Jerky consumption and the desalting techniques used by hypertensive individuals from the Brazilian Northeast
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista de Nutrição |
Texto Completo: | https://periodicos.puc-campinas.edu.br/nutricao/article/view/9420 |
Resumo: | ObjectiveThis purpose of this study is to describe the impact that popular desalting techniques has on the sodium content of the jerky consumed by hypertensive Northeast Brazilians. MethodsIn this cross-sectional study, a questionnaire was administered to 404 consenting individuals to determine how often and how much jerky they consumed and the desalting techniques employed. The impact of the most popular desalting techniques on sodium content was determined by chloride quantification and the results were compared with that of the technique proposed by the Brazilian Food Composition Table (2006), which is capable of reducing sodium content by 75%. ResultsSeventy-four percent (299) of the 404 individuals aged M=57.5, SD=13.6 years (69% women and 31,0% men) reported consuming jerky. Of these, 63.5% consumed jerky weekly (190/299) and 23% daily (69/299). Hence, their per capita jerky consumption was 34g/day and 160g/day, respectively. The most popular desalting technique used by 67,0% of the population was boiling. Boiling twice and rinsing once achieved the greatest sodium reduction (57,0%). For 63,0% of the population, jerky contributed with 37,0% of the maximum recommended sodium intake. This percentage could be reduced to 21,0% if the technique proposed by theBrazilian Food Composition Table were used. For the 23,0% who consumed it daily, jerky alone provided 169,0% of the maximum recommended sodium intake, which could be reduced to 97.9% if the technique proposed by the Brazilian Food Composition Table were used. ConclusionJerky is consumed frequently by this population and represents an important source of dietary sodium, which can be reduced by different desalting techniques. The most effective desalting technique used by the population involved boiling but it was not as effective as the technique proposed by the Brazilian Food Composition Table. The recommendations include investigation of the other techniques mentioned by 22,0% the population, reduction of the per capita consumption of 160g/day and adoption of the technique proposed by the Brazilian Food Composition Table. |
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Jerky consumption and the desalting techniques used by hypertensive individuals from the Brazilian NortheastConsumo de charque e técnicas de dessalga adotadas por uma população de hipertensos da região nordeste do BrasilSodium dietaryHypertensionConsumption of charqueTechniques of desalting of charqueConsumo de charqueHipertensão arterialSódio na dietaTécnicas de dessalgaObjectiveThis purpose of this study is to describe the impact that popular desalting techniques has on the sodium content of the jerky consumed by hypertensive Northeast Brazilians. MethodsIn this cross-sectional study, a questionnaire was administered to 404 consenting individuals to determine how often and how much jerky they consumed and the desalting techniques employed. The impact of the most popular desalting techniques on sodium content was determined by chloride quantification and the results were compared with that of the technique proposed by the Brazilian Food Composition Table (2006), which is capable of reducing sodium content by 75%. ResultsSeventy-four percent (299) of the 404 individuals aged M=57.5, SD=13.6 years (69% women and 31,0% men) reported consuming jerky. Of these, 63.5% consumed jerky weekly (190/299) and 23% daily (69/299). Hence, their per capita jerky consumption was 34g/day and 160g/day, respectively. The most popular desalting technique used by 67,0% of the population was boiling. Boiling twice and rinsing once achieved the greatest sodium reduction (57,0%). For 63,0% of the population, jerky contributed with 37,0% of the maximum recommended sodium intake. This percentage could be reduced to 21,0% if the technique proposed by theBrazilian Food Composition Table were used. For the 23,0% who consumed it daily, jerky alone provided 169,0% of the maximum recommended sodium intake, which could be reduced to 97.9% if the technique proposed by the Brazilian Food Composition Table were used. ConclusionJerky is consumed frequently by this population and represents an important source of dietary sodium, which can be reduced by different desalting techniques. The most effective desalting technique used by the population involved boiling but it was not as effective as the technique proposed by the Brazilian Food Composition Table. The recommendations include investigation of the other techniques mentioned by 22,0% the population, reduction of the per capita consumption of 160g/day and adoption of the technique proposed by the Brazilian Food Composition Table.ObjetivoDescrever o impacto de técnicas de dessalga sobre o teor de sal no charque consumido por hipertensos nordestinos. MétodosEstudo transversal com 404 hipertensos. Mediante consentimento, aplicou-se questionário sobre frequência, quantidade consumida e técnicas de dessalga do charque empregadas pela população. Por meio da “técnica de determinação de cloretos”, foi analisado o impacto das técnicas mais citadas sobre o teor de sal no alimento e comparadas àquela considerada padrão neste estudo (Tabela Brasileira de Composição de Alimentos, 2006), que reduz em 75% o teor de cloretos. ResultadosEntre as 69,0% mulheres e 31,0% homens com idade média de 57,5 e desvio-padrão de 13,6 anos, 74,0% (299/404) referiu consumir charque, sendo 63,5% semanalmente (190/299) e 23,0% diariamente (69/299), num consumo per capita de 34g/dia e 160g/dia, respectivamente. A técnica de dessalga mais utilizada, por 67,0% da população, foi a fervura. Ferver duas vezes e lavar uma vez atingiu a maior redução de cloretos (57,0%). Verificou-se que: (1) para 63,5% da população, o charque contribui com 37,0% da recomendação de sódio, considerando a técnica utilizada nesta pesquisa, para 21,0% que utiliza a técnica descrita na Tabela Brasileira de Composição de Alimentos, e (2) para os 23,0% (consumo diário), o charque sozinho atinge 169,0% das recomendações considerando a nossa técnica e atingiria 97,9% com a técnica descrita na Tabela Brasileira de Composição de Alimentos. ConclusãoO charque é um alimento frequentemente consumido por essa população e constitui na dieta uma importante fonte de sal, manipulável por diferentes técnicas de dessalga. A maior redução no conteúdo de sal ocorreu após a aplicação das técnicas que utilizavam a fervura do charque, no entanto em níveis menores que o padrão adotado pela Tabela Brasileira de Composição de Alimentos. Recomenda-se analisar as outras técnicas referidas (22,0% da população), diminuir o per capita dos 160g/dia e adotar a dessalga descrita na Tabela Brasileira de Composição de Alimentos, que obtém maior redução de cloretos.Núcleo de Editoração – PUC-Campinas2023-08-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9420Brazilian Journal of Nutrition; Vol. 23 No. 5 (2010): Revista de NutriçãoRevista de Nutrição; Vol. 23 Núm. 5 (2010): Revista de NutriçãoRevista de Nutrição; v. 23 n. 5 (2010): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPporhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9420/6791Copyright (c) 2023 Sandra Mary Lima VASCONCELOS, Evla Darc Ferro VIEIRA, Nidyanne Patrícia Mesquita CHAGAS, Patricia Maria Candido SILVA, Tatiana Maria Palmeira dos SANTOShttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessLima VASCONCELOS, Sandra Mary Darc Ferro VIEIRA, Evla Mesquita CHAGAS, Nidyanne Patrícia Candido SILVA, Patricia MariaPalmeira dos SANTOS, Tatiana Maria 2023-08-29T14:38:44Zoai:ojs.periodicos.puc-campinas.edu.br:article/9420Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-08-29T14:38:44Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false |
dc.title.none.fl_str_mv |
Jerky consumption and the desalting techniques used by hypertensive individuals from the Brazilian Northeast Consumo de charque e técnicas de dessalga adotadas por uma população de hipertensos da região nordeste do Brasil |
title |
Jerky consumption and the desalting techniques used by hypertensive individuals from the Brazilian Northeast |
spellingShingle |
Jerky consumption and the desalting techniques used by hypertensive individuals from the Brazilian Northeast Lima VASCONCELOS, Sandra Mary Sodium dietary Hypertension Consumption of charque Techniques of desalting of charque Consumo de charque Hipertensão arterial Sódio na dieta Técnicas de dessalga |
title_short |
Jerky consumption and the desalting techniques used by hypertensive individuals from the Brazilian Northeast |
title_full |
Jerky consumption and the desalting techniques used by hypertensive individuals from the Brazilian Northeast |
title_fullStr |
Jerky consumption and the desalting techniques used by hypertensive individuals from the Brazilian Northeast |
title_full_unstemmed |
Jerky consumption and the desalting techniques used by hypertensive individuals from the Brazilian Northeast |
title_sort |
Jerky consumption and the desalting techniques used by hypertensive individuals from the Brazilian Northeast |
author |
Lima VASCONCELOS, Sandra Mary |
author_facet |
Lima VASCONCELOS, Sandra Mary Darc Ferro VIEIRA, Evla Mesquita CHAGAS, Nidyanne Patrícia Candido SILVA, Patricia Maria Palmeira dos SANTOS, Tatiana Maria |
author_role |
author |
author2 |
Darc Ferro VIEIRA, Evla Mesquita CHAGAS, Nidyanne Patrícia Candido SILVA, Patricia Maria Palmeira dos SANTOS, Tatiana Maria |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Lima VASCONCELOS, Sandra Mary Darc Ferro VIEIRA, Evla Mesquita CHAGAS, Nidyanne Patrícia Candido SILVA, Patricia Maria Palmeira dos SANTOS, Tatiana Maria |
dc.subject.por.fl_str_mv |
Sodium dietary Hypertension Consumption of charque Techniques of desalting of charque Consumo de charque Hipertensão arterial Sódio na dieta Técnicas de dessalga |
topic |
Sodium dietary Hypertension Consumption of charque Techniques of desalting of charque Consumo de charque Hipertensão arterial Sódio na dieta Técnicas de dessalga |
description |
ObjectiveThis purpose of this study is to describe the impact that popular desalting techniques has on the sodium content of the jerky consumed by hypertensive Northeast Brazilians. MethodsIn this cross-sectional study, a questionnaire was administered to 404 consenting individuals to determine how often and how much jerky they consumed and the desalting techniques employed. The impact of the most popular desalting techniques on sodium content was determined by chloride quantification and the results were compared with that of the technique proposed by the Brazilian Food Composition Table (2006), which is capable of reducing sodium content by 75%. ResultsSeventy-four percent (299) of the 404 individuals aged M=57.5, SD=13.6 years (69% women and 31,0% men) reported consuming jerky. Of these, 63.5% consumed jerky weekly (190/299) and 23% daily (69/299). Hence, their per capita jerky consumption was 34g/day and 160g/day, respectively. The most popular desalting technique used by 67,0% of the population was boiling. Boiling twice and rinsing once achieved the greatest sodium reduction (57,0%). For 63,0% of the population, jerky contributed with 37,0% of the maximum recommended sodium intake. This percentage could be reduced to 21,0% if the technique proposed by theBrazilian Food Composition Table were used. For the 23,0% who consumed it daily, jerky alone provided 169,0% of the maximum recommended sodium intake, which could be reduced to 97.9% if the technique proposed by the Brazilian Food Composition Table were used. ConclusionJerky is consumed frequently by this population and represents an important source of dietary sodium, which can be reduced by different desalting techniques. The most effective desalting technique used by the population involved boiling but it was not as effective as the technique proposed by the Brazilian Food Composition Table. The recommendations include investigation of the other techniques mentioned by 22,0% the population, reduction of the per capita consumption of 160g/day and adoption of the technique proposed by the Brazilian Food Composition Table. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-08-29 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/9420 |
url |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/9420 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/9420/6791 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
dc.source.none.fl_str_mv |
Brazilian Journal of Nutrition; Vol. 23 No. 5 (2010): Revista de Nutrição Revista de Nutrição; Vol. 23 Núm. 5 (2010): Revista de Nutrição Revista de Nutrição; v. 23 n. 5 (2010): Revista de Nutrição 1678-9865 reponame:Revista de Nutrição instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) instacron:PUC_CAMP |
instname_str |
Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
instacron_str |
PUC_CAMP |
institution |
PUC_CAMP |
reponame_str |
Revista de Nutrição |
collection |
Revista de Nutrição |
repository.name.fl_str_mv |
Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
repository.mail.fl_str_mv |
||sbi.submissionrn@puc-campinas.edu.br |
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1799126073156304896 |