Composition of Core Foods of the U.S. Food Supply, 1982-1991: I. Sodium, Phosphorus, and Potassium
Information is provided on the levels of moisture, sodium, phosphorus, and potassium in 234 foods analyzed as part of the U.S. Food and Drug Administration′s Total Diet Study from 1982 to 1991. Median and mean (± standard deviation) values are presented for the elements per 100 g and per serving por...
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| Veröffentlicht in: | Journal of food composition and analysis 1995, Vol.8 (2), p.91-128 |
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| container_title | Journal of food composition and analysis |
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| creator | Pennington, J.A.T. Schoen, S.A. Salmon, G.D. Young, B. Johnson, R.D. Marts, R.W. |
| description | Information is provided on the levels of moisture, sodium, phosphorus, and potassium in 234 foods analyzed as part of the U.S. Food and Drug Administration′s Total Diet Study from 1982 to 1991. Median and mean (± standard deviation) values are presented for the elements per 100 g and per serving portion. Coefficients of variation (CVs) are also presented for the values per luncheon meats, and breads, rolls, pasta, etc., for sodium; mixed dishes, meat, dairy products, and poultry for phosphorus; and mixed dishes, root and tuber vegetables, beans and peas, and dairy products for potassium. Sodium Phosphorus, and potassium are widely distributed in Total Diet Study foods with 58 (25%), 61 (26%), and 31 (13%) foods, respectively, containing at least 10% of the daily value (DV) per serving portion. The average CVs for foods containing ≥ 10% of the DV of these elements were 21% for sodium, 15% for phophorus, and 16% for potassium. |
| doi_str_mv | 10.1006/jfca.1995.1012 |
| format | Article |
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Sodium Phosphorus, and potassium are widely distributed in Total Diet Study foods with 58 (25%), 61 (26%), and 31 (13%) foods, respectively, containing at least 10% of the daily value (DV) per serving portion. The average CVs for foods containing ≥ 10% of the DV of these elements were 21% for sodium, 15% for phophorus, and 16% for potassium.</description><identifier>ISSN: 0889-1575</identifier><identifier>EISSN: 1096-0481</identifier><identifier>DOI: 10.1006/jfca.1995.1012</identifier><language>eng</language><publisher>New York, NY: Elsevier Inc</publisher><subject>alimentos ; Biological and medical sciences ; chemical composition ; composicion aproximada ; composicion quimica ; composition chimique ; composition globale ; contenido mineral ; diet ; dieta ; disponibilite alimentaire ; etats unis ; eua ; Feeding. Feeding behavior ; food supply ; foods ; fosforo ; Fundamental and applied biological sciences. Psychology ; mineral content ; mineral nutrients ; nutrientes ; nutrientes minerales ; nutrients ; nutritive value ; phosphore ; phosphorus ; potasio ; potassium ; produit alimentaire ; proximate composition ; regime alimentaire ; sodio ; sodium ; substance nutritive ; substance nutritive minerale ; suministro de alimentos ; teneur en elements mineraux ; usa ; valeur nutritive ; valor nutritivo ; Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><ispartof>Journal of food composition and analysis, 1995, Vol.8 (2), p.91-128</ispartof><rights>1995 Academic Press</rights><rights>1995 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0889157585710125$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,4010,27900,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3615472$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Pennington, J.A.T.</creatorcontrib><creatorcontrib>Schoen, S.A.</creatorcontrib><creatorcontrib>Salmon, G.D.</creatorcontrib><creatorcontrib>Young, B.</creatorcontrib><creatorcontrib>Johnson, R.D.</creatorcontrib><creatorcontrib>Marts, R.W.</creatorcontrib><creatorcontrib>Food and Drug Administration, Washington, DC</creatorcontrib><title>Composition of Core Foods of the U.S. Food Supply, 1982-1991: I. Sodium, Phosphorus, and Potassium</title><title>Journal of food composition and analysis</title><description>Information is provided on the levels of moisture, sodium, phosphorus, and potassium in 234 foods analyzed as part of the U.S. Food and Drug Administration′s Total Diet Study from 1982 to 1991. Median and mean (± standard deviation) values are presented for the elements per 100 g and per serving portion. Coefficients of variation (CVs) are also presented for the values per luncheon meats, and breads, rolls, pasta, etc., for sodium; mixed dishes, meat, dairy products, and poultry for phosphorus; and mixed dishes, root and tuber vegetables, beans and peas, and dairy products for potassium. Sodium Phosphorus, and potassium are widely distributed in Total Diet Study foods with 58 (25%), 61 (26%), and 31 (13%) foods, respectively, containing at least 10% of the daily value (DV) per serving portion. The average CVs for foods containing ≥ 10% of the DV of these elements were 21% for sodium, 15% for phophorus, and 16% for potassium.</description><subject>alimentos</subject><subject>Biological and medical sciences</subject><subject>chemical composition</subject><subject>composicion aproximada</subject><subject>composicion quimica</subject><subject>composition chimique</subject><subject>composition globale</subject><subject>contenido mineral</subject><subject>diet</subject><subject>dieta</subject><subject>disponibilite alimentaire</subject><subject>etats unis</subject><subject>eua</subject><subject>Feeding. Feeding behavior</subject><subject>food supply</subject><subject>foods</subject><subject>fosforo</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>mineral content</subject><subject>mineral nutrients</subject><subject>nutrientes</subject><subject>nutrientes minerales</subject><subject>nutrients</subject><subject>nutritive value</subject><subject>phosphore</subject><subject>phosphorus</subject><subject>potasio</subject><subject>potassium</subject><subject>produit alimentaire</subject><subject>proximate composition</subject><subject>regime alimentaire</subject><subject>sodio</subject><subject>sodium</subject><subject>substance nutritive</subject><subject>substance nutritive minerale</subject><subject>suministro de alimentos</subject><subject>teneur en elements mineraux</subject><subject>usa</subject><subject>valeur nutritive</subject><subject>valor nutritivo</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><issn>0889-1575</issn><issn>1096-0481</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1995</creationdate><recordtype>article</recordtype><recordid>eNotkMFLwzAUxoMoOKdXj5KDx7XmtU3SeJPidDBwUHcOaZq4yNaUphP235s6T4_vvR_vve9D6B5ICoSwp2-rVQpC0Cghu0AzIIIlpCjhEs1IWYoEKKfX6CaEb0IIzYpyhprKH3of3Oh8h73FlR8MXnrfhkmNO4O3aZ3-dXB97Pv9aYFBlFkSD8EzXqW49q07HhZ4s_Oh3_nhGBZYdS3e-FGFEEe36MqqfTB3_3WOtsvXz-o9WX-8raqXdWKAw5hkkDPGCGuzBoQW1No850CY4Zm21grCQRPbqiYTDW8FzZscBKM5i-YVYzyfo8fz3l4FrfZ2UJ12QfaDO6jhJCNIC55F7OGMWeWl-hoisq2jG05IASXQCJRnwMRnf5wZZNDOdNq0bjB6lK13EoicMpdT5nLKXE6Z57_xUG-t</recordid><startdate>1995</startdate><enddate>1995</enddate><creator>Pennington, J.A.T.</creator><creator>Schoen, S.A.</creator><creator>Salmon, G.D.</creator><creator>Young, B.</creator><creator>Johnson, R.D.</creator><creator>Marts, R.W.</creator><general>Elsevier Inc</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope></search><sort><creationdate>1995</creationdate><title>Composition of Core Foods of the U.S. Food Supply, 1982-1991: I. Sodium, Phosphorus, and Potassium</title><author>Pennington, J.A.T. ; Schoen, S.A. ; Salmon, G.D. ; Young, B. ; Johnson, R.D. ; Marts, R.W.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-e171t-21366606d2b19c95ff337106e72cfff9071c0fdab29b7d953b3196536100a6673</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1995</creationdate><topic>alimentos</topic><topic>Biological and medical sciences</topic><topic>chemical composition</topic><topic>composicion aproximada</topic><topic>composicion quimica</topic><topic>composition chimique</topic><topic>composition globale</topic><topic>contenido mineral</topic><topic>diet</topic><topic>dieta</topic><topic>disponibilite alimentaire</topic><topic>etats unis</topic><topic>eua</topic><topic>Feeding. Feeding behavior</topic><topic>food supply</topic><topic>foods</topic><topic>fosforo</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>mineral content</topic><topic>mineral nutrients</topic><topic>nutrientes</topic><topic>nutrientes minerales</topic><topic>nutrients</topic><topic>nutritive value</topic><topic>phosphore</topic><topic>phosphorus</topic><topic>potasio</topic><topic>potassium</topic><topic>produit alimentaire</topic><topic>proximate composition</topic><topic>regime alimentaire</topic><topic>sodio</topic><topic>sodium</topic><topic>substance nutritive</topic><topic>substance nutritive minerale</topic><topic>suministro de alimentos</topic><topic>teneur en elements mineraux</topic><topic>usa</topic><topic>valeur nutritive</topic><topic>valor nutritivo</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Pennington, J.A.T.</creatorcontrib><creatorcontrib>Schoen, S.A.</creatorcontrib><creatorcontrib>Salmon, G.D.</creatorcontrib><creatorcontrib>Young, B.</creatorcontrib><creatorcontrib>Johnson, R.D.</creatorcontrib><creatorcontrib>Marts, R.W.</creatorcontrib><creatorcontrib>Food and Drug Administration, Washington, DC</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><jtitle>Journal of food composition and analysis</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Pennington, J.A.T.</au><au>Schoen, S.A.</au><au>Salmon, G.D.</au><au>Young, B.</au><au>Johnson, R.D.</au><au>Marts, R.W.</au><aucorp>Food and Drug Administration, Washington, DC</aucorp><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Composition of Core Foods of the U.S. Food Supply, 1982-1991: I. Sodium, Phosphorus, and Potassium</atitle><jtitle>Journal of food composition and analysis</jtitle><date>1995</date><risdate>1995</risdate><volume>8</volume><issue>2</issue><spage>91</spage><epage>128</epage><pages>91-128</pages><issn>0889-1575</issn><eissn>1096-0481</eissn><abstract>Information is provided on the levels of moisture, sodium, phosphorus, and potassium in 234 foods analyzed as part of the U.S. Food and Drug Administration′s Total Diet Study from 1982 to 1991. Median and mean (± standard deviation) values are presented for the elements per 100 g and per serving portion. Coefficients of variation (CVs) are also presented for the values per luncheon meats, and breads, rolls, pasta, etc., for sodium; mixed dishes, meat, dairy products, and poultry for phosphorus; and mixed dishes, root and tuber vegetables, beans and peas, and dairy products for potassium. Sodium Phosphorus, and potassium are widely distributed in Total Diet Study foods with 58 (25%), 61 (26%), and 31 (13%) foods, respectively, containing at least 10% of the daily value (DV) per serving portion. The average CVs for foods containing ≥ 10% of the DV of these elements were 21% for sodium, 15% for phophorus, and 16% for potassium.</abstract><cop>New York, NY</cop><pub>Elsevier Inc</pub><doi>10.1006/jfca.1995.1012</doi><tpages>38</tpages></addata></record> |
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| subjects | alimentos Biological and medical sciences chemical composition composicion aproximada composicion quimica composition chimique composition globale contenido mineral diet dieta disponibilite alimentaire etats unis eua Feeding. Feeding behavior food supply foods fosforo Fundamental and applied biological sciences. Psychology mineral content mineral nutrients nutrientes nutrientes minerales nutrients nutritive value phosphore phosphorus potasio potassium produit alimentaire proximate composition regime alimentaire sodio sodium substance nutritive substance nutritive minerale suministro de alimentos teneur en elements mineraux usa valeur nutritive valor nutritivo Vertebrates: anatomy and physiology, studies on body, several organs or systems |
| title | Composition of Core Foods of the U.S. Food Supply, 1982-1991: I. Sodium, Phosphorus, and Potassium |
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