Abstract The amino acid content of foods commonly consumed by specific populations is rarely measured systematically, especially if we take into account the different ways that foods are usually processed or cooked. The objective of this study is to evaluate the amino acid profile of the representative foods on the Portuguese diet, with a particular focus on indispensable amino acids. We also aim to assess the amino acid intake of the population and the most common sources of amino acids within the Portuguese diet. To achieve these goals, the amino acid intake of Portuguese adults was assessed combining data of food consumption with the food analysis data from samples collected according to the Total Diet Study methodologies. Results of the amino acid profiles of food groups typically consumed in Portugal are reported in this paper. We found that red meat consumption is the most common source of amino acids of the Portuguese population, followed by white meat and fish. The main contribution of individual portions to the recommended intakes of essential amino acids were: cheese, 88%88 %; red meat, 83 %; fatty fish, 81 % and seitan with 74 %. This data could be used to show alternative amino acid sources within commonly consumed foods.

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来自葡萄牙总饮食试点研究的食物的氨基酸特征

摘要 特定人群通常食用的食物的氨基酸含量很少被系统地测量，特别是如果我们考虑到食物通常加工或烹饪的不同方式。本研究的目的是评估葡萄牙饮食中代表性食物的氨基酸谱，特别关注不可或缺的氨基酸。我们还旨在评估人口的氨基酸摄入量以及葡萄牙饮食中最常见的氨基酸来源。为了实现这些目标，葡萄牙成年人的氨基酸摄入量通过结合食物消耗数据和根据总饮食研究方法收集的样本的食物分析数据进行评估。本文报告了葡萄牙通常食用的食物组的氨基酸谱结果。我们发现红肉消费是葡萄牙人最常见的氨基酸来源，其次是白肉和鱼。各个部分对必需氨基酸推荐摄入量的主要贡献是： 奶酪，88%88%；红肉，83%；脂肪鱼，81% 和 seitan 74%。该数据可用于显示常用食物中的替代氨基酸来源。