Amino acid profile of foods from the Portuguese Total Diet Pilot Study

• Autor(a) principal: Motta, Carla
• Data de Publicação: 2020
• Outros Autores: Matos, Ana Sofia, Soares, Ana, Gonzales, Gerard Bryan, Castanheira, Isabel, Cabral, Izunildo, Tavares, Nelson, Nicolai, Marisa
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.18/7274
• topic: Amino Acids; Total Diet Study; Portugal; Food Composition; Food Analysis; Protein; Occurrence Data; Meat; Fish; Composição dos Alimentos; Portugal

The amino acid content of foods commonly consumed by specific populations is rarely measured systematically, especially if we take into account the different ways that foods are usually processed or cooked. The objective of this study is to evaluate the amino acid profile of the representative foods on the Portuguese diet, with a particular focus on indispensable amino acids. We also aim to assess the amino acid intake of the population and the most common sources of amino acids within the Portuguese diet. To achieve these goals, the amino acid intake of Portuguese adults was assessed combining data of food consumption with the food analysis data from samples collected according to the Total Diet Study methodologies. Results of the amino acid profiles of food groups typically consumed in Portugal are reported in this paper. We found that red meat consumption is the most common source of amino acids of the Portuguese population, followed by white meat and fish. The main contribution of individual portions to the recommended intakes of essential amino acids were: cheese, 88%; red meat, 83%; fatty fish, 81% and seitan with 74%. This data could be used to show alternative amino acid sources within commonly consumed foods.