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A importância do potássio na dieta da população portuguesa
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Advisor(s)
Abstract(s)
A OMS recomenda uma adequada ingestão de potássio (K) como forma
de regular a pressão arterial e mitigar os efeitos pressores da ingestão de
sódio (Na), e, consequentemente, reduzir o risco de doença cardiovascular
e cerebrovascular em adultos. O objetivo deste trabalho foi avaliar quais os
alimentos que podem ser uma boa fonte de potássio na dieta alimentar e,
simultaneamente, avaliar o rácio molar Na/K para os grupos de alimentos em
estudo. As amostras foram selecionadas de acordo com o Estudo de Dieta
Total (TDS), incluindo alimentos típicos que representam a dieta geral da população.
As amostras analisadas foram agrupadas de acordo com o sistema
de classificação alimentar FoodEx2. Os teores de potássio e sódio foram
determinados por Espectrometria de Emissão Óptica com Plasma acoplado
indutivamente (ICP-OES). Os teores de potássio variaram entre os 7,63 mg
(tremoços) e os 1583 mg (bacalhau fresco), por 100g. Os teores de sódio
variaram entre os 2,45 mg (néctares) e os 2108 mg (presunto e bacon) por
100g. O rácio molar Na/K apresentou menores valores essencialmente nos
frutos e produtos hortícolas em geral, raízes ou tubérculos, leite e alguns derivados.
Incentivar o consumo de alimentos ricos em potássio, como frutos
e legumes em geral, como indicam os nossos resultados, pode ser uma
boa ferramenta no aconselhamento nutricional para, assim, permitir obter
um rácio Na/K adequado. É também importante salientar que, de um modo
geral, os alimentos ricos em potássio apresentaram um teor mais baixo de
sódio. Diversos estudos têm demonstrado que o aumento do potássio na
dieta pode prevenir ou diminuir o desenvolvimento de hipertensão arterial.
WHO recommends an adequate intake of potassium (K) as a way to regulate blood pressure and mitigate the effects of sodium (Na) intake on blood pressure, and, consequently, reduce the risk of cardiovascular and cerebrovascular disease in adults. The objective of this work was to evaluate the foods that can be a good source of potassium in the diet and simultaneously evaluate the Na/K molar ratio for the groups of foods under study. Samples were selected according to the Total Diet Study (TDS), including typical foods that represent the general diet of the population. The analyzed samples were grouped according to food classification system FoodEx2. Potassium and sodium contents were determined by Inductively Coupled Plasma Optical Emission Spectrometer. The potassium contents ranged between 7.63mg (lupins) and 1583 mg (fresh cod), per 100 g. Sodium content ranged between 2.45 mg (nectars) and 2108 mg (ham and bacon), per 100 g. The Na/K molar ratio presented lower values predominantly in fruits and vegetables, roots or tubers, milk and some derivatives. Encouraging the consumption of potassium-rich foods, such as fruits and vegetables in general, as our results indicate, can be a good tool in nutritional counselling in order to achieve an adequate Na/K ratio. It is also important to note that, in general, foods high in potassium had a lower sodium content. Several studies have shown that increasing dietary potassium can prevent or reduce the development of hypertension.
WHO recommends an adequate intake of potassium (K) as a way to regulate blood pressure and mitigate the effects of sodium (Na) intake on blood pressure, and, consequently, reduce the risk of cardiovascular and cerebrovascular disease in adults. The objective of this work was to evaluate the foods that can be a good source of potassium in the diet and simultaneously evaluate the Na/K molar ratio for the groups of foods under study. Samples were selected according to the Total Diet Study (TDS), including typical foods that represent the general diet of the population. The analyzed samples were grouped according to food classification system FoodEx2. Potassium and sodium contents were determined by Inductively Coupled Plasma Optical Emission Spectrometer. The potassium contents ranged between 7.63mg (lupins) and 1583 mg (fresh cod), per 100 g. Sodium content ranged between 2.45 mg (nectars) and 2108 mg (ham and bacon), per 100 g. The Na/K molar ratio presented lower values predominantly in fruits and vegetables, roots or tubers, milk and some derivatives. Encouraging the consumption of potassium-rich foods, such as fruits and vegetables in general, as our results indicate, can be a good tool in nutritional counselling in order to achieve an adequate Na/K ratio. It is also important to note that, in general, foods high in potassium had a lower sodium content. Several studies have shown that increasing dietary potassium can prevent or reduce the development of hypertension.
Description
Keywords
Potássio Dieta População Portuguesa Composição dos Alimentos Saúde Pública Portugal
Pedagogical Context
Citation
Boletim Epidemiológico Observações. 2019 maio-agosto;8(25):24-30
Publisher
Instituto Nacional de Saúde Doutor Ricardo Jorge, IP