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Vitamin composition of ethnic foods commonly consumed in Europe.

BACKGROUND: Vitamin analyses are particularly important for estimating dietary intakes, determining nutritional status and regulating food labelling. Due to the increased popularity of ethnic foods, the vitamin composition of these foods is required to ensure that national food databases are up-to-d...

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Autores principales: Khokhar, Santosh, Oyelade, Olusegun James, Marletta, Luisa, Shahar, Danit, Ireland, Jane, de Henauw, Stefaan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Co-Action Publishing 2012
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3321247/
https://www.ncbi.nlm.nih.gov/pubmed/22489214
http://dx.doi.org/10.3402/fnr.v56i0.5639
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author Khokhar, Santosh
Oyelade, Olusegun James
Marletta, Luisa
Shahar, Danit
Ireland, Jane
de Henauw, Stefaan
author_facet Khokhar, Santosh
Oyelade, Olusegun James
Marletta, Luisa
Shahar, Danit
Ireland, Jane
de Henauw, Stefaan
author_sort Khokhar, Santosh
collection PubMed
description BACKGROUND: Vitamin analyses are particularly important for estimating dietary intakes, determining nutritional status and regulating food labelling. Due to the increased popularity of ethnic foods, the vitamin composition of these foods is required to ensure that national food databases are up-to-date. OBJECTIVES: The key objective of this study was to generate new and reliable data on the contents of fat-soluble vitamins, including vitamins A (all trans-retinol), D(3) & E (α-tocopherol) and those that are water-soluble (vitamins B(6), B(12), C, biotin, folate, niacin, pantothenic acid, riboflavin, and thiamin) in ethnic foods commonly consumed in Europe. DESIGN: Thirty commonly-consumed ethnic foods in Europe (from Belgium, France, Israel, Italy, The Netherlands, and the UK) were analysed using harmonised methodologies for identification of representative foods, sampling, data scrutiny and documentation to generate reliable data. Analyses were carried out using International standard methods. RESULTS: Certain vitamins were present in appreciable amounts: β-carotene in tayer leaves (7919µg/100g), thiamin in frik dry (0.24mg/100g), riboflavin in mbinzo worms (0.79mg/100g,) and niacin in commercial soy patty (17.5mg/100g). However, retinol, pantothenic acid, vitamins D and B(12) were below detectable levels in the majority of the foods analysed. CONCLUSIONS: The majority of the foods contained most of the water-soluble vitamins but lacked fat-soluble vitamins. However, these preliminary data represent only a small number of foods per country and so no conclusions about vitamin imbalances can be drawn. Additional data are required on a much wider range of commonly-consumed ethnic foods to make firm conclusions about adequacy of diets.
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spelling pubmed-33212472012-04-09 Vitamin composition of ethnic foods commonly consumed in Europe. Khokhar, Santosh Oyelade, Olusegun James Marletta, Luisa Shahar, Danit Ireland, Jane de Henauw, Stefaan Food Nutr Res Vitamin Supplement BACKGROUND: Vitamin analyses are particularly important for estimating dietary intakes, determining nutritional status and regulating food labelling. Due to the increased popularity of ethnic foods, the vitamin composition of these foods is required to ensure that national food databases are up-to-date. OBJECTIVES: The key objective of this study was to generate new and reliable data on the contents of fat-soluble vitamins, including vitamins A (all trans-retinol), D(3) & E (α-tocopherol) and those that are water-soluble (vitamins B(6), B(12), C, biotin, folate, niacin, pantothenic acid, riboflavin, and thiamin) in ethnic foods commonly consumed in Europe. DESIGN: Thirty commonly-consumed ethnic foods in Europe (from Belgium, France, Israel, Italy, The Netherlands, and the UK) were analysed using harmonised methodologies for identification of representative foods, sampling, data scrutiny and documentation to generate reliable data. Analyses were carried out using International standard methods. RESULTS: Certain vitamins were present in appreciable amounts: β-carotene in tayer leaves (7919µg/100g), thiamin in frik dry (0.24mg/100g), riboflavin in mbinzo worms (0.79mg/100g,) and niacin in commercial soy patty (17.5mg/100g). However, retinol, pantothenic acid, vitamins D and B(12) were below detectable levels in the majority of the foods analysed. CONCLUSIONS: The majority of the foods contained most of the water-soluble vitamins but lacked fat-soluble vitamins. However, these preliminary data represent only a small number of foods per country and so no conclusions about vitamin imbalances can be drawn. Additional data are required on a much wider range of commonly-consumed ethnic foods to make firm conclusions about adequacy of diets. Co-Action Publishing 2012-04-02 /pmc/articles/PMC3321247/ /pubmed/22489214 http://dx.doi.org/10.3402/fnr.v56i0.5639 Text en © 2012 Santosh Khokhar et al. http://creativecommons.org/licenses/by-nc/3.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution-Noncommercial 3.0 Unported License, permitting all non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Vitamin Supplement
Khokhar, Santosh
Oyelade, Olusegun James
Marletta, Luisa
Shahar, Danit
Ireland, Jane
de Henauw, Stefaan
Vitamin composition of ethnic foods commonly consumed in Europe.
title Vitamin composition of ethnic foods commonly consumed in Europe.
title_full Vitamin composition of ethnic foods commonly consumed in Europe.
title_fullStr Vitamin composition of ethnic foods commonly consumed in Europe.
title_full_unstemmed Vitamin composition of ethnic foods commonly consumed in Europe.
title_short Vitamin composition of ethnic foods commonly consumed in Europe.
title_sort vitamin composition of ethnic foods commonly consumed in europe.
topic Vitamin Supplement
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3321247/
https://www.ncbi.nlm.nih.gov/pubmed/22489214
http://dx.doi.org/10.3402/fnr.v56i0.5639
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