Modification of Local Diets Could Fill Gaps in B-Vitamin Intakes but Calcium, Iron, and Zinc Intake Gaps Require External Solutions for Breastfed Children in Rural Kenya

This study was undertaken to estimate the contribution of meat and meat products consumption to the daily intakes of trace elements (Fe, Zn, Cu, Se), heme iron, and selected B vitamins (thiamine, riboflavin, niacin) in Italy. Meat and meat products were selected on the basis of their consumption frequency reported by the most recent nationwide dietary individual survey carried out in Italy (INN-CA study). The daily intakes of total iron and heme iron were 1.65 and 1.13 mg/person/day. Zinc intake was 3.65 mg/person/day. Beef made the main contribution to iron, heme iron, and zinc daily intakes. Copper daily intake was 107.3 mug/person/day, with meat products provided the highest contribution (40 mug/person/day). Daily intake of selenium (7.14 mug/person/day) was provided mainly by poultry consumption. Thiamine intake was 228 mug/person/day, and meat products were the main source (110 mug/person/day). Riboflavin intake was 136 mug/person/day, with both beef and meat products as the main contributors (40 mug/person/day). Niacin intake was 7.53 mg/person/day, and poultry was the main source (2.28 mg/person/day). Meat and meat products were a valuable source of micronutrients, supplying 47, 48, and 24% of zinc, niacin, and thiamin daily requirements, respectively, and over 10% of iron, copper, selenium, and riboflavin daily average requirement values of the italian RDAs calculated for the population involved in the survey (INN-CA study).

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Lentils (Lens culinaris Medikus Subspecies culinaris): A Whole Food for Increased Iron and Zinc Intake

Journal of Agricultural and Food Chemistry ◽

10.1021/jf900786e ◽

2009 ◽

Vol 57 (12) ◽

pp. 5413-5419 ◽

Cited By ~ 74

Author(s):

Dil Thavarajah ◽

Pushparajah Thavarajah ◽

Ashutosh Sarker ◽

Albert Vandenberg

Keyword(s):

Lens Culinaris ◽

Zinc Intake ◽

Iron And Zinc

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Selected nutrients determining the quality of different cuts of organic and conventional pork

European Food Research and Technology ◽

10.1007/s00217-021-03716-y ◽

2021 ◽

Author(s):

Karolina M. Wójciak ◽

Michał Halagarda ◽

Sascha Rohn ◽

Paulina Kęska ◽

Agnieszka Latoch ◽

...

Keyword(s):

Fatty Acids ◽

Vitamin E ◽

Meat Products ◽

Pork Meat ◽

Total N ◽

Iron And Zinc ◽

Calcium Magnesium ◽

Calcium Iron ◽

Organic Meat

AbstractOrganic meat products are gaining consumer interest worldwide. The aim of this study was to investigate the effect of organic and conventional meat origin on nutritional determinants of the following pork meat cuts: loin, ham, and shoulder. Nutritional value of meat was based on selected indicators such as proximate composition, the concentration of cholesterol, vitamin E content and minerals and trace elements such as calcium, magnesium, potassium, copper, iron, and zinc, and the composition of fatty acids. The results of this study demonstrated that higher contents of protein and selected mineral compounds, as well as lower vitamin E concentration and different fatty acids (i.e., C12:0, C17:0, C17:1 n-7, C18:3 n-6, C24:0 and total n-3 polyunsaturated fatty acids (PUFA)) distinguish organic pork meat cuts from the conventional counterparts. The organically meat parts, especially the shoulder, were identified as a better source of copper, calcium, iron and zinc, while organic ham and loin had more potassium. On the other hand, organic hams were shown to have lower content of vitamin E in comparison to their conventional equivalents present. Also, in organic shoulders showed a higher n-6/n-3 ratio compared to meat of conventional origin.

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Bioaccessibility of calcium, iron and zinc from three legume samples

Nahrung/Food ◽

10.1002/food.200390097 ◽

2003 ◽

Vol 47 (6) ◽

pp. 438-441 ◽

Cited By ~ 32

Author(s):

Amparo Sahuquillo ◽

Reyes Barberá ◽

Rosaura Farré

Keyword(s):

Iron And Zinc ◽

Calcium Iron

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When Food Comes from Home

Australasian Journal of Early Childhood ◽

10.1177/183693910202700308 ◽

2002 ◽

Vol 27 (3) ◽

pp. 38-44 ◽

Cited By ~ 2

Author(s):

Barbara C. Radcliffe ◽

Clare V. Cameron ◽

Julie M. Appleton

Keyword(s):

Young Children ◽

Eating Habits ◽

Optimal Growth ◽

Healthy Food ◽

Nutrition Survey ◽

Education Outcomes ◽

Healthy Eating Habits ◽

Iron And Zinc ◽

Daily Intakes ◽

Calcium Iron

Healthy eating habits are closely related to optimal growth, good education outcomes, and health throughout life. Long Day Care Centres (LDCCs) are important settings where young children can learn about food and develop preferences for healthy food choices. The Queensland Childcare Nutrition Survey found that food is brought from home in 55.2 per cent of Queensland LDCCs. In these centres, the vast majority of young children did not bring the recommended serves from the dairy, vegetable, or meat/meat alternative groups, resulting in concerns that daily intakes of calcium, iron, and zinc were likely to be inadequate. Many directors were also concerned about the contents of lunchboxes and about infant feeding issues. This article describes the nutrition issues faced by centres where the food is brought from home. Lt also outlines a range of strategies and nutrition resources that may assist the childcare industry, LDCC staff, and families to promote healthy food habits in the future.

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Availabilities of calcium, iron, and zinc from dairy infant formulas is affected by soluble dietary fibers and modified starch fractions

Nutrition ◽

10.1016/s0899-9007(03)00063-7 ◽

2003 ◽

Vol 19 (7-8) ◽

pp. 641-645 ◽

Cited By ~ 85

Author(s):

Douwina Bosscher ◽

Micheline Van Caillie-Bertrand ◽

Rudy Van Cauwenbergh ◽

Hendrik Deelstra

Keyword(s):

Modified Starch ◽

Infant Formulas ◽

Dietary Fibers ◽

Iron And Zinc ◽

Calcium Iron

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Effects of legume processing on calcium, iron and zinc contents and dialysabilities

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.927 ◽

2001 ◽

Vol 81 (12) ◽

pp. 1180-1185 ◽

Cited By ~ 35

Author(s):

Vicente Sebastiá ◽

Reyes Barberá ◽

Rosaura Farré ◽

María Jesús Lagarda

Keyword(s):

Iron And Zinc ◽

Calcium Iron

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Evaluation of the U.S. Mothbean Collection for Seed Yield Potential in Virginia and Nutritional Composition of Freshly Harvested Seed

HortTechnology ◽

10.21273/horttech03432-16 ◽

2016 ◽

Vol 26 (6) ◽

pp. 820-824

Author(s):

Harbans L. Bhardwaj ◽

Anwar A. Hamama

Keyword(s):

United States ◽

Nutritional Composition ◽

Yield Potential ◽

Eastern United States ◽

Tepary Bean ◽

Legume Crop ◽

Iron And Zinc ◽

The Mean ◽

Calcium Iron ◽

Seed Yields

Even though mothbean (Vigna aconitifolia), a drought- and heat-tolerant crop, may have potential in the eastern United States, information about its production in this region is not available. To characterize potential seed yields and preliminary nutritional quality, 54 accessions were grown near Petersburg, VA, during 2011, 2012, and 2013. The seed yields varied from 48 to 413 lb/acre. The mean concentrations of protein, calcium, iron, and zinc in mature mothbean seed were 21.9%, 0.17%, 64.8 ppm, and 37.5 ppm, respectively. These values compared well with those in mungbean (Vigna radiata) and tepary bean (Phaseolus acutifolius). The results demonstrated that mothbean has considerable potential as an alternative, new food legume crop in Virginia and eastern United States.

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