Fat and salt content of “Bolas de Berlim”: a comparative study

Albuquerque, T.G.; Oliveira, M.B.P.P.; Silva, M.A.; Costa, H.S.

http://hdl.handle.net/10400.18/6166

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Introduction: Pastry products are widely appreciated by people from all ages, but especially by young people. However, this type of food is usually perceived as a source of fat, especially saturated fat, but also sugar and salt (1). The excessive consumption of these nutrients is linked to an increased risk in the development of chronic diseases, such as obesity, diabetes, cancer and cardiovascular diseases. Furthermore, there is a lack of information concerning the nutritional composition of pastry products, like “Bola de Berlim”. Therefore, in this study the salt and fat content of “Bolas de Berlim” from seven different pastry stores was evaluated.

Palavras-chave

Fat Salt Bolas de Berlim Chronic Diseases Composição dos Alimentos

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http://hdl.handle.net/10400.18/6166

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Editora

Instituto Nacional de Saúde Doutor Ricardo Jorge, IP

Coleções

DAN - Posters/abstracts em congressos internacionais

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