Publication
Identification of priority categories of processed foods for salt reduction initiatives in Portugal
| dc.contributor.author | Albuquerque, T.G. | |
| dc.contributor.author | Oliveira, M.B.P.P. | |
| dc.contributor.author | Silva, M.A. | |
| dc.contributor.author | Costa, H.S. | |
| dc.date.accessioned | 2019-03-08T19:35:25Z | |
| dc.date.available | 2019-03-08T19:35:25Z | |
| dc.date.issued | 2018-05 | |
| dc.description.abstract | Introduction: Processed foods are generally recognized as a source of salt, fat and sugar. An excessive intake of these nutrients is perceived as the leading reason for an increased risk of several chronic diseases. Considering the recent guidance (Despacho n.º 11418/2017), one of the priority areas is to monitor the salt content in the following food categories: bread and breakfast cereals, meat and meat products, ready-to-eat meals, chips and other snacks, sauces, ready-to-eat soups, cheeses, canned fish, and meals from catering (soup and meal dish). Aims: To evaluate the salt content of 260 foodstuffs commercialized and widely available in Portugal, and define priority categories for further reduction initiatives. Methodology: 260 foodstuffs of different categories, namely cookies, biscuits and wafers (n=61), potato and potato-products (n=47), ready-to-eat meals (n=41), bakery products (n=32), nuts and oilseeds (n=31), fast-food (n=20), snacks (n=13), cereal products (n=11), and sauces (n=4), were collected from retail stores, supermarkets, food chains, restaurants and takeaway in Portugal. Then, salt content was determined by Charpentier-Volhard method. Results and conclusions: A high variability among the different analysed food items for the same category was found. The highest amount of salt was found for sauces category (1.97 g/100 g), followed by snacks (1.94 g/100 g), fast-food (1.46 mg/100 g), ready-to-eat meals (1.18 g/100 g) and potato and potato-products (1.16 g/100 g). In summary, it is necessary to perform the gradual reduction of salt content in the identified food categories to enhance the nutritional quality of these foods and to promote public health. In addition, this study stresses the importance of further research for other categories of processed foods. | pt_PT |
| dc.description.sponsorship | This work was funded by INSA, I.P., under the project “PTranSALT – (2012DAN828)”. Tânia Gonçalves Albuquerque is grateful for the PhD fellowship (SFRH/BD/99718/2014) funded by the FCT, FSE and MEC. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.18/6152 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | Instituto Nacional de Saúde Doutor Ricardo Jorge, IP | pt_PT |
| dc.subject | Processed Foods | pt_PT |
| dc.subject | Salt | pt_PT |
| dc.subject | Chronic Diseases | pt_PT |
| dc.subject | Public Health | pt_PT |
| dc.subject | Composição dos Alimentos | pt_PT |
| dc.title | Identification of priority categories of processed foods for salt reduction initiatives in Portugal | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Lisboa, Portugal | pt_PT |
| oaire.citation.title | XVII Congresso de Nutrição e Alimentação/ I Congresso Internacional de Nutrição e Alimentação, 10-11 maio 2018 | pt_PT |
| rcaap.rights | restrictedAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |
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