scholarly journals Temporal Change in Iron Content of Vegetables and Legumes in Australia: A Scoping Review

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 56
Author(s):  
Erica Eberl ◽  
Alice Shimin Li ◽  
Zi Yin Joanne Zheng ◽  
Judy Cunningham ◽  
Anna Rangan
Keyword(s):  
Scoping Review ◽  
Iron Content ◽  
Sweet Corn ◽  
Temporal Change ◽  
Comprehensive Evaluation ◽  
Analytical Techniques ◽  
Food Composition ◽  
Limited Data ◽  
Green Beans ◽  
Food Composition Tables

Studies in UK and US have reported a temporal decline in the iron content of plant-based foods. Limited research on this topic has been conducted in Australia. The aim of this scoping review was to provide a comprehensive evaluation on the temporal change in iron content of Australian vegetables and legumes from 1900 onward. A systematic search of electronic databases, websites, backward reference searching, and Australian food composition tables was conducted. A total of 34 articles and six versions of Australian food composition databases published between 1930s to 2021, were included in this review. Overall, iron content of vegetables and legumes were assessed at limited time points and geographical origin, cultivars, sampling and analytical techniques varied across studies. The majority of vegetables had similar iron content between two or more timepoints but decreases of 30–50% were noted for sweet corn, red-skinned potatoes, cauliflower and green beans while increases of 150–300% were seen for Hass avocadoes, mushrooms and silverbeet. More pronounced reductions in iron content were observed for legumes, with higher and more variable values reported pre-2000 compared to recent years. Due to limited data and variations in sampling and analytical techniques, no definitive conclusions could be established. As plant-based diets are becoming more popular, consistent monitoring of the nutrient composition of staple plant-based foods is strongly recommended.

scholarly journals Comparative analysis of vitamin A and iron content in food according to different food composition tables and nutritional evaluation software programs

2013 ◽  
Vol 33 (2) ◽  
pp. 229-232
Author(s):  
Cristiane Barbosa Chagas ◽  
Cláudia Saunders ◽  
Aline Bull Ferreira Campos ◽  
Jamile Lima Nogueira ◽  
Cristina Lucia da Silva ◽  
...  
Keyword(s):  
Comparative Analysis ◽  
Vitamin A ◽  
Iron Content ◽  
Food Composition ◽  
Nutritional Evaluation ◽  
Food Composition Tables ◽  
Software Programs

European Food Composition Tables in Translation

1987 ◽  
Author(s):  
Lenore Arab ◽  
Marion Wittler ◽  
Gotthard Schettler
Keyword(s):  
Food Composition ◽  
Food Composition Tables

scholarly journals Evaluation of the food composition tables: Beyond the divergence of intakes

2021 ◽  
Author(s):  
Sabuktagin Rahman ◽  
Avonti Basak Tukun ◽  
Santhia Ireen ◽  
Nazma Shaheen
Keyword(s):  
Food Composition ◽  
Food Composition Tables

scholarly journals McArdle disease and pregnancy: A case report and scoping review of pregnancy outcomes

2021 ◽  
pp. 1753495X2110161
Author(s):  
Christopher M Nash ◽  
Nabha Shetty ◽  
Ashley Miller ◽  
Kyle McCoy
Keyword(s):  
Scoping Review ◽  
Pregnancy Outcomes ◽  
Autosomal Recessive ◽  
Autosomal Recessive Disorder ◽  
Glycogen Metabolism ◽  
Limited Data ◽  
Genetic Condition ◽  
Second Stage ◽  
Mcardle Disease ◽  
Pregnancy And Delivery

McArdle disease is an autosomal recessive disorder affecting skeletal muscle glycogen metabolism. Limited data are available regarding pregnancy outcomes with this genetic condition. We present a recent case of a woman with McArdle disease, along with a scoping review of all published literature regarding pregnancy and delivery outcomes for women with McArdle disease. A total of 35 cases are summarised. Overall, pregnancy does not worsen or increase the risk for disease flare. Women can successfully deliver vaginally, with consideration of an assisted second stage recommended to reduce the risk of postpartum rhabdomyolysis.

Plant Fiber Intake in the Pediatric Diet

PEDIATRICS ◽  
1981 ◽  
Vol 67 (4) ◽  
pp. 572-575
Author(s):  
Lewis A. Barness ◽  
Peter R. Daliman ◽  
Homer Anderson ◽  
Platon Jack Collipp ◽  
Buford L. Nichols ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Rural Areas ◽  
Lignin Content ◽  
Strong Acid ◽  
The United States ◽  
Food Composition ◽  
Base Hydrolysis ◽  
Crude Fiber ◽  
Fiber Intake ◽  
Food Composition Tables

Dietary fiber has been defined as the part of material in foods impervious to the degradative enzymes of the human digestive tract. The dietary fiber of plants is comprised of carbohydrate compounds including cellulose, hemicellulose, pectin, gums, mucilages, and a noncarbohydrate substance, lignin. These substances, which form the structure of plants, are present in the cell walls of all parts including the leaf, stern, root, and seed.1 Animal tissue also contains indigestible substances. Crude fiber and dietary fiber are not the same thing. Crude fiber refers to the residue left after strong acid and base hydrolysis of plant material. This process dissolves the pectin, gums, mucilages, and most of the hemicellulose and mainly is a measure of the cellulose and lignin content. Clearly, this method tends to underestimate the total amount of fiber in the food.1 Most food composition tables give only crude fiber values. Current interest in fiber was stimulated by the suggestion that it might help to prevent certain diseases common in the United States, namely diverticular disease, cancer of the colon, irritable bowel syndrome, obesity, and coronary heart disease.2-4 African blacks in rural areas where the fiber intake was high rarely had these diseases; however, during the past 20 years as this population moved to the cities and adopted Western habits (including a Western diet), they began to suffer from the same "Western-type" diseases. A high-fiber diet increases fecal bulk, produces softer, more frequent stools, and decreases transit time through the intestine.5 These factors may be responsible for the supposed beneficial effects of fiber.

Zinc Content of Cereals and Pulses in Delhi

2018 ◽  
Vol 55 (2) ◽  
pp. 216
Author(s):  
Shipra Gupta ◽  
Kirti Arora ◽  
Geeta Trilok-Kumar
Keyword(s):  
Nutritional Assessment ◽  
Zinc Content ◽  
Food Composition ◽  
Mean Values ◽  
Cereal Products ◽  
The North ◽  
Bengal Gram ◽  
Food Composition Tables ◽  
The Mean ◽  
Indian Food

Severe zinc deficiency is rare in India but mild to moderate deficiency could be widespread. There is little data on zinc intakes based on nutritional assessment methods, mainly because the Indian Food Composition Tables that were available until recently gave incomplete zinc content values in foods. A pilot study was, therefore, undertaken to assess the zinc content of cereals and pulses consumed in Delhi and to compare the values with those given in the latest Indian Food Composition Tables. Four hundred and twenty six samples of twenty three varieties of cereals / cereal products and fifteen varieties of pulses, collected from wholesale suppliers in the north, south, east and west zones of Delhi, were analyzed for zinc using atomic absorption spectrophotometer. The concentration of zinc in a given cereal or pulse varied widely between the different zones. Cereals like pearl millet, Italian millet, dry maize, whole wheat and its flour and pulses like roasted Bengal gram and dry peas, Bengal gram dhal and lentil dhal were identified as rich sources of zinc. The mean zinc content in most of the foods analysed in the laboratory showed significant differences when compared with the mean values for cereals and pulses reported in the Indian Food Composition Tables given by the National Institute of Nutrition - Indian Council of Medical Research in 2017. A region specific food composition database is urgently needed as there seem to be huge differences in the zinc values of cereals and pulses consumed in Delhi as compared to the average values representative of all states given in the latest food composition database.

Introduction to nutrition

2011 ◽  
pp. 1-18
Keyword(s):  
Food Composition ◽  
P Nutrition ◽  
Food Composition Tables ◽  
Living Organisms

Definitions and titles 2 Components of the diet 6 Food composition tables 10 Digestion 14 ‘Nutrition is the branch of science that studies the process by which living organisms take in and use food for the maintenance of life, growth, reproduction, the functioning of organs and tissues, and the production of energy.’...

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