CBIOS - Artigos de Revistas Internacionais com Arbitragem Científica
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Item Changes in eating habits among displaced and non-displaced university students(MDPI, 2020) Bárbara, Rita; Ferreira-Pêgo, CíntiaNowadays the younger generations are moving their food habits from the traditional diet to a Western diet, which is low in fruits and vegetables and high in fat and sugary drinks. University students are a particularly vulnerable population once, with the entrance to university, they are subjected to new influences and responsibilities; in particular, those who live far from their parents’ houses are more predisposed to unhealthy eating habits. To assess the influence that admission to university has had on the frequency of intake of certain foods and meals as well as their adherence to the Mediterranean diet (MedDiet), self-administered questionnaires were applied. The sample included 97 Portuguese students, with an average age of 21 years, a normal weight, according to body mass index, and an average MedDiet adherence. Most of the individuals did not smoke and the majority did not drink co ee. It was also observed that displaced students consume fast food more frequently compared to the period before they start university. Fish ingestion decreased and co ee consumption increased, in the same group, after starting their university studies.Item Degree of implementation and satisfaction in food companies with the International Food Standards (IFS) and British Retail Consortium (BRC) certifications on the Canary Islands(ALIES, 2018) Fontaine, Acoraida; Raposo, António; Millán, Rafael; Sanjuán, Esther; Carrascosa, ConradoThe aim of this study was to assess the degree of the implementation and satisfaction of quality certificates in agrifood industries using structured interviews based on International Food Standards (IFS) and British Retail Consortium (BRC), which have become most relevant in the food industry due to growing consumer demands, and, given the emergence of several food crises, quality assurance schemes have become increasingly popular in agrifood businesses. Questionnaires were sent to fifty-seven companies. Two structured questionnaires were divided into five parts with nineteen and fifteen questions, respectively. All the companies were interviewed by an electronic questionnaire sent by email, but companies were first called by telephone to inform them about the study. Interviews started with a question about the number of employees in the company, followed by another question about the kind of certificate that the company held. At the time this research was conducted on the Canary Islands, nineteen companies had IFS and twenty did not, but had other certificates. Eighteen companies did not answer the questionnaire. The representative survey results clearly demonstrated that the overall evaluation of IFS/BRC was positive. Food manufacturers generally perceived the IFS as a useful instrument for assuring product safety. The companies without IFS were satisfied with their certification and, although their perception of IFS was positive, they thought it was very expensive and it was better to continue with the certificate they had.Item Development of cereal bars with adequate nutritional profile for each trimester of pregnancy– An exploratory study(ALIES, 2018) Montenegro, Sara Sofia; Raposo, António; Sousa, Bruno de; Tavares, NelsonNutrition plays a crucial role in pregnancy as it may help to prevent pregnancy complications and fetal pathologies. It is beneficial for pregnant women to have a fractionated alimentation, as it minimizes symptoms of hyperemesis gravidarum and reduces the increased risk of hypoglycemia. The objective of this study was the preparation of three cereal bars, each one suitable for a trimester of pregnancy for pregnant women without known nutritional deficiency or pathology. Three cereal bars with a common base were obtained, to which were added nutritionally adequate ingredients for the nutritional needs of each respective trimester. The bars respected the increase of the caloric intake during the pregnancy, but, in terms of micronutrients, it was verified that no micronutrient has reached the total Dietary Reference Intake (DRI) through the consumption of two cereal bars. Still, these bars may become important tools for adherence and maintenance of healthy alimentation by the pregnant woman.Item Ibero–American Consensus on Low- and No-Calorie Sweeteners: Safety, Nutritional Aspects and Benefits in Food and Beverages(MDPI, 2018) Serra-Majem, Lluis; Raposo, António; Aranceta-Bartrina, Javier; Varela-Moreiras, Gregorio; Logue, Caomhan; Laviada, Hugo; Socolovsky, Susana; Pérez-Rodrigo, Carmen; Aldrete-Velasco, Jorge Antonio; Meneses Sierra, Eduardo; López-García, Rebeca; Ortiz-Andrellucchi, Adriana; Gómez-Candela, Carmen; Abreu, Rodrigo; Alexanderson, Erick; Álvarez-Álvarez, Rolando Joel; Álvarez Falcón, Ana Luisa; Anadón, Arturo; Bellisle, France; Beristain-Navarrete, Ina Alejandra; Blasco Redondo, Raquel; Bochicchio, Tommaso; Camolas, José; Cardini, Fernando Guilhermo; Carocho, Márcio; Costa, Maria do Céu; Drewnowski, Adam; Dúran, Samuel; Faundes, Víctor; Fernández-Condori, Roxana; García-Luna, Pedro P.; Garnica, Juan Carlos; González-Gross, Marcela; La Vecchia, Carlo; Leis, Rosaura; López-Sobaler, Ana María; Madero, Miguel Agustín; Marcos, Ascensión; Mariscal Ramírez, Luis Alfonso; Martyn, Danika M.; Mistura, Lorenza; Moreno Rojas, Rafael; Moreno Villares, José Manuel; Niño-Cruz, José Antonio; Oliveira, Maria Beatriz P. P.; Gil-Antuñano, Nieves Palacios; Pérez-Castells, Lucía; Ribas-Barba, Lourdes; Rincón Pedrero, Rodolfo; Riobó, Pilar; Rivera Medina, Juan; Faria, Catarina Tinoco de; Valdés-Ramos, Roxana; Vasco, Elsa; Wac, Sandra N.; Wakida, Guillermo; Wanden-Berghe, Carmina; Xóchihua Díaz, Luis; Zúñiga-Guajardo, Sergio; Pyrogianni, Vasiliki; Sousa, Sérgio Cunha Velho deInternational scientific experts in food, nutrition, dietetics, endocrinology, physical activity, paediatrics, nursing, toxicology and public health met in Lisbon on 2–4 July 2017 to develop a Consensus on the use of low- and no-calorie sweeteners (LNCS) as substitutes for sugars and other caloric sweeteners. LNCS are food additives that are broadly used as sugar substitutes to sweeten foods and beverages with the addition of fewer or no calories. They are also used in medicines, health-care products, such as toothpaste, and food supplements. The goal of this Consensus was to provide a useful, evidence-based, point of reference to assist in efforts to reduce free sugars consumption in line with current international public health recommendations. Participating experts in the Lisbon Consensus analysed and evaluated the evidence in relation to the role of LNCS in food safety, their regulation and the nutritional and dietary aspects of their use in foods and beverages. The conclusions of this Consensus were: (1) LNCS are some of the most extensively evaluated dietary constituents, and their safety has been reviewed and confirmed by regulatory bodies globally including the World Health Organisation, the US Food and Drug Administration and the European Food Safety Authority; (2) Consumer education, which is based on the most robust scientific evidence and regulatory processes, on the use of products containing LNCS should be strengthened in a comprehensive and objective way; (3) The use of LNCS in weight reduction programmes that involve replacing caloric sweeteners with LNCS in the context of structured diet plans may favour sustainable weight reduction. Furthermore, their use in diabetes management programmes may contribute to a better glycaemic control in patients, albeit with modest results. LNCS also provide dental health benefits when used in place of free sugars; (4) It is proposed that foods and beverages with LNCS could be included in dietary guidelines as alternative options to products sweetened with free sugars; (5) Continued education of health professionals is required, since they are a key source of information on issues related to food and health for both the general population and patients. With this in mind, the publication of position statements and consensus documents in the academic literature are extremely desirableItem Traditional consumption of and rearing edible insects in Africa, Asia and Europe(Taylor & Francis, 2018) Raheem, Dele; Carrascosa, Conrado; Oluwole, Oluwatoyin Bolanle; Nieuwland, Maaike; Saraiva, Ariana; Millán, Rafael; Raposo, AntónioThe traditional consumption of edible insects is common in one third of the world's population, mostly in Latin America, Africa and Asia. There are over one thousand identified species of insects eaten in some stage of their life cycle; and they play important roles in ensuring food security. The most common way to collect insects are from the wild, which is seasonal with limited availability and has an increasing demand resulting in a disruption to the ecosystem. There is a growing interest shown in rearing insects for commercial purposes, and an industrial scale production will be required to ensure steady supplies. Industrial production will need to take into account the living environment of insects, the nutritional composition of their feed and the overall efficiency of the production system. We provide a short overview on the consumption of and rearing insects in Africa, Asia and Europe. For Africa, a snapshot is given for Nigeria, Ghana, Central African Republic, Kenya and Uganda, while the following countries are reported for Asia: China, Japan, Lao People's Democratic Republic, Thailand and Vietnam. In addition, a list of insect species with the highest potential for food and feed in the European Union is provided with some reference to The Netherlands and Finland. The review concludes that there is need to better understand the rearing and farming procedures that will yield high quality edible insects in Africa, Asia and Europe.Item Jellyfish ingestion was safe for patients with crustaceans, cephalopods, and fish allergy(Asia Pacific Association of Allergy, Asthma and Clinical Immunology, 2018) Amaral, Luís; Raposo, António; Morais, Zilda; Coimbra, AliceTo the editor, For centuries, the umbrella of edible jellyfish has been consumed in Asia, usually cooked and sliced in salads. Edible jellyfish has a type of collagen which acts as an auxiliary agent in preventing arthritis and some peptides with antihypertensive effect.