Relevância da informação nutricional para avaliação de risco em saúde pública: o caso do fast-food

Introdução: Com a entrada em vigor do Regulamento (UE) n.º 1169/2011, a declaração nutricional passou a ser obrigatória a partir de 13 de dezembro de 2016 para alimentos pré-embalados. Muitas vezes os fast-food não são pré-embalados e a declaração nutricional não é obrigatória. Em Portugal, de acordo com os resultados do INSEF, a prevalência estimada de hipertensão arterial é 36,0% e de obesidade e excesso de peso de 28,9% e 28,7%, respetivamente. Objetivos: Determinar o teor de sal, gordura total e ácidos gordos saturados (AGS). Analisar a relevância da informação nutricional na avaliação de risco em saúde pública, avaliando o contributo de uma unidade destes alimentos para as doses diárias de referência (DDR) de sal, gordura total e AGS. Materiais e métodos: Entre 2015 e 2016 foram adquiridos em restaurantes fast-food, 20 tipos de alimentos que incluíram pizzas (n=8), hambúrgueres (n=8) e baguetes (n=4). O teor de sal foi determinado pelo método de Charpentier-Volhard e o teor de gordura total foi determinado por um método de hidrólise ácida seguido de extração em Soxhlet. Para a análise do perfil de ácidos gordos individual foi aplicada uma transesterificação a frio seguida da análise por cromatografia gasosa acoplada a deteção por ionização de chama. Resultados e discussão: Verificou-se que uma fatia de pizza (amostra G) pode contribuir com 81% da ingestão diária recomendada de sal (5 g/dia para adultos). No caso das crianças a DDR é de 2,5 g de sal/dia o que significa que a ingestão de uma unidade deste produto ultrapassa o valor recomendado. Relativamente ao teor de gordura total, uma unidade de hambúrguer (amostra F) pode contribuir com 74% da DDR para um adulto (70 g/dia para adultos). Conclusões: Alguns dos fast-food analisados apresentam teores preocupantes de determinados nutrientes, podendo representar um risco acrescido para a saúde. Desta forma conclui-se que é muito importante incluir a declaração nutricional, de forma obrigatória, mesmo nos alimentos que não são pré-embalados para possibilitar ao consumidor uma escolha informada e consciente; e também é necessário desenvolver medidas no sentido de reformular estes produtos para melhorar a sua qualidade nutricional e diminuir o impacto negativo na saúde pública.Este trabalho foi financiado pelo INSA, no âmbito do projeto PTranSALT (2012DAN828). Tânia Gonçalves Albuquerque agradece a Bolsa de Doutoramento (SFRH/BD/99718/2014) financiada pela FCT, FSE e MEC.N/

Estudo do efeito do solvente de extração na atividade antioxidante das sementes de chia

A chia (Salvia hispanica L.) é uma planta herbácea pertencente à família Lamiaceae, cultivada sobretudo no México, Bolívia, Argentina, Equador e Guatemala. Hoje em dia é muito utilizada na alimentação, não só pelo seu valor nutricional, mas também pelas propriedades antioxidantes. Neste trabalho de investigação, a primeira fase da otimização consistiu na obtenção dos extratos das sementes de chia através da aplicação de diferentes metodologias (agitação, filtração, centrifugação), com o objetivo de maximizar a extração de antioxidantes. Posteriormente os extratos das sementes de chia foram preparados em: etanol absoluto, etanol/água (50:50, v/v), acetona, metanol e água destilada, para avaliar qual o extrato com maior atividade antioxidante. Por último, realizaram-se curvas de cinética, para os extratos em diferentes solventes, para verificar qual o tempo de reação ótimo. A atividade antioxidante foi determinada pelo método do 2,2-difenil-1-picril-hidrazilo (DPPH•). Os resultados do ensaio do DPPH• estão expressos em EC50, que é a concentração de extrato que produz uma inibição de 50% do DPPH•. De acordo com os resultados obtidos, verificou-se que a metodologia mais adequada para a preparação dos extratos é a seguinte: 6 g de amostra com 40 mL de solvente; agitar durante 60 min à temperatura ambiente, centrifugar (5 min, 6981 x g) e posteriormente filtrar com papel de filtro (Whatman n.º1). Este procedimento permitiu a obtenção de extratos com aspeto límpido sem a presença de partículas em suspensão que pudessem interferir na monitorização da atividade antioxidante. Relativamente aos solventes, os extratos preparados em metanol apresentam menores valores de EC50 (21,9 ± 0,34 mg/mL), ou seja maior atividade antioxidante. Os resultados obtidos irão ser futuramente considerados para o estudo do impacto do aquecimento na atividade antioxidante das sementes de chia, por forma a contribuir para a sua aplicação por parte da indústria alimentar na formulação de alimentos seguros e com valor nutricional acrescentado.Este trabalho foi financiado pelo INSA no âmbito do projeto “PTranSALT” (2012DAN828). Tânia Albuquerque agradece a Bolsa de Doutoramento (SFRH/BD/99718/2014) financiada pela FCT, FSE e MEC.info:eu-repo/semantics/publishedVersio

Application of an HPLC method for the quality control of vitamin C content in foods for infants

Vitamin C is an important water-soluble vitamin that humans are not able to synthesize, so it needs to be provided by the diet. Babies less than 1 year usually do not eat foods naturally rich in vitamin C, so the main sources are breast milk and/or infant formulas. Regulation (EU) No. 609/2013, Commission Delegated Regulation (EU) No. 2016/127 and Ministério da Agricultura, do Desenvolvimento Rural e das Pescas (2008) establishes compositional and information requirements for food intended for infants and young children [1-3]. Adequate intake of vitamin C is very important to assure children’s good health and development, so it is crucial to evaluate vitamin C content in this type of foods. The aim of this study was to validate a high-performance liquid chromatography (HPLC) method for the quality control of vitamin C content in infant foods (2 infant formulae (IF), 2 follow-on formulae (FF), 2 processed cereal-based foods (PCF) and 2 baby foods (BF)). In 2016, the infant foods were collected from major supermarket chains and parapharmacies in the region of Lisbon (Portugal). Two of the acquired samples were already ready-to-use, while the remaining samples were prepared according to manufacturer’s instructions. Separation and quantification of vitamin C was carried out on an Alliance 2695 HPLC system, with diode array detection (DAD), using a SynergiTM Hydro-RP analytical column (150 x 4.6 mm I.D., 4.0 μm particle size). Samples were monitored at 245 nm. The HPLC-DAD analytical method was validated for selectivity, linearity, LOD, LOQ, precision and accuracy, using an infant formula. Calibration curves were linear over the range 1-100 µg/mL. The achieved LOD and LOQ were 0.026 and 0.086 µg/mL, respectively. Vitamin C content in the analysed samples ranged from 1.5 ± 0.01 to 178 ± 1.01 mg/100 g for BF1 and PCF2, respectively. The developed method is rapid, specific, precise and accurate, for the quantification of vitamin C in different categories of foods for infants and young children, showing satisfactory data for all the tested parameters. Since this type of food products are very important for such young and vulnerable consumers, regulation and assurance of an adequate intake of essential nutrients, like vitamin C, is extremely important for a healthy development. References: [1] European Parliament/Council of the European Union. (2013). Regulation (EU) No 609/2013 of the European Parliament and of the Council of 12 June 2013 on food intended for infants and young children, food for special medical purposes, and total diet replacement for weight control. Official Journal of the European Union, L181, 35-56. [2] European Commission. (2016). Commission Delegated Regulation (EU) 2016/127 of 25 September 2015 supplementing Regulation (EU) No 609/2013 of the European Parliament and of the Council as regards the specific compositional and information requirements for infant formula and follow-on formula. Official Journal of the European Union, L25, 1-29. [3] Ministério da Agricultura, do Desenvolvimento Rural e das Pescas (2008). Decreto-Lei n.º 53/2008 de 25 de Março. Diário da República, 1ª série - Nº 59, 1667-1674.This work was funded by INSA under the project “BIOCOMP” (2012DAN730). Tânia Gonçalves Albuquerque acknowledges the PhD fellowship (SFRH/BD/99718/2014) funded by the FCT, FSE and MEC.N/

Avaliação dos teores de fenólicos e flavonóides totais em frutos

Os frutos, em particular os frutos vermelhos, têm vindo a suscitar um interesse crescente entre os consumidores devido às propriedades nutricionais que apresentam. Constituem uma fonte natural de antioxidantes, compostos bioativos e vitaminas, e o seu consumo está associado à diminuição dos fatores de risco para diversas doenças. O objetivo deste trabalho foi determinar o teor de compostos fenólicos e flavonóides totais em frutos. Em 2016 foram adquiridos em grandes superfícies da região de Lisboa 14 tipos de frutos. O teor de compostos fenólicos totais foi determinado pelo método Folin-Ciocalteu, sendo os resultados expressos em equivalentes de ácido gálhico (EAG) e o teor de flavonóides totais foi expresso em equivalentes de epicatequina (EEC). De acordo com os resultados obtidos, os mirtilos foram a amostra que apresentou maior teor de compostos fenólicos totais e de flavonóides totais, 1,29 ± 0,0 mg EAG/mL e 164 ± 10,4 µg EEC/mL, respetivamente. Por outro lado, o pêssego foi a amostra que apresentou o menor valor para os dois métodos, 0,187 ± 0,0 mg EAG/mL para os fenólicos totais e 11,5 ± 0,4 µg EEC/mL para os flavonóides totais. Tendo por base os resultados obtidos, é possível concluir que os frutos vermelhos analisados (mirtilos, framboesas e morangos) apresentaram maior teor de compostos fenólicos e flavonóides totais, quando comparados com as restantes amostras analisadas.Este trabalho foi financiado pelo INSA no âmbito do projeto BioCOMP (2012DAN730). Tânia Gonçalves Albuquerque agradece a Bolsa de Doutoramento (SFRH/BD/99718/2014) financiada por FCT, FSE e MEC.info:eu-repo/semantics/publishedVersio

4-Hydroxynonenal: a parameter of quality and safety of vegetable oils

EC Nutrition Editor’s Column - 2017Due to several factors, namely social, economic and technical, people have less time to spend in food preparation. Consequently, the consumption of fried and pre-fried foods has been increasing due to its easy preparation. This behaviour has been linked to an increase in the intake of fats and oils subjected to high temperatures. Oils and fats are previously processed (refining) to improve their quality, stability and safety. Despite the removal of a large amount of impurities from the oil that influence negatively their quality, some processing conditions can often originate new compounds with additional health hazards.This work was funded by National Institute of Health Dr. Ricardo Jorge, I.P., under the project “PTranSALT (2012DAN828)” and by the project “Operação NORTE01-0145-FEDER-000011 - denominada Qualidade e Segurança Alimentar - uma abordagem (nano)tecnológica” and 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. Tânia Gonçalves Albuquerque is grateful for the PhD fellowship (SFRH/ BD/99718/2014) funded by the FCT, FSE and MEC.info:eu-repo/semantics/publishedVersio

Cream crackers vs. “Maria” cookies: Which are the main differences?

Introduction: Cookies are widely consumed especially by young people. Nowadays there is a wide range of this type of products, and every day new options are available in the market. These foodstuffs are generally recognized as a source of unhealthy nutrients, such as salt and fat, namely saturated and trans fatty acids. The excessive intake of those nutrients is linked with an enhanced risk for the development of several chronic diseases. Aim: To determine salt, total fat and fatty acids composition of “Maria” cookies and cream crackers, as well as to estimate the benefit/risk associated with their consumption. Materials and methods: In 2016, 8 brands of cream crackers and 7 brands of “Maria” cookies widely distributed in the Portuguese market were selected to analyse the salt and fat contents and fatty acids composition. Sampling includes the main representative cookie brands, but also commercial and supermarket brands. Results and conclusions: For cream crackers the total fat content varied between 10.3 and 23.0 g/100 g, while for “Maria” cookies it ranged from 8.73 to 19.5 g/100 g. Concerning salt content, cream crackers have the highest value (1.82 g/100 g). The saturated fatty acids were the major in 6 cream cracker brands and in 4 “Maria” cookies brands. Trans fatty acids ranged from 29.2 to 82.4 mg/100 g (cream crackers) and from 24.5 to 73.2 mg/100 g (“Maria” cookies). The main difference between the studied groups was the salt content. Therefore, the reformulation of these foodstuffs is very important in order to produce healthier foods.This work was funded by INSA under the project “PTranSALT” (2012DAN828). Tânia Gonçalves Albuquerque acknowledges the PhD fellowship (SFRH/BD/99718/2014) funded by the FCT, FSE and MEC.N/

The Health Effects of Low Glycemic Index and Low Glycemic Load Interventions on Prediabetes and Type 2 Diabetes Mellitus: A Literature Review of RCTs

(This article belongs to the Special Issue Effect of Dietary Patterns or Eating Habits on Diabetes)Diets with a low glycemic index (GI) and a low glycemic load (GL) can improve glycemic control, blood lipids, blood pressure and BMI in prediabetes and type 2 diabetes (T2DM), but evidence regarding other aspects of cardiometabolic health is limited. We searched the literature for RCTs published from 2013 to 2023 and reviewed the evidence on low-GI/GL diets and their effects on different aspects of health in prediabetes and T2DM, aiming to build a report on all relevant outcomes included in the studies. We included 14 RCTs with 1055 participants, who were mostly middle-aged individuals with T2DM. Interventions were mostly low GI and lasted 1–36 months. Low-GI/GL foods and diets showed benefits in terms of short-term glycemic control, weight and adiposity. Longer-term trials would be necessary to determine whether these benefits persist over time and/or lead to lower CVD risk and mortality. Effects on lipid profile were inconsistent. Some studies also reported positive effects of low-GI/GL interventions on blood pressure, inflammatory biomarkers, renal function and gut microbiota composition. Future trials should focus on some of these novel outcome measures, which may provide important insights into the metabolic effects of low-GI diets on individuals with diabetesThis research received financial support from the Foundation for Science and Technology (FCT) under the projects Food4DIAB (EXPL/BAA-AGR/1382/2021), UIDB/50006/2020 and by AgriFood XXI I&D&I project (NORTE-01-0145-FEDER-000041) co-financed by European Regional Development Fund (ERDF), through the NORTE 2020 (Programa Operacional Regional do Norte 2014/2020).info:eu-repo/semantics/publishedVersio

Possible contaminants of frying oils

Artigo publicado também em inglês.Tânia Gonçalves Albuquerque agradece a Bolsa de Investigação Científica Ricardo Jorge (BRJ/DAN-2012) financiada pelo INSA, I.P. Este trabalho foi financiado pelo INSA no âmbito do projeto “PTranSALT - Avaliação de ácidos gordos trans,gordura saturada e sal em alimentos processados: estudo do panorama português (2012DAN828)”

Fruits and vegetables: comparative analysis of total phenolics and total flavonoids contents

O consumo diário de frutas e hortícolas faz parte das recomendações da Organização Mundial de Saúde. Diversos estudos demonstraram existir uma correlação inversa entre o consumo regular destes alimentos e o aparecimento de doenças crónicas. As frutas e os hortícolas constituem uma fonte de excelência de compostos antioxidantes e bioativos, como os compostos fenólicos e flavonóides e apresentam um elevado teor de fibra alimentar, vitaminas e minerais. O objetivo deste trabalho foi determinar o teor de compostos fenólicos e flavonóides totais em diferentes tipos de frutas e hortícolas, bem como realizar uma análise comparativa dos seus teores. De acordo com os resultados obtidos, verificou-se que o teor destes compostos variou consideravelmente consoante o tipo de hortícolas e frutas analisados. Os frutos vermelhos (mirtilos, framboesas e morangos) foram as frutas que apresentaram os teores mais elevados de compostos fenólicos e flavonóides totais e a couve roxa, gengibre e beterraba foram os hortícolas que apresentaram os maiores teores.Daily consumption of fruits and vegetables is par t of the World Health Organization's recommendations. Several studies have shown an inverse correlation between the regular consumption of these foods and the emergence of chronic diseases. Fruits and vegetables are an excellent source of antioxidant and bioactive compounds, such as phenolic and flavonoids compounds, and have a high content in dietar y fibre, vitamins and minerals. The aim of this study was to determine the total phenolic and flavonoids compounds in dif ferent types of fruits and vegetables, as well as to per form a comparative analysis of their contents. According to our results, it was found that the content of these compounds depends on the type of vegetables and fruits analyzed. Red fruits (blueberries, raspberries and strawberries) were the fruits with the highest content of total phenolic and flavonoids compounds and purple cabbage, ginger and beetroot were the vegetables with the highest levels.Este trabalho foi financiado pelo INSA no âmbito do projeto Bio-COMP (2012DAN730). Tânia Gonçalves Albuquerque agradece a bolsa de doutoramento (SFRH/BD/99718/2014) financiada por FCT, FSE e MEC.info:eu-repo/semantics/publishedVersio

Gas chromatography: a useful tool for bakery products differentiation.

Bakery products (cookies, biscuits, cakes, crackers, bread and savoury snacks) are highly appreciated and frequently consumed by all age consumers, usually as part of breakfast, mid-morning and afternoon snacks. The main ingredients of bakery products are: wheat flour, sugar, fat, water and salt. With respect to fat, besides the total amount, it is very important to evaluate its quality, namely the fatty acid profile. One of the most suitable techniques to evaluate the fatty acids composition of a food is gas chromatography coupled to flame ionization detection. The aim of this study was to evaluate if gas chromatography is a useful tool for bakery products differentiation, with respect to their fatty acids profile and impact on human nutrition. Therefore, 30 bakery products from six categories (“Maria” cookies, plain salty cookies, coated chocolate cookies, brioche filled with chocolate, brioche without filling and with chocolate chips, and French croissants) and from different brands, were acquired in supermarkets from Lisbon region. Total fat content was determined by acid hydrolysis and Soxhlet extraction with petroleum ether. Fatty acids methyl esters were obtained by cold transesterification and analysed by gas chromatography with flame ionization detection. Most of the analysed foods (83%) have a higher content of saturated than monounsaturated and polyunsaturated fatty acids. For all the studied categories considerable differences were observed in the fatty acid profile, except for brioche with chocolate chips. In “Maria” cookies, plain salty cookies and coated chocolate cookies, at least one sample had as major fatty acids the monounsaturated instead of saturated. In the brioche filled with chocolate category, for two of the analysed samples the major fatty acids were saturated, while for the other sample predominated the polyunsaturated fatty acids. In conclusion, gas chromatography is a useful technique to differentiate the nutritional quality of bakery products, as well as to estimate the potential impact of these foods on public health. Furthermore, it was possible to conclude that food industry should address new strategies to reformulate their products. According to the obtained results, it is possible to produce similar foods with healthier nutritional features.National Institute of Health Dr. Ricardo Jorge, for financial support to Project “PTranSALT” (2012DAN828). FCT, FSE and MEC, for the financial support of Tânia Gonçalves Albuquerque PhD fellowship (SFRH/BD/99718/2014)N/