Comparative analysis of vitamin A and iron content in food according to different food composition tables and nutritional evaluation software programs

• Autor(a) principal: Chagas,Cristiane Barbosa
• Data de Publicação: 2013
• Outros Autores: Saunders,Cláudia, Campos,Aline Bull Ferreira, Nogueira,Jamile Lima, Silva,Cristina Lucia da, Alves,Priscila Dutra, Ramalho,Andréa
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200002
• topic: vitamin A; iron; food composition tables; nutritional evaluation software programs

The objective of this study was to analyze retinol equivalent and iron content in different food composition tables and nutritional evaluation software programs. A literature search was conduct to identify tables and software available in Brazil containing information about retinol equivalent and iron content that are currently used by nutritionists. Ten tables and five software programs were selected for this study. The methodology used to present the retinol equivalent and iron content was evaluated and no pattern to obtain such content was found in the tables and software programs analyzed. Only one of the tables had enough information for the calculation of retinol equivalents; this table is recommended to all Latin America As for the iron content, three of the tables analyzed stand out and therefore should be used; two of them are based on national foods and the other is recommended for use in all Latin America countries. None of the software programs evaluated use the conversion factors suggested by IVACG to assess the vitamin A content in foods. Special attention should be given to the content of iron provided in the software programs since they use tables as international sources and fortified foods.