Department of Food and Nutrition, National Institute of Health Dr Ricardo Jorge, I.P., Lisbon, Portugal.
Food Funct. 2017 Nov 15;8(11):4170-4178. doi: 10.1039/c7fo01191a.
Bakery and pastry products are highly appreciated worldwide. Due to consumer demand, a wide diversity of this type of food is available all over the world. The aim of this study was to evaluate the content of salt, fat and fatty acids in the composition of 91 bakery and pastry products commercialised in Portugal. Moreover, a detailed comparison between commercial and supermarket brands of similar foods, as well as between foods with or without gluten was performed. The obtained results allowed us to conclude that most of the analysed foods have a high percentage of saturated fatty acids. Also, considerable amounts of salt were determined, while the trans fatty acid content in the analysed foods was in general low (<0.5%). Moreover, differences in the salt content higher than 6-fold between brands of the same type of foodstuff were observed, which should be considered at the moment of choice. This fact proves that it is possible to produce similar foods which are healthier with better nutritional quality. Since this type of food is highly appreciated by people of all ages, but mostly by children and young people, it is of utmost importance to implement strategies and establish goals, to improve their nutritional quality.
面包和糕点产品在全世界都广受欢迎。由于消费者的需求，世界各地都有各种各样的这种食品。本研究的目的是评估 91 种在葡萄牙销售的面包和糕点产品中盐、脂肪和脂肪酸的含量。此外，还对类似食品的商业品牌和超市品牌之间，以及含或不含麸质的食品之间进行了详细比较。研究结果表明，大多数分析食品都含有很高比例的饱和脂肪酸。此外，还测定了相当数量的盐，而分析食品中的反式脂肪酸含量通常较低（<0.5%）。此外，还观察到同一种食品的品牌之间的盐含量差异超过 6 倍，在选择时应考虑这一点。这一事实证明，生产具有更好营养价值的更健康的类似食品是可能的。由于这种食品深受各年龄段人群的喜爱，但主要是儿童和年轻人，因此实施战略和制定目标以提高其营养价值至关重要。
