Chromium content of foods and diets in a Spanish population
1986
Farre, R. | Lagarda, M.J.
A study assessed the dietary contribution to chromium (Cr) intake in a Spanish population, based on the daily per capita food consumption level and the Cr content of foods. The foods were classified into 11 groups, and their Cr levels were determined by atomic absorption analysis. The major Cr dietary sources were found to be cereals, red meats, and poultry. Total Cr intakes (micrograms/capita/day) using food intake estimates based on 2 different sources (viz., the National Food Survey Tables, and a dietary survey) were 121 and 106, respectively.(wz)
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