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Authors
Abstract(s)
O consumo excessivo de sal é um tema que vem ganhando um considerável interesse a
nível mundial, devido às suas implicações para a saúde. A ingestão de sal acima do nível
recomendado pela Organização Mundial da Saúde (5 g/dia), levou à implementação de
diversas medidas para reduzir os níveis de sódio nos alimentos, e a nível nacional o
Governo aprovou a Estratégia Integrada para a Promoção da Alimentação Saudável
(EIPAS).
O objetivo do presente trabalho foi determinar o teor de sódio em diferentes tipos de
alimentos processados, recolhidos em alguns pontos de comercialização do mercado
nacional. As amostras analisadas foram: batatas fritas e snacks salgados, tostas, sopas,
cubos de caldo e produtos de charcutaria, designadamente salsichas, fiambres, presuntos e
alimentos pré-cozinhados para dietas vegetarianas e vegan. A técnica analítica utilizada foi
ICP-AES (Inductively Coupled Plasma – Atomic Emission Spectroscopy), após a digestão
ácida. Em relação aos resultados, o teor de sal encontrado na maioria das amostras foi
semelhante aos declarados nos rótulos. O maior teor de sal foi observado nas amostras
cubos de caldo, e o menor teor de sal foi observado numa amostra de tosta, e salienta-se
que nos fiambres e salsichas analisados, uma determinada marca se destaca pelos teores
de sal inferiores. A maioria das amostras apresentaram alto nível de sal de acordo com a
classificação da Food Standards Agency, e estavam acima do valor de referência
estabelecido pela EIPAS – de 0,3 g/100 g. Este estudo ressalta a importância e a urgência
da continuidade dos programas de monitoramento de sal nos alimentos no país, além da
necessidade de implementar novas políticas e regulamentações públicas. É necessário que
haja um esforço conjunto na implementação dessas ações, visando alcançar os níveis de
sal recomendados pela OMS.
Excessive salt consumption is a topic that has gained considerable interest around the world, due to its implications for health. Salt intake above the recommendation level (5 g/day) by the World Health Organization (WHO) led to the implementation of several measures to reduce sodium levels in foods, and at the national level the Government approved the Integrated Strategy for the Promotion of Healthy Eating (EIPAS). The objective of the present work was to determine the sodium content of different types of processed foods, collected at some points of sale in the national market. The samples analyzed were: chips and snacks, toast, soups, bouillon cubes and cold cuts, notably sausages, hams, boiled hams and pre-cooked foods for vegetarian and vegan diets were also analyzed. The analytical technique used was ICP-AES (Inductively Coupled Plasma – Atomic Emission Spectroscopy), after acid digestion. Regarding the results, the salt content found in most samples was similar to that declared on the labels. The highest salt content was observed in the bouillon cube samples, the lowest salt content was observed in a sample of toast and it should be noted that in the boiled hams and sausages analyzed, a certain brand presented the lowest salt content. Most samples had a high level of salt according to the Food Standards Agency classification, and was above the reference value established by EIPAS – 0,3 g/100 g. This study highlights the importance and urgency of continuing food salt monitoring programs in the country, in addition to the need to implement new public policies and regulations. There must be a joint effort to implement these actions, aiming to reach the salt levels recommended by the WHO.
Excessive salt consumption is a topic that has gained considerable interest around the world, due to its implications for health. Salt intake above the recommendation level (5 g/day) by the World Health Organization (WHO) led to the implementation of several measures to reduce sodium levels in foods, and at the national level the Government approved the Integrated Strategy for the Promotion of Healthy Eating (EIPAS). The objective of the present work was to determine the sodium content of different types of processed foods, collected at some points of sale in the national market. The samples analyzed were: chips and snacks, toast, soups, bouillon cubes and cold cuts, notably sausages, hams, boiled hams and pre-cooked foods for vegetarian and vegan diets were also analyzed. The analytical technique used was ICP-AES (Inductively Coupled Plasma – Atomic Emission Spectroscopy), after acid digestion. Regarding the results, the salt content found in most samples was similar to that declared on the labels. The highest salt content was observed in the bouillon cube samples, the lowest salt content was observed in a sample of toast and it should be noted that in the boiled hams and sausages analyzed, a certain brand presented the lowest salt content. Most samples had a high level of salt according to the Food Standards Agency classification, and was above the reference value established by EIPAS – 0,3 g/100 g. This study highlights the importance and urgency of continuing food salt monitoring programs in the country, in addition to the need to implement new public policies and regulations. There must be a joint effort to implement these actions, aiming to reach the salt levels recommended by the WHO.
Description
Mestrado em Engenharia Alimentar / Instituto Superior de Agronomia, Universidade de Lisboa
Keywords
sal alimentos processados ICP-AES OMS micronutrientes salt processed foods macronutrients
Pedagogical Context
Citation
Silveira, B.M. Avaliação do teor de sal e de elementos minerais em alimentos processados. Lisboa: ISA, 2024, 77 p. Dissertação de Mestrado
Publisher
Instituto Superior de Agronomia, Universidade de Lisboa