File:Averages (%) of foods containing appropriate thiamin levels (to achieve adequate thiamin intake) in food groups.pdf
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English: Averages (%) of foods containing appropriate thiamin levels (to achieve adequate thiamin intake) based on the proposed method in food groups. All high thiamin (excellent source of thiamin) and thiamin source (good source of thiamin) foods, excluding high thiamin and thiamin source baby foods, are based on the reference energy intake of 2000 kcal for adults and children aged 4 years and older. High thiamin and thiamin source baby foods are based on the reference energy intake of 1000 kcal for children 1 through 3 years of age.
About 95.6 % of foods contained thiamin. On the basis of the proposed method, the average (%) of foods containing appropriate thiamin levels in food groups was 32.46 %, of which 17.54 % was the average of thiamin source (good source of thiamin) foods, and 14.92 % was the average of high thiamin (excellent source of thiamin) foods. Breakfast cereals with 91.09 %, pork products with 88.59 %, meals, entrees, and side dishes with 71.43 %, fast foods with 66.37 %, legumes and legume products with 59.94 %, cereal grains and pasta with 57.78 %, baby foods with 51.51 %, baked products with 45.21 %, sausages and luncheon meats with 41.72 %, and nut and seed products with 38.81 % had the highest averages of foods containing appropriate thiamin levels. Most foods containing appropriate thiamin levels in 10 food groups (baby foods; baked products; beverages; breakfast cereals; cereal grains and pasta; fast foods; fats and oils; meals, entrees, and side dishes; restaurant foods; snacks) were allocated to thiamin-fortified foods. Foods containing appropriate thiamin levels were not found in one food group (spices and herbs) and were very few in five food groups (fats and oils; sweets; beef products; dairy and egg products; soups, sauces, and gravies). Suggested citation: Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating thiamin content and determining appropriate thiamin levels in foods. Journal of Food Composition and Analysis 2021;104:104188. https://doi.org/10.1016/j.jfca.2021.104188 |
| Date | |
| Source | Own work |
| Author | SSamadi15 |
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| current | 14:46, 13 October 2021 |  | 1,752 × 1,239 (413 KB) | SSamadi15 (talk | contribs) | Uploaded own work with UploadWizard |
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