Publication
An update on processed foods: Relationship between salt, saturated and trans fatty acids contents
| dc.contributor.author | Albuquerque, T.G. | |
| dc.contributor.author | Santos, J. | |
| dc.contributor.author | Silva, M.A. | |
| dc.contributor.author | Oliveira, M.B.P.P. | |
| dc.contributor.author | Costa, H.S. | |
| dc.date.accessioned | 2019-03-11T15:10:07Z | |
| dc.date.available | 2019-03-11T15:10:07Z | |
| dc.date.issued | 2018-01-03 | |
| dc.description.abstract | To update the current situation on salt, fat and fatty acid composition of processed foods, a study including a wide range of different food categories was conducted in Portugal. Different validated analytical techniques were used, and a PCA and correlation analysis were conducted to establish a trend between the different components in each food category. The highest salt content was found in snacks, fast-food, sauces and ready-to-eat meals, while the saturated fatty acids were higher (p < .05) in bakery products, cookies, biscuits and wafers, and snacks. The highest levels of trans fatty acids were found in the fast-food group, followed by the snacks, potato and potato-products and bakery products. A significant positive correlation (p < .05) was found between salt and fat content in ready-to-eat meals and in the potato and potato-products. The PCA analysis identified total fat, low trans fatty acids and high salt content as distinctive characteristics of some food categories. | pt_PT |
| dc.description.sponsorship | This work has been funded by National Institute of Health Dr. Ricardo Jorge, I.P., under the project PTranSALT (Reference number 2012DAN828). This work was also supported by the project UID/QUI/50006/2013 – POCI/01/0145/FEDER/007265 with financial support from FCT/MEC through national funds and co-financed by FEDER, under the Partnership Agreement PT2020. Tânia Gonçalves Albuquerque acknowledges the PhD fellowship (SFRH/BD/99718/2014) funded by the FCT, FSE and MEC. Joana Santos is thankful for her post-doc research grant from the project Operação NORTE-01-0145-FEDER-000011 – denominada Qualidade e Segurança Alimentar – uma abordagem (nano)tecnológica. The authors also thank Susana Santos for her valuable help on the statistical analysis performed in this work. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Food Chem. 2018 Nov 30;267:75-82. doi: 10.1016/j.foodchem.2018.01.029. Epub 2018 Jan 3 | pt_PT |
| dc.identifier.doi | 10.1016/j.foodchem.2018.01.029 | pt_PT |
| dc.identifier.issn | 0308-8146 | |
| dc.identifier.uri | http://hdl.handle.net/10400.18/6180 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | Elsevier | pt_PT |
| dc.relation.publisherversion | https://www.sciencedirect.com/science/article/pii/S0308814618300293 | pt_PT |
| dc.subject | Processed Foods | pt_PT |
| dc.subject | Trans Fatty Acids | pt_PT |
| dc.subject | Food Composition | pt_PT |
| dc.subject | Public Health | pt_PT |
| dc.subject | Salt | pt_PT |
| dc.subject | Composição dos Alimentos | |
| dc.subject | Segurança Alimentar | |
| dc.title | An update on processed foods: Relationship between salt, saturated and trans fatty acids contents | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT | |
| oaire.citation.endPage | 82 | pt_PT |
| oaire.citation.startPage | 75 | pt_PT |
| oaire.citation.title | Food Chemistry | pt_PT |
| oaire.citation.volume | 267 | pt_PT |
| oaire.fundingStream | 5876 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| rcaap.rights | embargoedAccess | pt_PT |
| rcaap.type | article | pt_PT |
| relation.isProjectOfPublication | d7883dc7-6335-4f26-8bd0-e2ea4bb07c07 | |
| relation.isProjectOfPublication.latestForDiscovery | d7883dc7-6335-4f26-8bd0-e2ea4bb07c07 |