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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

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        <foaf:name>Isabel M.P.L.V.O. Ferreira</foaf:name>
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    <dct:title>DIETImpact - Nutritional composition database of model meals</dct:title>
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    <dcat:keyword>Nutritional chemical analysis</dcat:keyword>
    <dcat:keyword>Complex meals</dcat:keyword>
    <dcat:keyword>Fatty acids</dcat:keyword>
    <dcat:keyword>Amino acids</dcat:keyword>
    <dcat:keyword>Sugars</dcat:keyword>
    <dcat:keyword>Vitamins</dcat:keyword>
    <dcat:keyword>Minerals</dcat:keyword>
    <dcat:keyword>Macronutrients</dcat:keyword>
    <dcat:keyword>Energy content</dcat:keyword>
    <dct:issued rdf:datatype="http://www.w3.org/2001/XMLSchema#date">2022-06-28</dct:issued>
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    <dct:description>&lt;p&gt;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 &lt;strong&gt;DIETimpact&lt;/strong&gt; (POCI-01-0145-FEDER-030322-PTDC/SAUNUT/30322/2017). Six meals were prepared: a &lt;strong&gt;Western Diet model&lt;/strong&gt; &lt;strong&gt;&amp;ndash; WD&lt;/strong&gt; (fatty beef, French fries and soft drink containing sugar), and other five meals obtained by replacement of: fatty beef by &lt;strong&gt;mackerel (M-mackerel)&lt;/strong&gt; or by &lt;strong&gt;chickpeas (M-chickpeas)&lt;/strong&gt;; fatty beef and French fries by lean beef drizzled with olive oil and potatoes fried in &lt;strong&gt;olive oil (M-olive)&lt;/strong&gt;; half of French fries amount by &lt;strong&gt;broccoli (M-broccoli)&lt;/strong&gt;; soft drink containing sugar by &lt;strong&gt;strawberry juice (M-strawberry)&lt;/strong&gt;. All the meal models were prepared without salt addition and mimicking household cooking practices. &lt;strong&gt;Macro&lt;/strong&gt; and &lt;strong&gt;micronutrientes&lt;/strong&gt; composition, making a total of &lt;strong&gt;88 compounds&lt;/strong&gt;, was analyzed by official methods and by different chromatographic and spectrophotometric techniques.&lt;/p&gt;</dct:description>
    <dct:description>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.</dct:description>
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Publication date:
June 28, 2022
DOI:
10.5281/zenodo.6772838

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Keyword(s):
Nutritional chemical analysis Complex meals Fatty acids Amino acids Sugars Vitamins Minerals Macronutrients Energy content
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