Fe, Ca and Mg contents in selected fast food products in Poland

Grajeta, Halina; Prescha, Anna; Biernat, J.

doi:10.1002/1521-3803(20020101)46:1<7::aid-food7>3.0.co;2-i

Cited by 7 publications

(5 citation statements)

References 16 publications

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“…Cook and Friday (2003) have shown that 21 per cent of dietary calcium comes from dairy ingredients such as milk, cheese and pizza, but it would be appropriate to use low‐fat dairy products to meet the dietary needs and nutrient requirements (Peterson and Sigman‐Grant, 1997). Similar values for calcium in pizza and cheese sandwich have been reported by Grajeta et al (2002) on their study on fast foods.…”

Section: Discussionsupporting

confidence: 85%

Nutrient composition of foods provided by school canteens in Bahrain

Musaiger¹,

Al-Jedah²,

D’Souza

2007

Nutrition &Amp; Food Science

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PurposeThe aim of this study is to determine the nutritional profile of foods provided by the governmental school canteens in Bahrain.Design/methodology/approachNine types of foods commonly provided in 45 schools in Bahrain were analyzed for their proximate, mineral and heavy metal composition. Proximate composition was determined by measuring the moisture, ash, fat, protein (N × 6.25), crude fiber and carbohydrate content. Minerals and heavy metals were measured using flame or atomic absorption spectroscopy. Fatty acids were analyzed by gas liquid chromatography (GLC), as their methyl esters and sterols in the extracted fat were determined quantitatively by GLC.FindingsProximate analysis indicated protein content in the range of 8.14‐12.52 g/100 g, while fat content was below 10 g/100 g in all the foods, except thymes bakery (16.87 g/100 g). Consequently, thymes bakery also had higher energy values (376.15 kcal/100 g). Carbohydrates ranged between 33.86 and 47.29 g/100 g and fiber was high in the broad beans sandwich (1.16 g/100 g). Liver sandwich had considerable amount of iron (43.8 ppm), zinc (23.8 ppm) and potassium (3,360 ppm), while pizza was a good source of calcium (2,190 ppm). Lead was detected in 89 per cent of the foods, the highest being in pizza (0.234 ppm), being but contamination was well within the permitted limit. Aluminum was detected in 78 per cent of the foods, the highest level being observed in the chicken sandwich (10.8 ppm).Originality/valueThe results of this study can be utilized to improve the nutritive value of foods provided in the school feeding programme in the country.

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Section: Discussionsupporting

confidence: 85%

Nutrient composition of foods provided by school canteens in Bahrain

Musaiger¹,

Al-Jedah²,

D’Souza

2007

Nutrition &Amp; Food Science

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“…When the minerals in our fast foods were compared with those reported by Al-Jedah and Robinson (2000), there was a similarity only for copper in chicken while no comparison could be drawn for the other minerals. A comparison was also carried out for the mineral content in beef and fish burger with previously established data (Grajeta et al, 2002). There was a good agreement between the two sets of data for the iron content while there was a variation of around 10-20 mg for magnesium, with our values being higher.…”

Section: Discussionsupporting

confidence: 62%

Proximate, mineral and fatty acid composition of fast foods consumed in Bahrain

Musaiger

Al-Jedah²,

D’Souza

2008

British Food Journal

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If you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service information about how to choose which publication to write for and submission guidelines are available for all. Please visit www.emeraldinsight.com/authors for more information. About Emerald www.emeraldinsight.comEmerald is a global publisher linking research and practice to the benefit of society. The company manages a portfolio of more than 290 journals and over 2,350 books and book series volumes, as well as providing an extensive range of online products and additional customer resources and services.Emerald is both COUNTER 4 and TRANSFER compliant. The organization is a partner of the Committee on Publication Ethics (COPE) and also works with Portico and the LOCKSS initiative for digital archive preservation. AbstractPurpose -The purpose of this paper is to evaluate the commonly consumed fast foods in Bahrain with respect to proximate, mineral, sterol composition and their fatty acid profile. Design/methodology/approach -Foods were purchased from the most frequented fast food outlets in Manama city, the capital of Bahrain. Similar types of foods were pooled into one sample. Proximate composition was determined in duplicate by the standard procedure of the AOAC. Mineral concentrations were determined by using either electro thermal or flame atomic absorption spectrophotometer and fatty acids were analyzed by gas liquid chromatography (GLC) as per standard procedure. Findings -Proximate analysis showed a wide variation in the composition and nutritive value. Moisture, fat, protein, carbohydrate and fiber contents ranged from 30. 35-54.02, 8.74-17.33, 4.41-18.23 (n £ 6:25), 12.14-43.81 and 0.56-3.43 %w/w respectively. The range in the energy value was between 215.0-349.0 Kcal/100 g. Most of the foods were rich in sodium, calcium, iron, and zinc being in the range of 4315.0-7890.9, 337. 1-1893.1, 3.25-82.26, and 4.88-22.62 ppm respectively while potassium, magnesium, copper and manganese were present to a lesser extent. Cholesterol levels were negligible in the vegetable dishes but high in dishes with meat and dairy products (,1.00-35.47 mg/100 g). Considerable levels of b-sitosterol (4.96-20.20 mg/100 g) were present. The most prominent fatty acids were oleic (32.9-50.4 mg/100 g), linoleic (5.0-33.6 mg/100 g) and palmitic acid (16.8-24.9 mg/100 g). Originality/value -It is essential that calorie-dense foods with minimal nutritional content must return to their role as occasional discretionary items in an otherwise balanced diet.

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“…Comparison of calcium content with that of Grajeta et al (2002) showed a good agreement between the two sets of data. One of the main sources of calcium was cheese which is a dominant ingredient in pizza.…”

Section: Discussionmentioning

confidence: 58%

Nutritional profile of pizza commonly consumed in Bahrain

Musaiger

Varghese

Al-Jedah³

2007

Nutrition &Amp; Food Science

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Purpose -This paper seeks to determine the proximate, mineral, sterol composition, and fatty acid profile of pizzas commonly consumed in Bahrain. Design/methodology/approach -Five different types of pizza were purchased from various food outlets in Manama city, the capital of Bahrain. Proximate composition was determined by measuring the moisture, ash, fat, protein (N Â 6.25), crude fiber, and carbohydrate content. The elements Ca, Mg, Na, Fe, Zn, Cu, and Mn were measured using the flame system, while fatty acids were analyzed by gas liquid chromatography (GLC) as their methyl esters, and sterols in the extracted fat were determined quantitatively by GLC. Findings -On a fresh weight basis the dishes contained 47.50-63.22 per cent w/w moisture, 8.25-13.45 per cent w/w protein (N Â 6.25), 8.43-11.35 per cent w/w fat, and 11.76-28.75 per cent w/w carbohydrates. The energy value ranged from 187.43-259.60 kcal (784.20-1,086.18 kJ)/100 g, while a significant variation in the fiber and ash content was not observed. Of the minerals tested sodium (4,301.0-5,315.3 ppm), calcium (1,431.3-2,143.2 ppm), iron (9.10-22.712 ppm), and zinc (10.85-17.65 ppm) were the most prominent, while potassium, magnesium, and manganese were considerably lower. Analysis of sterol composition showed that cholesterol (9.87-20.91 mg/100 g) and b-sitosterol (5.91-9.65 mg/100 g) were the most prominent sterols, whilst the presence of campesterol and stigmasterol was low. The main fatty acids present were oleic (22.10-32.40 mg/100 g) and palmitic acid (24.0-26.7 mg/100 g), while considerable amount of linoleic, stearic, and myristic acids were also present. Originality/value -Despite the popular misconception regarding the nutritional value of fast foods like pizzas, the pizza commonly consumed in Bahrain could be a considerable source of nutrition and make nutritional contribution to the diet, if eaten in moderation.

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Fe, Ca and Mg contents in selected fast food products in Poland

Cited by 7 publications

References 16 publications

Nutrient composition of foods provided by school canteens in Bahrain

Nutrient composition of foods provided by school canteens in Bahrain

Proximate, mineral and fatty acid composition of fast foods consumed in Bahrain

Nutritional profile of pizza commonly consumed in Bahrain

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