Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/76699
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Type: Journal article
Title: Zinc biofortification of rice in China: a simulation of zinc intake with different dietary patterns
Author: Qin, Y.
Melse-Boonstra, A.
Yuan, B.
Pan, X.
Dai, Y.
Zhou, M.
Wegmueller, R.
Zhao, J.
Kok, F.
Shi, Z.
Citation: Nutrients, 2012; 4(6):517-528
Publisher: MDPI
Issue Date: 2012
ISSN: 2072-6643
2072-6643
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Responsibility: 
Yu Qin, Alida Melse-Boonstra, Baojun Yuan, Xiaoqun Pan, Yue Dai, Minghao Zhou, Rita Wegmueller, Jinkou Zhao, Frans J. Kok and Zumin Shi
Abstract: A cross-sectional survey of 2819 adults aged 20 years and above was undertaken in 2002 in Jiangsu Province. Zinc intake was assessed using a consecutive 3-day 24-h dietary recall method. Insufficient and excess intake was determined according to the Chinese Dietary Recommended Intakes. Four distinct dietary patterns were identified namely “traditional”, “macho”, “sweet tooth”, and “healthy”. Intake of zinc from biofortified rice was simulated at an intermediate zinc concentration (2.7 mg/100 g) and a high zinc concentration (3.8 mg/100 g) in rice. Average total zinc intake was 12.0 ± 3.7 mg/day, and insufficiency of zinc intake was present in 15.4%. Simulated zinc intake from biofortified rice with intermediate and high zinc concentration decreased the prevalence of low zinc intake to 6.5% and 4.4%, respectively. The effect was most pronounced in the “traditional” pattern, with only 0.7% of insufficiency of zinc intake remaining in the highest quartile of the pattern. Zinc intake was inversely associated with the “sweet tooth” pattern. Zinc biofortifed rice improves dietary zinc intake and lowers risk for insufficient zinc intake, especially for subjects with a more “traditional” food pattern, but less for subjects with a “sweet tooth” food pattern.
Keywords: zinc
biofortification
dietary intake
dietary pattern
simulation
China
Rights: © 2012 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
DOI: 10.3390/nu4060517
Description (link): http://arxiv.org/abs/arXiv:1205.0019
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