Статья

Street food in Eastern Europe: A perspective from an urban environment in Moldova

G. Albuquerque, M. Gelormini, M. De, S. Sousa, S. Casal, O. Pinho, P. Moreira, J. Breda, N. Lunet, P. Padrão,
2021

Street food is popular in Eastern Europe, but its diversity and nutritional value are unknown. This study aimed to characterise the street food environment in Chişinǎu, Moldova, including the vending sites and vendors, food availability and nutritional composition of foods and beverages. All street food vending sites (single point of sale) located in a 1-km buffer centred on the main public market were systematically selected (n 439; n 328 participants). Data on vending sites' characteristics (mobility, type of physical set-up and access to electricity), operating periods and food availability were collected. Samples of the most commonly available foods of unknown composition were collected (twenty-eight home-made and twenty-four industrial). Macronutrients, Na and K were quantified through chemical analysis. Fruits, beverages and food other than fruits were available in 2·5, 74·3 and 80·8 % of the vending sites, respectively. Among the latter, 66·4 % sold only industrial foods (e.g. pretzels, biscuits, wafers, chocolate and ice cream), 21·5 % only home-made (e.g. savoury and sweet pastries) and 12·1 % both. Home-made foods presented larger serving sizes and energy/serving (median kJ/serving: 1312·5 v. 670·3, P = 0·022); industrial foods were more energy-dense (median kJ/100 g: 1797·0 v. 1269·8, P = 0·002). High SFA, trans-fat and Na contents were found, reaching 10·9 g/serving, 1·4 g/serving and 773·7 mg/serving, respectively. Soft drinks and alcoholic beverages were available in 80·7 and 42·0 % of the vending sites selling beverages, respectively. Concluding, industrial snacks and home-made pastries high in Na and unhealthy fat were frequent in Chişinǎu. Prevention of diet-related diseases in Moldova may benefit from the improvement of the nutritional profile of street food. © The Author(s), 2020. Published by Cambridge University Press.

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  • 1. Version of Record от 2021-04-27

Метаданные

Об авторах
  • G. Albuquerque
    EPIUnit - Instituto de Saúde Pública, Universidade Do Porto, Rua das Taipas 135, Porto, 4050-600, Portugal
  • M. Gelormini
    Nutrition, Physical Activity and Obesity Programme, Division of Noncommunicable Diseases and Life-Course, Who Regional Office for Europe, un City, Marmorvej 51, Copenhagen, 2100, Denmark
  • M. De
    Faculdade de Ciências da Nutrição e Alimentação, Universidade Do Porto, Rua Dr. Roberto Frias, Porto, 4200-465, Portugal
  • S. Sousa
    Laboratório Associado Para A Química Verde (LAQV/REQUIMTE), Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade Do Porto, Rua D. Manuel II, Apartado, Porto, 55142, Portugal
  • S. Casal
    Centro de Investigação em Atividade Física, Saúde e Lazer, Universidade Do Porto, Rua Dr. Plácido Costa, Porto, 4200-450, Portugal
  • O. Pinho
    Who European Office for the Prevention and Control of Noncommunicable Diseases, Who Regional Office for Europe, Leontyevsky Pereulok, Moscow, 125009, Russian Federation
  • P. Moreira
    Departamento de Ciencias da Saude Publica e Forenses e Educacao Medica, Faculdade de Medicina da Universidade Do Porto, Alameda Prof. Hernâni Monteiro, Porto, 4200-319, Portugal
  • J. Breda
  • N. Lunet
  • P. Padrão
Название журнала
  • British Journal of Nutrition
Том
  • 124
Выпуск
  • 10
Страницы
  • 1093-1101
Ключевые слова
  • potassium; saturated fatty acid; sodium; trans fatty acid; alcoholic beverage; Article; beverage; biscuit; chemical analysis; chocolate; concentration (parameter); controlled study; Eastern Europe; electricity; energy; food; food analysis; food availability; food composition; food processing; fruit; home; ice cream; industry; macronutrient; marketing; Moldova; nutritional value; portion size; pretzel; savoury; soft drink; street food; sweet pastry; urban area; wafer
Издатель
  • Cambridge University Press
Тип документа
  • journal article
Тип лицензии Creative Commons
  • CC
Правовой статус документа
  • Свободная лицензия
Источник
  • scopus