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CaracterizaĆ§Ć£o do perfil de iodo em alimentos consumidos por vegetarianos
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Advisor(s)
Abstract(s)
A dieta vegetariana Ć© um padrĆ£o alimentar que tem ganho popularidade na Ćŗltima dĆ©cada em todo o mundo, por motivos Ć©ticos, de
saĆŗde, religiosos e tambĆ©m ambientais. No entanto, a preocupaĆ§Ć£o
com a escolha desta dieta e a supressĆ£o de todas as necessidades
nutricionais tem vindo a ganhar relevĆ¢ncia. Assim, as carĆŖncias nutricionais, nomeadamente de iodo, na populaĆ§Ć£o vegetariana, tĆŖm sido
alvo de estudos no sentido de entender se a alimentaĆ§Ć£o, por si sĆ³,
consegue fornecer os valores diĆ”rios recomendados para este elemento. Neste estudo, determinou-se o teor de iodo, por espectrometria de massa com plasma indutivo acoplado ( ICP-MS), em 37 alimentos mais consumidos pela populaĆ§Ć£o vegetariana. A seleĆ§Ć£o
dos alimentos foi feita tendo por base o InquƩrito Alimentar Nacional
e de Atividade FĆsica. Entre os alimentos analisados as algas Nori
apresentam os valores mais elevados de iodo com cerca de 6511
Ā± 321 Ī¼g/100 g, podendo ser um alimento que se consumido na quantidade de cerca de 2,3 g/dia (equivalente a 1 folha) poderĆ” suprir as necessidades nutricionais deste elemento. TambĆ©m os lacticĆnios, nomeadamente os queijos (entre 53,4 Ā± 0,4 e 28,0 Ā± 0,9 Ī¼g/100 g) e os iogurtes
(entre 17,2 Ā± 0,2 e 14,4 Ā± 0,1 Ī¼g/100 g), sĆ£o alimentos com teores de
iodo relevantes. Apenas com a alimentaĆ§Ć£o, a populaĆ§Ć£o vegetariana
e vegan poderƔ ter dificuldade em alcanƧar as necessidades diƔrias
de iodo (150 Ī¼g/dia ), sendo assim necessĆ”rio criar alternativas para
aumentar os teores de iodo na alimentaĆ§Ć£o. A fortificaĆ§Ć£o das plantaƧƵes e tambĆ©m dos alimentos, a utilizaĆ§Ć£o de sal iodado na confeĆ§Ć£o
ou, se necessĆ”rio, a suplementaĆ§Ć£o desta populaĆ§Ć£o mais suscetĆvel,
sĆ£o estratĆ©gias alternativas possĆveis. Ć essencial perceber mais sobre
o padrĆ£o de alimentaĆ§Ć£o desta populaĆ§Ć£o a fim de perceber a melhor
forma de mitigar este tipo de carĆŖncia.
The vegetarian diet is a dietary pattern that has gained popularity in the last decade around the world, due to ethical, health, religious and environmental reasons. However, the concern with the choice of this diet and the suppression of all nutritional needs has gained relevance. Nutritional deficiencies, namely iodine in this population, have been the subject of studies to understand whether diet by itself can provide the recommended daily values for this element. Thus, the iodine content was determined by inductively coupled plasma mass spectrometry ( ICP-MS ) in thirty-seven foods most consumed by the vegetarian population. The selection of foods was based on the National Food and Physical Activity Survey of Portugal. Among the analysed foods, Nori seaweeds have the highest levels of iodine with about 6511 Ā± 321 Ī¼g/100 g, which may be a way to meet the nutritional needs of this element, consuming about 2.3 g/day (equivalent to 1 leaf), followed by dairy products, namely cheeses (between 53.4 Ā± 0.4 and 28.0 Ā± 0.9 Ī¼g/100 g) and yoghur ts (between 17.2 Ā± 0.2 and 14.4 Ā± 0.1 Ī¼g /100 g). Just with food, the vegetarian and vegan population may have difficulty to achieve the daily iodine requirement (150 Ī¼g/day). Therefore, it is necessary to create alternatives to increase the levels of iodine in the diet, such as, for example, the fortification of crops and also of foods, the use of iodized salt in the preparation of food or, if necessary, through the supplementation of this more susceptible population. It is essential to understand more about the eating pattern of this population in order to understand the best way to mitigate this type of deficiency.
The vegetarian diet is a dietary pattern that has gained popularity in the last decade around the world, due to ethical, health, religious and environmental reasons. However, the concern with the choice of this diet and the suppression of all nutritional needs has gained relevance. Nutritional deficiencies, namely iodine in this population, have been the subject of studies to understand whether diet by itself can provide the recommended daily values for this element. Thus, the iodine content was determined by inductively coupled plasma mass spectrometry ( ICP-MS ) in thirty-seven foods most consumed by the vegetarian population. The selection of foods was based on the National Food and Physical Activity Survey of Portugal. Among the analysed foods, Nori seaweeds have the highest levels of iodine with about 6511 Ā± 321 Ī¼g/100 g, which may be a way to meet the nutritional needs of this element, consuming about 2.3 g/day (equivalent to 1 leaf), followed by dairy products, namely cheeses (between 53.4 Ā± 0.4 and 28.0 Ā± 0.9 Ī¼g/100 g) and yoghur ts (between 17.2 Ā± 0.2 and 14.4 Ā± 0.1 Ī¼g /100 g). Just with food, the vegetarian and vegan population may have difficulty to achieve the daily iodine requirement (150 Ī¼g/day). Therefore, it is necessary to create alternatives to increase the levels of iodine in the diet, such as, for example, the fortification of crops and also of foods, the use of iodized salt in the preparation of food or, if necessary, through the supplementation of this more susceptible population. It is essential to understand more about the eating pattern of this population in order to understand the best way to mitigate this type of deficiency.
Description
Keywords
Dieta Vegetariana Iodo ComposiĆ§Ć£o dos Alimentos AlimentaĆ§Ć£o e NutriĆ§Ć£o
Pedagogical Context
Citation
Boletim EpidemiolĆ³gico ObservaƧƵes. 2022 mai-ago;11(32):47-50
Publisher
Instituto Nacional de SaĆŗde Doutor Ricardo Jorge, IP