Jun Ma, Nancy M. Betts, Zinc and Copper Intakes and Their Main Meals Sources for Older Adults within the 1994–96 Persevering with Survey of Meals Intakes by People (CSFII), The Journal of Vitamin, Quantity 130, Situation 11, November 2000, Pages 2838–2843, https://doi.org/10.1093/jn/130.11.2838
ABSTRACT
Utilizing knowledge from the respondents ≥60 y outdated within the 1994–96 Persevering with Survey of Meals Intakes by People (CSFII) (U.S. Division of Agriculture 1996), the present analysis examined common dietary intakes of zinc and copper, chosen dietary elements which are recognized to work together with zinc and copper, main meals contributors of zinc and copper within the diets and zinc-to-copper ratios of the diets. Zinc and copper nutriture within the aged is price investigating as a result of most older adults are inclined to have diminished dietary consumption and compromised nutrient bioavailability ensuing from using a number of medicines and elevated excretion (Johnson et al. 1992, Wastney et al. 1992). Data on dietary zinc and copper intakes by older adults within the U.S. is required for bettering the accuracy of suggestions for dietary consumption in addition to for supplementation.
SUBJECTS AND METHODS
Multivariate evaluation of covariance (MANCOVA) examined gender variations in Zn, Cu, Fe, Ca, folate, vitamin C, dietary fiber and Zn:Cu ratio; meals vitality, age, earnings and schooling attainment had been included as covariates. All analyses had been carried out utilizing the Statistical Bundle for the Social Sciences (SPSS for Home windows, model 8.0, SPSS, Chicago, IL). Gender variations in demographic variables had been examined utilizing a χ2 check or Scholar’s t check.
RESULTS
Legumes, beef, pasta and pasta dishes, ready-to-eat and scorching cereals, floor beef, poultry and fish had been additionally main contributors to the dietary copper consumption of our pattern. As well as, copper was obtained from potato and potato merchandise, nuts and seeds, rice, breads, chocolate desserts, fruit juices, and darkish inexperienced and deep yellow greens. Probably the most generally consumed meals teams included breads, ready-to-eat and scorching cereals, and potato and potato merchandise.
DISCUSSION
In abstract, these outcomes are helpful for making suggestions about dietary intakes and supplementation of zinc and copper for aged people within the U.S. In depth analysis is required for answering questions associated to the accuracy of the suggestions, the sensitivity of physiologic indicators and varied confounding elements. Like different dietary evaluation methods, the 24-h dietary recall technique is inherently related to varied sources of bias, for instance, underreporting and consequent underestimation of intakes (Cole 1991). To this point, there was no “gold standard” dietary evaluation technique towards which different strategies could be validated.