Loading...
Publication
Teor das vitaminas A e E em géneros alimentícios consumidos em Portugal
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 840.07 KB | Adobe PDF |
Advisor(s)
Abstract(s)
As vitaminas lipossolúveis, A, E, D e K são compostos orgânicos indispensáveis
para o crescimento normal, manutenção e desenvolvimento de
organismos vivos. A vitamina A (all-trans-retinol e 13-cis-retinol) está
naturalmente presente nos produtos de origem animal, sendo armazenada
nos tecidos sob a forma de retinol. A vitamina E (dl-α-tocoferol) ocorre naturalmente
em alimentos de origem vegetal, principalmente nos vegetais
verde-escuros, nas sementes oleaginosas, nos óleos vegetais e no germe
de trigo, e também em alimentos de origem animal, nomeadamente na
gema do ovo e no fígado. Com vista à avaliação da ingestão das vitaminas
A e E pela população portuguesa, no âmbito do Projeto TDSEXPOSURE
(Total Diet Study Exposure – Estudo da dieta total para avaliação da exposição),
financiado no âmbito do 7º Programa Quadro da União Europeia,
determinaram-se os teores das vitaminas A e E em 228 amostras alimentares
compostas, representativas do consumo da população. Estas amostras,
distribuídas em 18 grupos de alimentos (sistema de classificação
FoodEx2), foram recolhidas entre 2014 e 2015 na Área Metropolitana de
Lisboa (municípios a norte do rio Tejo), de acordo com a metodologia dos
Estudos de Dieta Total. De acordo com os resultados obtidos, os alimentos
com maior teor de vitamina A, a Manteiga com sal e o Queijo flamengo,
pertencem aos grupos 3 e 14, respetivamente. Em relação à vitamina E
os teores mais elevados foram encontrados no Azeite, e na Maionese e
Molhos diversos, alimentos dos grupos 3 e 16, respetivamente.
The fat-soluble vitamins A, E, D and K are organic compounds indispensable for the normal growth, maintenance and development of living organisms. Vitamin A (all-trans-retinol and 13-cis-retinol) is naturally present in animal products and is stored in the tissues as retinol. Vitamin E (dl-α-tocopherol) occurs naturally in foods of plant origin, especially dark green vegetables, oilseeds, vegetable oils and wheat germ, as well as in foods of animal origin, such as egg and liver. In order to evaluate the intake of vitamins A and E by the Portuguese population, as part of the TDSEXPOSURE (Total Diet Study Study) project, financed under the 7th Framework Program of the European Union, the levels of vitamins A and E were determined in 228 composite samples of foodstuffs representative of the population consumption. These samples, distributed in 18 food groups (FoodEx2 classification system), were collected between 2014 and 2015 in the Metropolitan Area of Lisbon (municipalities to the north of the Tagus River), according to the methodology of the Total Diet Studies. According to the results, the foods with the highest vitamin A content, the Butter and the Flemish cheese, belong to groups 3 and 14, respectively. In relation to vitamin E the highest levels were found in Olive oil, and Mayonnaise and Various sauces, foods of groups 3 and 16, respectively
The fat-soluble vitamins A, E, D and K are organic compounds indispensable for the normal growth, maintenance and development of living organisms. Vitamin A (all-trans-retinol and 13-cis-retinol) is naturally present in animal products and is stored in the tissues as retinol. Vitamin E (dl-α-tocopherol) occurs naturally in foods of plant origin, especially dark green vegetables, oilseeds, vegetable oils and wheat germ, as well as in foods of animal origin, such as egg and liver. In order to evaluate the intake of vitamins A and E by the Portuguese population, as part of the TDSEXPOSURE (Total Diet Study Study) project, financed under the 7th Framework Program of the European Union, the levels of vitamins A and E were determined in 228 composite samples of foodstuffs representative of the population consumption. These samples, distributed in 18 food groups (FoodEx2 classification system), were collected between 2014 and 2015 in the Metropolitan Area of Lisbon (municipalities to the north of the Tagus River), according to the methodology of the Total Diet Studies. According to the results, the foods with the highest vitamin A content, the Butter and the Flemish cheese, belong to groups 3 and 14, respectively. In relation to vitamin E the highest levels were found in Olive oil, and Mayonnaise and Various sauces, foods of groups 3 and 16, respectively
Description
Keywords
Vitaminas Lipossolúveis Vitamina A Vitamina E Géneros Alimentícios Composição dos Alimentos Saúde Pública Portugal
Pedagogical Context
Citation
Boletim Epidemiológico Observações. 2019 janeiro-abril;8(24):21-27
Publisher
Instituto Nacional de Saúde Doutor Ricardo Jorge, IP