Hostname: page-component-586b7cd67f-r5fsc Total loading time: 0 Render date: 2024-11-26T02:46:05.306Z Has data issue: false hasContentIssue false
  • English
  • Français

Trace nutrients.

3* Magnesium, copper, zinc, vitamin B6, vitamin B12 and folic acid in the British household food supply

Published online by Cambridge University Press:  09 December 2008

Josephine A. Spring ,
Jean Robertson  and
D. H. Buss
Josephine A. Spring
Affiliation:
Ministry of Agriculture, Fisheries and Food, LondonSW1
Jean Robertson
Affiliation:
Ministry of Agriculture, Fisheries and Food, LondonSW1
D. H. Buss*
Affiliation:
Ministry of Agriculture, Fisheries and Food, LondonSW1
*
†For Correspondence.
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. Intakes of magnesium, copper, zinc, vitamin B6, vitamin B12 and folic acid in Britain were calculated by applying the values selected for the 4th edition of McCance and Widdowson's The Composition of Foods (Paul & Southgate, 1978) to the amounts of food recorded in the National Food Survey made during 1976 (Ministry of Agiculture, Fisheries and Food, 1977).

2. National average intakes were (/person per d): Mg 249 mg, Cu 1.51 mg, Zn 9.1 mg, vitamin B6 1.36 mg, vitamin B12 6.6 μg, free folic acid 105 μg and total folic acid 190 μg. Corresponding intakes (/person) in families with four or more children were 10–20% lower.

3. A comparison of intakes with those recommended in Canada (Department of National Health and Welfare, 1976) and the USA (National Research Council, 1974) or by WHO (1973) indicated that for folic acid average values were particulary low, and only for vitamin B12 were the recommendations significantly exceeded.

4. Contributions from alcoholic drinks and confectionery were also calculated and found, on average, to be significant for Cu, vitamin B12 and folic acid.

5. The losses of B-vitamins which might occur on cooking are discussed.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 41 , Issue 3 , May 1979 , pp. 487 - 493
Copyright
Copyright © The Nutrition Society 1979

Footnotes

*

Paper no. 2: Br. J. Nutr. (1979), 41, 253.

References

Adams, J. F., McEwan, F. & Wilson, A. (1973). Br. J. Nutr. 29, 65.CrossRefGoogle Scholar
Adams, P. W., Wynn, V., Rose, D. P., Seed, M., Folkard, J. & Strong, R. (1973). Lancet i, 897.CrossRefGoogle Scholar
British Medical Association (1950). Report of the Committee on Nutrition. London: British Medical Association.Google Scholar
Buss, D. H. & Ruck, N. F. (1977). J. hum. Nutr. 31, 165.Google Scholar
Chanarin, I. (1975). In Getting the Most out of Food, no. 10, p. 41. Burgess Hill, Sussex: Van den Berghs & Jurgens.Google Scholar
Cocoa, Chocolate and Confectionery Alliance (1977). Annual Report 1976–1977. London: Cocoa, Chocolate and Confectionery Alliance.Google Scholar
Commins, B. T. (1978). Brit. Nutr. Foundation Nutr. Bull. 4, 380.CrossRefGoogle Scholar
Dauncey, M. J. & Widdowson, E. M. (1972). Lancet i, 711.CrossRefGoogle Scholar
Davidson, L. S. P., Fullerton, H. W., Howie, J. W., Croll, J. M., Orr, J. B. & Godden, W. (1933). Br. med. J. i, 685.CrossRefGoogle Scholar
Davies, N. T. (1977). In Child Nutrition and Its Relation to Mental and Physical Development, p. 21. Manchester: Kellogg Company of Great Britain.Google Scholar
Department of Health and Social Security (1969). Rep. publ. Hlth med. Subj. no. 120.Google Scholar
Department of National Health and Welfare (1976). Dietary Standard for Canada. Ottawa: Supply and Services Canada.Google Scholar
Dickerson, J. W. T. (1978). Roy. Soc. Hlth J. 2, 81.Google Scholar
Duckworth, J. & Warnock, G. M. (1942). Nutr. Abstr. Revs 12, 167.Google Scholar
H.M. Customs and Excise Department (1977). 68th Report of the Commissioners of H. M. Customs and Excise. London: H.M. Stationery Office.Google Scholar
Hollingsworth, D. F., Vaughan, M. C. & Warnock, G. M. (1956). Proc. Nutr. Soc. 15, xvii.Google Scholar
Klevay, L. M. (1977). In Advances in Nutritional Research, p. 227 [Draper, H. H., editor]. London: Plenum Press.CrossRefGoogle Scholar
McCance, R. A. & Widdowson, E. M. (1960). Spec. Rep. Ser. med. Res. Coun. no. 297.Google Scholar
Ministry of Agriculture, Fisheries and Food (1974). Household Food Consumption and Expenditure: 1972. London: H.M. Stationery Office.Google Scholar
Ministry of Agriculture, Fisheries and Food (1977). Household Food Consumpiion and Expenditure: 1976. London: H.M. Stationery Office.Google Scholar
Ministry of Agriculture, Fisheries and Food (1978). The Surveillance of Food Contamination in the United Kingdom. London: H.M. Stationery Office.Google Scholar
Ministry of Food (1951). The Urban Working-Class Household Diet 1940 to 1949. London: H.M. Stationery Office.Google Scholar
National Research Council (1974). Recommended Dietary Allowances, 8th ed.Washington, DC: National Academy of Sciences.Google Scholar
Paul, A. A. & Southgate, D. A. T. (1978). McCance and Widdowson's The Composition of Foods, 4th ed. Ministry of Agriculture, Fisheries and Food and Medical Research Council. London: H.M. Stationery Office.Google Scholar
Spring, J. A., Robertson, J. & Buss. D. H. (1978). Pror. Nutr. Soc. 37, 73A.Google Scholar
Stagg, G. V. & Millin, D. J. (1975). J. Sci. Fd Agric. 26, 1439.CrossRefGoogle Scholar
Truswell, A. S. (1976). Proc. Nutr. Soc. 35, 1.CrossRefGoogle Scholar
Watt, B. K. & Merrill, A. L. (1963). Agriculture Handbook no. 8.Google Scholar
WHO (1973). Tech. Rep. Ser. Wld Hlth Org. no. 532.Google Scholar