Total diet study: Fe, Cr, Zn and Se content estimation of Sao Paulo State (Brazil) diet by instruments neutron activation
Carregando...
Data
Data de publicação
2008
Autores IPEN
Orientador
Título da Revista
ISSN da Revista
Título do Volume
É parte de
É parte de
É parte de
É parte de
INTERNATIONAL MEETING ON TRACE ELEMENTS IN MAN AND ANIMALS, 13th
Exportar
Resumo
Total Diet Studies (TDS) are based on the evaluation of food samples representing a Market
Basket, which shows dietary habits of a given population. World Health Organization (WHO)
has encouraged countries to conduct their own TDS, which is already being carried out in
different countries. This Brazilian TDS involved essential steps to establish a TDS: information
about food consumption (a recent national household food budget survey, including 5440
foods); development of a Market Basket (sampling of 57 foods consumed more than
2g/day/person, grouped in 24 food groups: cereals; leguminous; leafy, fruity and tuberous
vegetables; tropical fruits; other fruits; flours; pasta; breads; biscuits; prime and standard grade
beef; pork meat; sausage; poultry; milk/cream; other dairy products; sugars; sweets; sauces;
alcoholic beverages; coffee and ready-made dishes); kitchen preparation of foods in restaurants
of University of São Paulo (preparing ready-to-consume foods, individually and mixing foods of
the same food group); chemical analysis (food groups were homogenized, pulverized and
analyzed by Instrumental Neutron Activation). Trace element contents were determined in the 24
the food groups. Average trace element range concentrations were: Fe (mg kg-1)): 0.05 (alcoholic
beverages) and 45.00 (biscuits); Zn (mg kg-1)): 0.02 (alcoholic beverages) and 88.62 (standard
grade beef); Cr (µg kg-1): 2.21 (coffee) and 734.99 (sweets); Se (µg kg-1): 2.93 (coffee) and
128.98 (poultry). Additionally, individual daily trace element intake for each element was
calculated by multiplying the individual trace element concentration in the sample by the weight
of the analyzed food group. Individual average daily intakes ranges were: Fe (mg): 0.0008
(alcoholic beverages) and 1.89 (breads); Zn (mg): 0.0003 (alcoholic beverages) and 0.71
(cereals); Cr (µg): 0.033 (ready dishes) and 8.62 (breads); Se (µg): 0.067 (biscuits) and 1.52
(milk/cream). Total dietary intake of each trace element was calculated by adding daily intakes
of the analyzed food groups: 4.9 mg/Fe; 3.7 mg/Zn; 19.8 µg/Cr; 7.5 µg/Se. According to the
Dietary Reference Intakes (DRIs) for trace elements, the average daily intake was far below the
Recommended Dietary Allowances for Fe, Zn, Se, and was also below the Adequate Intake for
Cr for the most frequent population groups: women and men aged between 19 and 49 years. The
adequacy percentage was: Fe 37.3, Zn 39.0, Cr 66.0, Se 13.5. Major food group sources of Zn,
Fe and Se were consumed in low percentages. Wheat flour fortified with Fe in breads was the
main source of Fe. Moreover, main food sources were not present in the Market Basket. The
results as expected were below DRIs because the Market Basket contained only those foods most
consumed, representing 57% of the weight of consumed foods by the population. Furthermore,
the national food budget survey included meals only consumed in the household. Thus, results
could be underestimated. Despite the number of foods, this TDS is well structured and likely to
be increased to include more foodstuffs. This TDS from the state of São Paulo is the first of this
kind in Brazil and can contribute to further research.
Como referenciar
AVEGLIANO, ROSEANE P.; MAIHARA, VERA A.; SILVA, FABIO F. Total diet study: Fe, Cr, Zn and Se content estimation of Sao Paulo State (Brazil) diet by instruments neutron activation. In: INTERNATIONAL MEETING ON TRACE ELEMENTS IN MAN AND ANIMALS, 13th, 9-13 novembro, 2008, Pucon, Chile. Abstract... Disponível em: http://repositorio.ipen.br/handle/123456789/19237. Acesso em: 24 Mar 2026.
Esta referência é gerada automaticamente de acordo com as normas do estilo IPEN/SP (ABNT NBR 6023) e recomenda-se uma verificação final e ajustes caso necessário.