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      Contenido de cromo en alimentos y estimación de su ingestión dietaria en el noroeste de México

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          Abstract

          El cromo es un nutriente indispensable en el metabolismo de carbohidratos y lípidos. En este estudio se determinó el contenido de cromo de los veinte principales alimentos de la dieta en el noroeste de México y se estimó la ingestión promedio diaria basándose en la canasta de consumo de alimentos de esta población. Se analizó el contenido de cromo mediante espectrofotometría de absorción atómica por técnica de horno de grafito, utilizando para la digestión de los alimentos el método de horno de microondas. La ingestión promedio de cromo se estimó considerando el consumo promedio diario por persona y el contenido de cromo de los alimentos analizados en este estudio. El contenido de cromo en los veinte principales alimentos se encontró en el rango de 0.0004 a 0.1641 µg/g en base seca. El queso fresco fue el alimento que presentó mayor contenido, seguido de sopa de pasta, tortilla de trigo, pan y carne. Los principales alimentos aportadores de cromo en la dieta fueron: la tortilla de harina de trigo (20%) seguido de queso fresco (11%), tortilla de maíz (11%), la sopa de pasta (10%), leche (10%) carne (9%) y pan blanco (8%). La ingestión de cromo diaria fue de 30.43 ± 1.6 µg/d Los valores de cromo obtenidos para los alimentos analizados son considerados bajos. Así mismo la ingestión de cromo proveniente de la dieta no alcanza a cubrir la cantidad considerada como segura y adecuada, por lo que se puede decir que la población de esta región del noroeste de México podría tener un subconsumo de este nutrimento

          Translated abstract

          Chromium content in foods and dietary intake estimation in the Northwest of Mexico. Chromium is an indispensable nutrient for the carbohydrates and lipids metabolism. In this study the chromium content in the twenty main foods of the diet from Northwestern Mexico was determined, as well as the daily mean intake which was estimated based on the food intake basket of this region. Chromium content was analyzed by atomic absorption spectrophotometry using the graphite furnace technique and previous digestion of foods in microwave oven. The chromium mean intake was estimated considering the chromium daily mean intake for person per day and the chromium content of the foods analyzed in this study. The range chromium content in the foods analyzed was between 0.0004 and 0.1641 µg/g dry weight. White cheese showed the highest chromium content followed by pasta soup, wheat tortilla, bread and meat. The main foods chromium contributors in the diet were: wheat tortilla (20%), white cheese (11%), corn tortilla (11%), sopa de pasta (10%), milk (10%), meat (9%) and white bread (8%). The daily chromium intake was 30.43±1.6 µg/d. Chromium values obtained in the food analyzed are considered low. Moreover, chromium intake obtained from the diet is not enough to meet the safety and adequate daily chromium intake. Therefore, the population from the Northwestern Mexico has a suboptimal dietary chromium intake

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              Chromium as an essential nutrient for humans.

              R Anderson (1997)
              Chromium is an essential nutrient required for sugar and fat metabolism. Normal dietary intake of Cr for humans is suboptimal. The estimated safe and adequate daily dietary intake for Cr is 50 to 200 microg. However, most diets contain less than 60% of the minimum suggested intake of 50 microg. Insufficient dietary intake of Cr leads to signs and symptoms that are similar to those observed for diabetes and cardiovascular diseases. Supplemental Cr given to people with impaired glucose tolerance or diabetes leads to improved blood glucose, insulin, and lipid variables. Chromium has also been shown to improve lean body mass in humans and swine. Response to Cr is dependent upon form and amount of supplemental Cr. Chromium is a nutrient; therefore, it will only be of benefit to those who are marginally or overtly Cr deficient. Trivalent Cr has a very large safety range and there have been no documented signs of Cr toxicity in any of the nutritional studies at levels up to 1 mg per day.
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                Author and article information

                Contributors
                Role: ND
                Role: ND
                Role: ND
                Journal
                alan
                Archivos Latinoamericanos de Nutrición
                ALAN
                Sociedad Latinoamericana de Nutrición (Caracas )
                0004-0622
                March 2001
                : 51
                : 1
                : 105-110
                Article
                S0004-06222001000100013
                8a1e5255-11eb-4766-8f6a-238c55ca7d9b

                http://creativecommons.org/licenses/by/4.0/

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                SciELO Venezuela

                Self URI (journal page): http://www.scielo.org.ve/scielo.php?script=sci_serial&pid=0004-0622&lng=en
                Categories
                NUTRITION & DIETETICS

                Nutrition & Dietetics
                Chromium,chromium foods content,chromium intake,Cromo,contenido de cromo en alimentos,ingestión de cromo

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