Determinação dos teores de sódio e potássio em refeições servidas em um restaurante universitário

Abstract

The entry period at the university is marked by several changes in student life, distancing the family, concern for the academic and social life end up interfering significantly in the eating habits of many young people. In this context, universities become important centers to promote healthy lifestyles of young adults, because the nutritional status of this population group can bring as a consequence the appearance of Chronic Noncommunicable Diseases (NCDs), such as hypertension (HAS). Hypertension is a disease that is increasing worldwide, and its main causes excessive salt consumption. Because of this, the World Health Organization recommends a maximum daily intake of 2,000 mg of sodium (Na) and a minimum daily intake of 3,500 mg of potassium (K), since the interaction between the two active cations the sodium-potassium pump which helps to maintain normal blood pressure. Taking into account the importance of adequate nutrition among students, the aim of this study was to determine the levels of Na and K in meals served in a university restaurant. 30 lunch meal samples and a university dining restaurant in the city of Ponta Grossa-PR were collected. Samples were collected from one semester (four months), taking into account the consumption of all food offered on the menu, including juice and spiced salad, being considered on a sample provided by the head of the restaurant. Subsequently the samples were homogenized, subjected to acid digestion for wet and quantified as the sodium and potassium contents by atomic emission spectrometry. The results show high levels of sodium in meals analyzed, sodium offer at a meal exceeded the daily limit recommended by the WHO in 25 of 30 samples analyzed. It was observed higher levels in meals made by some kind of processed foods such as sausages and potato sticks, or traditionally spiced dishes such as barreado. The lower sodium levels were present in menus where there were fries or egg, as both were not seasoned and the egg has a smaller portion compared to the other main dishes. Potassium levels found in 19 meals could be considered satisfactory according to WHO recommendation, however, taking into account that the consumption of K should be 1.75 times the Na in the same meal, the supply of Potassium is low in all samples. Thus it was concluded that although the potassium levels are within the recommended reductions are required in the sodium content to a more balanced diet.