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Sodium and potassium contents in food samples from the first Portuguese total diet pilot study

2021-08Journal article 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.authorSantos, Mariana
dc.contributor.authorCastanheira, Isabel
dc.date.accessioned2022-02-03T17:17:08Z
dc.date.available2022-02-03T17:17:08Z
dc.date.issued2021-08
dc.description.abstractEating a varied diet will help ensure an adequate supply of most minerals for healthy people, however excessive sodium (Na) intake leads to an increase in blood pressure, and potassium (K) intake to a balance between the two ions, contributing to the regulation of blood pressure. This work aimed to assess Na and K food sources and evaluate Na:K ratio for the studied food groups. The samples analyzed (n = 169), were selected based on Portuguese food consumption data, and were grouped according to the FoodEx2 level 1 food classification system. Na and K levels were determined using an Induc tively Coupled Plasma Optical Emission Spectrometer. Na contents ranged from 1.20 mg/100 g in bottled water to 2108 mg/100 g in raw cured (or seasoned) meat. The highest content of K (1583 mg/100 g) was found in cod Atlantic. The Na/K ratio was, in general, higher for processed foods. The Portuguese Total Diet Pilot Study (PT TDS), after additional samples are analyzed, could potentially be useful, for evaluating diet-disease risks asso ciated with high Na and low K intake from different foods or food groups.pt_PT
dc.description.abstractHighlights: - A wide variation in Na and K contents within the TDS Food groups were observed in our study; - Na contents ranged from 1.20 mg/100 g in bottled water to 2108 mg/100 g in raw cured (or seasoned) meat; - Highest content of K (1583 mg/100 g) was found in cod Atlantic and Na/K ratio was, in general, higher for processed foods; - Data generated through TDS-PT, can be useful to identify contribution of core foods to daily intake of Na, K and Na:K ratio.pt_PT
dc.description.sponsorshipThis work has been funded by the National Institute of Health Doutor Ricardo Jorge, I.P., under the project ‘Incentivo aos Estudos de Dieta Total’ (Reference number 2016DAN1260).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.jfca.2021.104091pt_PT
dc.identifier.issn0889-1575
dc.identifier.urihttp://hdl.handle.net/10400.18/7927
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionjournal homepage: www.elsevier.com/locate/jfcapt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectSodiumpt_PT
dc.subjectPotassiumpt_PT
dc.subjectNa/K molar ratiopt_PT
dc.subjectTotal Diet Studypt_PT
dc.subjectPortugalpt_PT
dc.subjectFood Compositionpt_PT
dc.subjectSegurança Alimentarpt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleSodium and potassium contents in food samples from the first Portuguese total diet pilot studypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage104091pt_PT
oaire.citation.titleJournal of Food Composition and Analysispt_PT
oaire.citation.volumeJ Food Compost Anal. 2021;104:104091. doi: 10.1016/j.jfca.2021.104091pt_PT
rcaap.embargofctAcesso de acordo com política editorial da revista.pt_PT
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT

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