dc.contributor.author
de Morais, Ines Lanca
dc.contributor.author
Lunet, Nuno
dc.contributor.author
Albuquerque, Gabriela
dc.contributor.author
Gelormini, Marcello
dc.contributor.author
Casal, Susana
dc.contributor.author
Damasceno, Albertino [u.a.]
dc.date.accessioned
2018-06-08T10:58:31Z
dc.date.available
2018-03-22T10:43:37.740Z
dc.identifier.uri
https://refubium.fu-berlin.de/handle/fub188/21418
dc.identifier.uri
http://dx.doi.org/10.17169/refubium-24711
dc.description.abstract
This cross-sectional study is aimed at assessing sodium (Na) and potassium (K)
content and the molar Na:K ratios of the most commonly available ready-to-eat
street foods in Tajikistan and Kyrgyzstan. Four different samples of each of
these foods were collected and 62 food categories were evaluated through
bromatological analysis. Flame photometry was used to quantify sodium and
potassium concentrations. The results show that home-made foods can be
important sources of sodium. In particular, main dishes and sandwiches,
respectively, contain more than 1400 and nearly 1000 mg Na in an average
serving and provide approximately 70% and 50% of the maximum daily recommended
values. Wide ranges of sodium content were found between individual samples of
the same home-made food collected from different vending sites from both
countries. In industrial foods, sodium contents ranged from 1 to 1511
mg/serving in Tajikistan, and from 19 to 658 mg/serving in Kyrgyzstan. Most
Na:K ratios exceeded the recommended level of 1.0 and the highest ratios were
found in home-made snacks (21.2) from Tajikistan and industrial beverages
(16.4) from Kyrgyzstan. These findings not only improve data on the
nutritional composition of foods in these countries, but may also serve as
baseline information for future policies and interventions. View Full-Text
en
dc.rights.uri
http://creativecommons.org/licenses/by/4.0/
dc.subject
sodium–potassium ratio
dc.subject
ready-to-eat food
dc.subject
low- and middle-income countries
dc.subject.ddc
600 Technik, Medizin, angewandte Wissenschaften::610 Medizin und Gesundheit
dc.title
The Sodium and Potassium Content of the Most Commonly Available Street Foods
in Tajikistan and Kyrgyzstan in the Context of the FEEDCities Project
dc.type
Wissenschaftlicher Artikel
dcterms.bibliographicCitation
Nutrients. - 10 (2018), 1, Artikel Nr. 98
dcterms.bibliographicCitation.doi
10.3390/nu10010098
dcterms.bibliographicCitation.url
http://www.mdpi.com/2072-6643/10/1/98
refubium.affiliation
Charité - Universitätsmedizin Berlin
de
refubium.mycore.fudocsId
FUDOCS_document_000000029380
refubium.note.author
Der Artikel wurde in einer reinen Open-Access-Zeitschrift publiziert.
refubium.resourceType.isindependentpub
no
refubium.mycore.derivateId
FUDOCS_derivate_000000009567
dcterms.accessRights.openaire
open access