Nutritional composition of dishes commonly consumed by Japanese Brazilians in Sao Paulo, Brazil.

Auteur(s) :
Sharma S., Brambilla A., Cao X.
Date :
Avr, 2010
Source(s) :
INT J FOOD SCI NUTR. # p
Adresse :
University of North Carolina at Chapel Hill, Nutrition Research Institute, Kannapolis, North Carolina, USA.

Sommaire de l'article
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Primary objective
To calculate the nutritional composition of commonly consumed Brazilian foods and beverages to analyze dietary intake data obtained with a quantitative food frequency questionnaire in a colorectal adenoma case-control study in Japanese Brazilians.

Methods and procedures
Weighed recipes were collected in São Paulo, Brazil and analyzed using NutriBase Clinical Nutrition Manager.

Main outcomes and results
A total of 387 recipes for 76 dishes commonly consumed by Japanese Brazilians were collected: 30 composite main course dishes, 26 composite vegetable dishes, 19 snack foods and desserts, and one beverage. The nutritional composition (energy and 32 macronutrients and micronutrients) was calculated per 100 g for each dish.

Conclusions
We provided, for the first time, complete and up-to-date calculated nutritional composition data for commonly consumed Brazilian food items, which are essential to assess the current dietary intake among Japanese Brazilians.

Source : Pubmed
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