Comparing intake estimations based on food composition data with chemical analysis in Malian women

Objective: Food composition databases are essential for estimating nutrient intakes in food consumption surveys. The present study aimed to evaluate the Mali food composition database (TACAM) for assessing intakes of energy and selected nutrients at population level. Design: Weighed food records and duplicate portions of all foods consumed during one day were collected. Intakes of energy, protein, fat, available carbohydrates, dietary fibre, Ca, Fe, Zn and vitamin A were assessed by: (i) estimating the nutrient intake from weighed food records based on an adjusted TACAM (a-TACAM); and (ii) chemical analysis of the duplicate portions. Agreement between the two methods was determined using the Wilcoxon signed-rank test and Bland–Altman plots. Setting: Bamako, Mali. Subjects: Apparently healthy non-pregnant, non-lactating women (n 36) aged 15–36 years. Results: Correlation coefficients between estimated and analysed values ranged from 0·38 to 0·61. At population level, mean estimated and analysed nutrient intakes differed significantly for carbohydrates (203·0 v. 243·5 g/d), Fe (9·9 v. 22·8 mg/d) and vitamin A (356 v. 246 µg retinol activity equivalents). At individual level, all estimated and analysed nutrient intakes differed significantly; the differences tended to increase with higher intakes. Conclusions: The a-TACAM is sufficiently acceptable for measuring average intakes of macronutrients, Ca and Zn at population level in low-intake populations, but not for carbohydrate, vitamin A and Fe intakes, and nutrient densities

Experimental design of iron absorption test with fonio porridge using stable iron isotope.

<p>FFP, Fonio flour porridge; FWFP, fonio + wheat flour porridge; ⁵⁷FeSO₄ and ⁵⁸FeSO₄, ferrous sulfate labeled with Fe isotopes ⁵⁷Fe and ⁵⁸Fe, respectively.</p

Phytic acid (IP6) content in fonio (75%) - wheat (25%) flour porridge at different incubation time (0 to 240 min).

<p>Phytic acid (IP6) content in fonio (75%) - wheat (25%) flour porridge at different incubation time (0 to 240 min).</p

Apparent phytase activity and phytic acid content of untreated grains, nuts and seeds.

1<p>Measured at pH 5.0, 45°C.</p>2<p>1 phytase unit (PU) is equivalent to the enzymatic activity that liberates 1 µmol inorganic phosphate per min under specified conditions.</p>3<p>Values represent mean ± SD of triplicate analysis in dry products.</p>4<p>Values are mean of duplicate analysis in wet products.</p