scholarly journals Food Sources of Potassium in the Average Polish Diet

Nutrients ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 2905 ◽  
Author(s):  
Hanna Górska-Warsewicz ◽  
Krystyna Rejman ◽  
Wacław Laskowski ◽  
Katarzyna Kowalcze
Keyword(s):  
Dairy Products ◽  
Meat Products ◽  
Product Category ◽  
Red Meat ◽  
Food Sources ◽  
Polish Population ◽  
Cereal Products ◽  
Central Statistical ◽  
Central Statistical Office ◽  
Milk And Dairy Products

The aim of this study was to identify the food sources of potassium in the average Polish diet based on the data from the 2016 Household Budget Survey conducted on the representative sample of the Polish population (36,886 households, n = 99,230). This survey is organized by the Central Statistical Office and is related to the expenditures, quantitative consumption and revenues in households. We analyzed 91 sub-groups (i.e., milk, red meat) from 13 food categories (i.e., milk and dairy products, meat and products). Our findings indicated that the daily supply of potassium in the average Polish diet was 2617.9 mg, which meant covering the average allowance in 83%. Vegetables provided 32.5% of potassium, of which potatoes accounted for 16.2% of supply, and other vegetables for 16.2%. Tomatoes as well as other vegetables and mushrooms provided a total of 8.2% of potassium among vegetables. The next position was taken by the meat and meat products category (17.7%), with the largest share of meat products (6.7%) and red meat (5.2%). Cereal products supplied 16.64% of potassium, of which bread, rolls and bread products (12.2%) were of the greatest importance. Milk and dairy products turned out to be the fourth product category as a source of potassium (11.9%), with the highest share of milk (6.8%) and yoghurts and milk drinks (3.9%).

scholarly journals Dietary Intake, Nutritional Adequacy, and Food Sources of Protein and Relationships with Personal and Family Factors in Spanish Children Aged One to < 10 Years: Findings of the EsNuPI Study

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1062
Author(s):  
Casandra Madrigal ◽  
María José Soto-Méndez ◽  
Ángela Hernández-Ruiz ◽  
Teresa Valero ◽  
Federico Lara Villoslada ◽  
...  
Keyword(s):  
Dietary Protein ◽  
Total Protein ◽  
Dairy Products ◽  
Protein Intake ◽  
Meat Products ◽  
Food Sources ◽  
Animal Origin ◽  
Total Protein Intake ◽  
Fish And Shellfish ◽  
Milk And Dairy Products

Diet in the first years of life is an important factor in growth and development. Dietary protein is a critical macronutrient that provides both essential and nonessential amino acids required for sustaining all body functions and procedures, providing the structural basis to maintain life and healthy development and growth in children. In this study, our aim was to describe the total protein intake, type and food sources of protein, the adequacy to the Population Reference Intake (PRI) for protein by the European Food Safety Authority (EFSA), and the Recommended Dietary Allowance (RDA) by the Institute of Medicine (IoM). Furthermore, we analyzed whether the consumption of dairy products (including regular milk, dairy products, or adapted milk formulas) is associated with nutrient adequacy and the contribution of protein to diet and whole dietary profile in the two cohorts of the EsNuPI (in English, Nutritional Study in the Spanish Pediatric Population) study; one cohort was representative of the Spanish population from one to < 10 years old (n = 707) (Spanish reference cohort, SRS) who reported consuming all kinds of milk and one was a cohort of the same age who reported consuming adapted milk over the last year (including follow-on formula, growing up milk, toddler’s milk, and enriched and fortified milks) (n = 741) (adapted milk consumers cohort, AMS). The children of both cohorts had a high contribution from protein to total energy intake (16.79% SRS and 15.63% AMS) and a high total protein intake (60.89 g/day SRS and 53.43 g/day AMS). We observed that protein intake in Spanish children aged one to < 10 years old was above the European and international recommendations, as well as the recommended percentages for energy intakes. The main protein sources were milk and dairy products (28% SRS and 29% AMS) and meat and meat products (27% SRS and 26% AMS), followed by cereals (16% SRS and 15% AMS), fish and shellfish (8% in both cohorts), eggs (5% SRS and 6% AMS), and legumes (4% in both cohorts). In our study population, protein intake was mainly from an animal origin (meat and meat products, milk and dairy products, fish and shellfish, and eggs) rather than from a plant origin (cereals and legumes). Future studies should investigate the long-term effect of dietary protein in early childhood on growth and body composition, and whether high protein intake affects health later in life.

scholarly journals Usual Dietary Intake, Nutritional Adequacy and Food Sources of Calcium, Phosphorus, Magnesium and Vitamin D of Spanish Children Aged One to <10 Years. Findings from the EsNuPI Study

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1787 ◽  
Author(s):  
Esther Cuadrado-Soto ◽  
Ana M. López-Sobaler ◽  
Ana Isabel Jiménez-Ortega ◽  
Aránzazu Aparicio ◽  
Laura M. Bermejo ◽  
...  
Keyword(s):  
Vitamin D ◽  
Dairy Products ◽  
Reference Sample ◽  
Meat Products ◽  
Food Sources ◽  
Adequate Intake ◽  
Dietary Reference Values ◽  
Calcium Phosphorus ◽  
Almost All ◽  
Milk And Dairy Products

Bone problems in the population begin to be establish in childhood. The present study aims to assess the usual calcium, phosphorus, magnesium, and vitamin D intakes, along with the food sources of these nutrients, in Spanish children participating in the EsNuPI (Estudio Nutricional en Población Infantil Española) study. Two 24 h dietary recalls were applied to 1448 children (1 to <10 years) divided into two sub-samples: one reference sample (RS) of the general population [n = 707] and another sample which exclusively included children consuming enriched or fortified milks, here called “adapted milks” (AMS) [n = 741]. Estimation of the usual intake shows that nutrient intake increased with age for all nutrients except vitamin D. Using as reference the Dietary Reference Values from the European Food Safety Authority (EFSA), calcium and magnesium intakes were found to be below the average requirement (AR) and adequate intake (AI), respectively, in a considerable percentage of children. Furthermore, phosphorus exceeded the AI in 100% of individuals and vitamin D was lower than the AI in almost all children studied. The results were very similar when considering only plausible reporters. When analyzing the food sources of the nutrients studied, milk and dairy products contributed the most to calcium, phosphorus, magnesium, and vitamin D. Other sources of calcium were cereals and vegetables; for phosphorus: meat, meat products, and cereals; for magnesium: cereals and fruits; and, for vitamin D: fish and eggs. These results highlight the desirability of improving the intake concerning these nutrients, which are involved in bone and metabolic health in children. The AMS group appeared to contribute better to the adequacy of those nutrients than the RS group, but both still need further improvement. Of special interest are the results of vitamin D intakes, which were significantly higher in the AMS group (although still below the AI), independent of age.

scholarly journals HYGIENIC ASSESSMENT OF THE FOOD BEHAVIOR OF YOUNGER SCHOOLCHILDREN OF SMOLENSK

2019 ◽  
pp. 38-41
Author(s):  
E.А. Tsukareva ◽  
А.V. Avchinnikov ◽  
I.L. Alimova ◽  
D.A. Avchinnikova
Keyword(s):  
Healthy Eating ◽  
Fast Food ◽  
Dairy Products ◽  
Preventive Measures ◽  
Eating Habits ◽  
Physical Development ◽  
Overweight And Obesity ◽  
Food Sources ◽  
Food Behavior ◽  
Milk And Dairy Products

A hygienic assessment of the eating habits of younger schoolchildren of Smolensk was carried out. A survey of 307 schoolchildren of 3–4 grades with various parameters of physical development in the field of nutrition and lifestyle was carried out. The respondents’ diet showed: insufficient and irregular consumption of food – sources of animal protein (meat, milk and dairy products, fish), lack of vegetables, popularity of fast-food products, sweets and sweet carbonated drinks. The violations in the diet and the level of motor activity are most pronounced in the group of children with overweight and obesity. The results confirm the need to develop preventive measures aimed at developing a healthy eating culture among schoolchildren.

scholarly journals INTAKE OF A VITAMIN-MINERAL COMPLEX IS A RATIONAL WAY TO MAKE UP A CALCIUM DEFICIENCY IN CONDITIONS OF INSUFFICIENT CONSUMPTION OF DAIRY PRODUCTS BY A CHILD

2018 ◽  
Vol 17 (3) ◽  
pp. 200-206 ◽  
Author(s):  
Evgenia V. Shikh ◽  
Anna A. Makhova ◽  
Evgeny E. Emelyashenkov
Keyword(s):  
Vitamin D ◽  
Bone Resorption ◽  
Bone Formation ◽  
Calcium Intake ◽  
Dairy Products ◽  
Milk Protein ◽  
Calcium Deficiency ◽  
Food Sources ◽  
Lactase Deficiency ◽  
Milk And Dairy Products

A calcium deficiency is detected in more than 80% of children. This is the result of inadequate consumption of milk and dairy products which are the main food sources of calcium. There is a correlation between deficiency of calcium intake with food in childhood and the risk of osteopenia and osteoporosis in subsequent life periods. With insufficient exogenous intake of calcium, its concentration in the blood decreases which stimulates bone resorption. The factors that further limit the consumption of dairy products are lactase deficiency and cow's milk protein allergy. In order to ensure the intake of the necessary amount of calcium, it is advisable to use vitaminmineral complexes in children that contain not only a sufficient amount of calcium and vitamin D but also other micronutrients required for bone formation.

scholarly journals Preservation of Meat Products with Bacteriocins Produced by Lactic Acid Bacteria Isolated from Meat

2019 ◽  
Vol 2019 ◽  
pp. 1-12 ◽  
Author(s):  
Roger J. da Costa ◽  
Flávia L. S. Voloski ◽  
Rafael G. Mondadori ◽  
Eduarda H. Duval ◽  
Ângela M. Fiorentini
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antimicrobial Peptides ◽  
Mechanism Of Action ◽  
Potential Application ◽  
Dairy Products ◽  
Meat Products ◽  
The Other ◽  
Great Potential Application ◽  
Milk And Dairy Products

Bacteriocins are ribosomal-synthesized antimicrobial peptides that inhibit the growing of pathogenic and/or deteriorating bacteria. The most studied bacteriocin-producing microorganisms are lactic acid bacteria (LAB), as they have great potential application in food biopreservation, since the majority have GRAS (Generally Recognized as Safe) status. The LAB-producing bacteriocins and/or bacteriocins produced by these bacteria have been widely studied, with the emphasis on those derived from milk and dairy products. On the other hand, isolates from meat and meat products are less studied. The objective of this review is to address the main characteristics, classification, and mechanism of action of bacteriocins and their use in food, to highlight studies on the isolation of LAB with bacteriocinogenic potential from meat and meat products and also to characterize, purify, and apply these bacteriocins in meat products. In summary, most of the microorganisms studied areLactococcus,Enterococcus,Pediococcus, andLactobacillus, which produce bacteriocins such as nisin, enterocin, pediocin, pentocin, and sakacin, many with the potential for use in food biopreservation.

scholarly journals Macronutrient intake and food sources in the very old: analysis of the Newcastle 85+ Study

2016 ◽  
Vol 115 (12) ◽  
pp. 2170-2180 ◽  
Author(s):  
Nuno Mendonça ◽  
Tom R. Hill ◽  
Antoneta Granic ◽  
Karen Davies ◽  
Joanna Collerton ◽  
...  
Keyword(s):  
Nutrient Intake ◽  
Meat Products ◽  
Reference Value ◽  
Primary Objective ◽  
Food Sources ◽  
Food Groups ◽  
Very Old ◽  
Cereal Products ◽  
North East ◽  
The Uk

AbstractFood and nutrient intake data are scarce in very old adults (85 years and older) – one of the fastest growing age segments of Western societies, including the UK. Our primary objective was to assess energy and macronutrient intakes and respective food sources in 793 85-year-olds (302 men and 491 women) living in North-East England and participating in the Newcastle 85+ cohort Study. Dietary information was collected using a repeated multiple-pass recall (2×24 h recalls). Energy, macronutrient and NSP intakes were estimated, and the contribution (%) of food groups to nutrient intake was calculated. The median energy intake was 6·65 (interquartile ranges (IQR) 5·49–8·16) MJ/d – 46·8 % was from carbohydrates, 36·8 % from fats and 15·7 % from proteins. NSP intake was 10·2 g/d (IQR 7·3–13·7). NSP intake was higher in non-institutionalised, more educated, from higher social class and more physically active 85-year-olds. Cereals and cereal products were the top contributors to intakes of energy and most macronutrients (carbohydrates, non-milk extrinsic sugars, NSP and fat), followed by meat and meat products. The median intakes of energy and NSP were much lower than the estimated average requirement for energy (9·6 MJ/d for men and 7·7 MJ/d for women) and the dietary reference value (DRV) for NSP (≥18 g/d). The median SFA intake was higher than the DRV (≤11 % of dietary energy). This study highlights the paucity of data on dietary intake and the uncertainties about DRV for this age group.

scholarly journals Estimates of food and macronutrient intake in a random sample of Northern Ireland adolescents

1994 ◽  
Vol 72 (3) ◽  
pp. 343-352 ◽  
Author(s):  
J. J. Strain ◽  
P. J. Robson ◽  
M. B. E. Livingstone ◽  
E. D. Primrose ◽  
J. M. Savage ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Northern Ireland ◽  
Total Energy ◽  
Energy Intake ◽  
Dairy Products ◽  
Meat Products ◽  
Total Energy Intake ◽  
Food Sources ◽  
Macronutrient Intake ◽  
Daily Total

Estimates of food consumption and macronutrient intake were obtained from a randomly selected population sample (2%) of 1015 adolescents aged 12 and 15 years in Northern Ireland during the 1990/1991 school year. Dietary intake was assessed by diet history with photographic album to estimate portion size. Reported median energy intakes were 11.0 and 13.1 MJ/d for boys aged 12 and 15 years respectively and 9.2 and 9.1 MJ/d for girls of these ages. Protein, carbohydrate and total sugars intakes as a percentage of total energy varied little between the age and sex groups and were approximately 11, 49 and 20 % respectively of daily total energy intakes. Median dietary fibre intakes were approximately 20 and 24 g/d for boys aged 12 and 15 years respectively and 18 and 19 g/d for girls of these ages. Major food sources of energy (as a percentage of total energy intakes) were bread and cereals (15–18 %), cakes and biscuits (12–14%), chips and crisps (13–14%), dairy products (9-ll%), meat and meat products (9–11%) and confectionery (9%). Fruit and vegetable intakes were low at about 2.5% and 1.5% respectively of total energy intakes. Median fat intakes were high at 39% of total daily energy intakes. Major food sources of fat as a percentage of total fat intakes were from the food groupings: chips and crisps (16–19%), meat and meat products (14–17%), fats and oils (14–16%), cakes and biscuits (13–16%) and dairy products (12–15%). Median intakes of saturated fatty acids were also high at approximately 15% of daily total energy intake while intakes of monounsaturated fatty acids averaged 12% of daily total energy intake. Median polyunsaturated fatty acid (PUFA) intakes were low, comprising 5.2 and 5.5 % of daily total energy intake for boys aged 12 and 15 years respectively and were lower than the PUFA intakes (59 and 6.3% of daily total energy intake) for girls of these ages. About 1.3 % for boys and 1.4 % for girls of daily total energy intake was in the form of n-3 PUFA. Ca and Mg intakes were adequate for both sexes. Based on these results, some concern about the dietary habits and related health consequences in Northern Ireland adolescents appears justified.

scholarly journals Food Sources of Dietary Potassium in the Adult Japanese Population: The International Study of Macro-/Micronutrients and Blood Pressure (INTERMAP)

Nutrients ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 787
Author(s):  
Nagako Okuda ◽  
Akira Okayama ◽  
Katsuyuki Miura ◽  
Katsushi Yoshita ◽  
Naoko Miyagawa ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Dairy Products ◽  
International Study ◽  
Food Sources ◽  
Dietary Advice ◽  
Potassium Excretion ◽  
Potassium Intake ◽  
Urinary Potassium ◽  
Vegetables And Fruits ◽  
Milk And Dairy Products

A lower-than-recommended potassium intake is a well-established risk factor for increased blood pressure. Although the Japanese diet is associated with higher sodium intake and lower potassium intake, few studies have examined the source foods quantitatively. Studies on dietary patterns in association with potassium intake will be useful to provide dietary advice to increase potassium intake. Twenty-four-hour (hr) dietary recall data and 24-hr urinary potassium excretion data from Japanese participants (574 men and 571 women) in the International Study of Macro/Micronutrients and Blood Pressure (INTERMAP) were used to calculate food sources of potassium and compare food consumption patterns among quartiles of participants categorized according to 24-hr urinary potassium excretion per unit of body weight (UK/BW). The average potassium intake was 2791 mg/day per participant, and the major sources were vegetables and fruits (1262 mg/day), fish (333 mg/day), coffee and tea (206 mg/day), and milk and dairy products (200 mg/day). Participants in the higher UK/BW quartile consumed significantly more vegetables and fruits, fish, and milk and dairy products, and ate less rice and noodles. Conclusion: Advice to increase the intake of vegetables and fruits, fish, and milk may be useful to increase potassium intake in Japan.

scholarly journals Carbohydrates, Starch, Total Sugar, Fiber Intakes and Food Sources in Spanish Children Aged One to <10 Years—Results from the EsNuPI Study

Nutrients ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 3171
Author(s):  
Maria de Lourdes Samaniego-Vaesken ◽  
Teresa Partearroyo ◽  
Teresa Valero ◽  
Paula Rodriguez ◽  
María José Soto-Méndez ◽  
...  
Keyword(s):  
Dairy Products ◽  
Total Sugar ◽  
The Body ◽  
Food Sources ◽  
Food Groups ◽  
Total Carbohydrate ◽  
Fiber Consumption ◽  
Total Carbohydrates ◽  
Reference Cohort ◽  
Milk And Dairy Products

Diet quality is a modifiable factor that may contribute to the onset of diet-related chronic diseases. Currently, in Spain there are no studies that examine the intakes and sources for total carbohydrates, starch, total sugar, and fiber by both children consuming all kind of milks and children regularly consuming adapted milk formulas. Our goal was to evaluate the contribution of different food groups to total carbohydrates, starch, total sugar, and fiber consumption within the EsNuPI study participants by assessing their usual intakes by applying two 24 h dietary recalls that were completed by 1448 children (1 to <10 years) divided into two cohorts: one Spanish Reference Cohort (SRS) of the general population (n = 707) and another cohort which included children consuming adapted milks including follow-on milk, toddler’s or growing up milk, fortified and enriched milks, here called Adapted Milk Consumers Cohort” (AMS) (n = 741). Estimation of the usual intake showed that nutrient intake increased with age for all nutrients except for fiber. The percentage of children by age and gender who met the reference intake (RI) range for total carbohydrates, was in all groups more than 50% of individuals, except for girls aged 6 to <10 years from the reference cohort in which only 46.9% complied the RI. Median fiber intake, both in the SRS and the AMS, was well below the adequate intake (AI) for children between 3 and 10 years. Main total carbohydrates sources were cereals, followed by milk and dairy products, fruits, bakery and pastry, vegetables and sugars and sweets. The highest contributors to starch intakes were cereals, bakery and pastry, vegetables, and fruits. Major sources of total sugar intakes were milk and dairy products, fruits, bakery and pastry, sugars and sweets, vegetables, and cereals. Nonetheless, milk and dairy products, and fruits, mainly provided lactose and fructose, respectively, which are not considered free sugars. Higher contribution to fiber intakes was provided by fruits, cereals, vegetables and bakery and pastry. There were no significant differences in relation with the total sugar intake according to the body mass index (BMI) between SRS and AMS. The present study suggests a high proportion of children had total carbohydrates intakes in line with recommendations by public health authorities, but still a significant number presented insufficient total carbohydrate and fiber intakes, while total sugar consumption was high, with no major differences between SRS and AMS cohorts.

scholarly journals Dietary Polyphenol Supplementation in Food Producing Animals: Effects on the Quality of Derived Products

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 401
Author(s):  
Valentina Serra ◽  
Giancarlo Salvatori ◽  
Grazia Pastorelli
Keyword(s):  
Dairy Products ◽  
Animal Feed ◽  
Saturated Fatty Acids ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Alternative Source ◽  
Animal Products ◽  
Milk And Dairy Products

The growing interest in producing healthier animal products with a higher ratio of polyunsaturated to saturated fatty acids, is associated with an increase in lipoperoxidation. For this reason, it is essential to attenuate oxidative deterioration in the derived products. Natural antioxidants such as polyphenols represent a good candidate in this respect. The first part of the review highlights the occurrence, bioavailability, and the role of polyphenols in food-producing animals that, especially in intensive systems, are exposed to stressful situations in which oxidation plays a crucial role. The second part offers an overview of the effects of polyphenols either supplemented to the diet of monogastric and ruminants or added directly to meat and dairy products on the physicochemical and sensorial properties of the product. From this review emerges that polyphenols play an important, though not always clear, role in the quality of meat and meat products, milk and dairy products. It cannot be ruled out that different compounds or amounts of polyphenols may lead to different results. However, the inclusion of agro-industrial by-products rich in polyphenols, in animal feed, represents an innovative and alternative source of antioxidants as well as being useful in reducing environmental and economic impact.

Sign in / Sign up

Export Citation Format

Share Document