An update on processed foods: Relationship between salt, saturated and trans fatty acids contents

Detalhes bibliográficos
Autor(a) principal: Albuquerque, T.G.
Data de Publicação: 2018
Outros Autores: Santos, J., Silva, M.A., Oliveira, M.B.P.P., Costa, H.S.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.18/6180
Resumo: To 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.
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spelling An update on processed foods: Relationship between salt, saturated and trans fatty acids contentsProcessed FoodsTrans Fatty AcidsFood CompositionPublic HealthSaltComposição dos AlimentosSegurança AlimentarTo 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.This work has been funded by National Institute of Health Dr. Ricardo Jorge, I.P., under the project PTranSALT (Reference number 2012DAN828). This work was also supported by the project UID/QUI/50006/2013 – POCI/01/0145/FEDER/007265 with financial support from FCT/MEC through national funds and co-financed by FEDER, under the Partnership Agreement PT2020. Tânia Gonçalves Albuquerque acknowledges the PhD fellowship (SFRH/BD/99718/2014) funded by the FCT, FSE and MEC. Joana Santos is thankful for her post-doc research grant from the project Operação NORTE-01-0145-FEDER-000011 – denominada Qualidade e Segurança Alimentar – uma abordagem (nano)tecnológica. The authors also thank Susana Santos for her valuable help on the statistical analysis performed in this work.ElsevierRepositório Científico do Instituto Nacional de SaúdeAlbuquerque, T.G.Santos, J.Silva, M.A.Oliveira, M.B.P.P.Costa, H.S.2019-03-11T15:10:07Z2018-01-032018-01-03T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.18/6180engFood Chem. 2018 Nov 30;267:75-82. doi: 10.1016/j.foodchem.2018.01.029. Epub 2018 Jan 30308-814610.1016/j.foodchem.2018.01.029info:eu-repo/semantics/embargoedAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-20T15:41:14Zoai:repositorio.insa.pt:10400.18/6180Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:40:47.240013Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv An update on processed foods: Relationship between salt, saturated and trans fatty acids contents
title An update on processed foods: Relationship between salt, saturated and trans fatty acids contents
spellingShingle An update on processed foods: Relationship between salt, saturated and trans fatty acids contents
Albuquerque, T.G.
Processed Foods
Trans Fatty Acids
Food Composition
Public Health
Salt
Composição dos Alimentos
Segurança Alimentar
title_short An update on processed foods: Relationship between salt, saturated and trans fatty acids contents
title_full An update on processed foods: Relationship between salt, saturated and trans fatty acids contents
title_fullStr An update on processed foods: Relationship between salt, saturated and trans fatty acids contents
title_full_unstemmed An update on processed foods: Relationship between salt, saturated and trans fatty acids contents
title_sort An update on processed foods: Relationship between salt, saturated and trans fatty acids contents
author Albuquerque, T.G.
author_facet Albuquerque, T.G.
Santos, J.
Silva, M.A.
Oliveira, M.B.P.P.
Costa, H.S.
author_role author
author2 Santos, J.
Silva, M.A.
Oliveira, M.B.P.P.
Costa, H.S.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Nacional de Saúde
dc.contributor.author.fl_str_mv Albuquerque, T.G.
Santos, J.
Silva, M.A.
Oliveira, M.B.P.P.
Costa, H.S.
dc.subject.por.fl_str_mv Processed Foods
Trans Fatty Acids
Food Composition
Public Health
Salt
Composição dos Alimentos
Segurança Alimentar
topic Processed Foods
Trans Fatty Acids
Food Composition
Public Health
Salt
Composição dos Alimentos
Segurança Alimentar
description To 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.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-03
2018-01-03T00:00:00Z
2019-03-11T15:10:07Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.18/6180
url http://hdl.handle.net/10400.18/6180
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food Chem. 2018 Nov 30;267:75-82. doi: 10.1016/j.foodchem.2018.01.029. Epub 2018 Jan 3
0308-8146
10.1016/j.foodchem.2018.01.029
dc.rights.driver.fl_str_mv info:eu-repo/semantics/embargoedAccess
eu_rights_str_mv embargoedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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