Zinc and Chromium in commonly used food items, intake by Sri Lankan adults and their levels in serum

Abstract

XX 1. 1 .5. 1 Specific objectives of the study 7 2. LITERATURE REVIEW 8 2.1 Sri Lankan situation 8 2.1.1 Food supply 8 2.1.2 Nutritional status of adults 9 2.1 .3 Dietary recommendations for Sri Lankan adults 9 2.1 .4 Food consumption to 2.2 Zinc 13 2.2. 1 Environmental levels and human exposure 14 2.2.2 Bioavailabiiity of zinc 15 2.2,3 Zinc homeostasis in humans 17 2.2.4 Toxic effects on humans 17 2.2.5 Zinc deficiency 18 2.4.5 Indices of zinc status 19 2.3 Chromium 20 2.3.1 Environmental levels and human exposure 21 3. 2.3.2 Daily requirements ol chromium 22 2.3.3 l3ioavailability of chromium 23 2.3.3.1 The ejucose tolerance factor 23 2.3.4 Chromium toxicity 2.3.5 Chromium deliciency 2.4 Sampling, sample prepatatioti and analysis 2.4.1 Sampling 2.4.2 Sample preparation methods 2.4.2.1 Wet decomposition 2.4.2.2 Dry ashing 31 2.4.3 Detection and measurement 32 2.4.3.1 Detection of zinc in environmental samples 32 2.4.3.2 etection of chromium in environinelital samples D 34 2.5 Quality control procedure 35 2.5.1 Recovery studies 36 2.5.2 Standard addition method 36 2.5.3 Certi lied reference materials 37 2.6 Food conipositiofl data 37 2.7 I)ietary assessment in research involviiig huniami adults 38 2.7.1 Dietary assessment methods 39 2.7.1.1 Diet history 39 2.7.1.2 Food &eqLlency questionnaire It) 2.7.1.3 Food record II 2.7.1.4 24 hour recall 42 2.8 Zinc and chromium status of serum 44 2.8.1 Determination of zinc iii serum 44 2.8.2 Deterni ination of chromium in serum 46