Publication
Inorganic contaminants and micronutrients in foods consumed by the vegetarian Portuguese population
| dc.contributor.author | Gueifão, Sandra | |
| dc.contributor.author | Rego, Andreia | |
| dc.contributor.author | Delgado, Inês | |
| dc.contributor.author | Ventura, Marta | |
| dc.contributor.author | Coelho, Inês | |
| dc.date.accessioned | 2025-02-21T12:09:03Z | |
| dc.date.available | 2025-02-21T12:09:03Z | |
| dc.date.issued | 2024-09-24 | |
| dc.description.abstract | Aim: The present study aimed to determine the profile of micronutrients and inorganic contaminants in the plant-based and dairy food products most consumed by the Portuguese population. Methods: The sampling plan followed the Total Diet Studies (TDS) methodology and included representative samples of the Portuguese vegetarian diet, chosen based on the National Food and Physical Activity Survey. Five main food groups were selected: Grains and grain-based products (n = 48); Dairy products (n = 60); Products for non-standard diets (n = 72); Pulses, dried fruits, and oilseeds (n = 132); and Fruiting vegetables (n = 12). The sampling plan included 324 individual samples, prepared as 27 pooled samples for laboratory analyses. Each pooled sample was analyzed for 13 elements: As, Cd, Co, Cr, Cu, I, Li, Mn, Mo, Pb, Se, Sr, and Zn. The methodology used for the analysis was ICP-MS with samples previously subjected to acid digestion through closed vessel microwave-assisted, except for I, which required an alkaline extraction. Results: The results of this study indicate that food samples from the group of Pulses, dried fruits, and oilseeds had the highest content of Mn, Zn, Mo, and Se. On the other hand, Products for non-standard diets and Dairy products had the highest content of Cu and I, respectively. The As, Cd, and Pb levels were below the limit of quantification for most of the analyzed samples from every food group. Conclusions: This research enabled updating the Portuguese Food Composition Database (FCD), underscoring the importance of regular dietary assessments and the role of FCDs and TDS in safeguarding public health by ensuring nutritional adequacy and safety in the food supply. | eng |
| dc.description.sponsorship | Strategic projects UIDB/04292/2020 (https://doi.org/10.54499/UIDB/04292/2020) and UIDP/04292/2020 (https://doi.org/10.54499/UIDP/04292/2020) granted to MARE—Marine and Environmental Sciences Centre, and the project LA/P/0069/2020 (https://doi.org/10.54499/LA/P/0069/2020) granted to the Associate Laboratory ARNET—Aquatic Research Network. | |
| dc.identifier.citation | Explor Foods Foodomics. 2024;2:555–69. https://doi.org/10.37349/eff.2024.00051 | |
| dc.identifier.doi | 10.37349/eff.2024.00051 | |
| dc.identifier.eissn | 2837-9020 | |
| dc.identifier.uri | http://hdl.handle.net/10400.18/10377 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | |
| dc.publisher | Open Exploration | |
| dc.relation | Marine and Environmental Sciences Centre | |
| dc.relation | Marine and Environmental Sciences Centre | |
| dc.relation | Aquatic Research Infrastructure Network | |
| dc.relation.hasversion | https://www.explorationpub.com/Journals/eff/Article/101051 | |
| dc.relation.ispartof | Exploration of Foods and Foodomics | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
| dc.subject | Vegetarian Diet | |
| dc.subject | Total Diet Study | |
| dc.subject | Inorganic Contaminants | |
| dc.subject | Micronutrients | |
| dc.subject | Plant-based Products | |
| dc.subject | Dairy Products | |
| dc.subject | ICP-MS | |
| dc.subject | Portuguese Population | |
| dc.subject | Composição dos Alimentos | |
| dc.subject | Portugal | |
| dc.title | Inorganic contaminants and micronutrients in foods consumed by the vegetarian Portuguese population | |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.awardTitle | Marine and Environmental Sciences Centre | |
| oaire.awardTitle | Marine and Environmental Sciences Centre | |
| oaire.awardTitle | Aquatic Research Infrastructure Network | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04292%2F2020/PT | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F04292%2F2020/PT | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0069%2F2020/PT | |
| oaire.citation.endPage | 569 | |
| oaire.citation.startPage | 555 | |
| oaire.citation.title | Exploration of Foods and Foodomics | |
| oaire.citation.volume | 2 | |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
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| relation.isProjectOfPublication.latestForDiscovery | 3979c1a0-935c-40df-b4b6-26553879f15f |