加工对食品中聚醇含量的影响:巴西菜单的营养和统计分析
Valéria Silva de Lana1, Thais Barcelos de Castro1, Livya Alves Oliveira1
1Graduate Program in Nutrition Science, Department of Nutrition and Health, Federal University of Viçosa (DNS/UFV), Viçosa, Brazil.
Food research international (Ottawa, Ont.)
|November 30, 2024
概括
学校菜单中含有更多的新鲜和微加工食品,含有更高水平的有益化合物. 超加工食品与低度有关,影响营养和公共健康.
科学领域:
- 营养科学 营养科学
- 食品化学 食品化学
- 公共卫生 营养 公共卫生 营养
背景情况:
- 化合物是重要的营养素,在新鲜食品中大量存在.
- 工业食品加工往往会降低这些有益化合物的度.
- 了解加工对食物营养素的影响对于饮食指南至关重要.
研究的目的:
- 调查食品加工对巴西学校菜单中化合物含量的影响.
- 分析食品加工水平,营养成分概况和多醇度之间的关系.
- 为制定更健康的学校菜单开发策略提供信息.
主要方法:
- 在学校菜单数据上使用线性回归和集群分析的in silico方法.
- 分析了来自巴西塞尔吉佩的319所学校的菜单,评估了卡路里,营养素和多.
- 按加工程度 (NOVA分类) 分类的食品和通过Phenol Explorer数据库估计的多含量.
主要成果:
- 集群分析确定了三个不同的菜单组,其中集群2显示出优越的宏观/微量营养素值.
- 区域性食品和食成分与较高的黄酸和酸水平正相关.
- 新鲜/微加工食品与特定类型的黄和酸有积极的关联,而超加工食品与特定类型的黄和酸有负面的关联.
结论:
- 菜单的配方显著影响了学校用餐中的化合物含量.
- 优先考虑新鲜和微加工食品可以提高学校菜单的营养质量.
- 结果支持基于证据的建议,以改善儿童营养和公共卫生结果.
关键词:
集群分析就是对集群进行分析.饮食评估 饮食评估饮食中的多醇.食品分类 食品分类 食品分类营养成分组合 营养成分组合在Phenol Explorer数据库中,我们可以使用Phenol Explorer数据库.更多相关视频
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