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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  <dc:creator>Marta Silva</dc:creator>
  <dc:creator>Mafalda Ribeiro</dc:creator>
  <dc:creator>Olga Viegas</dc:creator>
  <dc:creator>Zita E. Martins</dc:creator>
  <dc:creator>Miguel Faria</dc:creator>
  <dc:creator>Susana Casal</dc:creator>
  <dc:creator>Edgar Pinto</dc:creator>
  <dc:creator>Agostinho Almeida</dc:creator>
  <dc:creator>Olívia Pinho</dc:creator>
  <dc:creator>Isabel M.P.L.V.O. Ferreira</dc:creator>
  <dc:date>2022-06-28</dc:date>
  <dc:description>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.</dc:description>
  <dc: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.</dc:description>
  <dc:identifier>https://zenodo.org/record/6772838</dc:identifier>
  <dc:identifier>10.5281/zenodo.6772838</dc:identifier>
  <dc:identifier>oai:zenodo.org:6772838</dc:identifier>
  <dc:language>eng</dc:language>
  <dc:relation>doi:10.1016/j.jfca.2021.104070</dc:relation>
  <dc:relation>doi:10.5281/zenodo.6772837</dc:relation>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>https://creativecommons.org/licenses/by/4.0/legalcode</dc:rights>
  <dc:subject>Nutritional chemical analysis</dc:subject>
  <dc:subject>Complex meals</dc:subject>
  <dc:subject>Fatty acids</dc:subject>
  <dc:subject>Amino acids</dc:subject>
  <dc:subject>Sugars</dc:subject>
  <dc:subject>Vitamins</dc:subject>
  <dc:subject>Minerals</dc:subject>
  <dc:subject>Macronutrients</dc:subject>
  <dc:subject>Energy content</dc:subject>
  <dc:title>DIETImpact - Nutritional composition database of model meals</dc:title>
  <dc:type>info:eu-repo/semantics/other</dc:type>
  <dc:type>dataset</dc:type>
</oai_dc:dc>