Estimated nutrient intakes and adequacies in Bangladesh change when newer values for vitamin A, iron and calcium in commonly consumed foods are applied

A food consumption survey was conducted in rural Bangladesh in January-March 1996 using a 24-h food weighing method. Intakes and adequacies of energy, vitamin A, vitamin C, iron and calcium were estimated for 81 children (aged 24-71 months) and 182 women (aged 18-45 years) using three sets of food composition tables. The local food composition table was modified with newer values for nutrient contents of foods identified as important for the contribution of vitamin A and iron. Significant differences in estimated dietary intakes and adequacies were found for vitamin A and iron when different sets of food composition values were used. This study shows that up-to-date chemical analyses of foods selected on the basis of a high frequency of consumption and a large contribution of the nutrients in focus is a useful approach in improving the quality of food composition tables, resulting in greater accuracy of estimates of nutrient intakes and adequacies.     

Content of zinc, iron, calcium and their absorption inhibitors in foods commonly consumed in Ethiopia

The zinc, iron, calcium, phosphorus, phytate, tannin and moisture content of 36 foods consumed in rural Ethiopia were analysed. The foods analysed included those based on cereals, starchy tubers and roots, and legumes and vegetables as well as some fruits. Although many foods were relatively rich in zinc and iron, many also contained high levels of phytic acid and tannins, which impair bioavailability of zinc and iron. The phytate:zinc molar ratios were >20 for non-fermented cereal foods, >15 for legumes, and <12 for fermented cereals, starchy tubers and roots. Ratios >15 are associated with low bioavailability of zinc. Given the high iron content and the relatively favourable phytate:iron molar ratio, tef enjera was the best source of bioavailable iron of all foods analysed. Foods prepared from tef, enset and kale are rich sources of calcium. The consumption of diets based on cereals and legumes but poor in animal products can lead to deficiencies of zinc and iron. However, since fermentation can decrease the phytate content by a factor of 3–4, traditional household practices such as fermentation need to be encouraged to address the problem of zinc deficiency, which is particularly prevalent in Ethiopia.     

Drink consumption in British preschool children: relation to vitamin C, iron and calcium intakes

Objective To examine the impact of soft drinks, fruit juices, milk and tea consumption on vitamin C, iron and calcium intakes in a large, representative sample of preschool children in the UK.
Design Secondary analysis of 4-day weighed dietary diaries.
Sample 1675 children aged 1.5–4.5 years living in the UK in 1992/993.
Results Fruit juice consumers, but not soft drink consumers, had higher vitamin C intakes and higher plasma ascorbate levels than nonconsumers ( P  < 0.001). However, overall intakes tended to exceed the RNI and 45% of children still had adequate intakes without the contribution of soft drinks and 56% without the contribution of fruit juice. Children who did not consume fruit juice or soft drinks were no more likely to have depleted levels of vitamin C than consumers. Tea drinkers had diets which were lower in iron and vitamin C than nonconsumers ( P  < 0.005). They had lower levels of haemoglobin ( P  < 0.05) but not ferritin. Children under 4 years old were less likely to meet the RNI for iron if they were tea drinkers ( P  < 0.005) but no more likely to be anaemic. Calcium intakes were significantly higher for whole milk consumers than for nonconsumers ( P  < 0.005) and 73% of overall calcium intake was predicted by quantity of all milks consumed. Whole milk consumers both under and over 4 years of age were significantly more likely to reach the RNI for calcium ( P  < 0.00005 and P  < 0.05).
Conclusions Preschool children's drinking has an impact on their intakes of vitamin C, iron and calcium. In particular, intakes of calcium are closely linked to the amount of milk consumed in this age group.     

Estimated intake and food sources of vitamin A, folate, vitamin C, vitamin E, calcium, iron, and zinc for Guamanian children aged 9 to 12

This study describes the nutrient intake and food sources of select vitamins and minerals for children on Guam. Food records (n = 954) from public school students aged nine to twelve of all regions on Guam were analyzed for nutrient content and compared to Recommended Dietary Allowances (RDA). Individual foods were condensed into 194 food aggregates and food lists representing 84% to 91% of the major vitamins and minerals in the diet of the children were developed by frequency analysis. Median intake of calcium, vitamin E, folate were less than 50% of the Recommended Dietary Allowance (RDA) and mean intake of these nutrients was 60% RDA or less. Mean and median vitamin A intake was 107% and 76% RDA, respectively. Both mean and median intake of Vitamin C, iron and zinc were present at levels above 100% RDA. Rice, meat, fruit drink from powder, milk, and fortified cereals are foods that provide substantial contributions to the vitamin and mineral content of the diets. Traditional, nutrient dense foods, such as fish, yams, papaya, and mango had minor contributions because of low frequently of consumption. Information from this study can be used to develop specific diet assessment instruments and culturally appropriate nutrition education.     

Relative and biomarker-based validity of a food frequency questionnaire that measures the intakes of vitamin B12, folate, iron, and zinc in young women

Folate, vitamin B₁₂, iron, and zinc are particularly important nutrients for women of childbearing age. We tested the hypothesis that an electronic, 235-item, semiquantitative food frequency questionnaire (FFQ) is a valid measure of dietary intake when compared with repeat dietary 24-hour recalls. Biomarkers of folate, vitamin B₁₂, iron, and zinc were determined because their measurement errors are unrelated to errors in dietary questionnaires. Female adults (N = 256) aged 18 to 35 years completed the FFQ, and a representative subset (n = 53) completed repeat dietary 24-hour recalls. The FFQ estimates (mean ± SD) were 315 ± 132 μg for folate, 3.1 ± 2.1 μg for vitamin B₁₂, 15.4 ± 5.6 mg for iron, and 15.1 ± 6.4 mg for zinc. The percentage of women classified within the same ±1 quartile for energy intake by the 2 methods was 77.3%. There was moderate agreement between the 2 dietary methods, and no systematic bias was noted for energy, folate, vitamin B₁₂, and zinc. The deattenuated energy-adjusted correlation coefficients ranged from 0.41 (dietary folate equivalents) to 0.60 (folate). Significant correlations between biomarker and nutrient intakes were found for folate (r = 0.37, P < .01) and vitamin B₁₂ (r = 0.27, P < .01). The electronic FFQ developed in the present study is a relatively valid tool that was able to adequately assess and rank individuals according to their nutrient intakes.     

Phytate,zinc, iron and calcium content of selected raw and prepared foods consumed in rural Sidama,Southern Ethiopia,and implications for bioavailability

Representative staple foods from Sidama, Southern Ethiopia, were analyzed for phytate using HPLC, and for Zn, Fe and Ca by flame atomic absorption spectrophotometry (AAS). Enset starchy foods had the lowest phytic acid content, followed by fermented injera prepared from tef. Oleaginous seeds (niger and sesame) had the highest phytate content (∼1600 mg/100 g). The iron content of raw tef and tef injera, unlike barley flour or corn bread, varied markedly, attributed to contaminant iron from soil. The foods prepared from enset and tef were also rich sources of calcium. Most of the fermented foods prepared from enset and tef had low Phy:Zn and Phy:Fe molar ratios, whereas corn bread (unleavened), kidney beans, sesame, and niger seeds had higher molar ratios. Absorption of intrinsic Zn, Fe, and Ca as well as any exchangeable contaminant iron is unlikely to be compromised by phytate in the fermented foods prepared from enset and tef, unless consumed together with high phytate foods such as corn bread, legumes, and oil seeds.     

Treatment for iron deficiency anaemia with a combined supplementation of iron, vitamin A and zinc in women of Dinajpur, Bangladesh

OBJECTIVE: The study was set up to determine to what extent the addition of a supplement of vitamin A alone or in combination with zinc would improve standard iron treatment and correction of iron deficiency anaemia. DESIGN: 216 non-pregnant anaemic women of 15-45 years of age with haemoglobin levels < or = 100 g/l were randomly assigned to three treatment groups. One group (A) received iron alone, a second group (B) received iron and vitamin A, and a third group (C) received iron, vitamin A and zinc. Every woman was given one iron capsule per day for 60 days as FeSO4 containing 60 mg of elemental iron. In addition, groups B and C received 200,000 i.u. of vitamin A, given as a supervised dose, on the first day of the treatment after collection of the blood sample. Group C received one zinc tablet per day for 60 days as zinc gluconate containing 15 mg of elemental zinc. SETTING: The north-western part of Bangladesh in the urban slums of Dinajpur district between February and August 1995. SUBJECTS: To select women with a haemoglobin level of < or = 100 g/l, all the women of four randomly selected municipal slums of the district in the targeted age group (328) were invited to take part in the study. Blood samples were analysed for haemoglobin, serum iron, total iron binding capacity (TIBC), ferritin, retinol and zinc. RESULTS: Out of the 328 women screened, 254 (77.5%) had a haemoglobin level < or = 100 g/l and 322 (98%) < or = 120 g/l. The three treatment schedules significantly increased haemoglobin levels and improved iron parameters, except for serum iron in the group who received iron alone. The group who received iron, vitamin A and zinc responded best with an increase in haemoglobin of 17.9 g/l as compared to the group receiving iron alone (13.4 g/l). Iron and vitamin A treatment gave an intermediate response of 15.9 g/l. However, these differences are only statistically significant only for the group who received iron, vitamin A and zinc and only for the increase in haemoglobin, P = 0.03. CONCLUSION: The results are suggestive that the addition of vitamin A and zinc to the treatment for anaemia can increase haemoglobin levels more than with iron alone.     

Frequency of consumption and nutrient composition of composite dishes commonly consumed in the UK by South Asian Muslims originating from Bangladesh, Pakistan and East Africa (Ismailis)

Introduction This paper presents information on the nutrient composition of commonly consumed traditional dishes eaten by the three major South Asian Muslim groups residing in Britain, namely Bangladeshi, Pakistani and East African Ismaili Muslims.
Methods Information regarding the most common dishes consumed by South Asian Muslims originating from Bangladesh, Pakistan and East Africa (Ismailis) and living in London was obtained from 7-day menu records over two seasons. For each common dish, weighed recipes were collected in triplicate and the composition (energy and selected nutrients) was calculated from the ingredients and cooked weight of the dish.
Results The three Muslim groups showed considerable variation in traditional foods commonly consumed as well as variation in fat and energy contents of similar recipes both within and between groups. Nutrient composition of commonly consumed dishes is presented calculated from the recipe nearest the average in terms of fat and energy for a particular dish.
Discussion and conclusions The potential uses of the data, one of which would be to improve dietary compliance (especially to lower fat intakes) amongst the three diverse South Asian Muslim groups, are discussed.     

Dairy foods are an important source of calcium and vitamin D among Canadian-born and Asian-born Chinese in Edmonton,Alberta

Low intakes of calcium and vitamin D increase the risk for osteoporosis, bone fracture, and other health problems. This study aimed to examine the calcium and vitamin D intakes of Canadian-born Chinese (CBC) and Asian-born Chinese (ABC) in Edmonton, Canada, and to identify usual food sources of these nutrients. We hypothesized that CBC would have higher intakes of calcium and vitamin D than ABC and that the food sources of these nutrients would differ by region of birth (Canada vs Asia). Two in-person multipass 24-hour dietary recalls were administered for 1 weekday and weekend day for 81 healthy ethnically Chinese aged 18 to 58 years. The risks for calcium and vitamin D inadequacy were calculated as were the contributions of specific foods to calcium and vitamin D intakes. Calcium intake was 781 ± 337 mg/d for CBC and 809 ± 369 mg/d for ABC (P = .737). Vitamin D intake was 3.8 ± 3.4 μg/d for CBC and 5.0 ± 3.9 μg/d for ABC (P = .158). Respective risks for calcium and vitamin D inadequacy were 36% and 98% for men and 78% and 100% for women. Dairy contributed most to the calcium (43%) and vitamin D (52%) intake of participants. For ABC, soybean products contributed to 8.1% of calcium, whereas fatty fish contributed to 16.7% of vitamin D. For CBC, red meats contributed to 11.1% of vitamin D. Dietary intakes of calcium and vitamin D need to be increased in Chinese Canadians through the promotion of dairy and culturally relevant sources of these nutrients.     

12～14岁男童体内强化去植酸豆粉中钙铁锌的吸收利用率研究

目的　为了解我国少年儿童对豆粉、去植酸豆粉和牛奶中钙、铁、锌的吸收利用率 ,通过普及饮用豆粉 ,改善我国居民蛋白质和矿物质的营养状况提供理论依据。方法　选择 57名 1 2～ 1 4岁男童 ,按年龄、身高、体重和血红蛋白含量匹配 ,分成 3组 ,分别给予强化豆粉、强化去植酸豆粉和强化牛奶 2 2 0ml,其中含钙 2 70mg、铁 4mg、锌 4mg。给予受试者用稳定性核素4 4Ca、58Fe和70 Zn标记的受试物 ,以亮蓝和镝标记粪便 ,收集粪便样品 ,测量强化去植酸豆粉、豆粉和强化牛奶中钙、铁、锌的吸收率 ;使用热离子化质谱法测定粪便中4 4Ca含量 ;应用感应耦合等离子质谱法测定粪便中58Fe和70 Zn的丰度及镝的含量 ,计算铁、锌的表观吸收率 ,并以镝的回收率进行校正。结果　豆粉组、牛奶组和去植酸豆粉组的铁吸收率分别为 (6 7± 3 8) %、(1 5 5± 9 2 ) %和 (2 0 6± 7 3) % ,钙吸收率分别为 (43 5±1 0 7) %、(64 2± 1 1 4) %和 (50 9± 6 6) % ,锌吸收率分别为 (1 1 3± 6 5) %、(31 2± 1 0 4) %和 (2 0 1±7 4) %。强化豆粉经去除植酸处理后 ,钙、铁、锌的吸收率显著高于未去植酸的豆粉 ;牛奶中钙和锌的吸收率高于去植酸强化豆粉 ;经去除植酸处理后的豆粉中铁吸收率高于牛奶 ,但差异无显著性。我国儿童由于     

Dietary habits of the Somali population in Liverpool,with respect to foods containing calcium and vitamin D: a cause for concern?

BACKGROUND: A large percentage of Liverpool Somalis have vitamin D deficiency and low calcium excretion. The dietary habits of Liverpool Somalis were investigated with respect to food items containing calcium and vitamin D. METHODS: A questionnaire, administered by a Somali field worker, assessed the intake of food of 60 adult (45 females and 15 males; mean age 42 years) and 10 child (seven females and three males; mean age 10 years) Somali volunteers. Questions concerned personal details, health (bone and muscle problems) and dietary habits including the frequency of consumption of food items containing substantial amounts of calcium and vitamin D. Results Most subjects reported bone and muscle pain. Eating habits reflected traditional customs. Foods containing substantial amounts of calcium and vitamin D were consumed infrequently. Milk was only consumed in tea. Those self-reporting bone pain consumed eggs, cheese and beans rarely. CONCLUSION: The food choices of these individuals with regard to bone health is a cause for concern and indicates a likelihood of low calcium and vitamin D intake.