TRADITIONAL RUSSIAN RECIPE ADAPTED FOR DIETS WITH RESTRICTIONS ON SODIUM, SATURATED FAT AND CHOLESTEROL

• Autor(a) principal: Urrestarazu DEVINCENZI, Macarena
• Data de Publicação: 1998
• Outros Autores: MODESTO, Simone Paula, Machado PINTO E SILVA, Maria Elisabeth
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/8559
• topic: cholesterol; sensory evaluation; diet fat-restricted,; heart diseases; colestrol; análise sensorial; dieta com restrição de gorduras; cardiopatias

Prospective studies of ischemic heart diseases detected risk fators to coronary diseases: age, sex, presence of systemic hypertension, high levels of cholesterol and tabagism. The last three can be modified by dietetic, pharmacologic and/ or behavioral interventions. The capacity of a diet or food in increasing the levels of plasmatic cholesterol and causing atherosclerosis is directly related to its contents of cholesterol and saturated fat. Individuals with a diets restricted on sodium, cholesterol and saturated fat should not consume meat strogonoff, a traditional russian preparation usually eaten by the population, as it includes butter, salt and cream. In order to provide this preparation with adequate nutrients, this study evaluated adaptations such as the substitution ofcream by skimmed milk and starch, butter by vegetable oil and salt by spices. In the modified recipe there is a reduction in calories, lipids, cholesterol, sodium and saturated fat, and an increase in the levels of protein and polyunsaturated fatty acids. This preparation was analyzed by sensory evaluation, using hedonic scale method, and it was accepted by 78% of the tastersand identified as strogonoff by more than 90% of them. These results showed that it is possible to make changes in recipes with success, attending to some specific diets.