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Food Chem. 2018 Jan 1;238:73-81. doi: 10.1016/j.foodchem.2016.12.070. Epub 2016 Dec 22.

The bioavailability of iron, zinc, protein and vitamin A is highly variable in French individual diets: Impact on nutrient inadequacy assessment and relation with the animal-to-plant ratio of diets.

Author information

1
Aix-Marseille Univ, INSERM, INRA, NORT, Marseille, France.
2
Aix-Marseille Univ, INSERM, INRA, NORT, Marseille, France; MS-Nutrition, Marseille, France.
3
Aix-Marseille Univ, INSERM, INRA, NORT, Marseille, France; UMR MOISA, INRA 1110, 34060 Montpellier, France.
4
Aix-Marseille Univ, INSERM, INRA, NORT, Marseille, France; UMR MOISA, INRA 1110, 34060 Montpellier, France. Electronic address: nicole.darmon@inra.fr.

Abstract

Nutritional adequacy depends on nutrient intakes and bioavailability which strongly varies with the plant- or animal-origin of foods. The aim was to estimate iron, zinc, protein and vitamin A bioavailability from individual diets, and investigate its relation with the animal-to-plant ratio (A/P) of diets. Bioavailability was estimated in 1899 French diets using diet-based algorithms or food-group specific conversion factors. Nutrient inadequacy was estimated based on i) bioavailability calculated in each individual diet and ii) average bioavailability assumed for Western-diets. Mean iron absorption, zinc absorption, protein quality and β-carotene conversion factor were 13%, 30%, 92%, and 17:1, respectively. Bioavailability displayed a high variability between individual diets, poorly explained by their A/P. Using individual bioavailability led to different inadequacy prevalence than with average factors assumed for Western-diets. In this population, the A/P does not seem sufficient to predict nutrient bioavailability and the corresponding recommended intakes. Nutritional adequacy should be assessed using bioavailability accounting for individual diets composition.

KEYWORDS:

Absorption; Animal-vegetable; Carotenoids; Food security; Nutrient inadequate intake; Nutritional recommendations; Protein digestibility corrected amino acid score; Sustainability

PMID:
28867104
DOI:
10.1016/j.foodchem.2016.12.070
[Indexed for MEDLINE]

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