Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/62957
Type: Artigo de periódico
Title: Cheese. What is its contribution to the sodium intake of Brazilians?
Author: Felicio, TL
Esmerino, EA
Cruz, AG
Nogueira, LC
Raices, RSL
Deliza, R
Bolini, HMA
Pollonio, MAR
Abstract: The heightened intake of sodium from processed foods is of great public health concern throughout the world. This study evaluated the sodium contents of cheeses available in Brazil and the contribution of cheese to the daily intake of this micronutrient. The labels of 156 commercial samples of various types of Brazilian cheese (Minas, Prato, mozarella, and requeirdo cheese, as well as padrao cheese) were evaluated with respect to the reported sodium content. A high variability in the sodium contents of cheeses within each category was observed, although no significant difference was observed in the sodium content present in one serving (30 g) of cheese versus that present in 100 g of product (p > 0.05). With the exception of Minas cheese, more than 70% of the other cheeses examined in this study could be classified as high-sodium cheeses, with sodium contents exceeding 400 mg Na/100 g of product. These results suggest that cheese manufacturers need to reformulate their products and that public health authorities need to take additional measures to curb sodium intake from cheese consumption, including demand-specific labeling and implementing educational campaigns to inform the public about the dangers associated with high sodium intake. (C) 2013 Elsevier Ltd. All rights reserved.
Subject: Sodium
Cheese
Label
Public health
Country: Inglaterra
Editor: Academic Press Ltd- Elsevier Science Ltd
Rights: fechado
Identifier DOI: 10.1016/j.appet.2013.03.002
Date Issue: 2013
Appears in Collections:Unicamp - Artigos e Outros Documentos

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