Sodium contents in labelson the mortadellas sold in Brazil
Vol. 74 No. 3 (2015), ORIGINAL ARTICLE
Vol. 74 No. 3 (2015)

Sodium contents in labelson the mortadellas sold in Brazil

ORIGINAL ARTICLE
https://doi.org/10.53393/rial.2015.v74.33477
Published 2016-05-05
Francielly Kultz Silvestre
Universidade Estadual do Centro-Oeste, Setor de Ciências da Saúde, Departamento de Nutrição, Guarapuava, PR
Elisvânia Freitas dos Santos
Universidade Federal de Mato Grosso do Sul, 2Departamento de Nutrição, Campo Grande, MS
Gabriela Datsch Bennemann
Universidade Estadual do Centro-Oeste, Setor de Ciências da Saúde, Departamento de Nutrição, Guarapuava, PR
Daiana Novello
Universidade Estadual do Centro-Oeste, Setor de Ciências da Saúde, Departamento de Nutrição, Guarapuava, PR
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Keywords

nutrition label
salts
sausage meat

How to Cite

1.
Silvestre FK, Santos EF dos, Bennemann GD, Novello D. Sodium contents in labelson the mortadellas sold in Brazil. Rev Inst Adolfo Lutz [Internet]. 2016 May 5 [cited 2024 Jul. 22];74(3):239-46. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/33477
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Abstract

This study aimed at evaluating the sodium contents reported in labels on mortadellas commercially available in Brazil, also to compare with the current recommendation of its consumption, and to estimate the contribution of daily sodium intake. The sodium contents were evaluated in the nutrition labels on 130 samples of mortadella (traditional; with and without bacon; tubular; bologna, bologna type, bologna light; poultry; smoked; Italian and special varieties). No difference (p > 0.05) was detected in the sodium contents among the varied types of mortadellas. However, a wide variation in the sodium contents among the trade-marks of the same product wasfound. The mortadella with bacon and the Italian type samples showed the highest and the lowest values for salt daily intake contribution, respectively, considering a consumption of 50 to 100 g/day. Among the poultry mortadellas, 8.7 % were classified as moderate sodium contents (121 to 600 mg/100 g), while 100 % of the other varieties samples showed high sodium contents (> 601 mg/100 g). The majority of mortadellas sold in Brazil present high sodium contents and a wide variety of sodium quantities among the product trade-marks was detected, which contributes to the high sodium daily intake.

https://doi.org/10.53393/rial.2015.v74.33477
PDF (Português (Brasil))

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