Luisbel González , Ociel Muñoz-Fariña , Yenisleidys Fernández-Guerrero , Olga García , Nathaly Catalán , José M. Bastias-Montes , María Cristina Ravanal
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引用次数: 0
Abstract
Mineral intake in southern Chile was characterized via a Total-Diet Study coupled to high-resolution elemental quantification. Seventeen composite food groups, weighted from 763 adult 24-h recalls, were prepared exactly as eaten, and wet-digested (HNO3 + H2O2, 80 °C) before 12-h ashing at 450 °C. Acidified digests were analyzed by flame AAS; five-point calibration produced r² ≥ 0.9995 across 0.1–50 mg/L, and the infant-food CRM MUVA-NEM returned 102 ± 4 % recovery. Population-weighted exposures averaged 2 312 mg Na/day, 2 050 mg K/day, 1 273 mg Ca/day, 285 mg Mg/day, 11 mg Zn/day and 9.4 mg Fe/day. White bread was the principal carrier (32 % Na, 24 % Zn, 48 % Fe); dehydrated condiments contributed a further 17 % Na and 11 % Fe, while brined cheeses supplied 47 % Ca but raised N by 252 mg/day. Resultant Na/K (1.9) and Ca/Mg (4:1) ratios exceed recommended thresholds, suggesting heightened cardiometabolic and calciuric risk. Nevertheless, Zn met and Fe nearly met EFSA reference intakes, with TTHQ = 0.71. Relative to nine earlier TDS datasets, the study uniquely documents fortified-bread–driven Fe load. Reformulating bakery salt, adopting K-chloride seasoning blends and promoting legumes/nuts are flagged as targeted corrections that preserve micronutrient adequacy.
期刊介绍:
The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.
The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.