Departamento de Alimentação e Nutrição
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Percorrer Departamento de Alimentação e Nutrição por Domínios Científicos e Tecnológicos (FOS) "Ciências Médicas::Ciências da Saúde"
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- Caracterização de Indicadores Microbiológicos de Higiene em superfícies de unidades de restauração coletivaPublication . Peixoto, Andreia; Santos, Susana; Rodrigues, João; Saraiva, Margarida; Belo Correia, Cristina; Btista, Rita; Novais, Carla; Antunes, PatríciaA Segurança dos Alimentos tem impacto direto na proteção dos consumidores e na Saúde Pública, sendo as empresas do setor alimentar os principais responsáveis pela segurança dos géneros alimentícios. Os operadores das empresas de restauração devem garantir a preparação e distribuição de refeições seguras, prevenindo, eliminando ou minimizando os riscos em todas as fases. A contaminação cruzada por microrganismos pode ocorrer na fase final de preparação dos alimentos se não forem mantidas normas de higiene adequadas, como a limpeza e a desinfeção das superfícies. No setor alimentar a diminuição do risco de contaminação dos alimentos é influenciada pelas práticas de manuseamento dos alimentos e pela limpeza e higienização das superfícies. A persistência de microrganismos no ambiente de preparação de alimentos influencia a ocorrência de contaminações cruzadas, comprometendo a segurança alimentar. Assim, é essencial que a avaliação da higiene de superfícies em unidades alimentares seja integrada no sistema de Segurança Alimentar. Objetivos: - Avaliar a ocorrência e a diversidade de bactérias indicadoras de higiene (Enterobacteriaceae, Escherichia coli e Enterococcus), isoladas de ensaios que avaliam o estado higiénico de superfícies em unidades de restauração coletiva (URC) de Portugal. - Correlacionar a utilização de biocidas (desinfetantes e antisséticos) com bactérias indicadoras de higiene (Enterobacteriaceae, Escherichia coli e Enterococcus) detetadas nas diferentes áreas e superfícies do ambiente de preparação e distribuição de alimentos. - Caracterizar as bactérias recorrentes nas unidades de restauração coletiva, avaliando a persistência e possíveis mecanismos de resistência. Conclusão: - Embora os biocidas sejam utilizados em concentrações recomendadas em todas as URC, foram identificadas superfícies que contactam com alimentos com resultados insatisfatórios (>VMA) para os indicadores de higiene clássicos.- Os esfregaços de mãos e de outras superfícies apresentaram uma elevada diversidade de espécies bacterianas, incluindo potencialmente patogénicas e recorrentes ao longo do tempo em algumas URC. - Estas superfícies representam pontos críticos de contacto para estirpes que são geneticamente semelhantes às que circulam nos alimentos, no ambiente e em fontes clínicas humanas, incluindo estirpes portadoras de genes AMR clinicamente relevantes.
- Chouriço de carne: tradição sim, mas com segurançaPublication . Varela Flores, CristinaEm Portugal, o chouriço de carne é muito mais do que um simples alimento – é cultura, tradição e sabor. Está presente em petiscos, receitas familiares e celebrações, e muitas vezes chega à mesa cru, cortado em fatias finas e acompanhado de pão e vinho. Mas será que sabemos o suficiente sobre a segurança alimentar deste produto tão acarinhado? A produção artesanal de chouriço tem ganho destaque, impulsionada pelo desejo dos consumidores por alimentos “mais naturais” e locais. Contudo, esta preferência pode esconder riscos para a saúde, em especial para crianças, idosos e pessoas com imunidade fragilizada.
- CRIL: Plano de Evacuação, Gestão de Risco e ResíduosPublication . Coelho, Anabela; Ravasco, Francisco; Moura, Isabel; Silva, Mafalda; Andrade, Mariana; Copeto, SandraNo âmbito das funções desempenhadas pela Comissão do Risco Interno Laboratorial (CRIL) foram abordados os segunites temas: Equipas de primeiros socorros e equipas de evacuação em Lisboa e no Porto, Procedimentos de evacuação, Boas práticas de laboratório, Gestão de Resíduos e Informações Diversas.
- Democratising participatory health promotion: power and knowledge involved in engaging European adolescents in childhood obesity preventionPublication . Baillergeau, Evelyne; Veltkamp, Gerlieke; Bröer, Christian; Helleve, Arnfinn; Kulis, Ewa; Lien, Nanna; Luszczynska, Aleksandra; Mendes, Sofia; Rito, Ana; Moerman, Gerben; Sauvage Nolting, Rein de; Klepp, Knut-IngePublic policy aimed at preventing undesired phenomena has increasingly sought to engage representatives of the target population. Little is known, however, about how power dynamics function to shape the processes and outcomes of risk governance engagement interventions. In order to study the ways in which, and the extent to which, power differentials can be reduced in participatory health promotion initiatives, we develop a conceptual framework synthetising theories of participatory action, phenomenology and governmentality. Based on the empirical research into youth participation in the EU project CO-CREATE, involving 15–19-year-old adolescents in five European countries (2019–2021), we show that diverse forms of knowledge may become available in engagement interventions. We analyse the use and relative inclusion and exclusion of these different forms of knowledge in terms of a three-level framework of different depths of democratisation in participatory health promotion: risk management, risk definition and risk negotiation. Advanced democratisation can only be achieved if risk negotiation is carried out in ways which embrace and encourage a range of different, and potentially conflicting forms of knowing.
- Food Choice, Nutrition, and Public HealthPublication . Santos, Mariana; Assunção, RicardoMaintaining a healthy diet throughout life helps prevent all forms of malnutrition, thereby reducing the risk of non-communicable diseases (NCDs) and related conditions . Dietary habits, lifestyle choices, and social factors significantly influence our health. Recently, we have seen shifts in food consumption patterns driven by various factors. These include the increased availability of processed foods, rapid urbanization, and changing lifestyles. The types, amounts, and frequency of consumed foods and beverages define dietary patterns, which have been evolving in recent decades due to the emergence of new or adapted eating habits. Common examples of dietary patterns include the ‘Western dietary pattern’ and the ‘Mediterranean dietary pattern’. Other significant patterns are the ‘prudent dietary pattern’, which emphasizes a high intake of vegetables, fruits, legumes, whole grains, fish, and seafood, and the ‘vegetarian/plant-based dietary pattern’, which entirely omits meat and animal products. Understanding the individual motives that drive certain food choices is crucial for changing consumption habits, promoting healthier behaviors, and fostering sustainability. This Editorial introduces the Special Issue “Food Choice, Nutrition, and Public Health” and highlights key topics on this subject.
- From health impact to green choices: The dual impact of fermented foodsPublication . Assunção, Ricardo; Laranjo, MartaFermented foods (FF) have been an essential part of human diets across cultures, cherished for their distinctive flavors and preservation capabilities. Beyond their culinary value, FF have shown significant potential health benefits (1). Studies link fermented foods to antioxidation, lower blood lipid levels, enhanced immunity, tumor inhibition, delayed aging, and prevention of gastrointestinal disorders (2). However, their consumption needs caution regarding potential risks, such as pathogenic contamination or the formation of harmful by-products during fermentation. The safety of fermented foods is currently being systematically revised within the PIMENTO CA20128 under WG3-Health benefits and risks of fermented foods. To navigate these complexities, risk-benefit assessment methodologies provide a robust scientific framework to evaluate the trade-offs, enabling evidence-based dietary recommendations (3). Sustainability is another pivotal aspect of fermented foods. In the face of global challenges like food waste and climate change, fermentation emerges as a key strategy (4). For instance, kimchi and sauerkraut help preserve surplus vegetables, while yogurt and kefir optimize dairy utilization. Nonetheless, the production of certain products, such as fermented meats, underscores the need for strategies to mitigate their environmental impacts while maintaining their benefits. This communication highlights the dual role of fermented foods in promoting health and enhancing sustainability. By bridging tradition and innovation, fermented foods hold the potential to support the transition towards sustainable food systems, paving the way for future diets that address pressing public health and environmental priorities.
- From waste to value: Antioxidant and antimicrobial properties of fresh and dried cardoon leaf extractsPublication . Barbosa, Cássia H.; Andrade, Mariana A.; Duarte, Maria Paula; Mateus, Ana Rita; Tomé, Sidney; Vilarinho, Fernanda; Fernando, Ana Luísa; Sanches Silva, AnaCynara cardunculus L. (cardoon) is a resilient perennial crop that is highly productive under extremely challenging conditions. Even though its flowers are used in the cheese-making process, its bioactive-rich leaves are largely discarded [1]. This study assessed the antioxidant and antimicrobial potentials of fresh and dried cultivated cardoon leaves (var. altilis DC) using ethanolic and methanolic extracts as well as the effects of oven-drying with forced air circulation on the bioactive profile. Dried leaf extracts showed better antioxidant activity than fresh leaf extracts, despite having a greater polyphenol profile. A total of 16 compounds were identified, and luteolin, apigenin, and chlorogenic acid were the most prevalent. The highest antioxidant activity was presented by dried leaf extracts for both the methanolic (EC50 = 0.8 mg/mL, AAC = 279.67) and ethanolic (EC50 = 2.1 mg/mL, AAC = 448.06) solvents. Gram-positive bacteria were more sensitive to ethanolic and methanolic extracts than Gram-negative bacteria. With lower minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values (125–2000 μg/mL) across most of the tested bacteria, the dried leaf ethanolic extract showed greater antimicrobial activity. Although Aspergillus fumigatus was only mildly inhibited, dried leaf extracts demonstrated superior antimicrobial effectiveness compared to fresh leaf extracts. These studies demonstrate the potential benefits of using dried cardoon leaves in the food, cosmetic, and pharmaceutical industries because of the bioactive components they have. These findings encourage sustainable production and consumption, which align with the goals of the United National Sustainable Development Goal 12, as well as the principles of circular economy. Cardoon leaves can be further transformed into relevant products in the current industrial world while simultaneously ensuring economic and environmental sustainability.
- Glyphosate in the Iberian Peninsula: Evaluating risks to Iberian wildlifePublication . Baptista, Catarina Jota; Marques, Gonçalo Nogueira; Gonçalves, Luísa Lima; Assunção, Ricardo; Martinez-Haro, MónicaGlyphosate [N-(phosphonomethyl)glycine] (GlyP) is an herbicide extensively used worldwide, including the Iberian Peninsula. It is mainly used in agricultural landscapes but also in urban areas, in railways, and even in water bodies. Despite glyphosate’s large use, there is a paucity of research on its exposure and its potential effects on wildlife living treated environments. In recent years, an increasing number of studies have warned about the effects of this herbicide namely, on oxidative stress, and on liver and kidney in different taxa. Additionally, some studies also suggested endocrine disruption capacity in reptiles or genotoxicity in fish. Most of these studies have been carried out on experimental animals, in laboratory conditions, so the real exposure and potential effects on wildlife is largely unknown. In this context, this review is intended to help understand the ecological consequences that glyphosate may be exerting on wildlife that inhabit the Iberian Peninsula.
- Mapping the Quantitative Dose–Response Relationships Between Nutrients and Health Outcomes to Inform Food Risk–Benefit AssessmentPublication . Mateus, Gabriel; Ferreira-Pêgo, Cíntia; Assunção, RicardoIn the context of the global food system transformation towards sustainable and healthy diets, risk–benefit assessment supported by quantitative dose–response relationships between nutrients and health outcomes is crucial for evaluating the public health impact of dietary modifications, particularly those involving novel foods. The primary aim of this review was to establish a foundational basis for RBA by compiling and synthesising quantitative dose–response relationships identified through a comprehensive literature review. This review encompassed the last 15 years up to March 2025, utilising databases such as PubMed, Scopus, and Web of Science. This review prioritised recent meta-analyses of observational studies and randomised controlled trials with a low risk of bias, as assessed using the ROBIS tool. This review identified significant dose–response relationships across 12 nutrients and their associations with various health outcomes. While dietary fibre has demonstrated broad protective effects, cereal fibre has been found to be the most beneficial for colorectal cancer prevention. Calcium has been shown to have inverse associations with several cancers, although high dairy intake may increase the risk of prostate cancer. Haem iron was linked to an increased risk of several chronic diseases, whereas non-haem iron showed less consistent associations. Zinc exhibited a potential U-shaped relationship with colorectal cancer risk. These findings underscore the complexity of nutrient–health relationships, highlighting the importance of considering dose–response gradients and nutrient sources. Although this overview primarily summarises quantitative associations without exploring in-depth mechanistic or population-specific details, it underscores the complexity of nutrient effects, including nonlinearity and source dependency. This analysis offers a valuable foundation for future risk–benefit assessments of various food scenarios, thereby informing dietary recommendations and public health strategies.
- One Health em ação: avançando na segurança alimentar através da análise microbiológica, sequenciação total do genoma e vigilância da resistência aos antimicrobianosPublication . Caiado Rocha, CristinaNo mundo interligado de hoje, a abordagem One Health / “Uma só Saúde” tem-se revelado indispensável para salvaguardar a cadeia alimentar face às ameaças emergentes. Este modelo integrado reúne os setores da saúde humana, animal e ambiental, promovendo uma defesa robusta contra as doenças transmitidas por alimentos. Esta abordagem de caráter colaborativo e integrador contempla a prevenção e o controlo de doenças infeciosas, a vigilância epidemiológica, a saúde ambiental e a promoção da saúde em todas as suas vertentes. À medida que os desafios globais se intensificam – quer se trate do aquecimento global ou da evolução dos agentes patogénicos – a análise microbiológica e a genómica de ponta, como a sequenciação total do genoma, assumem uma importância acrescida. A sequenciação total do genoma (Whole Genome Sequencing– WGS), revolucionou a forma como os surtos são investigados. A segurança dos alimentos foi reforçada pelo disposto no Regulamento de Execução da Comissão Europeia(UE) 2025/179, promulgado a 31 de janeiro de 2025 e aplicável a partir de 23 de agosto de 2026. Outro aspeto crucial desta discussão é a resistência dos microrganismos aos antimicrobianos (AntimicrobialResistance – AMR), um desafio intrinsecamente ligado à segurança dos alimentos. A convergência das técnicas microbiológicas culturais com as técnicas moleculares avançadas, da análise genómica e metagenómica e de um quadro regulatório unificado está a estabelecer as bases para uma oferta alimentar mais segura e resiliente. À medida que enfrentamos desafios decorrentes de doenças transmitidas por alimentos, todos os olhares estão voltados para a abordagem One Health. É através desta perspetiva que cientistas, especialistas em saúde pública e segurança alimentar, bem como decisores políticos estão a redefinir a segurança dos alimentos para o futuro, em que a deteção precoce, a resposta rápida e a vigilância proativa formam a pedra angular da proteção da saúde pública.