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A alimentação servida nos refeitórios é uma questão de saúde pública que ganhou importância na nutrição coletiva devido ao número elevado de utentes. Em Portugal, tem sido feito um esforço para reduzir o teor de sal e de açúcar presentes nos alimentos. Porém, entre a população portuguesa ainda persiste o hábito associado ao seu elevado consumo, o que tem dificultado a redução destes dois compostos, pelas entidades reguladoras e pela indústria, nas refeições prontas a comer. Desta forma, o conhecimento dos teores de sal e açúcares totais nas refeições servidas, e a sua comparação com os valores recomendados pela Organização Mundial de Saúde (OMS), é essencial para planear medidas de prevenção a tomar pelos diversos intervenientes. Neste trabalho foi estudado o teor de sal e de açúcares totais em menus servidos em refeitórios dos Serviços Sociais da Administração Pública (SSAP). Foram efetuadas recolhas de 62 amostras de sopas e de pratos principais, posteriormente analisadas de acordo com os métodos normalizados, para a determinação do teor de açúcares totais e de sal. Verificou- -se que o valor médio de sal por menu, corresponde a cerca de 50% da dose diária recomendada (DDR) pela OMS, e, que o valor de açúcares totais em algumas refeições vegetarianas foi superior a 9 g /100 g. Confirma-se, assim, ser necessário haver a monitorização dos teores de sal e açúcar nas refeições dos SSAP. The food served in cafeterias is a public health issue that has gained importance in collective nutrition due to the high number of users. In Portugal, a great effort has been made to reduce the salt and sugar content in food. However, among the Portuguese, there is still a family habit associated with their high consumption, which has made it difficult to reduce these two compounds, by regulatory authorities and the industry, in ready-to-eat meals. In this way, knowledge of the salt and total sugar levels in the meals served and their comparison with the values recommended by the World Health Organization ( WHO ) is essential to plan preventive measures to be taken by the various stakeholders. In this work, the salt and total sugar content in menus served in cafeterias of the Social Services of Public Administration (SSAP) in Portugal were studied. 62 samples of soups and main dishes were collected and later analyzed by normalized methods, for the total sugar and salt content. It was found that the average value of salt per menu corresponds to about 50% of the recommended daily allowance ( RDA ) by the WHO and that the value of total sugar in some vegetarian meals the conten of total sugar was higher then 9 g/100 g. These results confirm that it is necessary to monitor the salt and sugar contained in SSAP meals. info:eu-repo/semantics/publishedVersion

A dieta vegetariana é um padrão alimentar que tem ganho popularidade na última década em todo o mundo, por motivos éticos, de saúde, religiosos e também ambientais. No entanto, a preocupação com a escolha desta dieta e a supressão de todas as necessidades nutricionais tem vindo a ganhar relevância. Assim, as carências nutricionais, nomeadamente de iodo, na população vegetariana, têm sido alvo de estudos no sentido de entender se a alimentação, por si só, consegue fornecer os valores diários recomendados para este elemento. Neste estudo, determinou-se o teor de iodo, por espectrometria de massa com plasma indutivo acoplado ( ICP-MS), em 37 alimentos mais consumidos pela população vegetariana. A seleção dos alimentos foi feita tendo por base o Inquérito Alimentar Nacional e de Atividade Física. Entre os alimentos analisados as algas Nori apresentam os valores mais elevados de iodo com cerca de 6511 ± 321 μg/100 g, podendo ser um alimento que se consumido na quantidade de cerca de 2,3 g/dia (equivalente a 1 folha) poderá suprir as necessidades nutricionais deste elemento. Também os lacticínios, nomeadamente os queijos (entre 53,4 ± 0,4 e 28,0 ± 0,9 μg/100 g) e os iogurtes (entre 17,2 ± 0,2 e 14,4 ± 0,1 μg/100 g), são alimentos com teores de iodo relevantes. Apenas com a alimentação, a população vegetariana e vegan poderá ter dificuldade em alcançar as necessidades diárias de iodo (150 μg/dia ), sendo assim necessário criar alternativas para aumentar os teores de iodo na alimentação. A fortificação das plantações e também dos alimentos, a utilização de sal iodado na confeção ou, se necessário, a suplementação desta população mais suscetível, são estratégias alternativas possíveis. É essencial perceber mais sobre o padrão de alimentação desta população a fim de perceber a melhor forma de mitigar este tipo de carência. The vegetarian diet is a dietary pattern that has gained popularity in the last decade around the world, due to ethical, health, religious and environmental reasons. However, the concern with the choice of this diet and the suppression of all nutritional needs has gained relevance. Nutritional deficiencies, namely iodine in this population, have been the subject of studies to understand whether diet by itself can provide the recommended daily values for this element. Thus, the iodine content was determined by inductively coupled plasma mass spectrometry ( ICP-MS ) in thirty-seven foods most consumed by the vegetarian population. The selection of foods was based on the National Food and Physical Activity Survey of Portugal. Among the analysed foods, Nori seaweeds have the highest levels of iodine with about 6511 ± 321 μg/100 g, which may be a way to meet the nutritional needs of this element, consuming about 2.3 g/day (equivalent to 1 leaf), followed by dairy products, namely cheeses (between 53.4 ± 0.4 and 28.0 ± 0.9 μg/100 g) and yoghur ts (between 17.2 ± 0.2 and 14.4 ± 0.1 μg /100 g). Just with food, the vegetarian and vegan population may have difficulty to achieve the daily iodine requirement (150 μg/day). Therefore, it is necessary to create alternatives to increase the levels of iodine in the diet, such as, for example, the fortification of crops and also of foods, the use of iodized salt in the preparation of food or, if necessary, through the supplementation of this more susceptible population. It is essential to understand more about the eating pattern of this population in order to understand the best way to mitigate this type of deficiency. info:eu-repo/semantics/publishedVersion

Proper nutrition in infancy and early childhood is crucial to ensuring optimal child development, growth, and better health outcomes later in life. The nutrient profile model proposed by WHO/Europe aims to assess the nutritional quality and promotional/marketing aspects of commercial baby foods aimed at children up to 36 months. We used commercial data from 191 baby foods collected between March 2021 and July 2021, from eight supermarket chains in the Lisbon Metropolitan area. According to the model specifications and the NOVA classification system, we assessed the nutritional quality and promotion aspects and the degree of processing, respectively. The presence of at least one sugar-contributing ingredient was found in 34.0% of the products; 13.9% of products listed sugars and 15.0% listed fruit juices or concentrates as an ingredient. The claim "No added sugar" was present in 69.6% of products. Only 35.1% of products comply with all the nutritional requirements of the model. Concerning processing classification, 61.8% of products were ultra-processed, and about 57.0% were indicated for children < 12 months. These findings reinforce the importance of implementing measures to ensure that commercial foods for infants are marketed appropriately and to promote foods with a lower degree of processing. publishersversion published

A obesidade é uma doença multifatorial, em que muitos dos fatores associados ao seu desenvolvimento estão relacionados com o microbioma intestinal (MI). O objetivo deste estudo é apresentar, de uma forma simples e sucinta, os últimos dados publicados na literatura científica que correlacionam obesidade e MI, identificando os fatores que estão subjacentes a essa relação. A pesquisa bibliográfica foi realizada através da base de dados Pubmed/U.S. National Library of Medicine. Identificaram-se diversos tipos de fatores que relacionam o MI à obesidade, que vão desde fatores externos a fatores internos, que de alguma forma estão interligados e que se influenciam mutuamente. Os fatores externos encontram-se associados às escolhas individuais (ex.: alimentares – tipo de dieta), hábitos (ex.: horário das refeições, qualidade do sono) e/ou ambiente (ex.: stress, ansiedade) e os fatores internos associados aos processos metabólicos que ocorrem no organismo. Muitos dos fatores identificados têm relação direta ou indireta com os hábitos alimentares, revelando assim o impacto profundo que estes exercem sobre o MI, ao influenciarem a sua composição e funcionalidade Obesity is a multifactorial disease, in which many of the factors associated with its development are related to the intestinal microbiome (IM). The study aims to present the latest papers published on the relationship between obesity and IM, identifying the factors that underlie this relationship in a simple way. The bibliographic search was carried out through the Pubmed/U.S. National Library of Medicine database. Several types of factors were identified that relate the intestinal microbiota to obesity, ranging from external to internal factors, which are somehow interconnected and mutually influencing. External factors are associated with individual choices (e.g.: food – type of diet), habits (e.g.: mealtime, sleep quality) and/or environment (e.g.: stress, anxiety) and internal factors associated with metabolic processes that occur in the body. Many of the factors identified are directly or indirectly related to eating habits, which reveals the profound impact these have on IM, by influencing its composition and functionality. info:eu-repo/semantics/publishedVersion

Uma nutrição saudável na infância é fundamental para o normal crescimento e desenvolvimento do bebé. Incentivar as crianças a consumir alimentos saudáveis, através de uma oferta repetida e positiva de novos alimentos, bem como limitar a sua exposição a alimentos considerados não saudáveis, podem evitar a preferências por alimentos e bebidas muito doces, contribuindo para o desenvolvimento de bons hábitos alimentares. Em 2016, a Assembleia Mundial da Saúde aprovou, através da resolução WHA69.9, o guia elaborado pela Organização Mundial de Saúde (OMS) Europa, com o objetivo de promover o fim da comercialização inadequada de alimentos para lactentes e crianças jovens. Este guia inclui uma proposta de Modelo de perfil nutricional, desenvolvido especificamente para identificar os alimentos complementares que reúnem as características adequadas para serem comercializados a crianças dos 6-36 meses, e garantir que estes mesmos são rotulados e promovidos de forma adequada. O presente estudo pretendeu avaliar a adequação nutricional dos alimentos à venda no mercado português, destinados à faixa etária dos 6-36 meses, e analisar os diferentes tipos de alegações presentes nas embalagens desses produtos. Dos 138 alimentos analisados, 69% não cumpriam todos os critérios nutricionais propostos pelo modelo da OMS. Aproximadamente 31% dos alimentos têm, pelo menos, uma fonte de açúcar indicada na lista de ingredientes. Este estudo também demonstrou que contrariamente às orientações da OMS e do Codex Alimentarius, os alimentos complementares estão a ser promovidos de forma inadequada, considerando que 97% apresentaram, pelo menos, um tipo de alegação nutricional ou de saúde na embalagem. A nível nacional, os resultados obtidos revelam a necessidade de implementar medidas que limitem a promoção de alimentos menos saudáveis destinados à faixa etária dos 6-36 meses, de modo a garantir que pais e cuidadores tenham acesso a informações claras e fiáveis sobre as escolhas alimentares que fazem para os seus filhos. Healthy nutritional choices in childhood are crucial to ensure optimal child growth and development. Encouraging infant and young children to consume healthy foods, through repeated and positive offerings of new foods, and limiting their exposure to unhealthy foods, which may influence their taste preferences for sweet foods and sugary drinks, helps to develop good feeding practices. In 2016, the World Health Assembly approved WHO Europe guidance on ending the inappropriate promotion of foods for infants and young children through resolution WHA69.9. This guidance provides a tool, in the form of a draft Nutrient profile model, specifically developed to identify commercially available complementary foods that are suitable to be marketed for infants and young children up to 36 months, and ensure that permitted products are properly labelled and promoted. The present study aimed to assess the nutritional suitability of complementary foods available on the Portuguese market, destined to the age group 6-36 months, and to analyse the different types of claims present on packages. Of the 138 complementary foods analysed, 69% did not meet all the nutritional criteria proposed by the WHO model. Approximately 31% of foods have at least one sugary source listed in the ingredients list. Contrary to guidelines issued by WHO and Codex, this study also demonstrated that complementary foods are being inappropriately promoted. Almost all products (97%) presented at least one type of nutrition or health claim on the label. The obtained results reveal the need to implement, at national level, effective preventive measures to limit the promotion of unhealthy foods marketed for infants and young children up to 36 months, in order to ensure that parents and caregivers receive clear and accurate information on complementary feeding. info:eu-repo/semantics/publishedVersion

A Metrologia da Alimentação e Nutrição é uma área recente da Metrologia que, apesar de global, foi impulsionada na União Europeia (UE) em virtude de cada país ter a sua autoridade alimentar e ser necessária uma política europeia que congregue estas vontades. Partindo desta premissa, e dada a singularidade do processo metrológico da alimentação e nutrição, foi criada a METROFOOD-RI – Infraestrutura para a Promoção da Metrologia em Alimentação e Nutrição financiada pela UE, através do programa-quadro de investigação e inovação da Horizonte 2020. Neste artigo é feita uma breve descrição desta infraestrutura, sendo apresentada uma panorâmica da sua estrutura funcional composta por três pilares: metrológico, alimentar e digital. São também descritos os diferentes níveis de conhecimento para as categorias de componentes nos alimentos como consumidos. No âmbito da prevenção do ambiente obesogénico é feita uma breve introdução à importância da rastreabilidade das medições em estudos de obesidade, exemplificando com a aplicação da Metrologia à exatidão das medições exigida aos profissionais de nutrição e alimentação. Estas medições podem estar envolvidas em sistemas de medições, quer antropométricos quer de avaliação nutricional, nomeadamente da quantidade dos alimentos, cruciais na estimativa do aporte nutricional ou da exposição a contaminantes. The Metrology of Food and Nutrition is a recent area of Metrology that, despite being global, was promoted in the European Union because each country has its food authority, and a European policy that brings these wills together is necessary. Based on this premise, and given the uniqueness of the metrological process of food and nutrition, the METROFOOD-RI infrastructure was created - Infrastructure for the Promotion of Metrology in Food and Nutrition financed by the European Union Horizon 2020 research and innovation programme. This article provides a brief description of this infrastructure and presents an overview of its functional structure composed of three pillars: metrological, food and digital. The different levels of knowledge for the categories of components in foods as consumed are also described. Within the scope of preventing the obesogenic environment, a brief introduction is made to the importance of traceability of measurements in obesity studies, exemplifying with the application of Metrology to the accuracy of measurements required of nutrition and food professionals. These measurements may be involved in measurement systems, whether anthropometric or of nutritional evaluation, namely the quantity of food, crucial in estimating the nutritional intake or exposure to contaminants info:eu-repo/semantics/publishedVersion

Estudos têm demonstrado que uma alimentação de base vegetal está associada a diversos benefícios para a saúde, entre os quais a um equilíbrio do peso corporal, contribuindo no combate à obesidade. No entanto, e por existir um consumo reduzido de vegetais e leguminosas em Portugal, este estudo teve como objetivo caracterizar a qualidade proteica destes e de outros grupos de alimentos de base vegetal, como forma de promover o aumento do seu consumo de forma sustentada. A caracterização da qualidade proteica foi realizada em 65 alimentos através da análise cromatográfica do seu conteúdo em aminoácidos essenciais. No que diz respeito ao conteúdo em proteína, as algas, e os substitutos de proteína animal, como o tofu e seitan, apresentam os valores mais elevados (26,1 g/100g a 36,1 g/100g). No entanto, o teor elevado em proteína total pode não refletir a correspondente qualidade proteica (presença de todos os aminoácidos essenciais). Destes alimentos, os alimentos à base de cereais (onde o seitan se inclui) caracterizam-se pela grande limitação em lisina. Já as leguminosas (ingrediente base do tofu) caracterizam-se pela limitação em valina e aminoácidos sulfurados. No entanto, uma dieta variada nos diferentes grupos de alimentos de base vegetal, parece ser a base para a compensação dos aminoácidos limitantes observados nos alimentos individuais, através da sua complementaridade. Studies have shown that a plant-based diet is associated with several health benefits, including a balance in body weight, contributing to the fight against obesity. However, and because there is a reduced consumption of vegetables and legumes in Portugal, this study aimed to characterize the protein quality of these and other vegetable-based food groups, as a way to promote the increase in their consumption in a sustained manner. The characterization of protein quality was performed in 65 foods through chromatographic analysis of their essential amino acid content. In terms of protein content, algae and animal protein substitutes, such as tofu and seitan, have the highest values (26.1 g/100g to 36.1 g/100g). However, this high total protein content may not reflect the corresponding protein quality (presence of all essential amino acids). For example, cereal-based foods (where seitan is included) are characterized by a major limitation in lysine. On the other hand, legumes (the base ingredient of tofu) are characterized by their limitation in valine and sulfur amino acids. However, a varied diet, in the different groups of plant-based foods, seems to be the basis for compensating for the limiting amino acids observed in individual foods, through their complementarity. info:eu-repo/semantics/publishedVersion

Les produits de la pêche sont une source importante de nutriments, cependant, ils peuvent accumuler des niveaux substantiels de métaux toxiques, tels que le mercure (Hg). En effet, le poisson représente la principale voie d'exposition des humains au Hg, remettant en cause la consommation régulière d'un tel régime. La majorité des études concernant l'impact toxique du Hg lorsqu'il est ingéré à partir de poisson, a été liée aux niveaux de Hg dans les produits de poisson cru. Cependant, dans la plupart des cas, le poisson est consommé cuit. Plusieurs variables dans les traitements culinaires (température, mode de cuisson, temps, assaisonnement) peuvent influencer la présence de Hg, dans le poisson. De plus, différentes compositions dans la teneur en Se du poisson peuvent également affecter le devenir du Hg pendant les traitements culinaires. Des études antérieures concernant l'influence de différentes procédures de cuisson sur le devenir du Hg, tirent des conclusions contradictoires. Alors que certains d'entre eux observent une concentration réduite de Hg dans le poisson cuit, d'autres signalent son renforcement. Cette étude vise à évaluer l'effet des divers modes de cuisson traditionnels (bouilli, cuisson à la vapeur et grillé) chez différentes espèces de poissons sur la teneur en Hg. De plus, l'influence du Se sur le devenir du Hg pendant la cuisson a également été abordée. FCT, MERSEL-FISH - 2018DAN1568 N/A

Introduction: Due to the increasing number of vegetarian consumers and striking concerns about environmental sustainability, legumes play a relevant role as a source of protein of plant origin. Thus, broad beans, peas, chickpeas and beans, which are legumes traditionally consumed in Portugal, were evaluated as sources of four B group vitamins; thiamine (B1), riboflavin (B2), niacin (B5) and pyridoxine (B6). N/A

Calcium, iron and zinc are minerals of greatest concern when considering the nutritional value of vegetarian diets, since those minerals are mostly present in animal foods. Aim: The aim of this study was to assess calcium, iron and zinc contents in vegetarian foods. this work was partly funded by the Infrastructure for Promoting Metrology in Food and Nutrition-Preparatory Phase (METROFOOD-PP) project (European Union’s Horizon 2020 Research and Innovation Program, grant agreement No. 871083) N/A

Sodium and Potassium are essential micronutrients, considered as nutrients of public health concern. Salt consumption in Portugal almost doubles WHO recommended maximum level of intake, contributing to a significant prevalence of non-communicable diseases. Moreover, excessive Na intake leads to an increase in blood pressure, whereas K intake leads to a balance between the two ions, which contributes to the regulation of blood pressure. Thus, WHO recommends not only restrictions on Na intake but also an adequate intake of K, which corresponds to a Na/K ratio bellow 1. The aims of this work were to assess Na and K general dietary intake and evaluate Na/K ratio for food groups under study. Samples were selected according to Total Diet Study (TDS), based on foods as consumed, in Portuguese diet. Analyzed samples (n=150), constituting 11 food groups, were grouped according to food classification system FoodEx2 level 1. Sodium and potassium levels were determined using Inductively Couple Plasma Atomic Emission Spectrometry - ICP-OES. Sodium and potassium contents ranged from

This study was developed under the scope of WHO Collaborating Centre on Nutrition and Childhood Obesity - National Institute of Health Dr. Ricardo Jorge. Introduction: As the use of commercially available complementary foods (CACFs) has increased, it became crucial that appropriate infant feeding is protected and consumers are not mislead by statements about the composition of the product or its nutrition or health related properties. WHO published a report which proposed criteria for identifying products appropriate for promotion for infants and young children (IYC) up to 36 months. Aims: This study investigated the food claims available on CACFs and its relation with nutritional quality, using the set of criteria developed by WHO. N/A

A alimentação em meio hospitalar tem vindo a ser objeto de debate junto dos profissionais de saúde, dado o papel determinante que desempenha no tratamento e recuperação do doente. O estudo teve como objetivo avaliar a qualidade nutricional de refeições hospitalares recolhidas entre 2017 e 2019. Foram analisadas laboratorialmente 32 refeições completas constituídas por prato de carne (53,1 %), prato de pescado (40,6%) e vegetariano (6,3%). A avaliação nutricional incluiu a quantificação dos valores de energia, hidratos de carbono, proteína, gordura total, fibra alimentar e sal e posterior estudo da adequabilidade nutricional, através da verificação dos desvios relativos às recomendações nutricionais estabelecidas para uma população que se considerou como sendo de doentes adultos na faixa etária entre os 19 e os 74 anos. As refeições constituídas por prato de carne apresentaram valores médios superiores de densidade energética, proteína, gordura e hidratos de carbono, comparativamente com as restantes refeições. As refeições com prato vegetariano foram as que revelaram um teor médio de sal mais baixo. Nos três tipos de refeições verificou-se um incumprimento das recomendações nutricionais relativamente aos teores de energia, proteína e sal. Este estudo vai ao encontro dos que consideram a vigilância nutricional periódica como uma forma de evidenciar tendências e identificar desvios, permitindo a implementação de ações corretivas apropriadas e atempadas para a melhoria da qualidade nutricional das refeições hospitalares. The provision of hospital meals has been a topic of debate among health professionals, given the decisive role it plays in the treatment and recovery of patients. This study aimed to assess the nutritional quality of hospital meals collected between 2017 and 2019. A total of 32 complete meals consisting of meat dishes (53.1 %), fish dishes (40.6%) and vegetarian (6.3%) were laboratory analysed. The nutritional evaluation included the quantification of energy, carbohydrates, protein, total fat, dietary fibre and salt contents and subsequent study of nutritional adequacy, through the verification of the deviations relative to the nutritional recommendations established for a population, which was considered to be adult patients aged between 19-74 years. The meals consisting of a meat dish presented higher mean values of energy, protein, fat and carbohydrates when compared with the other meals. In the vegetarian meals, it was observed the lowest mean salt content. In all three types of meals, there was a lack of compliance with the nutritional recommendations in terms of energy, protein and salt content. This study is in accordance with those who consider periodic nutritional surveillance as a way to highlight trends and identify deviations, allowing the implementation of appropriate and timely corrective actions to improve the nutritional quality of hospital meals. info:eu-repo/semantics/publishedVersion

Apesar de considerada um padrão alimentar saudável, a dieta vegetariana apresenta risco de défice de ingestão de diversos nutrientes, entre eles os minerais Fe, Zn e Ca. O papel dos minerais no organismo humano é fundamental, e, por essa razão, o seu estudo no âmbito da dieta vegetariana é tão relevante. Assim, o objetivo deste trabalho foi avaliar o contributo da dieta vegetariana para o aporte mineral no adulto. Foram determinados os minerais Fe, Zn, Mg, Ca, Na, P e K em 16 amostras compostas de alimentos que se incluem na dieta vegetariana, através de ICP-OES. Verificou-se que, por 100 g de alimento, as sementes de chia fornecem as doses diárias recomendadas de P. Observou-se ainda que o Fe, o Zn e o K foram os minerais menos presentes em quantidade significativa nas amostras estudadas. Salienta-se a necessidade de realizar um planeamento alimentar diário cuidado e destaca-se a importância de recorrer a alimentos fortificados ou suplementação quando necessário, de forma a assegurar uma nutrição adequada. Despite being considered a healthy dietary pattern, the vegetarian diet presents a risk of deficit in the intake of several nutrients, including the minerals Fe, Zn and Ca. The role of minerals in the human organism is fundamental, so its study in the context of the vegetarian diet is so relevant. Thus, the aim of this study was to evaluate the contribution of the vegetarian diet to mineral intake in adults. The minerals Fe, Zn, Mg, Ca, Na, P and K were determined in 16 composed samples of foods that are included in the vegetarian diet, by ICP-OES. It was found that, per 100 g of food, chia seeds provide the dietary reference intakes of P. It was also observed that Fe, Zn and K were the least present minerals in a significant amount in the studied samples. The need to carry out careful daily food planning is emphasized, and the importance of using fortified foods or supplementation when necessary is highlighted in order to ensure adequate nutrition. Este trabalho foi parcialmente financiado pelo projeto Infraestrutura para a Promoção da Metrologia na Fase Preparatória de Alimentos e Nutrição (METROFOOD-PP) (Programa de Pesquisa e Inovação Horizonte 2020 da União Europeia, acordo de subvenção n.º 871083). info:eu-repo/semantics/publishedVersion

The fish were killed by cutting the spinal cord in t 0 t 1 t 2 and t 3 All the data related to the fish growth were recorded similar growth was observed for all exposure conditions. The levels of Hg T and Se T in the fish diet were also measured by ICP MS. Hg T in control and MeHg spiked diets were 0.05 ±0.002 and 0.24 ±0.01 mg/kg, respectively, whereas Se T were 0.95 ±0.02 mg/kg and 5.41 ±0.36 mg/kg in the control and the spiked diets. Se saturation ( p = 0.30) occurs after two months of fish be exposed throught diet to SeMet solely. Quasilinear (R 2  0.99) bioaccumulation of Hg in the fish exposed individualy to MeHg during 3 months. Threshold (p = 0.30) in total Hg level is reached in fish exposed simultaneously to MeHg and SeMet. ↓ of Hg burden  18%) after two months of fish exposure to SeMet and no MeHg. Possible Hg detoxification due to Se supplementation. FCT, MERSEL-FISH - 2018DAN1568 N/A

publicado em: Current Developments in Nutrition. 2021 Jun;5(Suppl 2):599. https://doi.org/10.1093/cdn/nzab044_030 Objectives: Plant-based foods (PBFs) are in cutting edge of nutrition due to well-established physical and environmental health benefits. The knowledge of amino acid (AA) composition of PBFs is crucial to evaluate the protein intake. This work aims to assess how PBFs can contribute to the protein intake, according to the Mediterranean diet's reference portions. Methods: Protein quality was determined in 58 PBFs belonging to cereals and tubers, vegetables, fruits, legumes, animal protein substitutes and algae available in Portuguese markets. The AA score and specific intake estimated in agreement with WHO, National recommendation and Portuguese food consumption patterns, after UPLC/PDA analysis. Results: The highest protein content found in algae, with 35.1 ± 1.2 g/100g DW, and animal protein substitutes with 26.1 ± 0.8 g/100g. Regarding the essential AA scores, by food group, histidine, threonine and aromatic amino acids (AAA) present scores above 1 (1 to 3.5) and lysine, valine and isoleucine current results below 1 for all food groups, despite that lysine in legumes have a 0.9 score. Only legumes for leucine, and cereals and meat substitutes for sulfur AA have scores greater than 1. They are considering the maximum recommended portions, for Portuguese consumption, each of the food groups supplies between 400% of AAA and 100% of lysine regarding essential AA. According to data of consumption on specific plant food groups, an average of 80% of the recommended intake is represented by AAA, and the Portuguese population consumes 15% lysine. The primary sources, of essential AA that contribute to the Portuguese intake, are cereals and tubers with 67.9% of AAA in men and 56.3% in women and 10% of lysine in men and 8.3% in women. The groups of vegetables, legumes and fruits contribute less than 10% of all essential AA. Conclusions: Complementarity and diversity of PBFs can reduce some essential AA to achieve the established protein recommendations. A combination of different food groups, such as cereals and legumes, should be taken into account. Increasing seaweed consumption, legumes, and vegetables should be encouraged to the general population. INSA2020DAN1844 - Characterization of commercially available processed plant-based products. N/A

A cavala é uma das espécies de peixe mais abundantes em Portugal, sendo muito rica em diversas vitaminas e micronutrientes. Entre os micronutrientes existentes neste alimento destaca-se o selénio (Se), essencial para o ser humano, mas que se pode tornar tóxico quando ingerido acima da dose diária recomendada. Sendo parte integrante de um conjunto de proteínas com ação antioxidante (as selenoproteínas) um aporte adequado de Se conduz a um melhor desempenho do sistema imunitário, com repercussões positivas no tratamento e/ou prevenção do cancro ou no retardar do desenvolvimento de doenças degenerativas, como o Alzheimer. O organismo humano não sintetiza o selénio sendo a alimentação a fonte que mais contribui para o aporte diário deste elemento. Neste estudo, pretendeu- se estudar o teor de selénio, e de outros micronutrientes, em cavalas da costa portuguesa. Esta análise foi realizada mensalmente, entre março de 2019 e fevereiro de 2020, sendo o Se determinado por espectrometria de massa acoplada a plasma indutivo (ICP-MS), e os restantes micronutrientes (Zn, Fe, Mg, Cu, K, P) por espectrometria de emissão ótica por plasma acoplado indutivamente (ICP-OES). Concluiu-se que a ordem de concentração dos elementos estudados foi estabelecida como K> P> Na> Mg> Fe> Zn. Relativamente à concentração de Se, e por utilização do teste LSD, foram identificadas algumas diferenças significativas ao longo do ano, variando esta entre 451 e 606 μg/ml, excluindo o mês de maio que foi considerado um outlier. Contudo, este resultado poderá dever-se aos hábitos alimentares da cavala e época de desova, pelo que serão necessários mais anos de estudo, de modo, a se verificarem estas conclusões preliminares. Mackerel is one of Portugal's most abundant fish species, being very rich in several vitamins and micronutrients. Among the micronutrients in this food, selenium (Se) stands out, essential for humans, but can become toxic when ingested above the recommended daily dose. As an integral part of a set of proteins with antioxidants action (selenoproteins), an adequate intake of Se leads to a better performance of the immune system, with positive repercussions in the treatment and/or prevention of cancer or in delaying the development of degenerative diseases, such as Alzheimer's. The human organism does not synthesize selenium, so the source that most contributes to this element's daily supply is food. This study intended to evaluate the content of selenium and other micronutrients in mackerel from the Portuguese coast. This analysis was carried out monthly, between March 2019 and February 2020, with the Se being determined by mass spectrometry coupled to inductive plasma (ICP-MS), and the remaining micronutrients (Zn, Fe, Mg, Cu, K, P) by inductively coupled plasma optical emission spectrometry (ICP-OES). It was concluded that the order of concentration of the studied elements was established as K> P> Na> Mg> Fe> Zn. Regarding Se content, by the LSD test, some significant differences were identified throughout the year, varying between 451 and 606 μg / ml, excluding May, which was considered an outlier. However, this result may be due to the mackerel's eating habits and spawning season. More years have to be evaluated to verify these preliminary conclusions. Os autores agradecem o apoio financeiro do Projeto NewFood4 Thought – PTDC/ASP-PLA/28350/2017. info:eu-repo/semantics/publishedVersion