Global magnesium supply in the food chain

2015 ◽  
Vol 66 (12) ◽  
pp. 1278 ◽  
Author(s):  
Diriba B. Kumssa ◽  
Edward J. M. Joy ◽  
E. Louise Ander ◽  
Michael J. Watts ◽  
Scott D. Young ◽  
...  
Keyword(s):  
Food Composition ◽  
Published Data ◽  
Mg Deficiency ◽  
Individual Level ◽  
Household Food ◽  
Dietary Surveys ◽  
Food Composition Data ◽  
Per Capita ◽  
Potential Inhibitors ◽  
Dietary Deficiency

Magnesium (Mg) is an essential mineral micronutrient in humans. Risks of dietary Mg deficiency are affected by the quantity of Mg ingested and its bioavailability, which is influenced by the consumption of other nutrients and ‘anti-nutrients’. Here, we assess global dietary Mg supplies and risks of dietary deficiency, including the influence of other nutrients. Food supply and food composition data were used to derive the amount of Mg available per capita at national levels. Supplies of Mg were compared with estimated national per capita average requirement ‘cut points’. In 2011, global weighted mean Mg supply was 613 ± 69 mg person–1 day–1 compared with a weighted estimated average requirement for Mg of 173 mg person–1 day–1. This indicates a low risk of dietary Mg deficiency of 0.26% based on supply. This contrasts with published data from national individual-level dietary surveys, which indicate greater Mg deficiency risks. However, individuals in high-income countries are likely to under-report food consumption, which could lead to overestimation of deficiency risks. Furthermore, estimates of deficiency risk based on supply do not account for potential inhibitors of Mg absorption, including calcium, phytic acid and oxalate, and do not consider household food wastage.

scholarly journals New Iodine Food Composition Database and Updated Calculations of Iodine Intake among Norwegians

Nutrients ◽  
2018 ◽  
Vol 10 (7) ◽  
pp. 930 ◽  
Author(s):  
Monica Carlsen ◽  
Lene Andersen ◽  
Lisbeth Dahl ◽  
Nina Norberg ◽  
Anette Hjartåker
Keyword(s):  
Iodine Content ◽  
Iodine Intake ◽  
Food Composition ◽  
Consumption Pattern ◽  
Dietary Survey ◽  
Norwegian Population ◽  
Dietary Surveys ◽  
Food Composition Data ◽  
Guidelines And Standards

Iodine food composition data of Norwegian foods have been sparse and knowledge about different dietary iodine sources limited. We compiled a comprehensive iodine food composition database and estimated dietary iodine intake among adults in the latest Norwegian national dietary survey (Norkost 3). The iodine content of food and beverages were compiled using international guidelines and standards. Iodine content of 3259 food items were compiled, including analytical values, values from other food composition databases, estimated values, and values that were based on recipes. Estimated iodine intake in the Norkost 3 population ranged from 15 to 1462 µg/day. Men had significantly higher intake of iodine than women (p < 0.001). The proportion of men and women with estimated iodine intake below average requirement was 19% and 33%, respectively. In young women, 46% had estimated iodine intakes below average requirement and a high probability of inadequate iodine intake. Several dietary sources contributed to iodine intake and differences in the consumption pattern may put subgroups at risk of insufficient iodine intake. In the coming years, the determination of iodine in foods and national dietary surveys should be regularly performed to monitor the iodine intake in the Norwegian population.

scholarly journals Dietary Requirements for Magnesium, but not Calcium, are Likely to be met in Malawi Based on National Food Supply Data

2012 ◽  
Vol 82 (3) ◽  
pp. 192-199 ◽  
Author(s):  
Martin R. Broadley ◽  
Allan D. C. Chilimba ◽  
Edward J. M. Joy ◽  
Scott D. Young ◽  
Colin R. Black ◽  
...  
Keyword(s):  
Food Supply ◽  
Calcareous Soils ◽  
Soil Classification ◽  
Food Composition ◽  
Sub Saharan Africa ◽  
Composition Data ◽  
Food Composition Data ◽  
Per Capita ◽  
Maize Grain ◽  
Sub Saharan

Mineral malnutrition is widespread in sub-Saharan Africa but its extent is difficult to quantify. Using Malawi as a case study, the aim of this work was to investigate the adequacy of calcium (Ca) and magnesium (Mg) nutrition by combining national food supply and food composition data with a new spatial survey of maize grain. Non-maize dietary sources of Ca and Mg were estimated using existing food supply and composition data. Calcium and Mg concentrations in maize grain were determined at 88 field sites, representing > 75 % of Malawi’s land area in terms of soil classification. Median maize grain concentrations from the survey were 34 and 845 mg kg-1, representing a per capita supply of 12 and 299 mg d-1 of Ca and Mg, respectively. Combining these data with food supply and composition data reveals that average Ca nutrition is likely to be inadequate for many individuals, whereas average Mg nutrition appears adequate. Optimal supply of Ca per capita depends critically on balanced food availability and choice. Since maize grain sourced from highly calcareous soils is still unlikely to deliver > 5 % of estimated average requirements, agronomic solutions to rectify Ca malnutrition via maize are limited, in comparison with strategies for dietary diversification.

scholarly journals Changes in consumption of sugars by English adolescents over 20 years

2007 ◽  
Vol 10 (4) ◽  
pp. 354-363 ◽  
Author(s):  
AJ Rugg-Gunn ◽  
ES Fletcher ◽  
JNS Matthews ◽  
AF Hackett ◽  
PJ Moynihan ◽  
...  
Keyword(s):  
Food Composition ◽  
Soft Drinks ◽  
Dietary Survey ◽  
Cross Sectional ◽  
Total Sugars ◽  
Individual Level ◽  
National Community ◽  
Food Composition Tables ◽  
Dietary Surveys ◽  
Dietary Sugars

AbstractObjectiveDietary surveys of 11- to 12-year-old Northumbrian children in 1980 and 1990 revealed that consumption of non-milk extrinsic sugars (NMES) was 16–17% of energy intake. This study reports dietary sugars consumption in 2000 and compares it with data collected in 1980 and 1990, using identical methods.DesignA repeat cross-sectional dietary survey of children aged 11–12 years attending the same schools as in the 1980 and 1990 surveys.SettingSeven middle schools in south Northumberland.SubjectsAll children aged 11–12 years old attending the seven schools.MethodFood consumption was recorded using two 3-day diet diaries. Food composition tables were used to calculate energy and nutrient intakes. NMES, and milk and intrinsic sugars were calculated using previously described methods.ResultsThe numbers of children completing the surveys in 1980, 1990 and 2000 were 405, 379 and 424, respectively; ~60–70% of eligible children. Total sugars provided 22% of energy consistently over the three surveys. NMES consumption in 2000 provided 16% of energy compared with 16% in 1980 and 17% in 1990. Sources of NMES changed over the three surveys. NMES from soft drinks doubled from 15 to 31 g day− 1, and from breakfast cereals increased from 2 to 7 g day− 1 over the 20 years. Confectionery and soft drinks provided 61% of NMES. Over 20 years, the proportion of energy from fat decreased by 5% and from starch increased by 4%, creating a welcome tilt in the fat–starch see-saw, without an adverse effect on sugars intake.ConclusionsConsumption of NMES in 2000 was substantially higher than recommended, and there has been little change over 20 years. Continued and coordinated efforts are required at a national, community and individual level to reduce the intake of NMES.

scholarly journals Nutritional Quality of Dry Vegetable Soups

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1270 ◽  
Author(s):  
Leo van Buren ◽  
Christian H. Grün ◽  
Silke Basendowski ◽  
Martin Spraul ◽  
Rachel Newson ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Vegetable Intake ◽  
Food Composition ◽  
Nutritional Composition ◽  
Published Data ◽  
Limited Data ◽  
Department Of Agriculture ◽  
Nutrient Density ◽  
Food Composition Data

Dry soups with vegetables are often perceived as having low nutritional quality, but there are only limited data on the nutritional value of dry soups. Therefore, we measured the nutritional composition of dry vegetable powders used in dry soups and compared the results with published data on fresh and cooked vegetables. We also analyzed the nutritional composition of dry vegetable soups and compared these with published data on home-made and other soups. Dietary fiber, minerals, vitamins, and carotenoids in dry vegetables powders and soups were analyzed. Based on these data, a nutrient density score was calculated as measure of overall nutritional quality. Nutrient density scores for fresh and cooked vegetables, as well as home-made and other soups, were calculated based on the United Stated Department of Agriculture (USDA) and “Bundeslebensmittelschlüssel” (BLS) food composition data. The nutrient density scores of dry vegetable powders did not systematically differ from cooked vegetables. Nutrient contributions to European Food and Safety Authority (EFSA) dietary reference intakes per 250 mL serving of soup ranged from 11–45% for fiber; 3–23% for iron, magnesium, and zinc; 8–22% for potassium; 11–15% for vitamin A; 2–17% for B-vitamins; and 2–15% for vitamin K. The nutrient density scores of dry vegetable soups were in the same order of those of home-made and other soups. These data indicate that dry vegetable soups, like home-made soups, can deliver a significant part of recommended daily nutrient and vegetable intake.

Towards a European Food Composition Data Interchange Platform

2012 ◽  
Vol 82 (3) ◽  
pp. 209-215 ◽  
Author(s):  
Simone Bell ◽  
Heikki Pakkala ◽  
Michael P. Finglas
Keyword(s):  
Nutrient Content ◽  
Food Composition ◽  
Consumer Information ◽  
Health Claims ◽  
Composition Data ◽  
European Committee ◽  
Food Properties ◽  
Data Interchange ◽  
Food Composition Data ◽  
Definition Of

Food composition data (FCD) comprises the description and identification of foods, as well as their nutrient content, other constituents, and food properties. FCD are required for a range of purposes including food labeling, supporting health claims, nutritional and clinical management, consumer information, and research. There have been differences within and beyond Europe in the way FCD are expressed with respect to food description, definition of nutrients and other food properties, and the methods used to generate data. One of the major goals of the EuroFIR NoE project (2005 - 10) was to provide tools to overcome existing differences among member states and parties with respect to documentation and interchange of FCD. The establishment of the CEN’s (European Committee for Standardisation) TC 387 project committee on Food Composition Data, led by the Swedish Standards Institute, and the preparation of the draft Food Data Standard, has addressed these deficiencies by enabling unambiguous identification and description of FCD and their quality, for dissemination and data interchange. Another major achievement of the EuroFIR NoE project was the development and dissemination of a single, authoritative source of FCD in Europe enabling the interchange and update of data between countries, and also giving access to users of FCD.

Changes in USDA Food Composition Data for 43 Garden Crops, 1950 to 1999

2004 ◽  
Vol 23 (6) ◽  
pp. 669-682 ◽  
Author(s):  
Donald R. Davis ◽  
Melvin D. Epp ◽  
Hugh D. Riordan
Keyword(s):  
Food Composition ◽  
Composition Data ◽  
Food Composition Data

scholarly journals Optimising food composition data flow within the UK food supply chain and to external stakeholders

2010 ◽  
Vol 23 (7) ◽  
pp. 749-752 ◽  
Author(s):  
C. Hodgkins ◽  
M.M. Raats ◽  
M.B. Egan ◽  
A. Fragodt ◽  
J. Buttriss ◽  
...  
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Data Flow ◽  
Food Composition ◽  
Food Supply Chain ◽  
Composition Data ◽  
External Stakeholders ◽  
Food Composition Data ◽  
The Uk
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