Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
ISBN 13 : 9251303061
Total Pages : 32 pages
Book Rating : 4.2/5 (513 download)
Book Synopsis FAO/INFOODS/IZiNCG Global food composition database for phytate - version 1.0 (PhyFoodComp1.0) by : Food and Agriculture Organization of the United Nations
Download or read book FAO/INFOODS/IZiNCG Global food composition database for phytate - version 1.0 (PhyFoodComp1.0) written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2019-01-28 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt: This User Guide refers to the FAO/INFOODS Global Food Composition Database for Phytate (PhyFoodComp), and contains the documentation of the data. It has been developed to help users make the best use of the database. The PhyFoodComp database is the first global repository of analytical data on phytate in its different forms and determined by different chemical methods, as well as of iron, zinc, calcium, water, and different phytate:mineral molar ratios. This database is important as phytate, mainly contained in pulses and cereals, is considered an anti-nutrient because it interferes with the absorption of minerals, especially of iron and zinc. The PhyFoodComp database will provide food composition compilers, nutritionists and researchers with access to good quality analytical phytate data and bibliography. Emphasis is put on demonstrating variations in phytate contents and their influencing factors. The aim of PhyFoodComp is to • demonstrate best ways to reduce phytate contents in foods and recipes; • motivate users to include phytate data into national or regional food composition tables or databases; • design better diets for mineral deficiencies; • develop well-targeted nutrition projects, programmes and interventions related to mineral deficiencies such as iron and zinc; and • reconsider re-evaluating the impact of phytate in diets on the bioavailability of iron and zinc when establishing their nutrient requirements.
