Dietary Intake and Content of Cu, Mn, Fe, and Zn in Selected Cereal Products Marketed in Poland

Winiarska-Mieczan, Anna; Kowalczuk-Vasilev, Edyta; Kwiatkowska, Katarzyna; Kwiecień, Małgorzata; Baranowska‐Wójcik, Ewa; Kiczorowska, Bożena; Klebaniuk, Renata; Samolińska, Wioletta

doi:10.1007/s12011-018-1384-0

Cited by 25 publications

(13 citation statements)

References 51 publications

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“…Due to the fact that cereals are a major part of the human diet, high content of minerals and especially of Zn and Fe in cereals has the potential to contribute substantially to human health and well-being [ 8 , 13 , 19 , 20 , 21 ]. Thus, minerals content in cereals and cereal-based food have been evaluated in a range of studies [ 22 , 23 , 24 , 25 , 26 , 27 ]. Furthermore, large international breeding programs, such as the CIMMYT spring wheat program, has focused on biofortification breeding to combine high yield and wide adaptation with high grain Zn content and processing quality [ 28 , 29 , 30 , 31 ].…”

Section: Introductionmentioning

confidence: 99%

Locally Adapted and Organically Grown Landrace and Ancient Spring Cereals—A Unique Source of Minerals in the Human Diet

Johansson

Prieto–Linde

Larsson

2021

Foods

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Consumer interest in local and organic produce, sustainability along the production chain and food products contributing to health, are laying the foundation for local and organic-based diets using nutrient-dense food. Here, we evaluated 25 locally adapted landrace and ancient spring cereal genotypes per location over four locations and three years, for mineral content, nutritional yield and nutrient density. The results showed a large variation in minerals content and composition in the genotypes, but also over cultivation locations, cultivation years and for genotype groups. Highest minerals content was found in oats, while highest content of Zn and Fe was found in ancient wheats. The wheat Diamant brun, the wheat landrace Öland and naked barley showed high mineral values and high content of Zn and Fe when grown in Alnarp. Nutritional yield, of the cereals evaluated here, was high related to values reported internationally but lower than those found in a comparable winter wheat material. The nutrient density was generally high; less than 350 g was needed if any of the evaluated genotype groups were to be used in the daily diet to reach the recommended value of Zn and Fe, while if the suggested Novel Nordic Diet mix was used, only 250 g were needed. A transfer from currently consumed cereals to those in the present study, along the New Nordic Diet path, showed their potential to contribute as sustainable and nutrient-rich sources in the human diet.

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Section: Introductionmentioning

confidence: 99%

Locally Adapted and Organically Grown Landrace and Ancient Spring Cereals—A Unique Source of Minerals in the Human Diet

Johansson

Prieto–Linde

Larsson

2021

Foods

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“…Afterwards, all the analysed products were dried in a drier at 65°C over 24 h, and then they were ground in an electric grinder. Each ground sample was placed separately in tight plastic containers as described elsewhere [9].…”

Section: Study Materialsmentioning

confidence: 99%

“…Mineral intake = mean monthly consumption of products (kg) × content of mineral element in products (g per kg) [9].…”

Section: Calculations and Statistical Analysismentioning

confidence: 99%

“…In 2015, the average monthly consumption of baked goods per person amounted to 3.74 kg, in 2016-3.52 kg, and in 2017, only to 3.31 kg [7]. The downward trend in the consumption of cereal products may be a result of many factors, including most importantly: (1) changes in nutritional recommendations for the Polish population in 2016 demanding a decrease in consumption of such products (but not excluding them from the diet) for the sake of vegetables and fruits with regard to, among other things, an excessive supply of salt in the population [8,9] and (2) weight-reduction diets of restrictive type that are fashionable in many countries, with a gluten-free diet that in practice is limited to the exclusion of cereal products being the most popular [10,11].…”

Section: Introductionmentioning

confidence: 99%

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Can Cereal Products Be an Essential Source of Ca, Mg and K in the Deficient Diets of Poles?

Winiarska-Mieczan

Zaricka

Kwiecień

et al. 2019

Biol Trace Elem Res

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The studies aimed to evaluate the significance of cereal products as an essential source of Ca, Mg and K in the diets of Poles. The study covered 226 groups of cereal products most popular in Poland: bread, bread rolls, cooked pasta, cooked grains and cooked rice. The content of Ca, Mg and K was determined by means of FAAS. In addition, considering the recommended daily intake of K, Ca and Mg for the Polish population of adults, the percentage share of respective products in daily supply of these minerals was determined. The content of the above-mentioned minerals in all analysed cereal products can be presented as K > Mg > Ca. Intake of cereal products covers the requirement of K, Mg and Ca among adult Poles, respectively, in ca. 9%, ca. 12 (men)-15 (women) % and ca. 3%. The best source of K, Mg and Ca is bread which in the daily diets of Poles supplies more than 90% of minerals consumed with cereal products. It can be claimed that cereal products are a poor source of Ca, but they supply significant amounts of K and Mg in the diets of Poles, especially given that deficiency of such minerals is common in Poland. It would be important to consider obligatory fortification of flour with minerals which are deficient in the diets of Poles.

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“…10–15%, Na in nearly 49%, Cu and Mn in more than 55%, with Fe and Zn in ca. 20–30% [ 2 , 3 , 4 ]. The most often consumed product is bread, and pasta comes second [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

Pasta as a Source of Minerals in the Diets of Poles; Effect of Culinary Processing of Pasta on the Content of Minerals

Jachimowicz

Winiarska-Mieczan

Baranowska‐Wójcik

et al. 2021

Foods

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Pasta is a product that requires culinary processing which can affect the content of minerals in the finished product. The study aimed to examine how cooking pasta (1) in salted water (1 teaspoon—16 g of salt per 1 litre of water) or unsalted water and (2) rinsing cooked pasta with running water affects the content of minerals. Thirty-five samples of six types of pasta were analysed. The content of minerals was determined using the ICP-OES method. Retention of minerals in the cooked pasta was calculated. Taking the culinary treatment into account, the intake of minerals with pasta was assessed for children, adolescents, and adults, and the values were compared with the recommendations for the population of Poland. The analysed culinary factors had a statistically significant influence on the content of minerals. Adding salt to water when cooking pasta significantly increased the content of Na in the product, which in turn was negatively correlated with the content of other minerals. When pasta was cooked in unsalted water, it contained less Na and more other minerals than pasta cooked in salted water. Rinsing of pasta reduced the content of all minerals. Pasta is an important source of Mg, Cu, and Mn in the diet of Poles. These ingredients are particularly important to ensure correct development and functioning of the human body. The best method of culinary treatment of pasta is cooking in unsalted water without rinsing.

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Dietary Intake and Content of Cu, Mn, Fe, and Zn in Selected Cereal Products Marketed in Poland

Cited by 25 publications

References 51 publications

Locally Adapted and Organically Grown Landrace and Ancient Spring Cereals—A Unique Source of Minerals in the Human Diet

Locally Adapted and Organically Grown Landrace and Ancient Spring Cereals—A Unique Source of Minerals in the Human Diet

Can Cereal Products Be an Essential Source of Ca, Mg and K in the Deficient Diets of Poles?

Pasta as a Source of Minerals in the Diets of Poles; Effect of Culinary Processing of Pasta on the Content of Minerals

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