Sodium content in street food, fast food and artisan foods consumed in Argentina. 13th International Food Data Conference (IFDC)

CALLIOPE, SONIA ROSARIO; SAMMAN, NORMA CRISTINA

Lisboa

Conferencia; 13th INTERNATIONAL FOOD DATA CONFERENCE; 2019

INSA

The selection and consumption of food is determined by several factors that influence foodhabits and impact on people´s health. Street food is currently a relevant phenomenon ateconomic and sanitary level; artisanal foods contribute to gastronomic wealth country and fastfood was incorporated into the population habits. These three categories of foods are associatedwith non-communicable diseases.WHO/PAHO promote the reduction of sodium (Na)consumption, which is one of the associated risk factors. In Argentina there are voluntaryagreements to reduce Na in industrialized foods and in bakeries but there is no control in theabove mentioned foods.Provide information on Na content in three food categories: street selling, artisanal and fastfood.Seven foods/category were selected and 9 units/food were analyzed. Artisanal: cheese,empanadas, tamales, humitas, maicenas, pastafrola, pickles and goat cheese. Fast food: pizzas,Neapolitan Milanese, loin sandwich, Milanese sandwich, hamburger, chicken with salad andchard cake. Street sale: choripan, hot dog, crumb sandwich, brochette chicken, tortillas,papuchas and meat empanadas. AOAC methods were used: Moisture(925.09), Ash(923.03), andSodium(963.15). Values were expressed as mean±SD. Analysis of variance was performed andthe Tuckey test was applied.Significant differences were found in the average Na content among the foods of the threecategories and a wide variability within the same category. The average obtained Na contentswere: Street foods 549.40 mg/100g (r:74.26-1085.20); Artisanal foods 627.88 mg Na/100g(152.23?1373.16); Fast foods 702.92 mg Na/100g (387.63?1501.59). The high sodium contentin many of them shows that the intake of a portion would exceed the maximum recommendedvalue (2,500 mg/day).This study contributes to know Na content in three categories of unregulated foods. It isnecessary to raise awareness among food processors about the importance for health ofreducing sodium consumption.