Chiplonkar(227-239)_indian PhD students report

Chiplonkar(227-239)_indian PhD students report - 227 Asia...

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227 Asia Pac J Clin Nutr 2007;16 (2):227-239 Original Article Extent of error in estimating nutrient intakes from food tables versus laboratory estimates of cooked foods Shashi Ajit Chiplonkar PhD and Vaishali Vilas Agte PhD Agharkar Research Institute, G.G. Agarkar Road, Pune 411 004 Individual cooked foods (104) and composite meals (92) were examined for agreement between nutritive value estimated by indirect analysis (E) (Indian National database of nutrient composition of raw foods, adjusted for observed moisture contents of cooked recipes), and by chemical analysis in our laboratory (M). The extent of er- ror incurred in using food table values with moisture correction for estimating macro as well as micronutrients at food level and daily intake level was quantified. Food samples were analyzed for contents of iron, zinc, copper, β -carotene, riboflavin, thiamine, ascorbic acid, folic acid and also for macronutrients, phytate and dietary fiber. Mean percent difference in energy content between E and M was 3.07 ± 0.6%, that for protein was 5.3 ± 2.0%, for fat was 2.6 ± 1.8% and for carbohydrates was 5.1 ± 0.9%. Mean percent difference in vitamin contents between E and M ranged from 32 (vitamin C) to 45.5% ( β -carotene content); and that for minerals between 5.6 (copper) to 19.8% (zinc). Percent E/M were computed for daily nutrient intakes of 264 apparently healthy adults. These were observed to be 108, 112, 127 and 97 for energy, protein, fat and carbohydrates respectively. Percent E/M for their intakes of copper (102) and β -carotene (114) were closer to 100 but these were very high in the case of zinc (186), iron (202), and vitamins C (170), thiamine (190), riboflavin (181) and folic acid (165). Estimates based on food composition table values with moisture correction show macronutrients for cooked foods to be within ± 5% whereas at daily intake levels the error increased up to 27%. The lack of good agreement in the case of several micronutrients indicated that the use of Indian food tables for micronutrient intakes would be inappropriate . Key Words: micronutrient, error estimate, food tables, cooked foods’ composition Introduction Evaluation of nutrient intakes is a prerequisite for deter- mining dietary adequacy among individuals in nutrition and health surveys. Nutrient value data bases (mostly Food Composition Tables) usually provide information about nutrient contents of raw foods and some standard- ized marketed food items. Thus from the weight of raw and cooked items and the available Food Composition Tables, nutrient intakes can be computed. The accuracy of such estimates tends to be low on account of large vari- ability in nutrient contents of ingredient raw foods, their amounts and cooking losses; especially in the case of micronutrients. Considering the importance of micronutri- ents in health and disease, precise assessment of their die- tary levels is a prime consideration for clinicians and nu- trition research workers
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This note was uploaded on 10/28/2008 for the course CTARA TD 611 taught by Professor Prof.shah during the Fall '08 term at IIT Bombay.

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Chiplonkar(227-239)_indian PhD students report - 227 Asia...

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