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Teor de sal em diferentes categorias de alimentos: a realidade portuguesa comparada com outros paĆses europeus
| dc.contributor.author | BrazĆ£o, Roberto | |
| dc.contributor.author | Vargues, Andreia | |
| dc.contributor.author | Fernandes, Paulo | |
| dc.contributor.author | Dias, M. GraƧa | |
| dc.date.accessioned | 2018-07-26T17:58:21Z | |
| dc.date.available | 2018-07-26T17:58:21Z | |
| dc.date.issued | 2018-07-26 | |
| dc.description.abstract | As doenƧas cardiovasculares (DCVs) sĆ£o a principal causa de mor te e de incapacidades em Por tugal e no mundo, sendo aos hĆ”bitos alimentares inadequados um dos principais fatores responsĆ”veis por esta realidade. O consumo excessivo de sal tem sido diretamente associado ao desenvolvimento da hiper tensĆ£o ar terial e, por conseguinte, de DCVs, tendo, por isso, conduzido Ć implementaĆ§Ć£o de vĆ”rias medidas, a nĆvel global, que visam garantir a sua reduĆ§Ć£o progressiva, como forma de prevenĆ§Ć£o e controlo destas doenƧas crĆ³nicas. A nĆvel nacional, o Governo definiu e aprovou a EstratĆ©gia Integrada para a PromoĆ§Ć£o da AlimentaĆ§Ć£o SaudĆ”vel (EIPAS), com o objetivo de promover e incentivar o consumo de alimentos enquadrados num padrĆ£o alimentar saudĆ”vel, apostando sobretudo na reduĆ§Ć£o significativa do consumo diĆ”rio excessivo de sal, aƧĆŗcar e gordura (Ć”cidos gordos trans), para ir de encontro aos nĆveis recomendados pela OrganizaĆ§Ć£o Mundial da SaĆŗde. O Depar tamento de AlimentaĆ§Ć£o e NutriĆ§Ć£o do Instituto Nacional de SaĆŗde Doutor Ricardo Jorge efetua a avaliaĆ§Ć£o do teor de sal em alimentos e, neste contexto, procedeu Ć sua monitorizaĆ§Ć£o em alimentos disponĆveis no mercado nacional, fazendo tambĆ©m, para comparaĆ§Ć£o, o levantamento online do teor de sal em alimentos de outros paĆses europeus. As categorias estudadas - sopa, fiambre, queijo e tostas - apresentaram no mercado por tuguĆŖs, teores mĆ©dios de sal, em g/100 g, de 0,61; 2,3; 2,6 e 1,2 respetivamente, exigindo um esforƧo conjunto de todas as par tes envolvidas para se atingir a meta geral de 0,3 g de sal por 100 g de alimento (0,2 g/100 g para a sopa) definida na EIPAS para 2020. | pt_PT |
| dc.description.abstract | in Portugal and in the World, with inadequate dietary habits being one of the main factors responsible for this reality. Excessive salt intake has been directly associated with the development of arterial hypertension and, consequently, of CVDs having led, therefore, to the implementation of several measures, at a global level, aimed at ensuring itās progressive reduction, as a form of prevention and control of these chronic diseases. At national level, the Government defined and approved the Integrated Strategy for the Promotion of Healthy Eating (EIPAS), with the objective of promoting and encouraging the consumption of foods in a healthy dietary pattern, in particular focusing on the significant reduction of daily excessive salt, sugar and fat (trans fatty acids) consumption, to meet the levels recommended by the World Health Organization. The The Food and Nutrition Department of the National Institute of Health Dr Ricardo Jorge assess the salt content in food and, in this context, has monitored several foods available in the national market also making, for comparison, an online compilation of the salt content in foods from other European countries. The food categories studied: soup, ham, cheese and toasts; presented in the Por tuguese market the average salt content, in g/100 g, of 0,61; 2,3; 2,6 and 1,2 respectively, requiring a joint ef for t of all par ties involved to achieve the overall target of 0.3 g/100 g (0.2 g/100 g for soup) defined in EIPAS for 2020. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Boletim EpidemiolĆ³gico ObservaƧƵes. 2018 maio-agosto;7(22):5-9 | pt_PT |
| dc.identifier.issn | 0874-2928 | |
| dc.identifier.issn | 2182-8873 (em linha) | |
| dc.identifier.uri | http://hdl.handle.net/10400.18/5582 | |
| dc.language.iso | por | pt_PT |
| dc.publisher | Instituto Nacional de SaĆŗde Doutor Ricardo Jorge, IP | |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc/4.0/ | pt_PT |
| dc.subject | AlimentaĆ§Ć£o SaudĆ”vel | pt_PT |
| dc.subject | ComposiĆ§Ć£o dos Alimentos | pt_PT |
| dc.subject | Teor de Sal | pt_PT |
| dc.subject | Consumo | pt_PT |
| dc.subject | ComposiĆ§Ć£o dos Alimentos | pt_PT |
| dc.subject | PolĆticas de SaĆŗde | pt_PT |
| dc.subject | SaĆŗde PĆŗblica | pt_PT |
| dc.subject | Portugal | pt_PT |
| dc.title | Teor de sal em diferentes categorias de alimentos: a realidade portuguesa comparada com outros paĆses europeus | pt_PT |
| dc.title.alternative | Salt content in different food categories: the Portuguese reality compared to other European countries | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Lisboa, Portugal | pt_PT |
| oaire.citation.issue | 22 | pt_PT |
| oaire.citation.title | Boletim EpidemiolĆ³gico ObservaƧƵes | pt_PT |
| oaire.citation.volume | 7 | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |
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