Concentrations and Intakes of H, B, S, K, Na, Cl, and NaCl in Foods
Neutron capture prompt γ-ray activation analysis was used to determine H, B, Na, S, Cl, and K in 234 foods from US Food and Drug Administration Total Diet Study collection K11 (November 1990 to January 1991). Fruits, vegetables, and nuts had the highest B concentrations and supplied over 50% of the...
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| Veröffentlicht in: | Journal of food composition and analysis 1994, Vol.7 (1), p.59-82 |
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| creator | Anderson, David L. Cunningham, William C. Lindstrom, Tyler R. |
| description | Neutron capture prompt γ-ray activation analysis was used to determine H, B, Na, S, Cl, and K in 234 foods from US Food and Drug Administration Total Diet Study collection K11 (November 1990 to January 1991). Fruits, vegetables, and nuts had the highest B concentrations and supplied over 50% of the dietary intake for B in eight age/sex groups. Higher B concentrations in drinking water and greater fruit and vegetable consumption could significantly increase B intakes. Added NaCl (i.e., that introduced during processing or preparation) was estimated to account for about half the dietary Na and Cl for 6- to 11-month-old children and ∼75% of Na and ∼80% of Cl for all other age/sex groups. An estimated 10% of dietary Na was contributed by other additives, e.g., baking powder in grain products, emulsifying agents in processed cheese, and a variety of preservatives. Sulfur concentrations in food and S intakes were dominated by protein-related cysteine, with relatively little contribution from food additives. Potassium and Na concentrations and intakes determined for collection K11 agreed very well with the 1982–1989 Total Diet Study averages. |
| doi_str_mv | 10.1006/jfca.1994.1006 |
| format | Article |
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Fruits, vegetables, and nuts had the highest B concentrations and supplied over 50% of the dietary intake for B in eight age/sex groups. Higher B concentrations in drinking water and greater fruit and vegetable consumption could significantly increase B intakes. Added NaCl (i.e., that introduced during processing or preparation) was estimated to account for about half the dietary Na and Cl for 6- to 11-month-old children and ∼75% of Na and ∼80% of Cl for all other age/sex groups. An estimated 10% of dietary Na was contributed by other additives, e.g., baking powder in grain products, emulsifying agents in processed cheese, and a variety of preservatives. Sulfur concentrations in food and S intakes were dominated by protein-related cysteine, with relatively little contribution from food additives. Potassium and Na concentrations and intakes determined for collection K11 agreed very well with the 1982–1989 Total Diet Study averages.</description><identifier>ISSN: 0889-1575</identifier><identifier>EISSN: 1096-0481</identifier><identifier>DOI: 10.1006/jfca.1994.1006</identifier><language>eng</language><publisher>Elsevier Inc</publisher><subject>azufre ; bebes ; bore ; boro ; boron ; chemical composition ; children ; chlorides ; chlorure ; chlorure de sodium ; cloruro sodico ; cloruros ; composicion aproximada ; composicion quimica ; composition chimique ; composition globale ; consommation alimentaire ; consumo de alimentos ; contenido mineral ; diet ; dieta ; encuestas ; enfant ; enfant en bas age ; enquete ; femme ; food consumption ; hidrogeno ; hombres ; homme ; hydrogen ; hydrogene ; infants ; ingestion de nutrientes ; ingestion de substances nutritives ; jeunesse ; juventud ; men ; mineral content ; mujeres ; ninos ; nutrient intake ; nutritive value ; potasio ; potassium ; proximate composition ; regime alimentaire ; sodio ; sodium ; sodium chloride ; soufre ; sulphur ; surveys ; teneur en elements mineraux ; valeur nutritive ; valor nutritivo ; women ; youth</subject><ispartof>Journal of food composition and analysis, 1994, Vol.7 (1), p.59-82</ispartof><rights>1994 Academic Press</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c224t-e04b6167471be7df24835757550a9735c4bbe6afca02a67ffbfc8a20246cadca3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0889157584710064$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,4010,27900,27901,27902,65306</link.rule.ids></links><search><creatorcontrib>Anderson, David L.</creatorcontrib><creatorcontrib>Cunningham, William C.</creatorcontrib><creatorcontrib>Lindstrom, Tyler R.</creatorcontrib><title>Concentrations and Intakes of H, B, S, K, Na, Cl, and NaCl in Foods</title><title>Journal of food composition and analysis</title><description>Neutron capture prompt γ-ray activation analysis was used to determine H, B, Na, S, Cl, and K in 234 foods from US Food and Drug Administration Total Diet Study collection K11 (November 1990 to January 1991). Fruits, vegetables, and nuts had the highest B concentrations and supplied over 50% of the dietary intake for B in eight age/sex groups. Higher B concentrations in drinking water and greater fruit and vegetable consumption could significantly increase B intakes. Added NaCl (i.e., that introduced during processing or preparation) was estimated to account for about half the dietary Na and Cl for 6- to 11-month-old children and ∼75% of Na and ∼80% of Cl for all other age/sex groups. An estimated 10% of dietary Na was contributed by other additives, e.g., baking powder in grain products, emulsifying agents in processed cheese, and a variety of preservatives. Sulfur concentrations in food and S intakes were dominated by protein-related cysteine, with relatively little contribution from food additives. Potassium and Na concentrations and intakes determined for collection K11 agreed very well with the 1982–1989 Total Diet Study averages.</description><subject>azufre</subject><subject>bebes</subject><subject>bore</subject><subject>boro</subject><subject>boron</subject><subject>chemical composition</subject><subject>children</subject><subject>chlorides</subject><subject>chlorure</subject><subject>chlorure de sodium</subject><subject>cloruro sodico</subject><subject>cloruros</subject><subject>composicion aproximada</subject><subject>composicion quimica</subject><subject>composition chimique</subject><subject>composition globale</subject><subject>consommation alimentaire</subject><subject>consumo de alimentos</subject><subject>contenido mineral</subject><subject>diet</subject><subject>dieta</subject><subject>encuestas</subject><subject>enfant</subject><subject>enfant en bas age</subject><subject>enquete</subject><subject>femme</subject><subject>food consumption</subject><subject>hidrogeno</subject><subject>hombres</subject><subject>homme</subject><subject>hydrogen</subject><subject>hydrogene</subject><subject>infants</subject><subject>ingestion de nutrientes</subject><subject>ingestion de substances nutritives</subject><subject>jeunesse</subject><subject>juventud</subject><subject>men</subject><subject>mineral content</subject><subject>mujeres</subject><subject>ninos</subject><subject>nutrient intake</subject><subject>nutritive value</subject><subject>potasio</subject><subject>potassium</subject><subject>proximate composition</subject><subject>regime alimentaire</subject><subject>sodio</subject><subject>sodium</subject><subject>sodium chloride</subject><subject>soufre</subject><subject>sulphur</subject><subject>surveys</subject><subject>teneur en elements mineraux</subject><subject>valeur nutritive</subject><subject>valor nutritivo</subject><subject>women</subject><subject>youth</subject><issn>0889-1575</issn><issn>1096-0481</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1994</creationdate><recordtype>article</recordtype><recordid>eNp1UMtOwzAQtBBIlMKVI_IHJGGd2HkcIaK0oiqH0rO1cWzkUmJkR0j8PU7LldNqtDO7M0PILYOMAZT3e6MwY03Dj_CMzBg0ZQq8ZudkBnXdpExU4pJchbAHAJHzekba1g1KD6PH0bohUBx6uhpG_NCBOkOXCX1M6DahLwndYELbQ3KkbLA9UDvQhXN9uCYXBg9B3_zNOdktnt7aZbp-fV61D-tU5TkfUw28K1lZ8Yp1uupN_F9EQ5UQgE1VCMW7TpcYU0COZWVMZ1SNOeS8VNgrLOYkO91V3oXgtZFf3n6i_5EM5JRZThXIqYIjjIK7k8Cgk_jubZC7bVwLYDkXxUSoTwQdbX9b7WVQVsdCeuu1GmXv7H-3fwE_KWgs</recordid><startdate>1994</startdate><enddate>1994</enddate><creator>Anderson, David L.</creator><creator>Cunningham, William C.</creator><creator>Lindstrom, Tyler R.</creator><general>Elsevier Inc</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>1994</creationdate><title>Concentrations and Intakes of H, B, S, K, Na, Cl, and NaCl in Foods</title><author>Anderson, David L. ; Cunningham, William C. ; Lindstrom, Tyler R.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c224t-e04b6167471be7df24835757550a9735c4bbe6afca02a67ffbfc8a20246cadca3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1994</creationdate><topic>azufre</topic><topic>bebes</topic><topic>bore</topic><topic>boro</topic><topic>boron</topic><topic>chemical composition</topic><topic>children</topic><topic>chlorides</topic><topic>chlorure</topic><topic>chlorure de sodium</topic><topic>cloruro sodico</topic><topic>cloruros</topic><topic>composicion aproximada</topic><topic>composicion quimica</topic><topic>composition chimique</topic><topic>composition globale</topic><topic>consommation alimentaire</topic><topic>consumo de alimentos</topic><topic>contenido mineral</topic><topic>diet</topic><topic>dieta</topic><topic>encuestas</topic><topic>enfant</topic><topic>enfant en bas age</topic><topic>enquete</topic><topic>femme</topic><topic>food consumption</topic><topic>hidrogeno</topic><topic>hombres</topic><topic>homme</topic><topic>hydrogen</topic><topic>hydrogene</topic><topic>infants</topic><topic>ingestion de nutrientes</topic><topic>ingestion de substances nutritives</topic><topic>jeunesse</topic><topic>juventud</topic><topic>men</topic><topic>mineral content</topic><topic>mujeres</topic><topic>ninos</topic><topic>nutrient intake</topic><topic>nutritive value</topic><topic>potasio</topic><topic>potassium</topic><topic>proximate composition</topic><topic>regime alimentaire</topic><topic>sodio</topic><topic>sodium</topic><topic>sodium chloride</topic><topic>soufre</topic><topic>sulphur</topic><topic>surveys</topic><topic>teneur en elements mineraux</topic><topic>valeur nutritive</topic><topic>valor nutritivo</topic><topic>women</topic><topic>youth</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Anderson, David L.</creatorcontrib><creatorcontrib>Cunningham, William C.</creatorcontrib><creatorcontrib>Lindstrom, Tyler R.</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><jtitle>Journal of food composition and analysis</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Anderson, David L.</au><au>Cunningham, William C.</au><au>Lindstrom, Tyler R.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Concentrations and Intakes of H, B, S, K, Na, Cl, and NaCl in Foods</atitle><jtitle>Journal of food composition and analysis</jtitle><date>1994</date><risdate>1994</risdate><volume>7</volume><issue>1</issue><spage>59</spage><epage>82</epage><pages>59-82</pages><issn>0889-1575</issn><eissn>1096-0481</eissn><abstract>Neutron capture prompt γ-ray activation analysis was used to determine H, B, Na, S, Cl, and K in 234 foods from US Food and Drug Administration Total Diet Study collection K11 (November 1990 to January 1991). Fruits, vegetables, and nuts had the highest B concentrations and supplied over 50% of the dietary intake for B in eight age/sex groups. Higher B concentrations in drinking water and greater fruit and vegetable consumption could significantly increase B intakes. Added NaCl (i.e., that introduced during processing or preparation) was estimated to account for about half the dietary Na and Cl for 6- to 11-month-old children and ∼75% of Na and ∼80% of Cl for all other age/sex groups. An estimated 10% of dietary Na was contributed by other additives, e.g., baking powder in grain products, emulsifying agents in processed cheese, and a variety of preservatives. Sulfur concentrations in food and S intakes were dominated by protein-related cysteine, with relatively little contribution from food additives. Potassium and Na concentrations and intakes determined for collection K11 agreed very well with the 1982–1989 Total Diet Study averages.</abstract><pub>Elsevier Inc</pub><doi>10.1006/jfca.1994.1006</doi><tpages>24</tpages></addata></record> |
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| subjects | azufre bebes bore boro boron chemical composition children chlorides chlorure chlorure de sodium cloruro sodico cloruros composicion aproximada composicion quimica composition chimique composition globale consommation alimentaire consumo de alimentos contenido mineral diet dieta encuestas enfant enfant en bas age enquete femme food consumption hidrogeno hombres homme hydrogen hydrogene infants ingestion de nutrientes ingestion de substances nutritives jeunesse juventud men mineral content mujeres ninos nutrient intake nutritive value potasio potassium proximate composition regime alimentaire sodio sodium sodium chloride soufre sulphur surveys teneur en elements mineraux valeur nutritive valor nutritivo women youth |
| title | Concentrations and Intakes of H, B, S, K, Na, Cl, and NaCl in Foods |
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