Sodium and potassium contents in food samples from the first Portuguese total diet pilot study
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.18/7927 |
Resumo: | Eating a varied diet will help ensure an adequate supply of most minerals for healthy people, however excessive sodium (Na) intake leads to an increase in blood pressure, and potassium (K) intake to a balance between the two ions, contributing to the regulation of blood pressure. This work aimed to assess Na and K food sources and evaluate Na:K ratio for the studied food groups. The samples analyzed (n = 169), were selected based on Portuguese food consumption data, and were grouped according to the FoodEx2 level 1 food classification system. Na and K levels were determined using an Induc tively Coupled Plasma Optical Emission Spectrometer. Na contents ranged from 1.20 mg/100 g in bottled water to 2108 mg/100 g in raw cured (or seasoned) meat. The highest content of K (1583 mg/100 g) was found in cod Atlantic. The Na/K ratio was, in general, higher for processed foods. The Portuguese Total Diet Pilot Study (PT TDS), after additional samples are analyzed, could potentially be useful, for evaluating diet-disease risks asso ciated with high Na and low K intake from different foods or food groups. |
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Sodium and potassium contents in food samples from the first Portuguese total diet pilot studySodiumPotassiumNa/K molar ratioTotal Diet StudyPortugalFood CompositionSegurança AlimentarComposição dos AlimentosEating a varied diet will help ensure an adequate supply of most minerals for healthy people, however excessive sodium (Na) intake leads to an increase in blood pressure, and potassium (K) intake to a balance between the two ions, contributing to the regulation of blood pressure. This work aimed to assess Na and K food sources and evaluate Na:K ratio for the studied food groups. The samples analyzed (n = 169), were selected based on Portuguese food consumption data, and were grouped according to the FoodEx2 level 1 food classification system. Na and K levels were determined using an Induc tively Coupled Plasma Optical Emission Spectrometer. Na contents ranged from 1.20 mg/100 g in bottled water to 2108 mg/100 g in raw cured (or seasoned) meat. The highest content of K (1583 mg/100 g) was found in cod Atlantic. The Na/K ratio was, in general, higher for processed foods. The Portuguese Total Diet Pilot Study (PT TDS), after additional samples are analyzed, could potentially be useful, for evaluating diet-disease risks asso ciated with high Na and low K intake from different foods or food groups.Highlights: - A wide variation in Na and K contents within the TDS Food groups were observed in our study; - Na contents ranged from 1.20 mg/100 g in bottled water to 2108 mg/100 g in raw cured (or seasoned) meat; - Highest content of K (1583 mg/100 g) was found in cod Atlantic and Na/K ratio was, in general, higher for processed foods; - Data generated through TDS-PT, can be useful to identify contribution of core foods to daily intake of Na, K and Na:K ratio.This work has been funded by the National Institute of Health Doutor Ricardo Jorge, I.P., under the project ‘Incentivo aos Estudos de Dieta Total’ (Reference number 2016DAN1260).ElsevierRepositório Científico do Instituto Nacional de SaúdeNascimento, AnaSantiago, SusanaCoelho, InêsVentura, MartaGueifão, SandraSantos, MarianaCastanheira, Isabel2022-02-03T17:17:08Z2021-082021-08-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.18/7927eng0889-157510.1016/j.jfca.2021.104091info: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:RCAAP2023-07-20T15:42:19Zoai:repositorio.insa.pt:10400.18/7927Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:42:36.625594Repositório 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 |
Sodium and potassium contents in food samples from the first Portuguese total diet pilot study |
title |
Sodium and potassium contents in food samples from the first Portuguese total diet pilot study |
spellingShingle |
Sodium and potassium contents in food samples from the first Portuguese total diet pilot study Nascimento, Ana Sodium Potassium Na/K molar ratio Total Diet Study Portugal Food Composition Segurança Alimentar Composição dos Alimentos |
title_short |
Sodium and potassium contents in food samples from the first Portuguese total diet pilot study |
title_full |
Sodium and potassium contents in food samples from the first Portuguese total diet pilot study |
title_fullStr |
Sodium and potassium contents in food samples from the first Portuguese total diet pilot study |
title_full_unstemmed |
Sodium and potassium contents in food samples from the first Portuguese total diet pilot study |
title_sort |
Sodium and potassium contents in food samples from the first Portuguese total diet pilot study |
author |
Nascimento, Ana |
author_facet |
Nascimento, Ana Santiago, Susana Coelho, Inês Ventura, Marta Gueifão, Sandra Santos, Mariana Castanheira, Isabel |
author_role |
author |
author2 |
Santiago, Susana Coelho, Inês Ventura, Marta Gueifão, Sandra Santos, Mariana Castanheira, Isabel |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Nacional de Saúde |
dc.contributor.author.fl_str_mv |
Nascimento, Ana Santiago, Susana Coelho, Inês Ventura, Marta Gueifão, Sandra Santos, Mariana Castanheira, Isabel |
dc.subject.por.fl_str_mv |
Sodium Potassium Na/K molar ratio Total Diet Study Portugal Food Composition Segurança Alimentar Composição dos Alimentos |
topic |
Sodium Potassium Na/K molar ratio Total Diet Study Portugal Food Composition Segurança Alimentar Composição dos Alimentos |
description |
Eating a varied diet will help ensure an adequate supply of most minerals for healthy people, however excessive sodium (Na) intake leads to an increase in blood pressure, and potassium (K) intake to a balance between the two ions, contributing to the regulation of blood pressure. This work aimed to assess Na and K food sources and evaluate Na:K ratio for the studied food groups. The samples analyzed (n = 169), were selected based on Portuguese food consumption data, and were grouped according to the FoodEx2 level 1 food classification system. Na and K levels were determined using an Induc tively Coupled Plasma Optical Emission Spectrometer. Na contents ranged from 1.20 mg/100 g in bottled water to 2108 mg/100 g in raw cured (or seasoned) meat. The highest content of K (1583 mg/100 g) was found in cod Atlantic. The Na/K ratio was, in general, higher for processed foods. The Portuguese Total Diet Pilot Study (PT TDS), after additional samples are analyzed, could potentially be useful, for evaluating diet-disease risks asso ciated with high Na and low K intake from different foods or food groups. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-08 2021-08-01T00:00:00Z 2022-02-03T17:17:08Z |
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/10400.18/7927 |
url |
http://hdl.handle.net/10400.18/7927 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0889-1575 10.1016/j.jfca.2021.104091 |
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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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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