File:Results of food choices based on different methods for achieving adequate thiamin intake.pdf

From Wikimedia Commons, the free media repository
Jump to navigation Jump to search

Original file ‎(2,075 × 943 pixels, file size: 506 KB, MIME type: application/pdf)

Captions

Captions

Add a one-line explanation of what this file represents

Summary[edit]

Description
English: The thiamin content of some foods is inappropriately calculated per 100 kcal, 100 g or 100 mL, or the reference amount customarily consumed (RACC). So, making some food choices based on them to achieve adequate thiamin intake may increase the risks of some chronic diseases. Calculating the thiamin content and determining appropriate thiamin levels based on U.S. Food and Drug Administration (FDA), Codex Alimentarius Commission (CAC), and the proposed method were performed in 7990 food items. Making some food choices based on the FDA and CAC per serving (the serving is derived from the RACC) or CAC per 100 g or 100 mL to achieve adequate thiamin intake exceeded energy needs, which could lead to overweight or obesity. Making some food choices based on the CAC per 100 kcal or CAC per 100 g or 100 mL to achieve adequate thiamin intake did not meet thiamin requirements, which could lead to thiamin deficiency. Some foods that met thiamin requirements were not appropriate food choices based on the CAC per 100 g or 100 mL or CAC per serving to achieve adequate thiamin intake. Making food choices based on the proposed method met thiamin requirements and did not exceed energy needs.


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

Licensing[edit]

I, the copyright holder of this work, hereby publish it under the following license:
w:en:Creative Commons
attribution share alike
This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International license.
You are free:
  • to share – to copy, distribute and transmit the work
  • to remix – to adapt the work
Under the following conditions:
  • attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
  • share alike – If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original.

File history

Click on a date/time to view the file as it appeared at that time.

Date/TimeThumbnailDimensionsUserComment
current14:37, 13 October 2021Thumbnail for version as of 14:37, 13 October 20212,075 × 943 (506 KB)SSamadi15 (talk | contribs)Uploaded own work with UploadWizard

You cannot overwrite this file.

There are no pages that use this file.

Metadata

This file contains additional information such as Exif metadata which may have been added by the digital camera, scanner, or software program used to create or digitize it. If the file has been modified from its original state, some details such as the timestamp may not fully reflect those of the original file. The timestamp is only as accurate as the clock in the camera, and it may be completely wrong.

Retrieved from "https://commons.wikimedia.org/w/index.php?title=File:Results_of_food_choices_based_on_different_methods_for_achieving_adequate_thiamin_intake.pdf&oldid=808880405"