Developing consumer dietary profiles related to toxicants and antitoxicants in Thai foods
1991
Kaeo Kangsadanamphai | Nipha Rotrungwasinkun (Mahidol Univ., Bangkok (Thailand). Inst. of Nutrition)
In order to obtain the dietary pattern of toxicants and antitoxicant in Thai foods this study was designed to obtain the information interpreted to both natural and manmade toxicants, frequency in consumption of some specific foods, health food consumption and basic knowledge on food toxicology of the repliers. The results were obtained from groups of people (of 20.9 percent of 4,000 copies of questionaire or 834 repliers) who cared about their health. They almost ate rice everyday. The consumption of dietary fiber rich foods such as fruit and vegetable was low which also indicated that consumption of natural antitoxicants namely, vitamin C and betacarotene was also low. The repliers consumed a wide variety of animal protein such as chicken, fish and pork (beef was not favorite). Interestingly, they selected to consume other types of nonspecified protein too. Smoked or Bar-B-Q meat and deep fried food, which may contain toxicants occuring during food processing, were not favorite among the repliers. The repliers prefered vegetable oil to animal oil which showed that they had good understanding in selection edible oil. Surpringly, they had less interest in consuming dairy products and some health food such as royal gelly, mineral drink and cafein containing beverages. Fermented products were also refused by the repliers. It was, therefor, concluded that the repliers should be educated to consume enough fruit and vegetable and dairy products either.
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