Elemental stoichiometry and mineral imbalance: Flame-AAS profiling of Na, K, Ca, Mg, Zn and Fe intakes in a Southern Chile total diet study

IF 4.6 2区 农林科学 Q2 CHEMISTRY, APPLIED
Luisbel González , Ociel Muñoz-Fariña , Yenisleidys Fernández-Guerrero , Olga García , Nathaly Catalán , José M. Bastias-Montes , María Cristina Ravanal
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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.
元素化学计量学和矿物质失衡:智利南部总饮食研究中Na, K, Ca, Mg, Zn和Fe摄入量的火焰原子吸收光谱分析
智利南部的矿物质摄入量通过一项结合高分辨率元素量化的总饮食研究进行了表征。17个复合食物组,从763个24小时的成人回忆中加权,完全按照食用的方式准备,在450 °C下进行12小时的灰化前湿消化(HNO3 + H2O2, 80 °C)。酸化消化液采用火焰原子吸收光谱法进行分析;5点校准在0.1 ~ 50 mg/L范围内产生r²≥ 0.9995,婴儿食品CRM MUVA-NEM回收率为102 ± 4 %。人群加权暴露平均为2 312 mg Na/天,2 050 mg K/天,1 273 mg Ca/天,285 mg mg /天,11 mg Zn/天和9.4 mg Fe/天。白面包为主要载体(32 % Na, 24 % Zn, 48 % Fe);脱水调味品提供了17. %的Na和11. %的Fe,而盐水奶酪提供了47. %的Ca,但提高了252 mg/天的N。由此产生的Na/K(1.9)和Ca/Mg(4:1)比值超过推荐阈值,表明心脏代谢和钙血症风险增加。然而,Zn满足EFSA参考摄入量,Fe接近EFSA参考摄入量,TTHQ = 0.71。相对于9个早期的TDS数据集,该研究独特地记录了强化面包驱动的铁负荷。重新配制烘焙盐、采用氯钾混合调味和推广豆类/坚果被标记为有针对性的纠正措施,以保持微量营养素的充足性。
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来源期刊
Journal of Food Composition and Analysis
Journal of Food Composition and Analysis 工程技术-食品科技
CiteScore
6.20
自引率
11.60%
发文量
601
审稿时长
53 days
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.
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