No abstract

Bread enriched with chromium has been associated with improved glycemic control. The purpose of this study was the production of a bread with chromium (Cr III) -enriched yeast which maintained overall bread quality. A formulation of French bread was prepared using an inactive yeast enriched with Cr III for comparison against a control bread made with standard yeast. Yeast fermentation power and bread color and texture were evaluated. There were no differences in the color (crumb and crust) or the firmness of the bread crumb, despite a significant difference (p < 0.05) in the yellow tonality (b*) of the bread crumb. Regarding cohesiveness, samples present similar values but a significant difference (p < 0.05) was detected between control and chromium breads. The average value of chromium in bread after processing was 1.717 μg/g in dry samples. This study concludes that it is possible to produce French bread with chromium enriched - yeast without changing the technological process or dramatically affecting its color and texture characteristics.

The present study had as its main objective the evaluation of the consumption of polyunsaturated fatty acids (PUFA), omegas 3 (n-3) and 6 (n-6). The sample consisted of six women over 40 years old, living in Lisbon. A cross-sectional analysis of the consumption of omega-3 and 6 was made through the application of a 3-day food diary (2 weekdays and 1 weekend day), and later analysis of the data by the FoodProcessor program. The results showed that there was an inadequate intake of n-3 and n-6 PUFAs. Further analysis showed that n-6 intake was high (84%) in comparison to n-3 intake (16%), and the ratio of n-6 and n-3 intake was not in line with recommendations. The results of this study suggest that the sample presents an inadequate intake of n-3 and n-6 PUFA, and it is necessary to emphasize the importance of nutritional programs in order to reduce the probability of occurrence of certain pathologies associated with imbalance of n-6 / n-3 intake.

Food choices for adopting a healthy lifestyle are influenced by a set of factors. Early adulthood and university entry are crucial for the development of eating habits that will be decisive in quality of life. In Portugal, there are few studies that assess the nutritional status of university students. The main objective of this study, as a pilot study, was to characterize the dietary habits of university students at Universidade Lusófona in Lisbon, Portugal. This cross-sectional descriptive study included university students, aged between 18 and 28 years old. Anthropometric data were collected, and body mass index was calculated. The dietary habits were assessed through a semi-quantitative food frequency questionnaire, administered directly. The average daily intake values were: energy, 2282.9 ± 954.0 kcal, 243.2 g of carbohydrates, 114.2 g of proteins, and 100.9 g of lipids. These values include a protein intake of 25.40%, 52.11% carbohydrate and 22.47% lipids. It was concluded that there is an increase in protein and lipid intake in samples from the university students evaluated.