Sousa Sofia, Gelormini Marcello, Damasceno Albertino, Lopes Simão A, Maló Sérgio, Chongole Célia, Muholove Paulino, Casal Susana, Pinho Olívia, Moreira Pedro, Lunet Nuno, Padrão Patrícia
1 Faculdade de Ciências da Nutrição e Alimentação, Universidade do Porto, Portugal.
2 EPIUnit - Unidade de Investigação em Epidemiologia, Instituto de Saúde Pública, Universidade do Porto, Portugal.
Nutr Health. 2019 Mar;25(1):37-46. doi: 10.1177/0260106018816427. Epub 2018 Dec 7.
: A nutrition transition is occurring in the urban areas of developing countries, where street food makes an important contribution to daily food intake.
: We aimed to characterise street food offer in Maputo, Mozambique, and to evaluate the nutritional composition of the most common homemade foods.
: A cross-sectional study was conducted in 2014. Streets in the surroundings (500 m buffer) of randomly selected public transport stops in KaMpfumu district, Maputo, were canvassed to identify all street food vending sites ( n = 968). Information regarding vending site characteristics and the food offered was gathered through interview and observation. Samples ( n = 80) of the most common homemade foods were collected for laboratorial analysis.
: Most street food vending sites identified were stationary (77.4%) and sold exclusively industrial food (51.9%). Frequency of fruit, beverages and food other than fruit was 24.5%, 32.5% and 73.9%, respectively. Fried cakes were the most energy-dense (430 kcal/100 g), and richest in fats (21.0g/100 g) and carbohydrates (53.4 g/100 g). The richest sources of protein were the stewed meat/fish/liver dishes (10.7-11.6 g/100 g). Fried cakes showed the lowest sodium and potassium content (90 mg/100 g and 81 mg/100 g, respectively) whereas hamburgers exhibited the highest content of those micronutrients (455 mg/100 g and 183 mg/100 g, respectively). Stewed liver dishes presented the highest sodium/potassium ratio (11.95). Fried snacks presented the highest trans-fatty acid content (0.20 g/100 g).
: Street food in Maputo is abundant and scattered throughout the urban district, exhibiting high variability in the nutritional composition of homemade foods. Public health policies should be targeted to improve the street food offer, promoting nutrient-dense foods and the reduction of added salt.
发展中国家的城市地区正在经历营养转型，街头食品在日常食物摄入量中占重要比例。
我们旨在描述莫桑比克马普托的街头食品供应情况，并评估最常见的自制食品的营养成分。
2014年进行了一项横断面研究。在马普托卡姆普富穆区随机选择的公共交通站点周围500米缓冲区内的街道进行调查，以确定所有街头食品售卖点（n = 968）。通过访谈和观察收集有关售卖点特征和所售食品的信息。采集了80份最常见的自制食品样本进行实验室分析。
所确定的大多数街头食品售卖点是固定的（77.4%），且只售卖工业食品（51.9%）。水果、饮料和非水果类食品的售卖频率分别为24.5%、32.5%和73.9%。炸糕能量密度最高（430千卡/100克），脂肪（21.0克/100克）和碳水化合物（53.4克/100克）含量最丰富。蛋白质最丰富的来源是炖肉/鱼/肝脏菜肴（10.7 - 11.6克/100克）。炸糕的钠和钾含量最低（分别为90毫克/100克和81毫克/100克），而汉堡包的这些微量营养素含量最高（分别为455毫克/100克和183毫克/100克）。炖肝脏菜肴的钠/钾比值最高（11.95）。油炸小吃的反式脂肪酸含量最高（0.20克/100克）。
马普托的街头食品丰富，遍布市区，自制食品的营养成分差异很大。公共卫生政策应旨在改善街头食品供应，推广营养丰富的食品并减少盐的添加。
