Search results
Results From The WOW.Com Content Network
The EFSA does not consider chromium to be an essential nutrient, and so has not set PRIs, AIs or ULs. Chromium is the only mineral for which the United States and the European Union disagree on essentiality. [7] [13] For U.S. food and dietary supplement labeling purposes, the amount in a serving is expressed as a percent of Daily Value (%DV).
A wide variety of animal and vegetable foods contain chromium. [13] [112] Content per serving is influenced by the chromium content of the soil in which the plants are grown, by foodstuffs fed to animals, and by processing methods, as chromium is leached into foods if processed or cooked in stainless steel equipment. [118]
Dietitians may recommend that minerals are best supplied by ingesting specific foods rich with the chemical element(s) of interest. The elements may be naturally present in the food (e.g., calcium in dairy milk) or added to the food (e.g., orange juice fortified with calcium; iodized salt fortified with iodine).
Mineral deficiency is a lack of the dietary minerals, the micronutrients that are needed for an organism's proper health. [1] The cause may be a poor diet, impaired uptake of the minerals that are consumed, or a dysfunction in the organism's use of the mineral after it is absorbed.
hyperaccumulators and contaminants : Al, Ag, As, Be, Cr, Cu, Mn, Hg, Mo, naphthalene, Pb, Se, Zn – accumulation rates ; Contaminant Accumulation rates (in mg/kg dry ...
The main food sources for phosphorus are the same as those containing protein, although proteins do not contain phosphorus. For example, milk, meat, and soya typically also have phosphorus. As a rule, if a diet has sufficient protein and calcium, the amount of phosphorus is probably sufficient. [141]
Some dietitians recommend that these be supplied from foods in which they occur naturally, or at least as complex compounds, or sometimes even from natural inorganic sources (such as calcium carbonate from ground oyster shells). Some are absorbed much more readily in the ionic forms found in such sources.
The US Institute of Medicine (IOM) established Recommended Dietary Allowances (RDAs) for calcium in 1997 and updated those values in 2011. [6] See table. The European Food Safety Authority (EFSA) uses the term Population Reference Intake (PRIs) instead of RDAs and sets slightly different numbers: ages 4–10 800 mg, ages 11–17 1150 mg, ages 18–24 1000 mg, and >25 years 950 mg. [10]