Sodium content in street food, fast food and artisanal foods consumed in Argentina

SAMMAN N; CALLIOPE S

Lisboa

Conferencia; 13th International Food Data Conference (IFDC); 2019

INFOODS; Instituto Nacional de Saúde Dr. Ricardo Jorge

Food selection and consumption is determined by several factors that influence food habits and impact on people´s health. Street food is currently a relevant phenomenon at economic and sanitary level; artisanal foods contribute to gastronomic wealth country and fast food was incorporated into the population habits. These three food categories are associated with non-communicable diseases. WHO/PAHO promote the reduction of sodium consumption, which is one of the associated risk factors. Argentina has voluntary agreements to reduce Na in industrialized foods and bakeries but there is no control in the above mentioned foods.ObjectiveProvide information on Na content in three food categories: street selling, artisanal and fast food.Materials and MethodsSeven foods/category were selected and 9 units/food were analyzed. Artisanal: cheese patties (empanadas), tamales, humitas, maicenas, pastafrola, pickles and goat cheese. Fast food: pizzas, Neapolitan Milanese, loin sandwich, Milanese sandwich, hamburger, chicken with salad and chard cake. Street sale: choripan, hot dog, crumb sandwich, brochette chicken, tortillas, papuchas and meat patties. AOAC methods were used: Moisture (925.09), Ash (923.03), and Sodium (963.15). Values were expressed as mean ± SD. Analysis of variance was performed and the Tuckey test was applied.ResultsSignificant differences were found in the average Na content among the three categories foods and wide variability within the same category. The average Na contents were: Street foods 549.4 mg/100g (range: 4.3-1085.2); Artisanal foods 627.9 mg Na/100g (r: 152.2?1373.1); Fast foods 702.9 mg Na/100g (r:387.6?1501.6). High sodium content in many of them shows the intake a portion would exceed the maximum recommended value (2500 mg/day).ConclusionsThis study contributes to know Na content in three categories of unregulated foods. It is necessary to raise awareness among food processors about the importance for health of reducing sodium consumption.