RESEARCH PAPER
Evaluation of salt content of acid tvorogs
1
Katedra Mleczarstwa i Zarządzania Jakością, Wydział Nauki o Żywności, Uniwersytet Warmińsko-Mazurski w Olsztynie
Corresponding author
Krzysztof Siemianowski
Katedra Mleczarstwa i Zarządzania Jakością, Wydział Nauki o Żywności, Uniwersytet Warmińsko-Mazurski w Olsztynie, ul. Michała Oczapowskiego 7, 10-719 Olsztyn, Polska
Katedra Mleczarstwa i Zarządzania Jakością, Wydział Nauki o Żywności, Uniwersytet Warmińsko-Mazurski w Olsztynie, ul. Michała Oczapowskiego 7, 10-719 Olsztyn, Polska
Med Og Nauk Zdr. 2017;23(3):206-209
KEYWORDS
TOPICS
ABSTRACT
Introduction and objective:
In Poland, the dietary intake of salt (sodium chloride) is 2 – 3 fold higher than recommended. Long-term excessive consumption of salt has adverse health effects. The aim of this study was to determine the salt content in acid tvorogs in the light of dietary guidelines
Material and methods:
The experimental material comprised wedge-shaped skim, medium-fat and full-fat acid tvorogs, supplied by three manufacturers, purchased in retail in the city of Olsztyn. The salt content of acid tvorogs was determined by the Volhard method. The analyzed acid tvorogs were classified based on salt content according to the classification proposed by the Food Standards Agency (FSA). To evaluate acid tvorogs as a source of salt in the diet, the percentage of the recommended maximum daily intake of salt covered by 100 g of the product in adults was calculated
Results:
The average content of salt in the analyzed acid tvorogs ranged from 0.11–0.14 g/100 g. The evaluated acid tvorogs had low salt content (≤0.30 g/100 g). A 100 g portion of the analyzed acid tvorogs covers the recommended maximum daily intake of salt in adults within the range 2.2–2.8%.
Conclusions:
The evaluated acid tvorogs were characterized by a similar salt content, which was classified as low. The content of salt declared by three manufacturers was consistent with the salt content determined analytically in only one of the products. The recommended maximum daily intake of salt covered by 100 g of the analyzed acid tvorogs in adults reached 2.2–2.8%.
In Poland, the dietary intake of salt (sodium chloride) is 2 – 3 fold higher than recommended. Long-term excessive consumption of salt has adverse health effects. The aim of this study was to determine the salt content in acid tvorogs in the light of dietary guidelines
Material and methods:
The experimental material comprised wedge-shaped skim, medium-fat and full-fat acid tvorogs, supplied by three manufacturers, purchased in retail in the city of Olsztyn. The salt content of acid tvorogs was determined by the Volhard method. The analyzed acid tvorogs were classified based on salt content according to the classification proposed by the Food Standards Agency (FSA). To evaluate acid tvorogs as a source of salt in the diet, the percentage of the recommended maximum daily intake of salt covered by 100 g of the product in adults was calculated
Results:
The average content of salt in the analyzed acid tvorogs ranged from 0.11–0.14 g/100 g. The evaluated acid tvorogs had low salt content (≤0.30 g/100 g). A 100 g portion of the analyzed acid tvorogs covers the recommended maximum daily intake of salt in adults within the range 2.2–2.8%.
Conclusions:
The evaluated acid tvorogs were characterized by a similar salt content, which was classified as low. The content of salt declared by three manufacturers was consistent with the salt content determined analytically in only one of the products. The recommended maximum daily intake of salt covered by 100 g of the analyzed acid tvorogs in adults reached 2.2–2.8%.
REFERENCES (22)
3.
Świetlik K. Spożycie mleka i jego przetworów. Rynek Mleka: stan i perspektywy 2016; 51: 19–24.
4.
Górska-Warsewicz H. Rozwój rynku produktów mleczarskich. Przem Spoż. 2005; 10: 20–23.
5.
Siemianowski K, Szpendowski J, Bohdziewicz K. Postęp w produkcji twarogów kwasowych. Przegl Mlecz. 2011; 11: 4–12.
6.
Śmietana Z, Szpendowski J, Bohdziewicz K. Charakterystyka tradycyjnego,,polskiego twarogu” otrzymywanego według własnej nowoczesnej techniki i technologii. Przegl Mlecz. 2003; 4: 126–129.
7.
Żylińska J, Siemianowski K, Bohdziewicz K, Pawlikowska K, Kołakowski P, Szpendowski J, Bardowski J. Kultury starterowe do produkcji twa¬rogów kwasowych – rola i oczekiwania. Post Mikrobiol. 2014; 53(3): 288–298.
8.
Wojtasik A, Przygoda B, Kunachowicz H. Analiza zawartości soli w wybranych grupach produktów spożywczych w aspekcie możliwości zmniejszenia jej spożycia z dietą. Żyw Człow Metab. 2010; XXXVII(5–6): 355–367.
9.
World Health Organization. Guideline: Sodium intake for adults and children. Geneva, 2012.
10.
Traczyk I, Jarosz M. Spożycie soli zalecenia i programy WHO oraz UE. Przem Spoż. 2011; 65(5): 18–21.
11.
Meneton P, Jeunemaitre X, de Wardener HE, MacGregor GA. Links between dietary salt intake, renal salt handling, blood pressure, and cardiovascular diseases. Physiol Rev. 2005; 85(2): 679–715.
12.
He FJ, Campbell NRC, MacGregor GA. Reducing salt intake to prevent hypertension and cardiovascular disease. Rev Panam Salud Publica. 2012; 32(4): 293–300.
13.
Tsugane S. Salt, salted food intake, and risk of gastric cancer: epide¬miologic evidence. Cancer Sci. 2005; 96(1): 1–6.
14.
Lin SH, Li YH, Leung K, Huang CY, Wang XR. Salt processed food and gastric cancer in a Chinese population. Asian Pac J Cancer Prev. 2014; 15(13): 5293–5298.
15.
He FJ, MacGregor GA. A comprehensive review on salt and health and current experience of worldwide salt reduction programmes. J Hum Hypertens. 2009; 23(6): 363–384.
17.
Food Standards Agency. Front-of-pack. Traffic light signpost labelling. Technical guidance. Issue 2. London, 2007.
18.
Siemianowski K, Szpendowski J. Znaczenie twarogu w żywieniu czło¬wieka. Probl Hig Epidemiol. 2014; 95(1): 115–119.
19.
Siemianowski K, Szpendowski J, Tońska E. Chudy twaróg kwasowy jako źródło wybranych składników mineralnych w diecie osób dorosłych. Probl Hig Epidemiol. 2015; 96(3): 633–637.
20.
Siemianowski K, Tońska E, Szpendowski J. The content of selected macroelements and microelements in acid tvorogs with a different fat content. Folia Pomer Univ Technol Stetin, Agric, Aliment, Pisc, Zootech. 2014; 315(32): 51–58.
21.
Sekuła W, Ołtarzewski M, Ciskowska W, Boruc T. Spożycie soli w Pol¬sce – sytuacja aktualna i zmiany w ostatnich latach. Żyw Człow Metab. 2010; XXXVII(5–6): 331–354.
22.
Czerwińska D, Czerniawska A. Ocena spożycia sodu, z uwzględnieniem soli kuchennej jako jego źródła, w wybranej populacji warszawskiej. Rocz Panstw Zakl Hig. 2007; 58(1): 205–210.
Share
RELATED ARTICLE
| eISSN: | 2084-4905 |
| ISSN: | 2083-4543 |
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
