Albuquerque, T.G.Santos, J.Silva, M.A.Oliveira, M.B.P.P.Costa, H.S.2019-03-112019-03-112018-01-03Food Chem. 2018 Nov 30;267:75-82. doi: 10.1016/j.foodchem.2018.01.029. Epub 2018 Jan 30308-8146http://hdl.handle.net/10400.18/6180To update the current situation on salt, fat and fatty acid composition of processed foods, a study including a wide range of different food categories was conducted in Portugal. Different validated analytical techniques were used, and a PCA and correlation analysis were conducted to establish a trend between the different components in each food category. The highest salt content was found in snacks, fast-food, sauces and ready-to-eat meals, while the saturated fatty acids were higher (p < .05) in bakery products, cookies, biscuits and wafers, and snacks. The highest levels of trans fatty acids were found in the fast-food group, followed by the snacks, potato and potato-products and bakery products. A significant positive correlation (p < .05) was found between salt and fat content in ready-to-eat meals and in the potato and potato-products. The PCA analysis identified total fat, low trans fatty acids and high salt content as distinctive characteristics of some food categories.engProcessed FoodsTrans Fatty AcidsFood CompositionPublic HealthSaltComposição dos AlimentosSegurança Alimentarjournal article10.1016/j.foodchem.2018.01.029