Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P., Lisbon, Portugal; LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal.
LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal.
Food Chem. 2018 Nov 30;267:75-82. doi: 10.1016/j.foodchem.2018.01.029. Epub 2018 Jan 3.
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.
为了更新加工食品中盐、脂肪和脂肪酸组成的现状，在葡萄牙开展了一项涵盖广泛不同食品类别的研究。研究中使用了不同的经验证的分析技术，并进行了 PCA 和相关性分析，以确定每种食品类别中不同成分之间的趋势。在零食、快餐、酱汁和即食餐中发现了最高的盐含量，而在烘焙产品、饼干、薄脆饼干和威化饼干以及零食中发现了更高的饱和脂肪酸（p<0.05）。在快餐组中发现了最高水平的反式脂肪酸，其次是零食、土豆和土豆制品以及烘焙产品。在即食餐和土豆及土豆制品中，盐和脂肪含量之间存在显著的正相关（p<0.05）。PCA 分析确定总脂肪、低反式脂肪酸和高盐含量是某些食品类别的特征。
