Kant-en-klaar maaltijden ; gehalte aan ijzer, selenium, natrium (zout) en kalium
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Series / Report no.
Open Access
Type
Report
Language
nl
Date
1994-06-30
Research Projects
Organizational Units
Journal Issue
Title
Kant-en-klaar maaltijden ; gehalte aan ijzer,
selenium, natrium (zout) en kalium
Translated Title
Convenience meals ; iron, selenium, sodium(salt)
and potassium content
Published in
Abstract
Onderzoek van 46 kant-en-klaar maaltijden, waarvan 32
van het type vakantiemaaltijd en 14 van het koelverse type, op gehalte aan
ijzer, selenium, natrium en kalium. De vakantie maaltijden bevatten
gemiddeld 33,9 mg/kg ijzer, 122 mug/kg selenium, 10,9 g/kg natrium en 8,8
g/kg kalium. Voor de koelverse maaltijden zijn deze gehalten 8,3 mg/kg
ijzer, 46 mug/kg selenium, 4,0 g/kg natrium en 1,7 g/kg kalium. Per type
maaltijd is er gemiddeld nauwelijks verschil in hoeveelheid ijzer en kalium
per portie. Koelverse maaltijden bevatten daarentegen per portie gemiddeld
60 % meer selenium en natrium dan porties vakantie maaltijd. Bij consumptie
van een gemiddeld "warme maaltijd vervangend" produkt wordt per portie meer
dan 60% ingenomen van de volgens voedingsdeskundigen verantwoorde
hoeveelheid keukenzout per dag. De molaire natrium/kalium-verhouding van de
kant-en-klaar maaltijden is gemiddeld 3,6 en varieert van 0,4-12,7. Zowel
een hoge keukenzoutinname als een natrium/kalium-verhouding groter dan 1
worden beschouwd als potentieel risicoverhogende factoren voor het optreden
van hypertensie. Een gemiddelde portie van de bestudeerde kant-en-klaar
maaltijd bevat te veel keukenzout en te weinig van de hier bepaalde
voedingsstoffen. Dit weinig positieve oordeel sluit aan bij dat van
consumentenorganisaties die recent dit soort produkt eveneens onderzochten.
De verantwoordelijke gezondheidsinstanties wordt dringend aanbevolen
afspraken te maken met de fabrikanten van deze produkten over een minimum
kwantiteit en voedingskundige kwaliteit per portie kant-en-klaar
maaltijd.
Iron, selenium, sodium and potassium have been determined in 46 samples of convenience meals of which 32 were of the dried instant type and 14 of the cold-fresh type. Quality assurance included duplicate, and occasionally triplicate, analyses of samples and assay of the reference material "Mixed Human Diet" of IAEA/Vienna for the analytes involved. In addition, the BCR (EU/Brussels) reference material "Wholemeal Flour" was analysed frequently for iron and selenium. Results confirmed that both precision and accuracy of the determinations are at the required level. On average the dried instant type meals contain 33.9 mg/kg of iron, 122 mug/kg of selenium, 10.9 g/kg of sodium and 8.8 g/kg of potassium. Mean levels in cold-fresh type meals are 8.3 mg/kg of iron, 46 mug/kg of selenium, 4.0 g/kg of sodium and 1.7 g/kg of potassium. The two types of convenience meals studied hardly differ, on average, in iron and potassium content per helping. In general, helpings of cold-fresh type meals do contain 60% more selenium and sodium then instant dry type meals do. Consuming a single helping of an average convenience meal implies an intake of over 60% of the amount of salt per day which nutritional experts consider adequate. The molar sodium/potassium-ratio is on average 3.6 and ranges from 0.4-12.7. Both a high salt intake and a sodium/potassium-ratio of over 1 are considered potential risk factors for the incidence of hypertension. An average helping of the convenience meals studied contains too much salt and drops short of the nutrients considered. Responsible health authorities are urgently requested to come to an agreement with the manufacturers of these products on a package of minimum quantity and nutritional quality per convenience meal helpings.
Iron, selenium, sodium and potassium have been determined in 46 samples of convenience meals of which 32 were of the dried instant type and 14 of the cold-fresh type. Quality assurance included duplicate, and occasionally triplicate, analyses of samples and assay of the reference material "Mixed Human Diet" of IAEA/Vienna for the analytes involved. In addition, the BCR (EU/Brussels) reference material "Wholemeal Flour" was analysed frequently for iron and selenium. Results confirmed that both precision and accuracy of the determinations are at the required level. On average the dried instant type meals contain 33.9 mg/kg of iron, 122 mug/kg of selenium, 10.9 g/kg of sodium and 8.8 g/kg of potassium. Mean levels in cold-fresh type meals are 8.3 mg/kg of iron, 46 mug/kg of selenium, 4.0 g/kg of sodium and 1.7 g/kg of potassium. The two types of convenience meals studied hardly differ, on average, in iron and potassium content per helping. In general, helpings of cold-fresh type meals do contain 60% more selenium and sodium then instant dry type meals do. Consuming a single helping of an average convenience meal implies an intake of over 60% of the amount of salt per day which nutritional experts consider adequate. The molar sodium/potassium-ratio is on average 3.6 and ranges from 0.4-12.7. Both a high salt intake and a sodium/potassium-ratio of over 1 are considered potential risk factors for the incidence of hypertension. An average helping of the convenience meals studied contains too much salt and drops short of the nutrients considered. Responsible health authorities are urgently requested to come to an agreement with the manufacturers of these products on a package of minimum quantity and nutritional quality per convenience meal helpings.
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