Dietary Intakes of Zinc, Copper, Magnesium, Calcium, Phosphorus, and Sodium by the General Adult Population Aged 20–50 Years in Shiraz, Iran: A Total Diet Study Approach

Nutrients

Masoumeh Akhlaghi¹  Samane Rahmdel²  Enayat Berizi²  Elham Babaali²  Friedrich Götz³  SeyedMohammad Mazloomi⁴ 

[1] Department of Community Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, 71645-111 Shiraz, Iran;Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, 71645-111 Shiraz, Iran;Microbial Genetics, Interfaculty Institute of Microbiology and Infection Medicine Tübingen (IMIT), University of Tübingen, D-72076 Tübingen, Germany;Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, 71645-111 Shiraz, Iran;

关键词: daily dietary intake;    essential elements;    risk assessment;    total diet study;    Iran;   

DOI  :  10.3390/nu12113370

来源: DOAJ

【 摘 要 】

In the present total diet study, the dietary intake of zinc (Zn), copper (Cu), magnesium (Mg), calcium (Ca), phosphorus (P), and sodium (Na) by healthy adults in Shiraz, Iran, was estimated from the foods as consumed. A total of 580 individual food items were collected, prepared, and pooled into 129 composite samples. The metal concentration was then evaluated using inductively coupled plasma–optical emission spectrometry. The mean intakes of Zn (12.92 mg/d), Cu (3.80 mg/d), and Mg (412.68 mg/d) exceeded the estimated average requirements (EARs), but they were well below the upper limits. A high prevalence of inadequate intake was observed for Ca (91.6%) and P (89.7%), which was mainly due to nutritionally imbalanced diets. Sodium intake for average and high consumers (97.5th percentile) was 123.6% and 237.8% of the tolerable upper intake level of 2300 mg/d, respectively, with 70% of the participants having intakes higher than this threshold value. Nutrition education, nutritional rehabilitation, Ca supplementation, food fortification, mandatory reduction of salt content in processed foods, and discretionary salt use (in home cooking or at the table) are among the possible strategies that can be adopted to combat the health problems.

【 授权许可】

Unknown