File:Results of food choices based on different methods for achieving adequate zinc intake.pdf

From Wikimedia Commons, the free media repository
Jump to navigation Jump to search

Original file ‎(2,075 × 943 pixels, file size: 502 KB, MIME type: application/pdf)

Captions

Captions

Add a one-line explanation of what this file represents

Summary

[edit]
Description
English: Calculating the zinc content per 100 kcal, 100 g or 100 mL, or the reference amount customarily consumed (RACC) shows the zinc content of some foods inappropriately. So, making some food choices based on them to achieve adequate zinc intake may increase the risks of some chronic diseases. Calculating the zinc content and determining appropriate zinc levels (to achieve adequate zinc intake) based on U.S. Food and Drug Administration (FDA), Codex Alimentarius Commission (CAC), and the proposed method were performed in 7,911 food items. Making some food choices based on the FDA and CAC per serving (the serving is derived from the RACC) or CAC per 100 g or 100 mL to achieve adequate zinc intake exceeded energy needs, which could lead to overweight or obesity. Making some food choices based on the CAC per 100 kcal or CAC per 100 g or 100 mL to achieve adequate zinc intake did not meet zinc requirements, which could lead to zinc deficiency. Some foods that met zinc requirements were not appropriate food choices based on the CAC per 100 g or 100 mL or CAC per serving to achieve adequate zinc intake. On the basis of the proposed method, calculating the zinc content and determining appropriate zinc levels in foods are performed by considering RACCs and the energy content of foods. Thus, making food choices based on the proposed method met zinc requirements and did not exceed energy needs.

Suggested citation: Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating zinc content and determining appropriate zinc levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133664
Date
Source Own work
Author SSamadi15

Licensing

[edit]
I, the copyright holder of this work, hereby publish it under the following license:
w:en:Creative Commons
attribution share alike
This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International license.
You are free:
  • to share – to copy, distribute and transmit the work
  • to remix – to adapt the work
Under the following conditions:
  • attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
  • share alike – If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original.

File history

Click on a date/time to view the file as it appeared at that time.

Date/TimeThumbnailDimensionsUserComment
current14:22, 30 October 2023Thumbnail for version as of 14:22, 30 October 20232,075 × 943 (502 KB)SSamadi15 (talk | contribs)Uploaded own work with UploadWizard

You cannot overwrite this file.

There are no pages that use this file.

Metadata

This file contains additional information such as Exif metadata which may have been added by the digital camera, scanner, or software program used to create or digitize it. If the file has been modified from its original state, some details such as the timestamp may not fully reflect those of the original file. The timestamp is only as accurate as the clock in the camera, and it may be completely wrong.

Retrieved from "https://commons.wikimedia.org/w/index.php?title=File:Results_of_food_choices_based_on_different_methods_for_achieving_adequate_zinc_intake.pdf&oldid=816941397"