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28 results on '"Perelló, Gemma"'

17. A conceptual framework for the collection of food products in a Total Diet Study

Author

Turrini, Aida, primary, Lombardi-Boccia, Ginevra, additional, Aureli, Federica, additional, Cubadda, Francesco, additional, D’Addezio, Laura, additional, D’Amato, Marilena, additional, D’Evoli, Laura, additional, Darnerud, PerOla, additional, Devlin, Niamh, additional, Dias, Maria Graça, additional, Jurković, Marina, additional, Kelleher, Cecily, additional, Le Donne, Cinzia, additional, López Esteban, Maite, additional, Lucarini, Massimo, additional, Martinez Burgos, Maria Alba, additional, Martínez-Victoria, Emilio, additional, McNulty, Breige, additional, Mistura, Lorenza, additional, Nugent, Anne, additional, Oktay Basegmez, Hatice Imge, additional, Oliveira, Luisa, additional, Ozer, Hayrettin, additional, Perelló, Gemma, additional, Pite, Marina, additional, Presser, Karl, additional, Sokolić, Darja, additional, Vasco, Elsa, additional, and Volatier, Jean-Luc, additional

Published
2017
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20. Exposure to perfluorinated compounds in Catalonia, Spain, through consumption of various raw and cooked foodstuffs, including packaged food

Author

Ericson Jogsten, Ingrid, Perelló, Gemma, Llebaria, Xavier, Bigas, Esther, Martí-Cid, Roser, Kärrman, Anna, Domingo, José L., Ericson Jogsten, Ingrid, Perelló, Gemma, Llebaria, Xavier, Bigas, Esther, Martí-Cid, Roser, Kärrman, Anna, and Domingo, José L.

Abstract

In this study, the role that some food processing and packaging might play as a source of perfluorinated compounds (PFCs) through the diet was assessed. The levels of PFCs were determined in composite samples of veal steak (raw, grilled, and fried), pork loin (raw, grilled, and fried), chicken breast (raw, grilled, and fried), black pudding (uncooked), liver lamb (raw), marinated salmon (home-made and packaged), lettuce (fresh and packaged), pate of pork liver, foie gras of duck, frankfurt, sausages, chicken nuggets (fried), and common salt. Among the 11 PFCs analyzed, only PFHxS, PFOS, PFHxA, and PFOA were detected in at least one composite sample, while the levels of the remaining PFCs (PFBuS, PFHpA, PFNA, PFDA, PFUnDA, and PFDoDA) were under their respective detection limits. PFOS was the compound most frequently detected, being found in 8 of the 20 food items analyzed, while PFHxA was detected in samples of raw veal, chicken nuggets, frankfurt, sausages, and packaged lettuce. According to the results of the present study, it is not sufficiently clear if cooking with non-stick cookware, or packaging some foods, could contribute to a higher human exposure to PFCs.

Published
2009
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27. A conceptual framework for the collection of food products in a Total Diet Study

Author

Turrini, Aida, Lombardi-Boccia, Ginevra, Aureli, Federica, Cubadda, Francesco, D’Addezio, Laura, D’Amato, Marilena, D’Evoli, Laura, PerOla Darnerud, Devlin, Niamh, Dias, Maria Graça, Jurković, Marina, Kelleher, Cecily, Donne, Cinzia Le, Esteban, Maite López, Lucarini, Massimo, Burgos, Maria Alba Martinez, Martínez-Victoria, Emilio, Breige McNulty, Mistura, Lorenza, Nugent, Anne, Basegmez, Hatice Imge Oktay, Oliveira, Luisa, Ozer, Hayrettin, Perelló, Gemma, Pite, Marina, Presser, Karl, Sokolić, Darja, Vasco, Elsa, and Volatier, Jean-Luc

Subjects
2. Zero hunger
Abstract

A total diet study (TDS) provides representative and realistic data for assessing the dietary intake of chemicals, such as contaminants and residues, and nutrients, at a population level. Reproducing the diet through collection of customarily consumed foods and their preparation as habitually eaten is crucial to ensure representativeness, i.e., all relevant foods are included and all potential dietary sources of the substances investigated are captured. Having this in mind, a conceptual framework for building a relevant food-shopping list was developed as a research task in the European Union’s 7th Framework Program project, ‘Total Diet Study Exposure’ (TDS-Exposure), aimed at standardising methods for food sampling, analyses, exposure assessment calculations and modelling, priority foods, and selection of chemical contaminants. A stepwise approach following the knowledge translation (KT) model for concept analysis is proposed to set up a general protocol for the collection of food products in a TDS in terms of steps (characterisation of the food list, development of the food-shopping list, food products collection) and pillars (background documentation, procedures, and tools). A simple model for structuring the information in a way to support the implementation of the process, by presenting relevant datasets, forms to store inherent information, and folders to record the results is also proposed. Reproducibility of the process and possibility to exploit the gathered information are two main features of such a system for future applications.

28. A conceptual framework for the collection of food products in a Total Diet Study.

Author

Turrini A, Lombardi-Boccia G, Aureli F, Cubadda F, D'Addezio L, D'Amato M, D'Evoli L, Darnerud P, Devlin N, Dias MG, Jurković M, Kelleher C, Le Donne C, López Esteban M, Lucarini M, Martinez Burgos MA, Martínez-Victoria E, McNulty B, Mistura L, Nugent A, Oktay Basegmez HI, Oliveira L, Ozer H, Perelló G, Pite M, Presser K, Sokolić D, Vasco E, and Volatier JL

Subjects
European Union, Humans, Diet Surveys, Dietary Exposure, Food Contamination analysis
Abstract

A total diet study (TDS) provides representative and realistic data for assessing the dietary intake of chemicals, such as contaminants and residues, and nutrients, at a population level. Reproducing the diet through collection of customarily consumed foods and their preparation as habitually eaten is crucial to ensure representativeness, i.e., all relevant foods are included and all potential dietary sources of the substances investigated are captured. Having this in mind, a conceptual framework for building a relevant food-shopping list was developed as a research task in the European Union's 7th Framework Program project, 'Total Diet Study Exposure' (TDS-Exposure), aimed at standardising methods for food sampling, analyses, exposure assessment calculations and modelling, priority foods, and selection of chemical contaminants. A stepwise approach following the knowledge translation (KT) model for concept analysis is proposed to set up a general protocol for the collection of food products in a TDS in terms of steps (characterisation of the food list, development of the food-shopping list, food products collection) and pillars (background documentation, procedures, and tools). A simple model for structuring the information in a way to support the implementation of the process, by presenting relevant datasets, forms to store inherent information, and folders to record the results is also proposed. Reproducibility of the process and possibility to exploit the gathered information are two main features of such a system for future applications.

Published
2018
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