Abstract

ELICHALT, Marta et al. Lipids, sodium and dietary fiber in wheat flour and artisan bread in Uruguay: nutritional intake according to the recommendations for different population groups. Rev. chil. nutr. [online]. 2017, vol.44, n.1, pp.71-78. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182017000100010.

This research assessed the proportion of whole-wheat flour in whole-wheat bread relative to the level mandated by law, as well as the content of lipids (Lip) and sodium (Na) in French bread, and of Lip, Na and total dietary fiber (TDF) in whole-wheat bread made in bakeries in Montevideo and Canelones, Uruguay. The percentage ofNa and TDF using both Adequate Intakes (Als) and Tolerable Upper Intake levels (Uls) were estimated in reference to recommended daily quantities. Na in French bread consists of 64% of AIs for individuals aged nine and older, and over 100% of AIs for adults aged 51 and older. Whole-wheat bread values are slightly lower. TDF consists of 38% of AIs in 9 year-old children and 53% in adults older than 50 years of age. This work helps to establish a baseline for the development of formulations with minimum levels of Na and optimum levels of TDF in artisan bread.

Keywords : Sodium; dietary fiber; Adequate Intakes; Tolerable upper intake levels; artisan bread.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )