Sodium and Potassium Content of Meals Served in University Canteens

Bibliographic Details
Main Author: Barbosa,Maria Inês
Publication Date: 2017
Other Authors: Fernandes,Alexandra, Gonçalves,Carla, Pena,Maria João, Padrão,Patrícia, Pinho,Olívia, Moreira,Pedro
Format: Article
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: http://scielo.pt/scielo.php?script=sci_arttext&pid=S2504-31452017000300004
Summary: A high sodium intake is associated with high blood pressure, an important risk factor for noncommunicable diseases (NCDs). In contrast, the ingestion of high levels of potassium counteracts this negative effect of high sodium intake on blood pressure, thus reducing the sodium-to-potassium ratio. The aim of this work was to determine the sodium and potassium content of meals served in university canteens in Portugal. The analysis included 35 samples of soup and 35 samples of main dish collected at 5 random days from a total of 7 university canteens. The samples were analyzed for sodium and potassium by atomic emission spectrometry technique. On average, a meal (soup and main dish) had a sodium content of 1,069.4 mg (mean sodium content was 671.4 ± 374.5 mg/portion in the main dish and 398.0 ± 153.0 mg/portion in the soup) and a potassium content of 1,004 mg (mean potassium content was 731.4 ± 385.9 mg/serving in the main dish and 272.6 ± 272.6 mg/serving in the soup). Our results revealed that with a single university meal, students can reach 53% of the maximum daily value recommended for sodium and 27% of the minimum daily value recommended for potassium. An investment to decrease sodium and increase potassium in meals served is imperative in order to prevent NCDs
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spelling Sodium and Potassium Content of Meals Served in University CanteensSodium PotassiumMealsUniversity canteensAtomic emission spectrometry verifiedA high sodium intake is associated with high blood pressure, an important risk factor for noncommunicable diseases (NCDs). In contrast, the ingestion of high levels of potassium counteracts this negative effect of high sodium intake on blood pressure, thus reducing the sodium-to-potassium ratio. The aim of this work was to determine the sodium and potassium content of meals served in university canteens in Portugal. The analysis included 35 samples of soup and 35 samples of main dish collected at 5 random days from a total of 7 university canteens. The samples were analyzed for sodium and potassium by atomic emission spectrometry technique. On average, a meal (soup and main dish) had a sodium content of 1,069.4 mg (mean sodium content was 671.4 ± 374.5 mg/portion in the main dish and 398.0 ± 153.0 mg/portion in the soup) and a potassium content of 1,004 mg (mean potassium content was 731.4 ± 385.9 mg/serving in the main dish and 272.6 ± 272.6 mg/serving in the soup). Our results revealed that with a single university meal, students can reach 53% of the maximum daily value recommended for sodium and 27% of the minimum daily value recommended for potassium. An investment to decrease sodium and increase potassium in meals served is imperative in order to prevent NCDsEscola Nacional de Saúde Pública2017-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articletext/htmlhttp://scielo.pt/scielo.php?script=sci_arttext&pid=S2504-31452017000300004Portuguese Journal of Public Health v.35 n.3 2017reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAPenghttp://scielo.pt/scielo.php?script=sci_arttext&pid=S2504-31452017000300004Barbosa,Maria InêsFernandes,AlexandraGonçalves,CarlaPena,Maria JoãoPadrão,PatríciaPinho,OlíviaMoreira,Pedroinfo:eu-repo/semantics/openAccess2024-02-06T17:34:27Zoai:scielo:S2504-31452017000300004Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-28T13:21:15.051048Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Sodium and Potassium Content of Meals Served in University Canteens
title Sodium and Potassium Content of Meals Served in University Canteens
spellingShingle Sodium and Potassium Content of Meals Served in University Canteens
Barbosa,Maria Inês
Sodium Potassium
Meals
University canteens
Atomic emission spectrometry verified
title_short Sodium and Potassium Content of Meals Served in University Canteens
title_full Sodium and Potassium Content of Meals Served in University Canteens
title_fullStr Sodium and Potassium Content of Meals Served in University Canteens
title_full_unstemmed Sodium and Potassium Content of Meals Served in University Canteens
title_sort Sodium and Potassium Content of Meals Served in University Canteens
author Barbosa,Maria Inês
author_facet Barbosa,Maria Inês
Fernandes,Alexandra
Gonçalves,Carla
Pena,Maria João
Padrão,Patrícia
Pinho,Olívia
Moreira,Pedro
author_role author
author2 Fernandes,Alexandra
Gonçalves,Carla
Pena,Maria João
Padrão,Patrícia
Pinho,Olívia
Moreira,Pedro
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Barbosa,Maria Inês
Fernandes,Alexandra
Gonçalves,Carla
Pena,Maria João
Padrão,Patrícia
Pinho,Olívia
Moreira,Pedro
dc.subject.por.fl_str_mv Sodium Potassium
Meals
University canteens
Atomic emission spectrometry verified
topic Sodium Potassium
Meals
University canteens
Atomic emission spectrometry verified
description A high sodium intake is associated with high blood pressure, an important risk factor for noncommunicable diseases (NCDs). In contrast, the ingestion of high levels of potassium counteracts this negative effect of high sodium intake on blood pressure, thus reducing the sodium-to-potassium ratio. The aim of this work was to determine the sodium and potassium content of meals served in university canteens in Portugal. The analysis included 35 samples of soup and 35 samples of main dish collected at 5 random days from a total of 7 university canteens. The samples were analyzed for sodium and potassium by atomic emission spectrometry technique. On average, a meal (soup and main dish) had a sodium content of 1,069.4 mg (mean sodium content was 671.4 ± 374.5 mg/portion in the main dish and 398.0 ± 153.0 mg/portion in the soup) and a potassium content of 1,004 mg (mean potassium content was 731.4 ± 385.9 mg/serving in the main dish and 272.6 ± 272.6 mg/serving in the soup). Our results revealed that with a single university meal, students can reach 53% of the maximum daily value recommended for sodium and 27% of the minimum daily value recommended for potassium. An investment to decrease sodium and increase potassium in meals served is imperative in order to prevent NCDs
publishDate 2017
dc.date.none.fl_str_mv 2017-01-01
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://scielo.pt/scielo.php?script=sci_arttext&pid=S2504-31452017000300004
url http://scielo.pt/scielo.php?script=sci_arttext&pid=S2504-31452017000300004
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv http://scielo.pt/scielo.php?script=sci_arttext&pid=S2504-31452017000300004
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Escola Nacional de Saúde Pública
publisher.none.fl_str_mv Escola Nacional de Saúde Pública
dc.source.none.fl_str_mv Portuguese Journal of Public Health v.35 n.3 2017
reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
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