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Publication
O sal na alimentação dos portugueses
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Advisor(s)
Abstract(s)
O consumo excessivo de sal pela população é um dos maiores riscos de
saúde pública em Portugal, sendo urgente propor medidas para a sua redução.
Este trabalho teve como objetivo, a determinação do teor de sal
em alimentos representativos da dieta portuguesa. A definição da amostragem,
recolha e preparação das amostras seguiu as metodologias estabelecidas
pelo projeto TDS_EXPOSURE. As amostras foram agrupadas
de acordo o sistema FoodEx2, foram analisadas em triplicado recorrendo
à metodologia de espectrometria de emissão ótica com plasma indutivo
acoplado (ICP-OES). O teor em sal em g/100 g de alimento foi calculado
pela fórmula: sal = sódio (Na) × 2,5. O grupo do peixe, produtos da pesca
e invertebrados foi o que apresentou alimentos com um valor médio de sal
mais elevado (2,4-2,6) g/100 g de alimento. Nos restantes grupos de alimentos,
os valores médios de sal mais elevados situaram-se entre 1,0-1,8
g/100 g de alimento. Os resultados observados permitem concluir que, em
Portugal o sal em excesso na alimentação é uma realidade identificada. A
educação para a saúde, nomeadamente a promoção de formas mais saudáveis
de confecionar os alimentos, deverá ser cada vez mais uma parte
integrante da estratégia para a redução do sal.
The excessive salt consumption by the population is one of the greatest risks of public health in Portugal, and it is urgent to propose measures for its reduction. The objective of this work was the determination the salt content in foods representative of the Portuguese diet. The definition of sampling, collection and preparation of the samples followed the methodologies established by the TDS_EXPOSURE project. The samples were grouped according to the FoodEx2 system, were analyzed in triplicate using the optical emission spectrometry methodology with coupled inductive plasma (ICP-OES). The salt content in g/100 g of food was calculated by the formula: salt = sodium (Na) × 2.5. The group of fish, fishery products and invertebrates presented foods with a higher average salt value (2.4-2.6) g/100 g of food. In the remaining food groups, the highest mean salt values were between 1.0-1.8 g/100 g food. The obser ved results allow to conclude that, in Portugal, the salt excess in food is an identified reality. Health education, namely promoting healthier ways of food production, should increasingly be an integral part of the salt reduction strategy.
The excessive salt consumption by the population is one of the greatest risks of public health in Portugal, and it is urgent to propose measures for its reduction. The objective of this work was the determination the salt content in foods representative of the Portuguese diet. The definition of sampling, collection and preparation of the samples followed the methodologies established by the TDS_EXPOSURE project. The samples were grouped according to the FoodEx2 system, were analyzed in triplicate using the optical emission spectrometry methodology with coupled inductive plasma (ICP-OES). The salt content in g/100 g of food was calculated by the formula: salt = sodium (Na) × 2.5. The group of fish, fishery products and invertebrates presented foods with a higher average salt value (2.4-2.6) g/100 g of food. In the remaining food groups, the highest mean salt values were between 1.0-1.8 g/100 g food. The obser ved results allow to conclude that, in Portugal, the salt excess in food is an identified reality. Health education, namely promoting healthier ways of food production, should increasingly be an integral part of the salt reduction strategy.
Description
Keywords
Consumo de Sal Dieta Alimentar Hipertensão Arterial Estilos de Vida e Impacto na Saúde Promoção da Saúde Políticas de Saúde Alimentação Saudável Saúde Pública Portugal
Pedagogical Context
Citation
Boletim Epidemiológico Observações. 2016;5(Supl 8):17-20
Publisher
Instituto Nacional de Saúde Doutor Ricardo Jorge, IP