Mineral composition of commonly consumed ethnic foods in Europe.

Autor: Khokhar S; School of Food Science and Nutrition, University of Leeds, Leeds, UK., Garduño-Diaz SD, Marletta L, Shahar DR, Ireland JD, Jansen-van der Vliet M, de Henauw S
Jazyk: angličtina
Zdroj: Food & nutrition research [Food Nutr Res] 2012; Vol. 56. Date of Electronic Publication: 2012 Jul 03.
DOI: 10.3402/fnr.v56i0.17665
Abstrakt: Background: Ethnic foods are an integral part of food consumption in Europe contributing towards the overall nutrient intake of the population. Food composition data on these foods are crucial for assessing nutrient intake, providing dietary advice and preventing diseases.
Objective: To analyse selected minerals in authentic and modified ethnic foods commonly consumed in seven EU member states and Israel.
Design: A list of ethnic foods commonly consumed in selected European countries was generated, primary samples collected and composite sample prepared for each food, which were analysed for dietary minerals at accredited laboratories. Methods for sampling, analysis, data scrutiny and documentation were based on harmonised procedures.
Results: New data on 128 ethnic foods were generated for inclusion in the national databases of seven EU countries and Israel within the European Food Information Resource (EuroFIR), an EU Network of Excellence. The Na, K, Ca, P, Mg, Mn, Cl, Fe, Cu, Zn, Se and I contents of 39 foods is presented for the first time in this study.
Conclusion: The data will serve as an important tool in future national and international food consumption surveys, to target provision of dietary advice, facilitate implementation of policies and inform policymakers, health workers, food industry and researchers.
Databáze: MEDLINE
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