Composition of core food in the U.S. food supply, 1982-1991. III. Copper, manganese, selenium, and iodine
1995
Pennington, J.A.T. | Schoen, S.A. | Salmon, G.D. | Young, B. | Johnson, R.D. | Marts, R.W.
Information is provided on the levels of four elements in the 234 foods analyzed as part of the Food and Drug Administration's Total Diet Study from 1982 to 1991. Median and mean (+/- standard deviation) values are presented for the elements per 100 g and per serving portion. Coefficients of variation (CVs) are also presented for the values per 100 g. Major food group sources of the elements were meat, nuts, beans/peas, and mixed dishes for copper; ready-to-at cereals, nuts, cooked grains, and beans/peas for manganese; fish, meat, poultry, and mixed dishes for selenium; and ready-to-eat cereals, mixed dishes, dairy-based desserts, fish, and dairy products for iodine. There were 16 (7%), 40 (17%), 48 (21%), and 81 (35%) foods containing greater than or equal to 10% of the daily value (DV) or proposed DV for copper, manganese, selenium, and iodine, respectively, per serving portion. The average CVs for foods containing greater than or equal to 10% of the DV of these elements were 24% for copper, 28% for manganese, 37% for selenium, and 158% for iodine. Because of their high variability, data on the iodine content of foods should be used with caution.
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