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vol.34 número2EVALUAVIÓN NUTRICIONAL, FÍSICA Y SENSORIAL DE PANES DE TRIGO, YUCA Y QUESO LLANEROCOMPOSICIÓN PROXIMAL Y PERFIL DE ÁCIDOS GRASOS DE COMBOS DE HOT DOGS CONSUMIDOS EN CADENAS DE COMIDAS RÁPIDAS EN LA REGIÓN METROPOLITANA DE CHILE índice de autoresíndice de materiabúsqueda de artículos
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Revista chilena de nutrición

versión On-line ISSN 0717-7518

Resumen

CAGNASSO E, Carolina; LOPEZ B, Laura; RODRIGUEZ G, Viviana  y  VALENCIA E, Mirta. POTENTIAL ETHYLENEDIAMINETETRAACETIC ACID INTAKE IN ARGENTINIAN CHILDREN AND ADOLESCENTS, INFLUENCE OF BREAKFAST CEREAL FORTIFICATION WITH THE FERRIC SALT OF THIS ACID. Rev. chil. nutr. [online]. 2007, vol.34, n.2, pp. 143-149. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182007000200006.

Several international organizations promote the use of ferric sodium EDTA (FeNaEDTA) as a food fortifier in countries with high prevalence of ferropenic anemia. As EDTA is used as a food additive and has an Admissible Daily Intake (ADI) of 2.5 mg/kg, the Potential Daily Intake (PDI) of EDTA in Argentine children was evaluated in order to establish use characteristics of FeNaEDTA as a fortifier. A total of 199 food frequency questionnaires applied to students between 3 and 18 years old were evaluated taking into account only those food products where EDTA is permitted as an additive in Argentina. Moreover, a number of 127 food frequency questionnaires applied to children between 3 and 12 years old were analyzed considering the food products that contain EDTA and breakfast cereals. The average PDI of EDTA consumption from food stuffs that contain EDTA was 0.04 mg/kg with a median of 0.10 mg/kg. When the food frequency questionnaires which included breakfast cereal consumption were evaluated, the PDI increased to 0.47 mg/kg and the median to 0.31 mg/kg. From the present study it was concluded that breakfast cereal fortification with FeNaEDTA would have an important influence on the PDI of EDTA

Palabras clave : EDTA; potential daily intake; fortification; breakfast cereals.

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