Publicação
Salt content of processed foods available in the Portuguese market
| dc.contributor.author | Albuquerque, T.G. | |
| dc.contributor.author | Oliveira, M.B. | |
| dc.contributor.author | Silva, M.A. | |
| dc.contributor.author | Costa, H.S. | |
| dc.date.accessioned | 2016-09-27T13:48:17Z | |
| dc.date.available | 2016-09-27T13:48:17Z | |
| dc.date.issued | 2016-09 | |
| dc.description.abstract | Evidence suggests that current levels of salt consumption across Europe are linked with several chronic diseases. In recent decades, high blood pressure has increased, together with the consumption of processed foods. World Health Organization (WHO) recommends a salt intake of less than 5 g/day for the prevention of cardiovascular disease. The aim of this study was to evaluate the salt content of processed foods available in the Portuguese market and to compare the determined values with the recommended daily intake established by WHO. Categories of processed foods that contribute to a higher intake of salt were identified: pastry, bakery, fast-food, snacks, ready-to-eat meals, nuts, seeds, soups, cereals, sauces, patties, among others. Between 2013 and 2015, 267 processed food samples were acquired in food chains and restaurants from Lisbon region (Portugal) and the salt content was quantified using Charpentier-Volhard method. High amounts of salt were quantified in the analysed processed foods, namely snacks, fast-food, patties, meals and bakery products. If we consider one portion of a curd cheese pie (193 g), the intake of salt can reach 45% of the recommended value. For snacks, regular portion size is 35 g. One portion of a salty snack can contribute with 31% of the salt recommended daily intake. Up to now food industry has developed efforts to decrease the salt content of some food products, namely bread. However, there still exist foods with high salt content and from a nutritional point of view this should be a priority area of intervention. The obtained results are an effective assessment of current salt content in foods which will be important for further reformulation strategies and to monitor progress in the next years. | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.18/3954 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.relation | This work was funded by INSA under the project “PTranSALT” (2012DAN828). Tânia Gonçalves Albuquerque acknowledges the PhD fellowship (SFRH/BD/99718/2014) funded by the FCT, FSE and MEC. | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Composição dos Alimentos | pt_PT |
| dc.subject | Segurança Alimentar | pt_PT |
| dc.subject | Estilos de Vida e Impacto na Saúde | pt_PT |
| dc.subject | Salt | pt_PT |
| dc.subject | Processed Foods | pt_PT |
| dc.subject | Portugal | pt_PT |
| dc.title | Salt content of processed foods available in the Portuguese market | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Porto, Portugal | pt_PT |
| oaire.citation.title | XIII Encontro Química dos Alimentos (EQA), 14-16 de setembro de 2016 | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |