Results of the BfR MEAL Study: The food type has a stronger impact on calcium, potassium and phosphorus levels than factors such as seasonality, regionality and type of production

Schwerbel, Kristin; Tüngerthal, Madlen; Nagl, Britta; Niemann, Birgit; Drößer, Carina; Bergelt, Sophia; Uhlig, Katrin; Höpfner, Tobias; Greiner, Matthias; Lindtner, Oliver; Sarvan, Irmela

doi:10.1016/j.fochx.2022.100221

Cited by 5 publications

(4 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As mentioned, thiamine was included also in the NR-FI veg index and Fe in the NR-FI carb index (15) . Nevertheless, based on the nutrient content ranking, one or two of the highest contents for Ca, thiamine and Fe were measured from a protein source, indicating the relevance of meat products in providing Fe and thiamine (27) and fish and tofu in providing Ca (28)(29)(30) . Furthermore, Zn and riboflavin showed some correlation with NR-FI prot -associated nutrients in the PCA.…”

Section: Discussionmentioning

confidence: 99%

Validating nutrient selection for product-group-specific nutrient indices for use as functional units in life cycle assessment of foods

Kårlund,

Kyttä,

Pellinen

et al. 2024

Br J Nutr

View full text Add to dashboard Cite

The ability to provide adequate nutrition is considered a key factor in evaluating the sustainability of foods and diets. Nutrient indices are used as functional units (FUs) in life cycle assessment of foods to include nutritional performance in the environmental assessment of a product. Several general and food group-specific nutrient indices exist but many lack validation, particularly when used as FU. In addition, the nutrient selection strategies and reference units for nutrient intake can vary considerably among studies. To validate intake-based product-group-specific nutrient indices previously developed for protein (NR-FIprot) and carbohydrate (NR-FIcarb) foods and for fruits and vegetables (NR-FIveg), we applied principal component analysis to investigate correlations between nutrients in foods and dishes representing a typical Finnish diet. The reference amounts for meal components were based on a plate model that reflected Finnish dietary recommendations. The portion sizes for the different food groups were anchored at 100 g, 135 g and 350 g for proteins, carbohydrates and fruits/vegetables, respectively. Statistical modelling largely validated the NR-FI indices, highlighting protein foods as sources of niacin, vitamin B12 and selenium, carbohydrate foods as sources of magnesium, iron and phosphorous, and fruits/vegetables as sources of potassium, vitamin K, vitamin C, fibre and thiamine. However, in contrast to the intake-based approach applied in NR-FIprot, the dietary recommendation-based validation process suggested that fruits and vegetables should be favoured as sources of riboflavin and vitamin B6.

show abstract

Section: Discussionmentioning

confidence: 99%

Validating nutrient selection for product-group-specific nutrient indices for use as functional units in life cycle assessment of foods

Kårlund,

Kyttä,

Pellinen

et al. 2024

Br J Nutr

View full text Add to dashboard Cite

show abstract

“…The concentrations of photosynthetic pigment, including carotenoids and chlorophylls (chla, chlb), soluble sugars, and soluble proteins, in plants were quantified using spectrophotometry [27], anthrone colorimetry [28], and the Coomassie bright blue method [29], respectively. The levels of ash content, potassium (K), phosphorus (P), and calcium (Ca) in leaves were measured using inductively coupled plasma-mass spectrometry [30].…”

Section: Physiological Response Of Plants After Infection By Pathogenmentioning

confidence: 99%

A Study of Soil-Borne Fusarium Wilt in Continuous Cropping Chrysanthemum Cultivar ‘Guangyu’ in Henan, China

Liu,

Jin,

Chen

et al. 2023

JoF

View full text Add to dashboard Cite

Cut chrysanthemum, known as a highly favored floral choice globally, experiences a significant decline in production due to continuous cropping. The adverse physiological effects on cut chrysanthemums result from the degradation of a soil’s physical and chemical properties, coupled with the proliferation of pathogens. The “Guangyu” cultivar in Xinxiang, Henan Province, China, has been specifically influenced by these effects. First, the precise pathogen accountable for wilt disease was effectively identified and validated in this study. An analysis was then conducted to examine the invasion pattern of the pathogen and the physiological response of chrysanthemum. Finally, the PacBio platform was employed to investigate the dynamic alterations in the microbial community within the soil rhizosphere by comparing the effects of 7 years of monocropping with the first year. Findings indicated that Fusarium solani was the primary causative agent responsible for wilt disease, because it possesses the ability to invade and establish colonies in plant roots, leading to alterations in various physiological parameters of plants. Continuous cropping significantly disturbed the microbial community composition, potentially acting as an additional influential factor in the advancement of wilt.

show abstract

“…Phosphorus is an intestinal-absorbed essential micronutrient in human nutrition (Gutié rrez, 2020). In its inorganic and organic forms (Gutié rrez, 2020;Schwerbel et al, 2022), it participates in several metabolic processes (e.g., phosphorylation reactions, intracellular acid-base balance) and is a component of nucleic acids, cellular membranes, and some organelles (Gutié rrez, 2020; Schwerbel et al, 2022), respectively. Daily requirements for the mineral in adults are 1 200 mg day -1 , with a Ca:P relationship of 1.7 (Gutié rrez et al, 2020).…”

Section: Phosphorus Contentmentioning

confidence: 99%

“…Foods with high protein content usually possess high P levels, including milk, eggs, meat products, legumes, and seeds. Nevertheless, vegetable sources of P tend to render it indigestible due to phytic acid; then, P bioavailability is higher in products of animal origin (Schwerbel et al, 2022;St-Jules, 2016.…”

Section: Phosphorus Contentmentioning

confidence: 99%

Analysis of Minerals in Foods: A Three-year Survey from Costa Rican Market Products

Cortes-Herrera¹,

Artavia²,

Quiros-Fallas³

et al. 2022

JFR

View full text Add to dashboard Cite

Developing and carrying out analyzes that allow nutritional profiling of foods has become increasingly necessary in the food industry, especially when essential nutrients, such as minerals, are involved. In addition, having this type of information makes it possible to characterize the food, corroborate labeling, monitor regulations, improve food quality, and take public health measures when there are deficiencies or excesses in the population level of any nutrient. During this survey, total ash, Cl, Ca, P, Mg, Fe, Zn, Cu, Na, and K, were analyzed in different foods (including meat, dairy, cocoa, baked products, fruits, vegetables, legumes, beverages, cocoa products), for a total of n = 2046, 190, 385, 101, 113, 718, 190, 79, 945, and 190 samples, respectively. These samples were compiled from January 2019 to December 2021 as part of routine surveillance of the food industry. Food mineral fraction was assessed by gravimetry, chloride by potentiometry, and the rest of the analytes by spectrometry. Descriptive statistics were produced to analyze the database, and the information was divided by type of food and minerals.

show abstract

Results of the BfR MEAL Study: The food type has a stronger impact on calcium, potassium and phosphorus levels than factors such as seasonality, regionality and type of production

Cited by 5 publications

References 30 publications

Validating nutrient selection for product-group-specific nutrient indices for use as functional units in life cycle assessment of foods

Validating nutrient selection for product-group-specific nutrient indices for use as functional units in life cycle assessment of foods

A Study of Soil-Borne Fusarium Wilt in Continuous Cropping Chrysanthemum Cultivar ‘Guangyu’ in Henan, China

Analysis of Minerals in Foods: A Three-year Survey from Costa Rican Market Products

Contact Info

Product

Resources

About