Aporte de hierro y zinc bioaccesible a la dieta de niños hondureños menores de 24 meses

Fernández-Palacios, Lorena; Ros‐Berruezo, Gaspar; Barrientos-Augustinus, Elsa; Caballero, Elizabeth Jirón de; Frontela‐Saseta, Carmen

doi:10.20960/nh.1161

Cited by 3 publications

(3 citation statements)

References 12 publications

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“…The cereal-based foods reviewed in both countries contribute more than 84% of the iron requirements for the 1-3-year-old age group as indicated by EFSA [29], based on a 100 g serving. In another Latin American country (Honduras), commercial cereals sold in this country were found to have an average content of >4 mg/100 g [65], contributing more than 50% of the EFSA recommendations. Given the importance of this mineral for motor, cognitive, and behavioral development [66], it is essential for cereal-based foods to report their iron content to assess the percentage of the requirement they cover.…”

Section: Discussionmentioning

confidence: 98%

A Descriptive Study of Spanish and Ecuadorian Commercial Infant Cereals: Are They in Line with Current Recommendations?

Guevara,

Marcos,

Ruiz

et al. 2024

Nutrients

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Cereals are an important source of nutrients, especially used in complementary feeding. The objective of this study is to review the nutritional composition of cereal-based foods for infants from 4 months and toddlers that are offered in Spain and Ecuador, countries selected because of the opportunity to work in them, and due to their socio-economic differences (industrialized and developing countries, respectively). The number of these products was 105 cereals in Spain and 22 in Ecuador. The products were classified as gluten-free cereals, five cereals, eight cereals, multigrain cereals, and cookies. A 25 g serving was used to determine the percentage in which the samples analyzed can cover the Reference Nutrient Intake (RNI) for micronutrients in infants from 7 months and toddlers according to the European Food Safety Authority (EFSA). Nutritional information per 100 g of dry product was collected according to medium, minimum, and maximum units, and nutrient density was calculated. The age range in which these products are recommended is different in both countries. The nutritional composition presents some differences; Spanish cereals show a lower content of sodium, added sugars, hydrolyzed cereals, and maltodextrin than Ecuadorian cereals. Commercialized cereals could contribute to satisfying the nutritional needs of infants and toddlers; however, they can also be a source of non-recommended components.

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Section: Discussionmentioning

confidence: 98%

A Descriptive Study of Spanish and Ecuadorian Commercial Infant Cereals: Are They in Line with Current Recommendations?

Guevara,

Marcos,

Ruiz

et al. 2024

Nutrients

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“…El mismo nos permite simular parcialmente lo que sucede en el tracto digestivo humano. Este método ha sido ampliamente empleado a nivel mundial 21,22 , para poder evaluar cuán disponible es una fuente de fortificación respecto a otra, y de este modo poder realizar un ranking con las mismas. También nos permite evaluar tanto la acción promotora como inhibidora de los diferentes componentes de los alimentos.…”

Section: Métodosunclassified

Bioaccesibilidad de minerales en alimentos elaborados con premezclas comerciales libres de gluten

Binaghi¹,

Dyner²,

López³

2019

Rev Esp Nutr Hum Diet

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Introducción: En Argentina la enfermedad celíaca tiene una prevalencia de 1% a 2%. El único tratamiento efectivo para esta patología es una dieta permanente libre de gluten. La misma puede conducir a posibles deficiencias de algunos nutrientes. El objetivo del presente trabajo fue determinar la bioaccesibilidad de hierro, calcio y zinc, en alimentos libres de gluten elaborados con premezclas comerciales disponibles en el mercado argentino. Material y Métodos:Se analizaron 12 alimentos elaborados con 9 premezclas diferentes. Se analizaron productos de repostería (budín y bizcochuelo), panes y pizzas. Se determinó el contenido total de hierro, calcio y zinc por espectrometría de absorción atómica y la dializabilidad (D%) por un método in vitro que simula las condiciones gastrointestinales. El aporte potencial (AP) se calculó en base al contenido total cada mineral y su dializabilidad. Como el AP representa el mineral disponible para la absorción, se comparó con los valores de requerimientos mínimos (R).Resultados: El contenido de hierro en las muestras varió entre 0,4-2,5mg/100g; el de calcio entre 22-167mg/100g y el de zinc 0,13-1,93mg/100g. En el caso de la D% se obtuvieron los siguientes valores: D%Fe: 11,8-20,1%; D%Ca: 15,6-28,9% y D%Zn: 8,1-15,7%. Respecto al porcentaje de cobertura de los requerimientos diarios con una porción de los alimentos estudiados se observó que hay una gran variación dependiendo del alimento y del grupo etario estudiado. Conclusiones:El contenido y la cantidad de minerales disponibles de los alimentos libres de gluten analizados son relativamente bajos.Introduction: Celiac disease has prevalence between 1% and 2% in Argentina. The only effective treatment for this pathology is a permanent gluten-free diet. This can lead to possible nutrient deficiencies. The objective of the present work was to determine the bioaccessibility of iron, calcium and zinc, in gluten-free foods prepared with commercial premixes available in the Argentinean market.Material and Methods: 12 foods prepared with 9 different premixes were analyzed: Pastry products (pudding and cake), breads and pizzas were analyzed. The total content of iron, calcium and zinc was determined by atomic absorption spectrometry and dialyzability (D%) by an in vitro method that simulates gastrointestinal conditions. The potential contribution (PA) was calculated based on its total content and dialyzability. Since the PA represents the mineral available for absorption, this data was compared with the minimum requirement (R) values. Results:The iron content in the samples varied between 0.4-2.5mg/100g; calcium between 22-167mg/100g and zinc 0.13-1.93mg/100g. In the case of D%, the following values were obtained: . Regarding the percentage of coverage of the daily requirements with a portion of the foods studied, we could observe that there was a great variation depending on the food and the age group studied. Conclusions:The content and amount of minerals available from the gluten-free foods analyzed are relatively low. Celiac Disease;D...

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“…According to the report of the World Food Program (WPF), the Food and Agriculture Organization (FAO) and the International Fund for Agricultural Development (IFAD), Honduras has one of the highest rates of malnutrition in Mesoamerica. The lack of iron should be considered within the essential nutrients that cause significant deficiencies, generating an incidence of iron-deficiency anemia, ranking first in rural populations (Fernández et al, 2017). Different therapeutic properties have been attributed to it highlighting the treatment against anemia, the laxative effect, and the reduction of bleeding (Quirós, 2007;Lafourcade et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Physical-Chemical Evaluation of the Cassia grandis L. as Fortifying Egg Powder

Fuentes¹,

Fernández²,

Maldonado³

et al. 2020

JAS

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This research responds to a new strategy of foods nutritionally modified to improve the bioavailability and quantity of nutrients in the egg. Fortification with iron is one of the most common and the sources that exist to obtain it are varied. Carao (Cassia grandis) is such one of them due to its content of inorganic iron and possible use in the fortification of egg products. In Honduras there are no validated studies on the fortification of powdered egg with iron coming from carao (C. grandis), and its incidence as a potential alternative to treat iron-deficiency anemia. For its achievement, an objective was set out to evaluate the phenotypic, physicochemical and sensory characteristics of carao (C. grandis) to determine its fortifying capacity in powdered egg. Fresh eggs from the poultry farm of the National University of Agriculture and carao (C. grandis) from the department of Choluteca, Honduras were used as raw material. It was determined that the phenotypic characterizations of the carao fruit (C. grandis) were distributed in 11.81% seeds, 9.45% pulp and 78.74% bark. It has a length of 55 cm, a width of 36 mm, a thickness of 30 mm, contains 80 locules and 60 seeds, and the fruit has a mass of 254 g. Fresh carao pulp contains 72% soluble solids, a pH of 5.51 and a viscosity of 200.66 cP. The same, when subjected to dehydration increases 13% of soluble solids, however, its pH-maintains stability.

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Aporte de hierro y zinc bioaccesible a la dieta de niños hondureños menores de 24 meses

Cited by 3 publications

References 12 publications

A Descriptive Study of Spanish and Ecuadorian Commercial Infant Cereals: Are They in Line with Current Recommendations?

A Descriptive Study of Spanish and Ecuadorian Commercial Infant Cereals: Are They in Line with Current Recommendations?

Bioaccesibilidad de minerales en alimentos elaborados con premezclas comerciales libres de gluten

Physical-Chemical Evaluation of the Cassia grandis L. as Fortifying Egg Powder

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