Pinheiro de Sousa, Juliana1; Ribeiro Mendes, Marina1; Monteiro, Marlene Azevedo MagalhÃ£es Monteiro1; MÃ¡ximo da Silva, Sueli2
Objective: To evaluate salt intake in the preparations served at a university restaurant in the city of Belo Horizonte, Minas Gerais, Brazil.
Methods: Weighings were carried out for five consecutive days of the total amount of salt used (one weighing before beginning the preparation, and the other one after its completion) in the main course preparations (meat type), vegetarian dish, rice, beans, Garnish and salad dressing. The per capita calculation of salt consumption was based on the amount of salt consumed divided by the number of people who lunched on the days of data collection. The results obtained were analyzed descriptively and compared with the World Health Organization (WHO) daily per capita consumption of salt (5 g/day).
Results: It was observed that in 60.0% of the evaluated days the per capita consumption of salt was superior to that recommended by the WHO.
Discussion: Salt is a relevant risk factor for the development of some chronic non communicable diseases (NCDs)prevalent in the Brazilian and world population, such as hypertension and renal failure. Thus, it can be inferred that the users of this restaurant have a predisposing factor to the appearance of some DCNT in the future.
Conclusion: It is essential, through educational campaigns and training of the food handlers of this university restaurant, to reduce the consumption of salt during meals, in order to prevent the onset of chronic non communicable diseases.