Study of sodium concentration in consumed bread in Oporto [Estudo do teor de sódio em pão consumido no porto]

• Tipo: Artigo em Revista Científica Internacional
• Data: 2007

Autores

Vieira, E (Autor) Outra; Oliveira, BMPM (Autor) FCNAUP; Soares, ME (Autor) Outra; Pinho, O (Autor) FCNAUP

Revista

Título: Revista de Alimentacao Humana

Vol. 13 Nº 7

Páginas: 97-103

ISSN: 0873-4364

Editora: Sociedade Portuguesa de Ciencias da nutricao e Alimentacao

Indexação

ISI Web of Knowledge

Scopus - 7 Citações

Outras Informações

ID Authenticus: P-007-KZW

Abstract (EN): Bread is one of the most consumed staple food by man. However, its high salt level has been while of concern, especially because of the relationship between salt intake and Hipertension development, with high prevalence in Portugal. The purpose of this study was to analyse the sodium content in white bread, the most consumed bread by Portuguese. This study was developed in two different phases, March and May. To quantify the sodium level, flame photometry technique has been used, previously validated for the study. The bread samples were acquired in 80 different bakeries located in 12 different areas of Oporto city. The sodium concentration in bread samples ranged between 344 mg/100g and 718 mg/100g (mean 534 mg/100g, standard deviation 30 mg/100g). There was no significant association between the weight of the bread and its sodium concentration. The principal component decomposition of the studied variables allows the observation of the different characteristics of the evaluated areas of Oporto.

Idioma: Português

Tipo (Avaliação Docente): Científica