Magnesium, calcium and phosphorus contents in daily food rations in primary school children: Questionnaire and analytic studies

Szajkowski, Zosa

doi:10.1002/food.19960400608

Cited by 3 publications

(5 citation statements)

References 20 publications

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“…Szajkowski (1996) r Higher P density in the maternal diet was associated with higher BMD in the 8-y-old offspring.…”

Section: Mazariegosmentioning

confidence: 90%

“…Szajkowski determined the mineral intake of 24 children aged 9 to 14 y in an economically developed region of Poland using a questionnaire to document foods consumed during the previous 24 h (Szajkowski 1996). The same cohort of children answered the questionnaire during a week selected in each of the 4 seasons.…”

Section: Other Associations and Analysesmentioning

confidence: 99%

“…There were a total of 14 relevant published clinical studies in children and teenagers: 11 articles reported associations of phosphorus intake (MazariegosRamos and others 1995;Trachtman and others 1995;Szajkowski 1996 Hartman and others 2013). Narrative summaries of these studies follow; selected study designs and other additional study details are presented in Table A1.…”

Section: Appendix a A1 Dietary Phosphorus And Population Subgroupsmentioning

confidence: 99%

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Dietary Food‐Additive Phosphate and Human Health Outcomes

Cooke¹

2017

Comp Rev Food Sci Food Safe

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Dietary intake of phosphorus is required for human health, and dietary reference intakes for phosphorus have been established. Food-grade phosphates are used as additives to provide a wide range of technical functions in food production. Phosphates are often the most efficient ingredients to provide the required functionality in many applications, and in some cases, there are not effective and approved alternatives. However, many investigators have expressed concern about the quantities of phosphorus and food-additive phosphate present in the diets of many populations. This paper presents the outcome of an extensive review of 110 primary research articles focused on identifying evidence that substantiates or refutes associations of total dietary phosphorus and food-additive phosphate intake with health and disease in humans. The lack of conclusive evidence prevented the drawing of firm conclusions about the safety and possible risks of food-additive phosphate in the general population, which is consonant with the overall assessments of authoritative institutions who have concluded that available data are insufficient to make the required determinations. Despite the inadequacy of the evidence currently available, many of the authors of the publications reviewed for this paper expressed concerns about the quantities of phosphorus and food-additive phosphate in the diets of the populations and subpopulations they studied. At the same time, most of these authors offered only qualified conclusions and expressed themselves tentatively. In addition, authors of primary research publications, authors of review articles, and authoritative institutions have called for the conduct of further research.Keywords: dietary phosphate, dietary phosphorus phosphate, phosphate additive, serum phosphorus Executive SummaryPhosphorus is integral to many central metabolic processes and is an essential constituent of anatomical structure. Dietary intake of phosphorus (in the form of organic and inorganic phosphates) is required for human health, and dietary reference intakes for phosphorus have been published that include estimates of average requirements and recommended dietary allowances. Not all authoritative bodies have provided tolerable upper intake levels for dietary phosphorus, however, and many investigators have expressed concern about the quantities of phosphorus and foodadditive phosphate present in the diets of many populations, quantities they believe to be excessive and possibly injurious to health.Food-grade phosphates are used as additives in food production to function as buffers, sequestrants, acidulants, bases, flavors, cryoprotectants, gel accelerants, dispersants, nutrients, or precipitants, as well as to function as free-flow or ion-exchange agents. Food-grade phosphates are used to chemically leaven cakes, cookies, pancakes, waffles, and donuts; to maintain the structure and hydration of meat, poultry, and seafood products; to improve fluidity of evaporated milk; flavor or add minerals to beverages; and ...

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“…Szajkowski (1996) r Higher P density in the maternal diet was associated with higher BMD in the 8-y-old offspring.…”

Section: Mazariegosmentioning

confidence: 90%

Section: Other Associations and Analysesmentioning

confidence: 99%

Section: Appendix a A1 Dietary Phosphorus And Population Subgroupsmentioning

confidence: 99%

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Dietary Food‐Additive Phosphate and Human Health Outcomes

Cooke¹

2017

Comp Rev Food Sci Food Safe

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“…of material processing for mineralisation and conditions of mineralisation were presented earlier [17]. The results obtained on the basis of questionnaire and analytical studies were compared with current recommendations related to Fe intake for an average body mass and moderate physical activity of studied groups of population.…”

Section: Methodsmentioning

confidence: 99%

“…Elevation of energy content of DRF above 8.38 MJ has induced a decrease in hemoglobin level [53]. Therefore, in order to evaluate Fe nutrition quality in studied DRF, indices of nutriton quality (INQ) [17,20] have been determined, presented in Table 1. Our studies indicate that favourable relations between the determined energy content and Fe content have been noted only in nutrition of males from Wielkopolska region.…”

Section: Bioavailability Of Fe In Drfmentioning

confidence: 99%

Analysis of Fe content in daily food rations in principal socio-economic groups of population on the basis of questionnaire and analytical studies

Szajkowski¹

1999

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The study aimed at estimation of representative rations for the purpose of laboratory reconstruction of the rations on the basis of questionnaire studies in principal socio-economic groups in the Wielko-polska region. The reconstructed representative rations provided material for analytical studies. Sex of individuals and the four seasons of the year were taken into account. In all studied groups, daily food ratios covered lower proportions of recommended dietary allowances for Fe in females than in males. The food rations covered recommended dietary allowances for Fe only in physical or mental male workers. The improper relations between Fe and energy content in food rations of women at the reproductive age were found to deserve a serious concern. Statistical analysis of the results demonstrated that the suggested way of determining representative rations may serve to evaluate Fe nutrition of pre-school children, children of primary schools, university students, mental and physical workers and of retired workers.

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