Dataset Open Access

DIETImpact - Nutritional composition database of model meals

Marta Silva; Mafalda Ribeiro; Olga Viegas; Zita E. Martins; Miguel Faria; Susana Casal; Edgar Pinto; Agostinho Almeida; Olívia Pinho; Isabel M.P.L.V.O. Ferreira

The integration of food composition data to explain, in vitro, the impact of diet on health, requires a precise knowledge of nutrients composition of complex meals. This database supported the project DIETimpact (POCI-01-0145-FEDER-030322-PTDC/SAUNUT/30322/2017). Six meals were prepared: a Western Diet model – WD (fatty beef, French fries and soft drink containing sugar), and other five meals obtained by replacement of: fatty beef by mackerel (M-mackerel) or by chickpeas (M-chickpeas); fatty beef and French fries by lean beef drizzled with olive oil and potatoes fried in olive oil (M-olive); half of French fries amount by broccoli (M-broccoli); soft drink containing sugar by strawberry juice (M-strawberry). All the meal models were prepared without salt addition and mimicking household cooking practices. Macro and micronutrientes composition, making a total of 88 compounds, was analyzed by official methods and by different chromatographic and spectrophotometric techniques.

This work was financed by FEDER - European Regional Development Fund funds through the COMPETE 2020 - Operational Program for Competitiveness and Internationalization (POCI), and by Portuguese funds through FCT - Fundação para a Ciência e a Tecnologia in the framework of the project POCI-01-0145-FEDER-030322 - PTDC/SAUNUT/30322/2017.
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