Naslov
Cereals as source of vitamins and minerals

Autori
Perl Pirički, Antonija ; Kenjerić, Daniela ; Mandić, Milena L.

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
4th International Congress [and] 6th Croatian Congress of Cereal Tehnologists "Flour - Bread ’07" : abstract book / Ugarčić-Hardi, Žaneta - Osijek, 2007, 105-105

ISBN
978-953-7005-13-9

Skup
International Congress Flour - Bread `07 (4 ; 2007) ; Croatian Congress of Cereal Technologists (6 ; 2007)

Mjesto i datum
Opatija, Hrvatska, 24.10.2007. - 27.10.2007

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
vitamins; minerals; 24-hour recall method

Sažetak
Cereals, especially whole grains, are an important source of energy, but they are also valuable sources of B vitamins and some minerals. The aim of this work was to determine daily intake of cereals and their products as well as to examine the contributions of cereals to vitamins (thiamine, riboflavin, niacin, pyridoxine) and minerals (Na, K, Ca, P, Fe) intakes among group of Croatian adults. In this survey participated 120 healthy volunteers (84 women and 36 men) 19-54 year old. 24-hour recall method with multi-pass procedure (repeated 10 times during one year) was used to obtain data on consumption of cereals and their products as well as dietary intake of vitamins and minerals from the same sources. The average daily intake of cereals for all subjects was 194 g/day. Seasonal average intakes were statistically lower in the spring (171 g/day) than in the autumn and winter (p<0.05 ; p<0.01 respectively). Accordingly, the intake of minerals and vitamins also varied. If total daily intake of minerals and vitamins is observed, cereals and products give highest contribution to the Fe and P intake (25% and 21%, respectively), while their contribution to the vitamins intake is lower (share of thiamine, niacin and pyridoxine is below 15%). From the obtained results it can be concluded that researched group of Croatian adults has insufficient intake of cereals and products, and intake is liable to the seasonal variations. Changes in nutritional pattern and higher intakes of cereals and products would be desirable, specifically, higher intakes of whole grains (like breakfast cereals) which would improve intakes of minerals and vitamins at the same time.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA