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  1. Dietary sources of calcium and the contribution of flour fortification to total calcium intake in the diets of Northumbrian adolescents.

    Article - En anglais

    Increased Ca intake by adolescents is desirable.

    In order to achieve this, information on the current dietary sources of Ca by this age group is essential to enable change to build on existing habits.

    This paper addresses two issues : first, the dietary sources of Ca for adolescents are reported and, second, the importance of fortification of flour with Ca to present-day Ca intakes was determined.

    In 1990 the diets of 379 children aged 12 years were assessed using the 3d dietary diary and interview method.

    Computerized food tables were used to calculate the contributions of different food groups to total Ca intake.

    The Ca content of each food was subdivided into naturally occurring Ca and Ca from fortification, and data were analysed to give the daily intake of each.

    The four most important sources of Ca were milk (25%), beverages (12%), puddings (10%) and bread (9%). Fortification of flour accounted for 13% of total Ca intake.

    When the contribution of fortification was removed, the proportion of subjects with intakes of Ca below the lower reference nutrient intake (Department of Health, 1991) increased more than fourfold, to 10% of girls and 12% of boys.

    Milk is contributing less to Ca intake than in the past and increased consumption should be encouraged.

    Ca fortification of flour remains an important source of Ca.

    Therefore, unless dietary habits are modified to ensure adequate Ca from other sources, increased consumption of unfortified products from ou...

    Mots-clés Pascal : Enquête, Consommation alimentaire, Calcium, Source, Aliment, Farine blé, Produit alimentaire, Alimentation, Elément minéral, Comportement alimentaire, Surveillance sanitaire, Ecosse, Grande Bretagne, Royaume Uni, Europe, Adolescent, Homme, Aliment enrichi

    Mots-clés Pascal anglais : Inquiry, Food intake, Calcium, Source, Food, Wheat flour, Foodstuff, Feeding, Inorganic element, Feeding behavior, Sanitary surveillance, Scotland, Great Britain, United Kingdom, Europe, Adolescent, Human, Fortified product

    Logo du centre Notice produite par :
    Inist-CNRS - Institut de l'Information Scientifique et Technique

    Cote : 96-0199361

    Code Inist : 002B29B. Création : 199608.