas doenças. Considerando que o pão é um dos principais alimentos que contribuem para a ingestão de sal pela população portuguesa, foi assinado em outubro de 2017, um protocolo entre a Direção-Geral da Saúde, o Instituto Nacional de Saúde Doutor Ricardo Jorge e as Associações dos Industriais da Panificação, Pastelaria e Similares, com o objetivo de reduzir o teor de sal no pão. Este protocolo foi escolhido para a realização de um estudo piloto utilizando a metodologia de Health Impact Assessment (HIA). O HIA combina procedimentos e métodos que permitem analisar os potenciais impactes de projetos, programas ou políticas, na saúde da população e sua distribuição. Objetivo: Desenvolver um estudo piloto de HIA para avaliar o possível impacte nas DCV da população portuguesa resultante da redução do sal adicionado ao pão, de acordo com as metas estabelecidas no referido protocolo.
- Evaluation of the potential impact of processed foods on public healthPublication . Albuquerque, T.G.; Santos, J.; Silva, M.A.; Oliveira, M.B.P.P.; Costa, H.S.Processed foods are generally recognized as a source of salt, fat and sugar. An excessive intake of these nutrients is perceived as the leading reason for an increased risk in the development of several chronic diseases (obesity, diabetes, cancer and cardiovascular disease). Generally, food processing is associated with negative effects on the quality and safety of foodstuffs. However, food processing is extremely important to extend shelf-life or just to make them edibles. In the last thirty years the processed foods market has grown like never before and every day “new” processed foods with different features are available on the market. Based on the identified priority intervention areas, the aim of this study was to determine salt and total fat contents and fatty acids profile of a selection of processed foods, in order to get an update of the current situation. Between 2014 and 2016, 260 types of processed foods were collected from retail stores, supermarkets, food chains, restaurants and take away in Portugal. Whenever possible, different brands and different retailers for the same type of food were acquired, in order to achieve the best representativeness. The selected food samples were grouped as: cookies, biscuits and wafers (n=61), potato and potato-products (n=47), ready-to-eat meals (n=41), bakery products (n=32), nuts and oilseeds (n=31), fast-food (n=20), snacks (n=13), cereal products (n=11), and sauces (n=4). World Health Organization recommends an intake of salt lower than 5 g/day, in order to prevent cardiovascular diseases. Within the analysed categories of processed foods, the highest contribute is from snacks, for which 100 g can contribute with 95% of the daily intake of salt. Regarding total fat and saturated fatty acids (SFA), the reference intakes are 70 g and 20 g per day, respectively, according to Regulation (EU) n.º 1169/2011. For total fat the food category that contributes with the highest percentage is nuts and oilseeds, while for SFA intake it is the category of potato and potato products followed by snacks. The presented results allow affirming that we are facing a positive trend in relation to the decrease in the levels of total fat for the processed foods under study. However, with respect to the salt and saturated fat content, it was noticed that new challenges will arise for the food industry and policy makers, and the gradual reduction of the aforementioned components, in some of the categories analyzed within the study, should be a priority to promote public health of consumers and to prevent the risk for the development of chronic diseases, namely because some of these foods are highly appreciated by children and young people.
- Gas chromatography: a useful tool for bakery products differentiation.Publication . Albuquerque, T.G.; Santos, J.; Silva, M.A.; Oliveira, M.B.P.P.; Costa, H.S.Bakery products (cookies, biscuits, cakes, crackers, bread and savoury snacks) are highly appreciated and frequently consumed by all age consumers, usually as part of breakfast, mid-morning and afternoon snacks. The main ingredients of bakery products are: wheat flour, sugar, fat, water and salt. With respect to fat, besides the total amount, it is very important to evaluate its quality, namely the fatty acid profile. One of the most suitable techniques to evaluate the fatty acids composition of a food is gas chromatography coupled to flame ionization detection. The aim of this study was to evaluate if gas chromatography is a useful tool for bakery products differentiation, with respect to their fatty acids profile and impact on human nutrition. Therefore, 30 bakery products from six categories (“Maria” cookies, plain salty cookies, coated chocolate cookies, brioche filled with chocolate, brioche without filling and with chocolate chips, and French croissants) and from different brands, were acquired in supermarkets from Lisbon region. Total fat content was determined by acid hydrolysis and Soxhlet extraction with petroleum ether. Fatty acids methyl esters were obtained by cold transesterification and analysed by gas chromatography with flame ionization detection. Most of the analysed foods (83%) have a higher content of saturated than monounsaturated and polyunsaturated fatty acids. For all the studied categories considerable differences were observed in the fatty acid profile, except for brioche with chocolate chips. In “Maria” cookies, plain salty cookies and coated chocolate cookies, at least one sample had as major fatty acids the monounsaturated instead of saturated. In the brioche filled with chocolate category, for two of the analysed samples the major fatty acids were saturated, while for the other sample predominated the polyunsaturated fatty acids. In conclusion, gas chromatography is a useful technique to differentiate the nutritional quality of bakery products, as well as to estimate the potential impact of these foods on public health. Furthermore, it was possible to conclude that food industry should address new strategies to reformulate their products. According to the obtained results, it is possible to produce similar foods with healthier nutritional features.
- Health Impact Assessment: Uma Ferramenta de Apoio à Adoção de Políticas Saudáveis na Área da AlimentaçãoPublication . Costa, L.; Costa, A.; Braz, P.; Santos, J.; Santos, M.; Assunção, R.; Brazão, R.; Guerreiro, A.; Lopes, I.; Alves, J .; Caldas Almeida, T .Introdução: O Health Impact Assessment (HIA) combina procedimentos e métodos que avaliam potenciais impactes de projetos, programas ou politicas na saúde e a sua distribuição nas populações. Visa informar e melhorar o processo de tomada de decisão baseada na melhor evidência disponível. Devidamente integrado nos processos de planeamento estratégico, o HIA pode contribuir para a implementação de “Políticas Saudáveis”, tal como definido num dos quatro eixos do Plano Nacional de Saúde. É, assim, um instrumento importante para a concretização de uma abordagem integrada da Saúde em todas as políticas. Objetivo: Desenvolver competências técnicas na área do HIA numa perspetiva de learning by doing, através da capacitação de profissionais de saúde e de outros setores.
- Is the nutritional quality of Portuguese processed foods a cause of concern from a public health point of view?Publication . Albuquerque, T.G.; Oliveira, M.B.P.P.; Silva, M.A.; Santos, J.; Costa, H.S.Introduction: Family lifestyle has changed greatly over the years, and nowadays there is a lack of time to prepare meals amongst other factors. Therefore, processed foods are a convenient alternative for several consumers. However, this type of foods is usually recognized as a source of salt, saturated and trans fatty acids, which are linked with the presence of several chronic diseases, namely obesity, diabetes, cancer and cardiovascular diseases. Therefore, it is of utmost importance to evaluate the nutritional quality of processed foods. This work was performed under the project PTranSALT which aims to evaluate the salt, total fat, and individual fatty acids profile of processed foods widely available in the Portuguese market in order to address further challenges in this area of research, as well as to update the current situation in Portugal, since for example for trans fatty acids, the last update was performed 30 years ago. Materials and Methods: Between 2013 and 2016, 260 foods from different food categories (cookies, biscuits and wafers; potato and potato-products; ready-to-eat meals; bakery products; nuts and oilseeds; fast-food; snacks; cereal products; and sauces) were acquired in retail stores, supermarkets, food chains, restaurants and take away in Portugal. Total fat content was determined by acid hydrolysis and Soxhlet extraction with petroleum ether [1]. Fatty acids methyl esters were obtained by cold transesterification and analysed by gas chromatography with flame ionization detection [2] and the salt content was determined by Charpentier-Volhard’s method [2]. Besides the determination of salt, fat and individual fatty acids profile of the selected processed foods, different approaches were conducted: a) comparisons among supermarket and commercial brands, but also among similar products from different commercial brands; b) comparisons among similar foods with and without gluten and/or sugar and sugar-free; c) accuracy of labeled nutrition declaration; d) analysis of the contribution of processed foods for the daily intake of the analyzed nutrients and estimation of potential health benefits/risks; e) effect of cooking methods on the nutritional quality of foods; and f) establishment of further priority intervention areas. Results: Regarding the salt content, the snacks, the fast-food, the sauces and the ready-to-eat meals had a significant higher amount than the other categories. The saturated fatty acids content was higher in bakery products (Mean 7.07 g/100 g), cookies, biscuits and wafers (Mean 9.11 g/100 g), and in the snacks group (Mean 7.83 g/100 g). The highest levels of trans fatty acids were found in the fast-food group (Mean 0.19 g/100 g), followed by the snacks (Mean 0.09 g/100 g), potato and potato-products (Mean 0.07 g/100 g) and bakery products categories. Considerable differences were found between similar foods from different commercial brands and/or retail markets. Gluten-free cookies have higher fat content than cookies with gluten, but for salt the opposite was observed. Concerning the contribution for the daily intake, one of the obtained results was for curd cheese pie (one portion=193 g) which can reach 45% of the recommended value for salt intake. Discussion and Conclusions: Up to now food industry has developed efforts to decrease the salt and fat content of some food products. However, there are still foods with high salt and saturated fat content, and from a nutritional point of view this should be a priority area of intervention. Regarding trans fatty acids a significant decrease has been observed for the foods in which it is possible to perform an evolution of the last 30 years. The obtained results within our study are an effective assessment of the current status of the nutritional quality of Portuguese processed foods which will be important for further reformulation strategies and to monitor progress in the next years.
- Knowledge and attitude towards the gradual reduction of salt in bread – an online surveyPublication . Costa, A.; Costa, L.; Santos, J.; Braz, P.; Santos, M.; Brazão, R.; Lopes, I.; Guerreiro, A.; Alves, J.; Caldas Almeida, T.Aim: Assess knowledge and attitude towards the gradual reduction of salt in bread and the potential impact on eating habits of children (6-18 years) and their families, as part as a Health Impact Assessment pilot study.
- Learning by doing: a HIA study on bread salt reduction and its effects on cardiovascular diseasePublication . Costa, L.; Coelho, M.; Assunção, R.; Braz, P.; Costa, A.; Santos, J.; Brazão, R.; Guerreiro, A.; Lopes, I.; Caldas Almeida, T.Pilot study objectives: To evaluate the impact of salt reduction in bread on cardiovascular diseases in the Portuguese population, according to the goals established in the protocol signed between the Directorate-General for Health (DGS), the National Institute of Health Doutor Ricardo Jorge (INSA) and bakeries associations.