Browsing by Issue Date, starting with "2023-05-12"
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- Characterization And Comparison of the Nutrient Profiles of Plant-Based Burgers and Yoghurts with Animal Origin Equivalents Available in the Portuguese MarketPublication . Brazão, Roberto; Fernandes, Paulo; Lopes, Andreia; Dias, Maria da GraçaIntroduction: Plant-based foods have been gaining popularity due to growing concerns regarding health, environment and animal welfare. However, the rapid consumption growth of these products has raised questions about their overall healthiness, mainly because of their predominant ultra-processed nature and limited perception about their nutritional quality and potential health effects. To the nutritional characterization of plant-based foods, it is crucial to assess their nutrient profiles and compare them with the animal-origin equivalents and nutrient reference values established. Objectives: To characterize and compare the nutrient profiles of plant-based burgers and yoghurts with their animal-origin equivalents available in the Portuguese market. Methods: Collection of the nutritional information of plant-based burgers and yoghurts and of the animal-origin equivalents, and their comparison based on the nutrient reference values defined in the Integrated Strategy for the Promotion of Healthy Eating (EIPAS) and in the Directorate-General of Health Label Decoder. Results: Nutrient data were collected from 234 plant-based products and 503 animal-origin equivalents. When compared, plant-based items had a higher energy density. Plant-based burgers had considerably lower levels of saturates and protein and higher levels of carbohydrate, sugars and salt than animal counterparts. Plant-based yoghurts had higher levels of fat and saturates but lower levels of protein, carbohydrate and sugars compared to animal-origin products. When jointly evaluated sugars and salt, 88.5% of all plant-based products did not comply with EIPAS reference values, compared to 76.7% of the animal-origin equivalents. Conclusion: There is a wide variation in the energy density and nutrient content in all products. Plant-based burgers had lower levels of fat and saturates but higher salt content, while plant-based yoghurts had higher levels of fat and saturates but lower levels of sugar. In this context, regarding plant-based foods it is important for consumers to make informed purchasing decisions and for manufacturers to improve their nutritional quality.
- Updating the Portuguese food composition tablePublication . Lopes, Andreia; Ravasco, Francisco; Oliveira, Luísa; Fernandes, Paulo; Brazão, Roberto; Tomé, Sidney; Dias, Maria da GraçaIntroduction: Food composition databases are essential for various stakeholders and purposes, namely: nutritional epidemiology, nutrient intake assessment, diets planning, training, literacy, food products formulation and recipes, and labeling. The Portuguese Food Composition Table (TCA) had its first edition in 1961, presenting now 42 components/nutrients, and since 2017 has been hosted on PortFIR’s website enabling several searches and download in Excel®. Data compiled in TCA are preferably obtained by chemical analysis of food samples, representative of food consumed by the population. Due to lack of funding, some values are generated based on several sources and calculations. Aims: Continuous development, updating and dissemination of food nutritional composition database to respond to stakeholder needs. Methodology: Food component values were generated according to EuroFIR’s compilation rules to assure international comparability, traceability and data quality. Recipe calculations were performed from the ingredients, corrected for retention and yield factors. FoodCASE® software was used to manage all food data, namely to document all values. In addition to compiling new food values, existing foods were reviewed regarding description, serving size, edible portion, market permanence and market changes of components contents. Results: The 2017 version included 1109 foods. From 2018 to 2021, the released versions, year by year, showed an increase of: 37, 129 and 32 new foods, and classification by FoodEX2 system. Since 2019, new foods were essentially identified according to the National Food and Physical Activity Survey (2015-2016), highlighting those consumed by the respondents declaring to follow a vegetarian consumption pattern. Since 2019, 11153 changes were performed including food description/elimination, addition of edible portions and value updates. For the next edition, new components, iodine and selenium were compiled. Conclusions: Updating the TCA is a complex and permanent task, carried out by INSA in accordance with internationally harmonized procedures. Data are available on PortFIR´s and EuroFIR´s websites.
- Energy, total fat, saturated fat and salt of precooked sausages, in 2023 Portuguese marketPublication . Fernandes, Paulo; Lopes, Andreia; Brazão, Roberto; Dias, Maria da GraçaIntroduction: The awareness of risks of high salt intake on public health is reflected by the goal of reaching individual intake of 5 g/day by 2020 was set by the Integrated Strategy for Healthy Eating Promotion (EIPAS). EIPAS also refers energy and fat as health concerns. Sausages, that can be meat or vegetable-based, are sources of fat, saturated fat and salt. Aims: To characterize the nutritional composition of precooked sausages available on Portuguese market through labelling information and its compliance with reference documents. Methodology: Nutritional information on the labelling of precooked sausages, regarding energy, total fat, saturated fat and salt, available on Portuguese market was gathered from online stores of Portuguese supermarkets in 2023. Comparisons were made based, for salt on EIPAS goal (0.3 g/100 g), and for fat and saturated fat on Directorate-General of Health Label Decoder. Results: 82 precooked sausages based on pork (45), poultry (24) and vegetable (13) presented complete nutritional information.. The nutritional content per 100 g, expressed as median, was: for pork-based sausages,: energy-209 kcal , fat-17 g (5.8 g saturated) and salt-1.8 g of; for poultry-based sausages: energy-147 kcal , fat-10.5 g (3.1 g saturated) and salt-1.7 g; and for vegetable-based sausages: energy-217 kcal , fat-18 g (2.2 g saturated) and salt-1.5 g. Vegetable-based sausages presented higher energy and fat than meat-based sausages but lower saturated fat and salt content. Conclusions: Precooked sausages, based on the Label Decoder, showed medium contents of fat and saturated fat, and high content of salt (also higher than the EIPAS salt goal). Vegetable-based sausages presented the lowest salt and the highest energy and total fat contents. Pork-based sausages showed the highest saturated fat and salt content. In poultry-based sausages was found the lowest energy and fat contents. None of the products complied with EIPAS recommendations for salt.
- An innovative food product based on the recovery of melon by-productsPublication . Silva, M.A.; Costa, H.S.; Alves, R.C.; Oliveira, M.B.P.P.; Albuquerque, T.G.Food reformulation or development of new foods is necessary to improve the nutritional profile of energy-dense foods (high fat, sugar and salt contents) or to reduce the content of ingredients or to decrease the amount of nutrients of concern. Biscuits are bakery goods characterized by high sugar and fat content, but are also very palatable foods, highly appreciated. AIMS: To develop an innovative biscuit with enhanced nutritional properties, based on the recovery of melon by-products, contributing to healthier food options. In 2022, melon peels were recovered from producers of melon fruits, mainly discarded fruits which do not correspond to market needs in terms of size, and/or shape, or colour. Melon peels were dehydrated and homogenised until a fine powder (melon peel flour) was obtained. A traditional recipe for biscuits (control sample) and an innovative biscuit, where 50% of the wheat flour was replaced by melon peel flour, were prepared. The nutritional composition of both products was evaluated. The control biscuit is characterized by its poor nutritional quality, namely due to its low dietary fibre (1.53 ± 0.3 g/100 g) and high available carbohydrates contents. By replacing, wheat flour with melon peel flour, dietary fibre content increases to 14.7 ± 0.6 g/100 g. Since the dietary reference intake for adults for fibre is 25 g/day, one portion of the innovative biscuit (35 g) can contribute with 21% of the recommended needs. Moreover, according to Regulation (EU) n.º 1924/2006, this innovative product can be claimed as high fibre. This work demonstrates not only that melon peel is an excellent source of dietary fibre, that contributes to enhancing the nutritional quality of biscuits, but also that it is possible to reduce the economic, social and environmental impacts of these by-products that up to now are discarded.
- Inquérito Serológico Nacional à COVID-19Publication . Rodrigues, Ana Paula; em nome do grupo ISN COVID-19Este apresentação apresenta o resumo dos principais resultados dos Inquéritos Serológicos Nacionais à COVID-19 realizados em Portugal entre maio 2020 e junho de 2022.