| Título: | Lípidos, sodio y fibra dietética en harina de trigo y pan artesanal en Uruguay : aporte nutricional según recomendaciones para distintos grupos de población |
| Titre original: | Lipids, sodium and dietary fiber in wheat flour and artisan bread in Uruguay: nutritional intake according to the recommendations for different population groups |
| Autores: | MÓNICA RUSSO, Autor ; MARTA ELICHALT, Autor ; VAZQUEZ, DANIEL, Autor ; SUBURÚ, GABRIELA, Autor ; HUGO TIHISTA, Autor ; GODIÑO, MARCELA, Autor |
| Tipo de documento: | documento electrónico |
| Fecha de publicación: | 2017 |
| ISBN/ISSN/DL: | 69376 |
| Nota general: |
En: Revista Chilena de Nutrición, 44(1), pp.71-78. DOI 10.4067/S0717-75182017000100010
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| Langues: | Español |
| Clasificación: | |
| Resumen: | This research assessed the proportion of whole-wheat flour in whole-wheat bread relative to the level mandated by law, as well as the content of lipids (Lip) and sodium (Na) in French bread, and of Lip, Na and total dietary fiber (TDF) in whole-wheat bread made in bakeries in Montevideo and Canelones, Uruguay. The percentage of Na and TDF using both Adequate Intakes (Als) and Tolerable Upper Intake levels (Uls) were estimated in reference to recommended daily quantities. Na in French bread consists of 64% of AIs for individuals aged nine and older, and over 100% of AIs for adults aged 51 and older. Whole-wheat bread values are slightly lower. TDF consists of 38% of AIs in 9 year-old children and 53% in adults older than 50 years of age. This work helps to establish a baseline for the development of formulations with minimum levels of Na and optimum levels of TDF in artisan bread. |
| Creative Commons : | CC BY |
| En línea: | https://scielo.conicyt.cl/scielo.php?script=sci_abstract&pid=S0717-75182017000100010&lng=en&nrm=iso |
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