文章基本信息

标题：Contenido de sodio en alimentos procesados comercializados en Colombia, según el etiquetado nutricional
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作者：Isabel Cristina Carmona Garcés ; Briana Davahiva Gómez Ramírez ; Diego Alejandro Gaitán Charry 等
期刊名称：Perspectivas en Nutrición Humana
印刷版ISSN：2248-454X
出版年度：2014
卷号：16
期号：1
页码：61-82
语种：Spanish
出版社：Escuela de Nutrición y Dietética, Universidad de Antioquia.
摘要：Background: Nutrition labels provide an opportunity to obtain data of sodium content in packaged foods. Objective: To describe sodium content, by nutritional labeling, from processed food obtained from a leader supermarket in Colombia. Materials and methods: Photos of food labels were obtained and divided into 15 categories. Sodium content per portion, 100 g, or 100 mL was analyzed. A descriptive analysis was performed by mean, range (maximum and minimum). Percentages of adequate intake and upper intake level that a portion would provide were determined. Results: 426 products were evaluated. Mean; range of sodium content per 100 g from categories with the highest mineral levels were: spices and essences (5829 mg; 0-21000), sauces and dressings (2426 mg; 0-7818), convenient meal (1929 mg; 41-6400), and processed meats (1068 mg; 44-7455). Variability in sodium content between categories and products from a same category was high. Conclusion: Data reported are an input to generate targets for sodium reduction in processed foods distributed in Colombia. Furthermore, they are an opportunity for research and development of food industry.
其他摘要：Background: Nutrition labels provide an opportunity to obtain data of sodium content in packaged foods. Objective: To describe sodium content, by nutritional labeling, from processed food obtained from a leader supermarket in Colombia. Materials and methods: Photos of food labels were obtained and divided into 15 categories. Sodium content per portion, 100 g, or 100 mL was analyzed. A descriptive analysis was performed by mean, range (maximum and minimum). Percentages of adequate intake and upper intake level that a portion would provide were determined. Results: 426 products were evaluated. Mean; range of sodium content per 100 g from categories with the highest mineral levels were: spices and essences (5829 mg; 0-21000), sauces and dressings (2426 mg; 0-7818), convenient meal (1929 mg; 41-6400), and processed meats (1068 mg; 44-7455). Variability in sodium content between categories and products from a same category was high. Conclusion: Data reported are an input to generate targets for sodium reduction in processed foods distributed in Colombia. Furthermore, they are an opportunity for research and development of food industry.
关键词：sodium chloride; sodium; food processing; food labeling; nutritional facts; Colombia;cloruro de sodio; sodio; alimentos procesados; etiquetado de alimentos; información nutricional; Colombia
其他关键词：sodium chloride, sodium, food processing, food labeling, nutritional facts, Colombia