<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2521-2281</journal-id>
<journal-title><![CDATA[Medicina clínica y social]]></journal-title>
<abbrev-journal-title><![CDATA[Med. clín. soc.]]></abbrev-journal-title>
<issn>2521-2281</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Ciencias Médicas, Filial de Santa Rosa del Aguaray, Cátedra de Socioantropología]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2521-22812024000300324</article-id>
<article-id pub-id-type="doi">10.52379/mcs.v8i3.456</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Adecuación de la concentración de sodio en panificados de consumo masivo comercializados en Paraguay (2014 - 2021)]]></article-title>
<article-title xml:lang="en"><![CDATA[Adequacy of the sodium concentration in mass consumption baked goods marketed in Paraguay (2014 - 2021)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Galeano Miers]]></surname>
<given-names><![CDATA[Marcelo Javier]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Acosta Escobar]]></surname>
<given-names><![CDATA[José Manuel María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Morínigo]]></surname>
<given-names><![CDATA[Geraldine]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bonzi Arévalos]]></surname>
<given-names><![CDATA[Carolina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ovelar Fernández]]></surname>
<given-names><![CDATA[Elsi Carolina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González Cañete]]></surname>
<given-names><![CDATA[Natalia Elizabeth]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Ministerio de Salud Pública y Bienestar Social  ]]></institution>
<addr-line><![CDATA[Asunción ]]></addr-line>
<country>Paraguay</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>8</volume>
<numero>3</numero>
<fpage>324</fpage>
<lpage>332</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_arttext&amp;pid=S2521-22812024000300324&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_abstract&amp;pid=S2521-22812024000300324&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_pdf&amp;pid=S2521-22812024000300324&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Introducción:  En el marco de la implementación de estrategias de salud pública tendientes a detener el avance de las enfermedades crónicas no transmisibles de origen nutricional en Paraguay se ha reglamentado el contenido de sal (cloruro de sodio) en panificados. El Instituto Nacional de Alimentación y Nutrición (INAN) realiza la vigilancia del contenido de sodio en panificados en el territorio nacional.  Objetivo:  Determinar la adecuación del contenido de sodio en panificados de consumo masivo, elaborados y comercializados en Paraguay, desde el 2014 al 2021.  Metodología:  Estudio observacional, descriptivo, de corte retrospectivo. Se utilizaron datos obtenidos como parte de la vigilancia realizada por el INAN a panificados de consumo masivo elaborados y comercializados a nivel nacional. Se analizó el sodio mediante el procedimiento AOAC 985.35., y se consideraron valores adecuados cuando la concentración de sodio era &#8804; 600 mg/Na por 100 g de producto, según Resolución S.G. Nº 792/2015.  Resultados:  Se analizaron 527 muestras de panificados de consumo masivo a partir de bocas de expendio, de 16 regiones sanitarias, y procedentes de industrias comerciales (1,1%), supermercados (87,2%) y panaderías (11,7 %). Durante los años 2017, 2018 y 2021, las medianas y promedios de sodio superaron ampliamente los valores establecidos como adecuados. Se presentaron diferencias significativas en el porcentaje de muestras con valores adecuados e inadecuados de acuerdo al año de monitoreo. Las muestras de &#8220;palitos, coquitos y rosquitas&#8221; presentaron significativamente mayor cantidad de sodio en relación a lo hallado en el pan Felipe, galleta, y otros panificados (p= &lt; 0,05).  Discusión:  La vigilancia, y el cumplimiento por parte de las empresas de la Resolución SG Nº 792/2015 resulta fundamental para evitar el exceso de sodio en los panificados de consumo masivo. Se requiere continuar con el monitoreo a fin de garantizar la adecuación a la legislación vigente.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Introduction:  Within the framework of the implementation of public health strategies aimed at stopping the advance of chronic non-communicable diseases of nutritional origin in Paraguay, the salt content (sodium chloride) in baked goods has been regulated. The Instituto Nacional de Alimentación y Nutrición (INAN, National Institute of Food and Nutrition) monitors the sodium content in baked goods in the national territory.  Objective:  Determine the adequacy of the sodium content in mass-consumption baked goods, manufactured and marketed in Paraguay, from 2014 to 2021.  Methodology:  Observational, descriptive, retrospective study. Data obtained as part of the surveillance carried out by the INAN on mass consumption baked goods prepared and marketed at the national level were evaluated. Sodium was analyzed using the AOAC 985.35 procedure, and adequate values were considered when the sodium concentration was &#8804; 600 mg/Na per 100 g of product, according to S.G. Resolution No. 792/2015.  Results:  527 samples of mass consumption baked goods were analyzed from outlets, from 16 health regions, and from commercial industries (1.1%), supermarkets (87.2%) and bakeries (11.7%). During the years 2017, 2018 and 2021, the medians and averages of sodium far exceeded the values established as adequate. There were significant differences in the percentage of samples with adequate and inadequate values according to the year of monitoring. The samples of &#8220;palitos, coquitos and rosquitas&#8221; presented a significantly higher amount of sodium in relation to what was found in Felipe bread, &#8220;galletas&#8221;, and other baked goods (p= &lt; 0.05).  Discussion:  Surveillance and compliance by companies with S.G. Resolution No. 792/2015 is essential to avoid excess sodium in mass-consumption baked goods. Continuing monitoring is required to ensure compliance with current legislation.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[cloruro de sodio]]></kwd>
<kwd lng="es"><![CDATA[pan]]></kwd>
<kwd lng="es"><![CDATA[enfermedades crónicas]]></kwd>
<kwd lng="es"><![CDATA[hipertensión]]></kwd>
<kwd lng="es"><![CDATA[política nutricional]]></kwd>
<kwd lng="es"><![CDATA[Paraguay.]]></kwd>
<kwd lng="en"><![CDATA[sodium chloride]]></kwd>
<kwd lng="en"><![CDATA[bread]]></kwd>
<kwd lng="en"><![CDATA[chronic disease]]></kwd>
<kwd lng="en"><![CDATA[hypertension]]></kwd>
<kwd lng="en"><![CDATA[nutrition policy]]></kwd>
<kwd lng="en"><![CDATA[Paraguay.]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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