Trace nutrients.

Spring, Josephine A.; Robertson, Jean; Buss, David H.

doi:10.1079/bjn19790063

Cited by 49 publications

(10 citation statements)

References 8 publications

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“…The average Zn content of the household diet was 9.0 mg/d, which was very similar to the 9.1 mg calculated in 1976 (Spring et al 1979). This intake, together with the contribution from confectionery and alcoholic drinks, was equivalent to 11 1 ?40 of the Canadian RDA but only 62 YO of the American RDA (after allowance for food wastage).…”

Section: Znsupporting

confidence: 76%

“…The average household intake of Cu was 1.25 mg/d, which was 17% less than that calculated in 1976 (Spring et al 1979). This was partially due to a decreased consumption of offal, but also due to new analytical values giving lower Cu values for some foods.…”

Section: Umentioning

confidence: 73%

“…The average household intake of vitamin B, from food was 1.73 mg/d, 21 YO higher than in 1976 (Spring et al 1979). In addition the contribution from alcoholic drinks was 0.18 mg/d on average (1.91 mg/d in total).…”

Section: Nmentioning

confidence: 82%

“…The average household diet provided 247 mg/person per d compared with 249 mg/person per d in 1976 (Spring et al 1979). Alcoholic drinks and confectionery provided a further 47 mg/d on average, giving a total of 294 mg/d.…”

Section: Mgmentioning

confidence: 99%

“…The National Food Survey (NFS) has monitored the nutrient content of the British diet since the Second World War, but the Annual Reports record intakes of only three minerals (iron, calcium and sodium) and six vitamins (thiamin, riboflavin, niacin, vitamin A, vitamin C and vitamin D). From time to time, the Ministry of Agriculture, Fisheries and Food (MAFF) has, however, undertaken special studies to investigate intakes of other nutrients (see, for example, Spring et al 1979;Wenlock et al 1979;Bull & BUSS, 1982;Gilbert et al 1985). This paper updates and extends this information.…”

mentioning

confidence: 99%

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Trace nutrients

Lewis

Buss

1988

Br J Nutr

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1. The amounts of magnesium, copper, zinc, phosphorus, manganese, potassium, vitamin B,, vitamin B,,, folate, pantothenic acid, biotin, vitamin E and dietary fibre in the British household diet were calculated by applying appropriate values from recent analytical studies to the amounts of foods recorded in the National Food Survey during 1986.2. National average intakes were (mg/person per d): Mg 247, Cu 1.25, Zn 9.0, P 1249, Mn 3. 43, K 2694, vitamin B, 1.73, vitamin B,, 6.33 pg, folate 230 pg, pantothenic acid 607, biotin 35 pg, vitamin E 8.4. Regional and income-group differences were estimated, and found to be small. Additional contributions from alcoholic drinks and confectionery were also determined.3. Dietary fibre was estimated both as unavailable carbohydrate and as non-starch polysaccharide. The national average intakes were 21.8 and 12.9 g/d respectively.4. Intakes were compared with Canadian (Department of National Health and Welfare, 1983) and American (National Research Council, 1980) recommended dietary allowances (RDAs). With the exception of biotin, the Canadian RDAs were met by the household diet but the much higher American RDAs were only met for vitamin B,, and pantothenic acid.The National Food Survey (NFS) has monitored the nutrient content of the British diet since the Second World War, but the Annual Reports record intakes of only three minerals (iron, calcium and sodium) and six vitamins (thiamin, riboflavin, niacin, vitamin A, vitamin C and vitamin D). From time to time, the Ministry of Agriculture, Fisheries and Food (MAFF) has, however, undertaken special studies to investigate intakes of other nutrients (see, for example, Spring et al. Wenlock et al. 1979; Bull & BUSS, 1982;Gilbert et al. 1985). This paper updates and extends this information. The nutrients calculated for the present study were magnesium, copper, zinc, phosphorus, manganese, potassium, vitamin B,, vitamin BI2, folate, pantothenic acid, biotin, vitamin E and dietary fibre. Dietary fibre was calculated both by the Southgate (1978) method and by the Englyst method (Englyst 8z Cummings, 1984). METHODSThe method of calculating the amounts of these nutrients in the household food supply was similar to that which is routinely used for the nutrients presented in the Annual Reports of the NFS Committee (see Ministry of Agriculture, Fisheries and Food, 1987, appendix A).The study related to 1986, and in that year 6925 randomly selected British households containing 18 855 people participated. The survey methodology was as follows.Each housewife recorded in detail the exact type and quantity, and the cost, of each food purchased, and any obtained free during the week in which she (or he) participated. The age and sex of the people present at each meal were recorded, but meals and snacks consumed outside the house were not, unless made from the household food supply (e.g. packed lunches). Alcoholic drinks and confectionery were also not included. Each food was then assigned to one of 200 different groups of food. The amounts...

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Section: Znsupporting

confidence: 76%

Section: Umentioning

confidence: 73%

Section: Nmentioning

confidence: 82%

Section: Mgmentioning

confidence: 99%

mentioning

confidence: 99%

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Trace nutrients

Lewis

Buss

1988

Br J Nutr

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Making sense of laboratory tests of folate status: Folate requirements to sustain normality

Herbert

1987

American J Hematol

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Iron and zinc compounds in the muscle meats of beef, lamb, pork and chicken

Hazell

1982

J Sci Food Agric

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Beef, lamb, pork and chicken leg muscles were extracted with distilled water and the soluble iron and zinc compounds separated by gel filtration and dialysis. Iron was distributed between five main components: an insoluble fraction, ferritin, haemoglobin, myoglobin and a low molecular weight fraction. In beef and lamb, myoglobin was the predominant iron compound but in pork and chicken, most of the iron was associated with the insoluble fraction. Whereas more than 70% of beef iron was associated with the haemoproteins, haemoglobin and myoglobin, less than 30 of chicken iron was in this form. Even so, in all meats most of the soluble iron was associated with the haemoproteins. Zinc was present mainly in the insoluble fraction. The soluble zinc was distributed between five main components. Over 70% of soluble zinc was associated with two components having molecular weights of 65 000 and 35 OOO. The nature and availability of zinc and iron in the various meat fractions is discussed.

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Trace nutrients.

Cited by 49 publications

References 8 publications

Trace nutrients

Trace nutrients

Making sense of laboratory tests of folate status: Folate requirements to sustain normality

Iron and zinc compounds in the muscle meats of beef, lamb, pork and chicken

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