Departamento de Alimentação e Nutrição
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Browsing Departamento de Alimentação e Nutrição by Sustainable Development Goals (SDG) "03:Saúde de Qualidade"
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- 17.ª Reunião Anual PortFIR - Segurança dos Alimentos: Governança, Ciência e Novos Modelos de Produção Face aos Desafios Globais: Resumo da reuniãoPublication . Brazão, Roberto; Fernandes, Paulo; Dias, Maria da GraçaResumo da 17.ª Reunião Anual PortFIR subordinada ao tema "Segurança dos Alimentos: Governança, Ciência e Novos Modelos de Produção Face aos Desafios Globais". A publicação apresenta as comunicações e abstracts/posters submetidos, bem como os resultados da avaliação ao grau de satisfação dos participantes no evento e algumas fotos do evento.
- 6th International Conference on Food Contaminants: Challenges on Emerging Contaminants and Planetary Health: Book of AbstractsPublication . Vasco, Elsa; Alvito, PaulaThe 6th International Conference on Food Contaminants (ICFC2025), focused on Challenges in Emerging Contaminants and Planetary Health, was held in person from 25–26 September 2025 at the auditorium of the Museu de Eletricidade, Casa da Luz, in Funchal, Madeira, Portugal. The conference addressed the growing challenge posed by emerging contaminants (ECs) in food and the environment, emphasising how their spread through the food chain threatens food safety and public health. Discussions explored policies to reduce exposure to food contaminants, examined the health impacts of chemical and biological contaminants—including occurrence, exposure assessment, and biomonitoring—highlighted advances in analytical methods for detecting emerging contaminants, and considered the full spectrum of their toxicity. These interconnected themes framed a comprehensive dialogue on safeguarding both human health and the wider ecosystem. This multidisciplinary meeting provided a dynamic forum for established experts and early-career researchers to exchange the latest knowledge on food contaminants and their implications for human and planetary health. The scientific programme featured one keynote lecture, five invited lectures, 14 oral presentations, 43 poster presentations, and two round-table discussions. A Best Poster Award was also presented.
- Abordagem da obesidade infantil através do Objetivo de Desenvolvimento Sustentável 3 – Saúde e Bem-Estar : a contribuição do Centro Colaborativo da OMS para Nutrição e Obesidade InfantilPublication . Rito, Ana; Gaspar, Marta; Alvito, Paula; Bento, Alexandra; Santos, Cristina AbreuA obesidade infantil constitui um dos maiores desafios de saúde pública do século XXI e representa uma ameaça significativa para o cumprimento do Objetivo de Desenvolvimento Sustentável 3 (ODS 3) – Saúde e Bem-Estar, definido pela Agenda 2030 das Nações Unidas. Este artigo analisa criticamente a relação entre a obesidade infantil e o ODS3, com especial enfoque no papel desempenhado pelo Instituto Nacional de Saúde Doutor Ricardo Jorge (INSA), enquanto Centro Colaborativo da Organização Mundial da Saúde (OMS) para Nutrição e Obesidade Infantil (CCOMS). Foi realizada uma revisão da literatura científica publicada entre 2020 e 2025, tendo sido identificadas 379 publicações das quais 19 artigos científicos sujeitos a arbitragem por pares foram incluídos na análise final. Seis estudos forneceram evidência direta sobre a relação entre obesidade infantil e o ODS 3, com particular ênfase na meta 3.4, evidenciando a obesidade infantil como fator determinante nas doenças não transmissíveis sublinhando a relevância de dados epidemiológicos e reforçando a necessidade de estratégias intersetoriais e prevenção e promoção da saúde. Os resultados destacaram ainda a escassez de literatura abrangente que articule soluções sustentáveis para a obesidade infantil em consonância com as metas do ODS 3. O CCOMS enquanto centro de vigilância nutricional infantil (com destaque para o estudo “Childhood Obesity Surveillance Initiative” (COSI) da OMS Europa), pelo seu apoio técnico e ação multissetorial e participação ativa na investigação e inovação científica, tem vindo a reforçar substancialmente o progresso em direção às metas do ODS 3. Em Portugal, os dados recentes do COSI revelam prevalências preocupantes de excesso de peso (31,9%) e obesidade (13,5%) em crianças, confirmando a urgência de medidas eficazes. Conclui-se que enfrentar a obesidade infantil é crucial para reduzir desigualdades em saúde e avançar no cumprimento do ODS 3, exigindo colaboração internacional e nacional, políticas públicas integradas e intervenções baseadas em evidência científica.
- Comparative analysis of the nutritional quality of plant-based processed foods and animal-origin counterparts in the Portuguese and UK marketsPublication . Brazão, Roberto; Batista, Rita; Fernandes, Paulo; Lopes, Andreia; Dias, Maria da GraçaThe increasing demand for healthier and more sustainable foods has led to the rise of plant-based processed foods that serve as alternatives to animal-origin products. While plant-based diets are often considered healthful, these products frequently present nutritional limitations. This study aimed to compare the nutritional composition and quality of plant-based and animal-origin processed foods available in the Portuguese and UK markets. A total of 1170 plant-based and 2452 animal-origin counterparts were analysed, using two reference frameworks: the Portuguese Integrated Strategy for the Promotion of Healthy Eating (EIPAS) and the Directorate-General for Health (DGS) Label Decoder reference values. Findings indicated that 92.9 % of plant-based foods in Portugal, and 95.4 % in UK, exceeded EIPAS sugar and salt limits (evaluated together), suggesting that the perceived health benefits may not be aligned with their nutritional content. Compliance with EIPAS varied significantly by food type, for each country. Plant-based alternatives often had higher energy, carbohydrates, and fibre, but lower levels of saturates and protein compared to their counterparts. According to the DGS Label Decoder, 17.7 %, 18.1 %, and 29.0 % of plant-based alternatives in PT market, and 18.4 %, 22.6 %, and 26.7 % in UK market, had high levels of fat, saturates, and salt, respectively. These findings underscores that, despite the perceived health benefits of plant-based foods, not all present a balanced and healthy nutritional profile. Additionally, this study highlights significant nutritional variability across plant-based alternatives and markets. This reinforces the need for informed consumer choices, better product formulations, and public health actions to improve their nutritional quality.
- Emerging Trends in Active Packaging for Food: A Six-Year ReviewPublication . Andrade, Mariana A.; Barbosa, Cássia H.; Ribeiro-Santos, Regiane; Tomé, Sidney; Fernando, Ana Luísa; Silva, Ana Sanches; Vilarinho, Fernanda; "The development of active food packaging has evolved rapidly in recent years, offering innovative solutions to enhance food preservation and safety while addressing sustainability challenges. This review compiles and analyzes recent advancements (2019–2024) in release-type active packaging, focusing on essential oils, natural extracts, and phenolic compounds as active agents. Primarily plant-derived, these compounds exhibit significant antioxidant and antimicrobial activities, extending shelf life and enhancing food quality. Technological strategies such as encapsulation and polymer blending have been increasingly adopted to overcome challenges related to volatility, solubility, and sensory impact. Integrating bio-based polymers, including chitosan, starch, and polylactic acid, further supports the development of environmentally friendly packaging systems. This review also highlights trends in compound-specific research, release mechanisms, and commercial applications, including a detailed analysis of patents and case studies across various food matrices. These developments have already been translated into practical applications, such as antimicrobial sachets for meat and essential oil-based pads for fresh produce. Moreover, by promoting the valorization of agro-industrial by-products and the use of biodegradable materials, emission-type active packaging contributes to the principles of the circular economy. This comprehensive overview underscores the potential of natural bioactive compounds in advancing sustainable and functional food packaging technologies.
- Extension of Poultry Meat Shelf Life Using Cynara cardunculus L. Leaf Extracts as a Natural PreservativePublication . Barbosa, Cássia H.; Andrade, Mariana A.; Vilarinho, Fernanda; Silva, Ana Sanches; Fernando, Ana Luísa;Food additives are used to prevent food spoilage and extend its shelf life. However, con cerns regarding the potential health implications associated with some synthetic additives have prompted research efforts aimed at identifying natural alternatives, such as plant extracts. Cynara cardunculus L. (cardoon) is known for its antimicrobial and antioxidant properties. The aim of this study was to evaluate the capability of ethanolic food-grade extracts from cultivated cardoon and globe artichoke leaves to preserve poultry breast meat during refrigerated storage. A total of seven treatment groups were tested: one control group (no extract) and six active groups with 0.5%, 1%, and 2% (w/w) of either cultivated cardoon or globe artichoke leaf extracts. Lipid oxidation, moisture, colour, pH, acidity, and microbial growth were assessed in poultry meat samples over 15 days. Both extracts were effective in extending shelf life, up to 11 days, by delaying lipid oxidation and microbial growth. Cardoon extract (1% w/w) displayed superior antimicrobial efficacy, maintaining microbial counts below 5 Log CFU/g meat until day 15, compared to the control. Culti vated cardoon leaf extract proves promising as a natural antimicrobial and antioxidant, extending the shelf life of poultry meat. This presents an opportunity to maintain the quality of meat products, aligning with consumer preferences for natural ingredients and sustainable practices.
- 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.
- Nutrition remains a top priority in Ukraine despite the ongoing war: the fight against trans fatsPublication . Gonzales, Gerard Bryan; Fino Alberto da Motta, Carla Alexandra; Farrand, Clare; Habicht, Jarno; Kuriata, Olena; Phyo, Pyi Pyi; Skipalskyi, Andrii; Wickramasinghe, KremlinDespite the ongoing war, nutrition remains a top priority in Ukraine. In collaboration with the WHO, Ukraine remains steadfast in its mission to eliminate trans fats in the food supply as a measure to reduce non-communicable diseases in the country. Ukraine has passed legislation on the monitoring and regulation of trans fats in foods, and WHO has been supporting the country in building laboratory capacity to achieve this goal.
- Nutritional and Bioactive Profiling of Cucumis melo L. By-Products: Towards a Circular Food EconomyPublication . Silva, Mafalda A.; Albuquerque, Tânia G.; Ferreira, Diana M.; Alves, Rita C.; Oliveira, Maria Beatriz P.P.; Costa, Helena S.Food waste, due to the high quantities produced, becomes a significant environmental, economic, and social challenge worldwide. Simultaneously, the rising prevalence of chronic diseases has intensified the demand for healthier food options. A promising approach to address these issues involves the valorisation of food by-products for the development of innovative and healthier food products. Cucumis melo L., commonly consumed as a fruit, generates peels and seeds that are typically discarded. In the present study, the nutritional composition and antioxidant potential of pulp, peel, and seeds of C. melo L. (yellow and green melon) were comprehensively evaluated. The seeds were identified as a rich source of dietary fibre (39.0 and 39.7 g/100 g dw; p > 0.05) and protein (21.0 and 21.3 g/100 g dw; p > 0.05), exhibiting an appealing fatty acid profile. The peel contains high levels of dietary fibre (39.7 and 47.1 g/100 g dw; p > 0.05) and total phenolic compounds (1976 and 2212 mg GAE/100 g dw; p > 0.05), suggesting significant bioactive potential. The peels showed a high antioxidant capacity for both methods used, DPPH• (120 and 144 mg TE/100 g dw; p > 0.05) and FRAP (6146 and 7408 mg TE/100 g dw; p > 0.05) assays. Potassium emerged as the predominant mineral in the seeds (799 and 805 mg/100 dw; p > 0.05), while glutamic acid was the most abundant amino acid (4161 and 4327 mg/100 g dw; p > 0.05). These findings emphasise the antioxidant and nutritional properties of C. melo L. by-products, highlighting their potential for inclusion in novel food formulations. This study not only advances the understanding of C. melo L. properties but also supports the reduction of food waste and promotes sustainability within the food supply chain.
- Nutritional composition of ultra-processed plant-based foods in the out-of-home environment: a multi-country survey with plant-based burgersPublication . Vellinga, Reina E.; Rippin, H.L.; Gonzales, G.B.; Temme, E.H.M.; Farrand, C.; Halloran, A.; Clough, B.; Wickramasinghe, K.; Santos, M.; Fontes, T.; Pires, M.J.; Nascimento, A.C.; Santiago, S.; Burt, H.E.; Brown, M.K.; Jenner, H.K.; Alessandrini, R.; Marczak, A.M.; Flore, R.; Sun, Y.; Motta, C.Ultra-processed plant-based foods, such as plant-based burgers have gained in popularity. Particularly in the out-of-home (OOH) environment, evidence regarding their nutritional profile and environmental sustainability is still evolving. Plant-based burgers available at selected OOH sites were randomly sampled in cities of four WHO European Member States; Amsterdam, Copenhagen, Lisbon, and London. Plant-based burgers (patty, bread and condiment) (n=41) were lab-analysed for their energy, macronutrients, amino acids, and minerals content per 100g and serving, and were compared with reference values. For the plant-based burgers, the median values per 100g were: 234 kcal, 20.8g carbohydrates, 3.5g dietary fibre, and 12.0g fat, including 0.08g TFA and 2.2g SFA. Protein content was 8.9g/100g, with low protein quality according to amino acid composition. Median sodium content was 389mg/100g, equivalent to 1g salt. Compared with references, the median serving of plant-based burgers provided 31% of energy intake based on a 2,000 kcal per day, and contributed to carbohydrates(17-28%), dietary fibre(42%), protein(40%), total fat(48%), SFA(26%), and sodium(54%). One serving provided 15-23% of the reference values for calcium, potassium, and magnesium, while higher contributions were found for zinc(30%), manganese(38%), phosphorus(51%), and iron(67%). The ultra-processed plant-based burgers, provide protein, dietary fibre and essential minerals, but also contain relatively high levels of energy, sodium, and total fats. The amino acid composition of the plant-based burgers indicated low protein quality. The multifaceted nutritional profile of plant-based burgers highlights the need for manufacturers to implement improvements to better support healthy dietary habits. These improvements should include reducing energy, sodium and total fats.