SciELO - Scientific Electronic Library Online

vol.57 número2Informação ao paciente com câncer: o olhar do oncologistaFatores de risco para mortalidade na lesão renal aguda índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados




Links relacionados


Revista da Associação Médica Brasileira

versão impressa ISSN 0104-4230


SCHERR, Carlos  e  RIBEIRO, Jorge Pinto. Chemical food composition: implications for atherosclerosis prevention. Rev. Assoc. Med. Bras. [online]. 2011, vol.57, n.2, pp.153-157. ISSN 0104-4230.

OBJECTIVE: To compare the fatty acid and cholesterol content in food acquired in Brazil with the composition found in the most frequently used reference tables in the country. METHODS: The fatty acid and cholesterol content in 41 food items frequently used in our country and the various directions to prepare them were reviewed by using specific methodology and the information was compared to the tables adopted by Unicamp and UNIFESP. RESULTS: According to Unicamp table, the cholesterol content found in parmesan cheese was 100.7 mg/100 g, while it was 68 mg/100 g in UNIFESP table, that is, a 48% (p < 0.05), higher content in the former. This study table found a cholesterol content 31% lower (94 mg/100 g vs. 123 mg/100 g, p < 0.05) for yellow cheese. For whole milk, we found a 52% difference regarding cholesterol content, while the difference for saturated fat ranged from 1.4 g/100 g in Unicamp table to 2.130 g/100 g in our study table (p < 0.05). For some food items, no statistically significant differences were found among the tables. However, when a 1,800-calorie diet was prescribed, the discrepancies among the tables and lack of information resulted in clinically relevant differences in dietary recommendations. CONCLUSION: There are important differences in food fat content between the fatty acid and cholesterol content formally analyzed and the content shown on commonly used tables, and this can compromise our recommendations on preventing atherosclerosis. One possible explanation for the differences would be the fact that the UNIFESP table is American in origin.

Palavras-chave : Diet; dyslipidemias; risk factors; cholesterol; fatty acids.

        · resumo em Português     · texto em Português | Inglês     · Português ( pdf ) | Inglês ( pdf )


Creative Commons License Todo o conteúdo deste periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons