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

• Type: Article in International Scientific Journal
• Date: 2018

Authors

Albuquerque, TG (Author) Other; Santos, J (Author) Other; Silva, MA (Author) Other; Beatriz B P P Oliveira (Author) FFUP; Costa, HS (Author) Other

Journal

Title: Food Chemistry

Vol. 267

Pages: 75-82

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 3 Citations

Scopus - 17 Citations

Other information

Authenticus ID: P-00P-011

DOI: 10.1016/j.foodchem.2018.01.029

Abstract (EN): 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8