Abstract
Increased blood pressure is one of the main risk factors for cardiovascular disease. The World Health Organization (WHO) recommends that sodium intake should be moderate and potassium intake can be increased, as its intake is associated with a lower incidence of cardiovascular disease. Banana is a fruit rich in potassium and has large post-harvest losses due to its perishability. The production of frozen pulps is an alternative to reduce these losses. To add nutritional and functional benefits to the fruit pulp, it is possible to add soluble fiber, since its high intake is known to have a protective effect against cardiovascular disease and its intake by individuals does not meet the recommended minimum. There is evidence that psyllium dietary fiber contributes to lowering blood pressure, lowering cholesterol, lowering blood glucose and its incorporation into foods may offer health benefits such as preventing high blood pressure. Knowing that sodium and potassium intake is related to blood pressure, this study aimed to investigate the content of the minerals sodium and potassium in frozen banana pulp added with psyllium and to verify the concentrations of bioaccessibility in in vitro digestion. Our results showed that the addition of psyllium contributed to an increase in the content of the minerals potassium and sodium and that after the simulated digestions we verified that the final concentrations of the mineral potassium are in agreement with other results present in the literature, we also saw that despite increasing the sodium content, the final concentration of the dialysate (which would be absorbed by the human body) was 0.17%, being very low and ideal for preventing high blood pressure.
Highlights
Chronic Non-Communicable Diseases (NCDs) account for 72% of deaths worldwide (Thakur, Paika, & Singh, 2020)and among the main ones are cardiovascular diseases
High potassium intake is associated with a lower incidence of cardiovascular disease as it reduces blood pressure (Olde Engberink, van den Born, Peters-Sengers, & Vogt, 2020) and the World Health Organization (WHO) recommends for the adult population an intake of this mineral of at least 90 mmol / day (3,510 mg / day) (WHO, 2012)
According to the WHO (2003) the interest around the consumption of potassium grows due to its utility in public health and there is a need to find viable and economic actions that increase the intake of this mineral
Summary
Chronic Non-Communicable Diseases (NCDs) account for 72% of deaths worldwide (Thakur, Paika, & Singh, 2020)and among the main ones are cardiovascular diseases. High potassium intake is associated with a lower incidence of cardiovascular disease as it reduces blood pressure (Olde Engberink, van den Born, Peters-Sengers, & Vogt, 2020) and the World Health Organization (WHO) recommends for the adult population an intake of this mineral of at least 90 mmol / day (3,510 mg / day) (WHO, 2012). According to the WHO (2003) the interest around the consumption of potassium grows due to its utility in public health and there is a need to find viable and economic actions that increase the intake of this mineral. In this way, the WHO recommends increasing the intake of potassium through food in order to reduce blood pressure and the risk of cardiovascular diseases. In societies where there was a reduction in the consumption of fruits and vegetables and the increase in the consumption of industrialized foods, it was observed that this change in eating habits caused an increase in sodium consumption (Na) that maintains a direct relationship with the increase in blood pressure(Weaver, 2013)
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