Food composition activities in Argentina, Chile and Paraguay

Sammán, Norma; Masson, Lilia; Pablo, Saturnino de; Ovelar, E.

doi:10.1016/j.jfca.2011.01.004

Cited by 6 publications

(6 citation statements)

References 4 publications

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“…Nowadays, food composition data are essential for commerce exchange and consumer protection (Bell et al, 2011). Recently, a report has been published on the importance of updating food composition databases in Argentina, Chile and Paraguay (Samma´n, Masson, de Pablo, & Ovelar, 2011). The aim of this study was to analyse and compare the lipid contents and fatty acid compositions in the body wall, tubules and internal organs of A. chilensis in order to determine its nutritional quality in terms of fatty acids.…”

Section: Introductionmentioning

confidence: 99%

Fatty acid composition of the edible sea cucumber Athyonidium chilensis

Careaga

Muniain

Maier

2012

Natural Product Research

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The edible sea cucumber Athyonidium chilensis is a fishery resource of high commercial value in Chile, but no information on its lipid and fatty acid composition has been previously reported. Phospholipids were the major lipid contents of the ethanolic extracts of tubules, internal organs and body wall of A. chilensis. Saturated fatty acids predominated in tubule phospholipids (40.69%), while in internal organs and body wall phospholipids, the monounsaturated fatty acids were in higher amounts (41.99% and 37.94%, respectively). The main polyunsaturated fatty acids in phospholipids were C20 : 2ω-6, arachidonic (C20 : 4ω-6) and eicosapentaenoic (C20 : 5ω-3) acids. These results demonstrate for the first time that A. chilensis is a valuable food for human consumption in terms of fatty acids.

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Section: Introductionmentioning

confidence: 99%

Fatty acid composition of the edible sea cucumber Athyonidium chilensis

Careaga

Muniain

Maier

2012

Natural Product Research

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“…Session 6 -Current activities on food composition at national, regional and international levels The session covered updates on EuroFIR and BRAZILFOODS activities and current developments related to FCD in South Africa, Argentina, and other countries (Sammá n et al, 2011;Wenzel de Menezes et al, 2011). The origin of food composition tables was another topic of interest, dating back to the FCD of the last 220 years or older (Colombani, 2011).…”

Section: Keynote Addressesmentioning

confidence: 99%

8th International Food Data Conference: Quality food composition data, key for health and trade

Puwastien

2011

Journal of Food Composition and Analysis

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“…Having knowledge of the nutritional composition of the foods people consume is of extreme importance as health and well-being are directly related to food consumption and frequency 2,3 . Paraguay has an ample variety of traditional foods, which include chipa, reviro, mbeju, empanada (fried pasty), chipa guazú, and sopa Paraguaya, among others 1,4 . These traditional foods are essentially home-made foods which are prepared regularly and consumed daily by a majority of the Paraguayan population, who often lack information regarding the nutritional composition of these foods.…”

Section: Introductionmentioning

confidence: 99%

“…These traditional foods are essentially home-made foods which are prepared regularly and consumed daily by a majority of the Paraguayan population, who often lack information regarding the nutritional composition of these foods. Apart from the aforementioned traditional foods, yogurt, milk, and vegetable oils (soybean and sunflower) are also widely consumed by Paraguayans similarly to other countries 4 .…”

Section: Introductionmentioning

confidence: 99%

Fatty acid profile of lipid-rich food consumed in Paraguay

et al. 2021

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The present study aims to establish the fatty acid profile of a variety of traditional foods consumed regularly in Paraguay. Thirty-two high-lipid content foods were evaluated by gas chromatography coupled with a flame ionization detector (GC-FID). Meat and dairy products were found to present high levels of saturated fatty acids, and this led to an increase in the atherogenicity and thrombogenicity indices of these products. Among the monounsaturated acids evaluated, oleic acid (18:1n-9c) was mainly found in olives (71.7%) and chipa (62.7%), which had been industrially prepared with the addition of oleic acid. Milk-based ice cream (5.1%) and chipa guazú (3.8%) presented the highest content of trans fatty acids. The n-6/n-3 fatty acids ratio obtained for the traditional sopa Paraguaya and empanada (fried pasty) was higher than 37:1; this can be attributed to the addition of soybean and corn oils in the preparation of these foods. The data evaluated and presented in this study can contribute toward the improvement of eating habits among the Paraguayan population, as well as help combat the risk factors commonly associated with bad eating habits and chronic health issues.

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Food composition activities in Argentina, Chile and Paraguay

Cited by 6 publications

References 4 publications

Fatty acid composition of the edible sea cucumber Athyonidium chilensis

Fatty acid composition of the edible sea cucumber Athyonidium chilensis

8th International Food Data Conference: Quality food composition data, key for health and trade

Fatty acid profile of lipid-rich food consumed in Paraguay

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