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Amino acid profile of foods from the Portuguese Total Diet Pilot Study

2020-09Journal article Restricted access
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dc.contributor.authorMotta, Carla
dc.contributor.authorMatos, Ana Sofia
dc.contributor.authorSoares, Ana
dc.contributor.authorGonzales, Gerard Bryan
dc.contributor.authorCastanheira, Isabel
dc.contributor.authorCabral, Izunildo
dc.contributor.authorTavares, Nelson
dc.contributor.authorNicolai, Marisa
dc.date.accessioned2021-02-26T17:01:51Z
dc.date.available2022-05-01T00:30:16Z
dc.date.issued2020-09
dc.description.abstractThe amino acid content of foods commonly consumed by specific populations is rarely measured systematically, especially if we take into account the different ways that foods are usually processed or cooked. The objective of this study is to evaluate the amino acid profile of the representative foods on the Portuguese diet, with a particular focus on indispensable amino acids. We also aim to assess the amino acid intake of the population and the most common sources of amino acids within the Portuguese diet. To achieve these goals, the amino acid intake of Portuguese adults was assessed combining data of food consumption with the food analysis data from samples collected according to the Total Diet Study methodologies. Results of the amino acid profiles of food groups typically consumed in Portugal are reported in this paper. We found that red meat consumption is the most common source of amino acids of the Portuguese population, followed by white meat and fish. The main contribution of individual portions to the recommended intakes of essential amino acids were: cheese, 88%; red meat, 83%; fatty fish, 81% and seitan with 74%. This data could be used to show alternative amino acid sources within commonly consumed foods.pt_PT
dc.description.abstractHighlights: Amino acid content of foods included in Portuguese Total Diet Study was analysed; Red meat is the major source of dietary amino acids among Portuguese adults; Fatty fish and white and red meat provide the highest contribution to %RI of EAA.pt_PT
dc.description.sponsorshipThe scientific work was funded by the TDS Project, funded by European Union Horizon 2020 research and innovation programme under grant agreement No 739568. GB Gonzales is a postdoctoral fellow of the Research Foundation Flanders (FWO). We thank the FCT - MCTES for its financial support via the project UID/EMS/00667/2019 (UNIDEMI).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFood Res Int. 2020 Sep;92:103545. Epub 2020 May 28pt_PT
dc.identifier.doihttps://doi.org/10.1016/j.jfca.2020.103545pt_PT
dc.identifier.issn0889-1575
dc.identifier.urihttp://hdl.handle.net/10400.18/7274
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationProgressing towards the construction of METROFOOD-RI
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/abs/pii/S0889157519310427pt_PT
dc.subjectAmino Acidspt_PT
dc.subjectTotal Diet Studypt_PT
dc.subjectPortugalpt_PT
dc.subjectFood Compositionpt_PT
dc.subjectFood Analysispt_PT
dc.subjectProteinpt_PT
dc.subjectOccurrence Datapt_PT
dc.subjectMeatpt_PT
dc.subjectFishpt_PT
dc.subjectComposição dos Alimentospt_PT
dc.subjectPortugalpt_PT
dc.titleAmino acid profile of foods from the Portuguese Total Diet Pilot Studypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleProgressing towards the construction of METROFOOD-RI
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/739568/EU
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FEMS%2F00667%2F2013/PT (2019)
oaire.citation.startPage103545pt_PT
oaire.citation.titleJournal of Food Composition and Analysispt_PT
oaire.citation.volume92pt_PT
oaire.fundingStreamH2020
oaire.fundingStream5876
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameEuropean Commission
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctAcesso de acordo com política editorial da revista.pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublication27905750-7224-4d46-9b63-35b5e2cc834a
relation.isProjectOfPublication5f3e1fef-52a2-4b39-aac1-906d66a7840c
relation.isProjectOfPublication.latestForDiscovery27905750-7224-4d46-9b63-35b5e2cc834a

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