Elevados teores de sódio em alimentos industrializados consumidos pela população brasileira
| Autor: | Daniel Granato, Edna Emy Kumagai Arakaki, Carmen Silvia Kira, Márcia Liane Buzzo, Richard Matsuzaki, Maria de Fátima Henriques Carvalho |
|---|---|
| Rok vydání: | 2000 |
| Předmět: |
education.field_of_study
Chemistry business.industry Mechanical Engineering Sodium digestive oral and skin physiology Population High sodium Energy Engineering and Power Technology chemistry.chemical_element Management Science and Operations Research Inadequate diet Environmental chemistry Food processing Ingestion Brazilian population Food science education business Atomic emission spectrometry |
| Zdroj: | Revista do Instituto Adolfo Lutz. |
| ISSN: | 1983-3814 0073-9855 |
| Popis: | Sodium is an essential compound for regulating the intracellular and extracellular mineral fluids, and for maintaining the blood pressure. An inadequate diet with ingestion of large quantities of salt may cause the chronic non-communicable diseases (NCDs) such as hypertension, cardiovascular diseases, cerebrovascular accidents, among others; thus, decreasing the intake of this mineral can reduce the risk factors of such diseases. The present study aimed at determining the sodium contents in some processed foods consumed by the Brazilian population: corn-based snacks, biscuit, hamburger, sausage and noodles, by means of inductively coupled plasma atomic emission spectrometry technique (ICP OES). The high sodium contents detected in these products revealed the importance of implementation and maintenance of food monitoring programs in the country. These strategies will provide tools to assist the food producers for controlling the sodium addition in processed products. Also, these actions will yield data which will be useful for the competent authorities to establish a legal provision which limits the amount of sodium added into the processed food, to ensure the offering of healthy foods to the population, in order to promote satisfactory public health. |
| Databáze: | OpenAIRE |
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