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 Diet, Quantity 130, Situation 11, November 2000, Pages 2838–2843, https://doi.org/10.1093/jn/130.11.2838
ABSTRACT
Utilizing information from the respondents ≥60 y previous 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 components which might be identified 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 value investigating as a result of most older adults are inclined to have decreased dietary consumption and compromised nutrient bioavailability ensuing from using a number of drugs and elevated excretion (Johnson et al. 1992, Wastney et al. 1992). Info 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 training attainment have been included as covariates. All analyses have 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 have been examined utilizing a χ2 check or Scholar’s t check.
RESULTS
Legumes, beef, pasta and pasta dishes, ready-to-eat and sizzling cereals, floor beef, poultry and fish have 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. Essentially the most generally consumed meals teams included breads, ready-to-eat and sizzling 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. Intensive analysis is required for answering questions associated to the accuracy of the suggestions, the sensitivity of physiologic indicators and numerous confounding components. Like different dietary evaluation strategies, the 24-h dietary recall methodology is inherently related to numerous sources of bias, for instance, underreporting and consequent underestimation of intakes (Cole 1991). Up to now, there was no “gold standard” dietary evaluation methodology towards which different strategies could be validated.