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vol.34 issue2NUTRITIONAL, PHISICAL AND SENSORIAL EVALUATION OF WHEAT, CASSAVA AND WHITE CHEESESPROXIMATE COMPOSITION AND FATTY ACIDS PROFILE OF FOOD PACKS OF HOT DOGS CONSUMED IN «FAST FOODS» CHAINS FROM THE METROPOLITAN REGION OF CHILE author indexsubject indexarticles search
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Revista chilena de nutrición

On-line version ISSN 0717-7518

Abstract

CAGNASSO E, Carolina; LOPEZ B, Laura; RODRIGUEZ G, Viviana  and  VALENCIA E, Mirta. POTENTIAL ETHYLENEDIAMINETETRAACETIC ACID INTAKE IN ARGENTINIAN CHILDREN AND ADOLESCENTS, INFLUENCE OF BREAKFAST CEREAL FORTIFICATION WITH THE FERRIC SALT OF THIS ACID. Rev. chil. nutr. [online]. 2007, vol.34, n.2, pp.143-149. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182007000200006.

Several international organizations promote the use of ferric sodium EDTA (FeNaEDTA) as a food fortifier in countries with high prevalence of ferropenic anemia. As EDTA is used as a food additive and has an Admissible Daily Intake (ADI) of 2.5 mg/kg, the Potential Daily Intake (PDI) of EDTA in Argentine children was evaluated in order to establish use characteristics of FeNaEDTA as a fortifier. A total of 199 food frequency questionnaires applied to students between 3 and 18 years old were evaluated taking into account only those food products where EDTA is permitted as an additive in Argentina. Moreover, a number of 127 food frequency questionnaires applied to children between 3 and 12 years old were analyzed considering the food products that contain EDTA and breakfast cereals. The average PDI of EDTA consumption from food stuffs that contain EDTA was 0.04 mg/kg with a median of 0.10 mg/kg. When the food frequency questionnaires which included breakfast cereal consumption were evaluated, the PDI increased to 0.47 mg/kg and the median to 0.31 mg/kg. From the present study it was concluded that breakfast cereal fortification with FeNaEDTA would have an important influence on the PDI of EDTA

Keywords : EDTA; potential daily intake; fortification; breakfast cereals.

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