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The first harmonised Total Diet Study in Portugal: Planning, sample collection and sample preparation

2021-06-01Journal article Restricted access
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dc.contributor.authorVasco, Elsa
dc.contributor.authorDias, Maria da Graça
dc.contributor.authorOliveira, Luísa
dc.date.accessioned2022-01-28T16:53:34Z
dc.date.available2022-01-28T16:53:34Z
dc.date.issued2021-06-01
dc.description.abstractThe first Total Diet Study (TDS) was carried out in Portugal using harmonised procedures developed under the TDS-Exposure project. This publication describes in detail the TDS planning, sample collection and preparation, filling a gap found in literature. TDS food list (1070 items) by food group for 18-74 years olds was derived using 24 h recall food consumption survey data. Of the 164 TDS samples defined based on FoodEx2, the most represented belonged to 'Composite dishes' (21%) and 'Fish and Fish products' (15%). A total of 227 TDS samples (12 subsamples each), were collected (2014-2016) in Greater Lisbon region as 126 'national', 17 'regional non-seasonal' and 21 'regional seasonal'. Seasonal samples were mostly fruits, vegetables and some fish. Subsamples were prepared as consumed, pooled, homogenised and stored at -18 °C. The harmonised procedures used allow comparison of exposure assessment with other countries and evaluation of exposure trends if TDS are used.pt_PT
dc.description.abstractHighlights: The Portuguese Total Diet Study used the TDSEXPOSURE project harmonised procedures; TDS food list (1070 items) was derived from individual 24-h recall consumption data; Applying FoodEx2 food group approach to TDS food list resulted in 164 TDS samples; TDS samples were 126 ‘national’, 17 ‘regional non-seasonal’, 21 ‘regional seasonal’; ‘Composite dishes’ and ‘Fish and Fish products’ constituted over 1/3 of TDS samples.pt_PT
dc.description.sponsorshipThis research was partially funded by the European Commission’s Seventh Framework Programme [FP7/2012–2016] as a part of TDSExposure project [grant agreement number 289108]pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFood Chem. 2021 Nov 30;363:130258. doi: 10.1016/j.foodchem.2021.130258. Epub 2021 Jun 1.pt_PT
dc.identifier.doi10.1016/j.foodchem.2021.130258pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10400.18/7890
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationTotal Diet Study Exposure
dc.relation.ispartofseries;130258
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/abs/pii/S0308814621012644?via%3Dihubpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectTotal Diet Studiespt_PT
dc.subjectTDS samplespt_PT
dc.subjectTDS-Exposure Projectpt_PT
dc.subjectDietary Exposure Assessmentpt_PT
dc.subjectFood Sampling Methodologypt_PT
dc.subjectRegional Seasonal Foodpt_PT
dc.subjectNutrição Aplicadapt_PT
dc.subjectEstilos de Vida e Impacto na Saúdept_PT
dc.subjectPortugalpt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleThe first harmonised Total Diet Study in Portugal: Planning, sample collection and sample preparationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleTotal Diet Study Exposure
oaire.awardURIinfo:eu-repo/grantAgreement/EC/FP7/289108/EU
oaire.citation.startPage130258pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume363pt_PT
oaire.fundingStreamFP7
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.nameEuropean Commission
rcaap.embargofctAcesso de acordo com política editorial da revista.pt_PT
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublicationcc652884-f79a-4fc2-8134-0cff92709d45
relation.isProjectOfPublication.latestForDiscoverycc652884-f79a-4fc2-8134-0cff92709d45

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