Poster Topical Area: Nutritional Epidemiology

Location: Hall D

Poster Board Number: 822

P20-150 - Food sources of fiber, calcium, vitamin E, iron, and folate among Mexican school-aged children

Monday, Jun 11
8:00 AM – 3:00 PM

Objective: Fiber, calcium, vitamin E, iron, and folate are the key nutrients inadequately consumed among Mexican school-aged children. Food sources of these nutrients in Mexican children's diets are not well known and need to be investigated. Our aim is to describe the principal food sources of fiber, calcium, vitamin E, iron, and folate in the diets of 4-13 year-old Mexican children.


Methods:
A nationally representative sample of 3980 Mexican school-aged children 4-13 y old from the 2012 Encuesta Nacional de Salud y Nutrición (ENSANUT 2012) was used to examine food sources of selected nutrients. One 24h recall was administered face-to-face with the child or their parent proxy. Stata Statistical Software (StataCorp. Release 14, 2015. College Station, TX) was used to create data files, assign individual foods and beverages to food groups, and calculate the contribution of each food group to the overall intake of energy and nutrients. The weighted percentage contribution of each food group for all children was calculated. All estimates incorporated appropriate sample weights to produce nationally representative results.

Results: Tortillas (29%) and beans (10%) were the top food sources of fiber. Vegetables and fruits combined (13%) contributed as much as sweets and sweetened beverages combined (13%) of fiber intake. Top sources of calcium included dairy products such as cow's milk (18%), yogurt (5%), and sweetened beverages (11%). Food sources of vitamin E included sandwiches & tortas (13%), meats (9%), sweetened breads (7%), and eggs & egg dishes (6%). Meats contributed little to iron intake (5%); instead, tortillas, cereals (both ready-to-eat cereals and hot cereals), and sandwiches & tortas were the top sources of iron, contributing 28% of total daily iron.

Conclusions: Mostly traditional foods make up the core of the diet and present the key food sources of the examined nutrients. Sweets such as sweetened breads and sweetened beverages were also top contributors, thus explaining the inadequate fiber, calcium, vitamin E, iron, and folate intakes in Mexican school-aged children.




Funding Source: This analysis was funded by the Nestle Research Center (Nestec Ltd.)

CoAuthors: Myriam Afeiche, PhD – Nestle Research Center; Alison Eldridge, PhD, RD – Nestle Research Center

Iaroslava Semenova

Nestle Research Center
Lausanne, Vaud, Switzerland