Tags

Type your tag names separated by a space and hit enter

[Food sources of calcium and iron in the diet of Beijing elderly].
Wei Sheng Yan Jiu. 2004 May; 33(3):336-8.WS

Abstract

OBJECTIVE

To analyze the food sources of calcium and iron among the man and women aged 60 years or older from central districts of Beijing.

METHODS

The subjects included 2263 elderly who were selected through random cluster-sampling from 4 central districts of Beijing. Twenty-four-hour dietary recall method was used to obtain their food intakes, and the intakes of calcium and iron from different food groups were calculated.

RESULTS

Milk and milk products were the most important sources of calcium. Its contribution was 34.5%. The contribution of vegetables, cereals and legumes was 19.5%, 14.5%, and 10.9%, respectively. Grain products were the major food sources of iron in this study, 38.0% of total iron intake is derived from them. The contribution of vegetables and legumes is 13.7 and 7.2 percent respectively. Proportion of dietary iron from meat, poultry and fish is only 12.8%.

CONCLUSION

The calcium intake and milk consumption of Beijing elderly was significantly increased recently. But just only 1/3 of the subjects often take milk, and the average calcium intake is only about 1/2 of the recommended amount of adequate calcium intake for the elderly. It would be benefit for improving people's calcium nutritional status, if more variety food rich in calcium were available in the market. Iron from those plant sources are nonheme iron, their bioavailability is very low. For improving people's iron nutritional status, using iron fortification food may be a good choice.

Authors+Show Affiliations

Shunyi Branch of Capital University of Medical Sciences, Beijing 101300, China.No affiliation info availableNo affiliation info available

Pub Type(s)

English Abstract
Journal Article

Language

chi

PubMed ID

15211808

Citation

Liu, Xiangye, et al. "[Food Sources of Calcium and Iron in the Diet of Beijing Elderly]." Wei Sheng Yan Jiu = Journal of Hygiene Research, vol. 33, no. 3, 2004, pp. 336-8.
Liu X, Zhao X, Xu L. [Food sources of calcium and iron in the diet of Beijing elderly]. Wei Sheng Yan Jiu. 2004;33(3):336-8.
Liu, X., Zhao, X., & Xu, L. (2004). [Food sources of calcium and iron in the diet of Beijing elderly]. Wei Sheng Yan Jiu = Journal of Hygiene Research, 33(3), 336-8.
Liu X, Zhao X, Xu L. [Food Sources of Calcium and Iron in the Diet of Beijing Elderly]. Wei Sheng Yan Jiu. 2004;33(3):336-8. PubMed PMID: 15211808.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - [Food sources of calcium and iron in the diet of Beijing elderly]. AU - Liu,Xiangye, AU - Zhao,Xihe, AU - Xu,Ling, PY - 2004/6/24/pubmed PY - 2004/8/28/medline PY - 2004/6/24/entrez SP - 336 EP - 8 JF - Wei sheng yan jiu = Journal of hygiene research JO - Wei Sheng Yan Jiu VL - 33 IS - 3 N2 - OBJECTIVE: To analyze the food sources of calcium and iron among the man and women aged 60 years or older from central districts of Beijing. METHODS: The subjects included 2263 elderly who were selected through random cluster-sampling from 4 central districts of Beijing. Twenty-four-hour dietary recall method was used to obtain their food intakes, and the intakes of calcium and iron from different food groups were calculated. RESULTS: Milk and milk products were the most important sources of calcium. Its contribution was 34.5%. The contribution of vegetables, cereals and legumes was 19.5%, 14.5%, and 10.9%, respectively. Grain products were the major food sources of iron in this study, 38.0% of total iron intake is derived from them. The contribution of vegetables and legumes is 13.7 and 7.2 percent respectively. Proportion of dietary iron from meat, poultry and fish is only 12.8%. CONCLUSION: The calcium intake and milk consumption of Beijing elderly was significantly increased recently. But just only 1/3 of the subjects often take milk, and the average calcium intake is only about 1/2 of the recommended amount of adequate calcium intake for the elderly. It would be benefit for improving people's calcium nutritional status, if more variety food rich in calcium were available in the market. Iron from those plant sources are nonheme iron, their bioavailability is very low. For improving people's iron nutritional status, using iron fortification food may be a good choice. SN - 1000-8020 UR - https://www.unboundmedicine.com/medline/citation/15211808/[Food_sources_of_calcium_and_iron_in_the_diet_of_Beijing_elderly]_ L2 - https://medlineplus.gov/calcium.html DB - PRIME DP - Unbound Medicine ER -