Dietary exposures to eight metallic contaminants of the Hong Kong adult population from a total diet study

2014 ◽  
Vol 31 (9) ◽  
pp. 1539-1549 ◽  
Author(s):  
M.Y.Y. Chen ◽  
B.T.P. Chan ◽  
C.H. Lam ◽  
S.W.C. Chung ◽  
Y.Y. Ho ◽  
...  
2016 ◽  
Vol 33 (6) ◽  
pp. 1026-1035 ◽  
Author(s):  
Arthur Tin-chung Yau ◽  
Melva Yung-yung Chen ◽  
Chi-ho Lam ◽  
Yuk-yin Ho ◽  
Ying Xiao ◽  
...  

2013 ◽  
Vol 51 ◽  
pp. 379-385 ◽  
Author(s):  
Waiky W.K. Wong ◽  
Stephen W.C. Chung ◽  
Benny T.P. Chan ◽  
Y.Y. Ho ◽  
Ying Xiao

2014 ◽  
Vol 31 (5) ◽  
pp. 799-805 ◽  
Author(s):  
Waiky W.K. Wong ◽  
Stephen W.C. Chung ◽  
Chi-ho Lam ◽  
Y.Y. Ho ◽  
Ying Xiao

2014 ◽  
Vol 31 (4) ◽  
pp. 650-657 ◽  
Author(s):  
Stephen Wai-cheung Chung ◽  
Chi-ho Lam ◽  
Benny Tsz-pun Chan

2013 ◽  
pp. 253-258
Author(s):  
Waiky W. K. Wong ◽  
Ying Xiao ◽  
Stephen W. C. Chung ◽  
Y. Y. Ho

Nutrients ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 3370
Author(s):  
Elham Babaali ◽  
Samane Rahmdel ◽  
Enayat Berizi ◽  
Masoumeh Akhlaghi ◽  
Friedrich Götz ◽  
...  

In the present total diet study, the dietary intake of zinc (Zn), copper (Cu), magnesium (Mg), calcium (Ca), phosphorus (P), and sodium (Na) by healthy adults in Shiraz, Iran, was estimated from the foods as consumed. A total of 580 individual food items were collected, prepared, and pooled into 129 composite samples. The metal concentration was then evaluated using inductively coupled plasma–optical emission spectrometry. The mean intakes of Zn (12.92 mg/d), Cu (3.80 mg/d), and Mg (412.68 mg/d) exceeded the estimated average requirements (EARs), but they were well below the upper limits. A high prevalence of inadequate intake was observed for Ca (91.6%) and P (89.7%), which was mainly due to nutritionally imbalanced diets. Sodium intake for average and high consumers (97.5th percentile) was 123.6% and 237.8% of the tolerable upper intake level of 2300 mg/d, respectively, with 70% of the participants having intakes higher than this threshold value. Nutrition education, nutritional rehabilitation, Ca supplementation, food fortification, mandatory reduction of salt content in processed foods, and discretionary salt use (in home cooking or at the table) are among the possible strategies that can be adopted to combat the health problems.


2013 ◽  
Vol 30 (12) ◽  
pp. 2152-2158 ◽  
Author(s):  
Waiky W.K. Wong ◽  
Yiu-chung Yip ◽  
Koon-kay Choi ◽  
Y.Y. Ho ◽  
Ying Xiao

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