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Evaluation of Sodium and Potassium Contents In Portuguese Diet

2021-09Conference object Restricted access
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dc.contributor.authorNascimento, Ana
dc.contributor.authorSantiago, Susana
dc.contributor.authorCoelho, Inês
dc.contributor.authorVentura, Marta
dc.contributor.authorGueifão, Sandra
dc.contributor.authorCastanheira, Isabel
dc.contributor.authorSantos, Mariana
dc.date.accessioned2021-11-10T17:00:24Z
dc.date.available2021-11-10T17:00:24Z
dc.date.issued2021-09
dc.description.abstractSodium and Potassium are essential micronutrients, considered as nutrients of public health concern. Salt consumption in Portugal almost doubles WHO recommended maximum level of intake, contributing to a significant prevalence of non-communicable diseases. Moreover, excessive Na intake leads to an increase in blood pressure, whereas K intake leads to a balance between the two ions, which contributes to the regulation of blood pressure. Thus, WHO recommends not only restrictions on Na intake but also an adequate intake of K, which corresponds to a Na/K ratio bellow 1. The aims of this work were to assess Na and K general dietary intake and evaluate Na/K ratio for food groups under study. Samples were selected according to Total Diet Study (TDS), based on foods as consumed, in Portuguese diet. Analyzed samples (n=150), constituting 11 food groups, were grouped according to food classification system FoodEx2 level 1. Sodium and potassium levels were determined using Inductively Couple Plasma Atomic Emission Spectrometry - ICP-OES. Sodium and potassium contents ranged from <LOQ (8.0)-2108 mg/100 g in several fruits, vegetables, ham and bacon and <LOQ (10.0)-1583 mg/100 g in lupins, meat broths and in fresh cod. Molar ratio Na/K presented, in general, lower levels in raw products (as fruits, legumes and vegetables), and higher levels in processed foods, generally contributing to markedly high levels of Na. Despite the strategy for reducing salt, the encouragement of healthier cooking, together with the lowering of dietary sodium-potassium ratio by increasing consumption of unprocessed or minimal processed foods, that are naturally low in sodium and, also rich in potassium, can be a good strategy on health promotion and disease prevention. In that matter, Portuguese TDS studies can be an important resource to assess dietary intake of Na and K by the population and a complement in the definition of nutrition policies.pt_PT
dc.description.versionN/Apt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/7808
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectSodiumpt_PT
dc.subjectPotassiumpt_PT
dc.subjectPortuguese Dietpt_PT
dc.subjectWHO recommendationspt_PT
dc.subjectSódiopt_PT
dc.subjectPotássiopt_PT
dc.subjectSegurança Alimentarpt_PT
dc.subjectComposição dos Alimentospt_PT
dc.subjectSaúde Humanapt_PT
dc.subjectPortugalpt_PT
dc.titleEvaluation of Sodium and Potassium Contents In Portuguese Dietpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlace(online)pt_PT
oaire.citation.titleXX Congress of Food and Nutrition & II International Congress of Food and Nutrition, Associação Portuguesa de Nutrição, 23-24 september 2021pt_PT
rcaap.rightsclosedAccesspt_PT
rcaap.typeconferenceObjectpt_PT

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