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|Title: ||The inclusion of functional foods enriched in fibre, calcium, iodine, fat-soluble vitamins and n-3 fatty acids in a conventional diet improves the nutrient profile according to the Spanish reference intake|
|Author(s) : ||Berasategui, I. (Izaskun)|
Cuervo, M. (Marta)
Ruiz-de-Las-Heras, A. (Arantza)
Santiago, S. (Susana)
Martinez, J.A. (José Alfredo)
Astiasaran, I. (Iciar)
Ansorena, D. (Diana)
|Issue Date: ||2010|
|Publisher: ||Cambridge University Press|
|Citation: ||Berasategi I, Cuervo M, Ruiz de Las Heras A, Santiago S, Martinez JA, Astiasaran I, et al. The inclusion of functional foods enriched in fibre, calcium, iodine, fat-soluble vitamins and n-3 fatty acids in a conventional diet improves the nutrient profile according to the spanish reference intake. Public Health Nutr. 2010 Nov 19:1-8.|
|Keywords: ||Enriched food|
|Abstract: ||Objective The growing interest in maintaining good health status through optimal nutrition has boosted the launch of a number of functional foods on the market. The objective of the present study was to theoretically evaluate the nutritional relevance of incorporating selected enriched foods in the diet.
Design A 28 d dietary plan, designed to be balanced under the recommended macronutrients criteria, was used as a basal diet. Some conventional foods were exchanged with foods enriched in fibre, calcium, iodine, vitamins A, D, E or n-3 fatty acids.
Setting Nutritional composition of basal and modified diets was derived and compared to the Spanish recommended intakes (RI).
Results The basal diet covered the recommendations for fibre and calcium with mean intake of 28 g and 1241 mg, respectively. The current intake of salt, if iodized, or bread elaborated with this salt, allowed reaching the daily intake of iodine every day, with a mean supply of 216 μg/d and 278 μg/d, respectively. The deficient supply of vitamin E in the basal diet (mean = 8 mg/d) was covered by including enriched margarine and dairy products (mean = 15 mg/d). The low n-3 fatty acids intake in the basal diet (1·1 g/d) increased up to 1·9 g/d after the use of enriched margarine, butter and biscuits and soya drink instead of milk.
Conclusions In order to improve the accomplishment of the RI iodine, vitamin E and n-3 fatty acids, interesting strategies dealing with the incorporation of enriched foods in the diet were successfully initiated.|
|Publisher version (URL): ||http://dx.doi.org/10.1017/S1368980010002831|
|Appears in Collections:||DA - Farmacia - CAFT - Línea Especial de Nutrición|
DA - Farmacia - CAFT - Artículos de revista
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