Are edible insects suitable for people suffering gout?

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F22%3AN0000031" target="_blank" >RIV/60460709:41210/22:N0000031 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.imekofoods.com/wp-content/uploads/2022/12/6TH-IMEKO-FOODS-Book-of-Abstracts.pdf" target="_blank" >https://www.imekofoods.com/wp-content/uploads/2022/12/6TH-IMEKO-FOODS-Book-of-Abstracts.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Are edible insects suitable for people suffering gout?

Popis výsledku v původním jazyce

The aim of the study was to evaluate the purine and uric acid contents in six selected edible insect species and four common purine rich food products, and to assess whether tested insects are suitable for people suffering gout. The obtained results confirmed that insects belong to foods with high levels of total purines and uricogenic purines. Most insects contained amounts of such substances analogous to commercial meat, except fish. From this perspective, edible insects are unsuitable alternatives for low purine diets. Book of Abstracts of the 6th International Conference on Metrology in Food and Nutrition „6th IMEKOFOODS“, Dubrovnik, 07.11.-09.11.2022, s. 49, ISBN: 978-953-7124-12-0

Název v anglickém jazyce

Are edible insects suitable for people suffering gout?

Popis výsledku anglicky

The aim of the study was to evaluate the purine and uric acid contents in six selected edible insect species and four common purine rich food products, and to assess whether tested insects are suitable for people suffering gout. The obtained results confirmed that insects belong to foods with high levels of total purines and uricogenic purines. Most insects contained amounts of such substances analogous to commercial meat, except fish. From this perspective, edible insects are unsuitable alternatives for low purine diets. Book of Abstracts of the 6th International Conference on Metrology in Food and Nutrition „6th IMEKOFOODS“, Dubrovnik, 07.11.-09.11.2022, s. 49, ISBN: 978-953-7124-12-0

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů