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Effect of season and proximate composition on the Br, As, Cd and Pb contents in different kinds of key foods consumed in Portugal

2020-05Journal article Restricted access
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dc.contributor.authorVentura, Marta
dc.contributor.authorCardoso, Carlos
dc.contributor.authorBandarra, Narcisa Maria
dc.contributor.authorDelgado, Inês
dc.contributor.authorCoelho, Inês
dc.contributor.authorGueifão, Sandra
dc.contributor.authorMartins, Marta
dc.contributor.authorCosta, Maria Helena
dc.contributor.authorCastanheira, Isabel
dc.date.accessioned2021-03-03T15:32:53Z
dc.date.available2021-03-03T15:32:53Z
dc.date.issued2020-05
dc.description.abstractOn the basis of a Total Diet Study, the Br, As, Cd and Pb contents in relevant food groups consumed in Portugal were determined. The studied groups were meat products, fatty fish, lean fish, shellfish, cephalopods, fresh and dried fruit, crucifers and other vegetables. It was observed that the concentrations of As, Br, Cd and Pb in fruit, vegetables and meat products were much lower than in seafood. Fresh fruit exhibited the lowest elemental contents. The concentrations of As, Br, Cd and Pb did not show any dependence on season. With respect to proximate composition, elemental content dependence on protein or ash was weak. PCA showed relevant associations: between Br and ash contents in fatty fish; between Cd, Pb and protein contents in crucifers; and between As, fat and protein contents in the other vegetables group. Therefore, the effect of the proximate composition on the studied elemental contents warrants investigation.pt_PT
dc.description.sponsorshipThis work has been funded by National Institute of Health Doutor Ricardo Jorge, I.P., under the project ‘Incentivo aos Estudos de Dieta Total’ (Reference number 2016DAN1260). Marta Ventura would like to acknowledge the partnership agreement FCT/UNL-INSA. This work was also supported by the Post Doctoral Grant Ref. SFRH/BPD/102689/2014 (‘Fundação para a Ciência e a Tecnologia’, FCT) for the author Carlos Cardoso.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationInt J Food Sci Technol. 2020 May;55(5):2219-31. doi:10.1111/ijfs.14475. Epub 2019 Dec 13pt_PT
dc.identifier.doi10.1111/ijfs.14475pt_PT
dc.identifier.issn0950-5423
dc.identifier.urihttp://hdl.handle.net/10400.18/7293
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWiley/ Institute of Food Science and Technologypt_PT
dc.relation.publisherversionhttps://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14475pt_PT
dc.subjectArsenicpt_PT
dc.subjectBrominept_PT
dc.subjectCadmiumpt_PT
dc.subjectFoodpt_PT
dc.subjectLeadpt_PT
dc.subjectProximate Composition,pt_PT
dc.subjectSeasonpt_PT
dc.subjectComposição dos Alimentospt_PT
dc.subjectSaúde Públicapt_PT
dc.subjectPortugalpt_PT
dc.titleEffect of season and proximate composition on the Br, As, Cd and Pb contents in different kinds of key foods consumed in Portugalpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage2231pt_PT
oaire.citation.issue5pt_PT
oaire.citation.startPage2219pt_PT
oaire.citation.titleInternational Journal of Food Science and Technologypt_PT
oaire.citation.volume55pt_PT
rcaap.embargofctAcesso de acordo com política editorial da revista.pt_PT
rcaap.embargofctAcesso de acordo com política editorial da revista.
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT

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