June 28, 2022 Dataset Open Access

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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  <identifier identifierType="DOI">10.5281/zenodo.6772838</identifier>
  <creators>
    <creator>
      <creatorName>Marta Silva</creatorName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0001-5629-9919</nameIdentifier>
      <affiliation>LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal</affiliation>
    </creator>
    <creator>
      <creatorName>Mafalda Ribeiro</creatorName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0002-3119-1722</nameIdentifier>
      <affiliation>LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal</affiliation>
    </creator>
    <creator>
      <creatorName>Olga Viegas</creatorName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0002-0189-1357</nameIdentifier>
      <affiliation>LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal;  Faculdade de Ciências da Nutrição Alimentação da Universidade do Porto, Portugal</affiliation>
    </creator>
    <creator>
      <creatorName>Zita E. Martins</creatorName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0002-1024-4792</nameIdentifier>
      <affiliation>LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal</affiliation>
    </creator>
    <creator>
      <creatorName>Miguel Faria</creatorName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0001-9366-0443</nameIdentifier>
      <affiliation>LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal</affiliation>
    </creator>
    <creator>
      <creatorName>Susana Casal</creatorName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0002-1686-3850</nameIdentifier>
      <affiliation>LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal</affiliation>
    </creator>
    <creator>
      <creatorName>Edgar Pinto</creatorName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0002-8021-4783</nameIdentifier>
      <affiliation>LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal;  Department of Environmental Health, School of Health, P.Porto, CISA/Research Center in Environment and Health, 4200-072 Porto, Portugal</affiliation>
    </creator>
    <creator>
      <creatorName>Agostinho Almeida</creatorName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0002-1297-3198</nameIdentifier>
      <affiliation>LAQV/REQUIMTE, Laboratory of Applied Chemistry, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal</affiliation>
    </creator>
    <creator>
      <creatorName>Olívia Pinho</creatorName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0001-9477-8638</nameIdentifier>
      <affiliation>LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal;  Faculdade de Ciências da Nutrição Alimentação da Universidade do Porto, Portugal</affiliation>
    </creator>
    <creator>
      <creatorName>Isabel M.P.L.V.O. Ferreira</creatorName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0001-8424-1431</nameIdentifier>
      <affiliation>LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal</affiliation>
    </creator>
  </creators>
  <titles>
    <title>DIETImpact - Nutritional composition database of model meals</title>
  </titles>
  <publisher>Zenodo</publisher>
  <publicationYear>2022</publicationYear>
  <subjects>
    <subject>Nutritional chemical analysis</subject>
    <subject>Complex meals</subject>
    <subject>Fatty acids</subject>
    <subject>Amino acids</subject>
    <subject>Sugars</subject>
    <subject>Vitamins</subject>
    <subject>Minerals</subject>
    <subject>Macronutrients</subject>
    <subject>Energy content</subject>
  </subjects>
  <dates>
    <date dateType="Issued">2022-06-28</date>
  </dates>
  <language>en</language>
  <resourceType resourceTypeGeneral="Dataset"/>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://zenodo.org/record/6772838</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsCompiledBy" resourceTypeGeneral="JournalArticle">10.1016/j.jfca.2021.104070</relatedIdentifier>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsVersionOf">10.5281/zenodo.6772837</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="https://creativecommons.org/licenses/by/4.0/legalcode">Creative Commons Attribution 4.0 International</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">&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;</description>
    <description descriptionType="Other">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.</description>
  </descriptions>
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