Minerals and trace elements in Icelandic dairy products and meat

Journal of Food Composition and Analysis

Volumn 24, Issue 7, 2011, Pages 980-986

  Reykdal, Olafur ^a   Rabieh, Sasan ^a,c   Steingrimsdottir, Laufey ^b   Gunnlaugsdottir, Helga ^a  

^a Matis ohf Iceland   (Iceland)

^b UNIVERSITY OF ICELAND   (Iceland)

^c UNIVERSITY OF BAYREUTH   (Germany)

Author keywords

Beef; Dairy products; Food analysis; Food composition; Inductively coupled plasma mass spectrometry; Lamb; Minerals; Selenium; Skyr; Trace elements

Indexed keywords

EID: 80052411220     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2011.03.002     Document Type: Article

References (22)

1. AOAC Phosphorus (total) in meat. Official Methods of Analysis of the Association of Official Analytical Chemists 1990, Association of Official Analytical Chemists, Arlington, USA, Method No. 969.31. 15th ed. K. Helrich (Ed.).
2. Barclay M.N.I., MacPherson A., Dixon J. Selenium content of a range of UK foods. Journal of Food Composition and Analysis 1995, 8:307-318.
3. Debes F., Budtz-Jørgensen E., Weihe P., White R.F., Grandjean P. Impact of prenatal methylmercury exposure on neurobehavioral function at age 14 years. Neurotoxicology and Teratology 2006, 28:363-375.
4. Ekholm P., Reinivuo H., Mattila P., Pakkala H., Koponen J., Happonen A., Hellström J., Ovaskainen M.-L. Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland. Journal of Food Composition and Analysis 2007, 20:487-495.
5. Gunnarsson B.S, Thorsdottir I., Palsson G. Iron status in 2-year-old Icelandic children and associations with dietary intake and growth. European Journal of Clinical Nutrition 2004, 58:901-906.
6. Hilmarsdottir E., Arnadottir A.T. Nutritional effects of pickle fermentation of blood and liver sausages in skyr whey. Nutritional Impact of Food Processing, Bibliotheca Nutritio et Dieta, No. 43 1989, 47-58. Karger, Basel, Switzerland. J.C. Somogyi, H.R. Müller (Eds.).
7. ISO Determination of moisture and other volatile matter content. ISO Standard 6496 1999, The International Organization for Standardization, Geneva, Switzerland.
8. ISO Determination of nitrogen content and calculation of crude protein content. ISO Standard 5983 2005, The International Organization for Standardization, Geneva, Switzerland.
9. Johannesson T., Eiriksson T., Gudmundsdottir K.B., Sigurdarson S., Kristinsson J. Overview. Seven trace elements in Icelandic forage. Their value in animal health and with special relation to scrapie. Icelandic Agricultural Sciences 2007, 20:3-24.
10. LanguaL International Framework for Food Description, LanguaL Food Description Thesaurus, 2010, Retrieved March 31, 2010 from the Langual Home Page: http://www.langual.org/.
11. Larsen E.H., Andersen N.L., Møller A., Petersen A., Mortensen G.K., Petersen J. Monitoring the content and intake of trace elements from food in Denmark. Food Additives and Contaminants 2002, 19(1):33-46.
12. Levenson C.W., Axelrad D.M. Too much of a good thing? Update on fish consumption and mercury exposure. Nutrition Reviews 2006, 64:139-145.
13. Lindmark-Månsson H., Fondén R., Pettersson H.-E. Composition of Swedish dairy milk. International Dairy Journal 2003, 13:409-425.
14. Matis. The Icelandic Food Composition Database on Internet, 2010, Retrieved March 31, 2010, from the Matis Home Page: http://www.matis.is/isgem/en.
15. Mekmane O., Graet Y.L., Gaucheron F. A model for predicting salt equilibria in milk and mineral-enriched milks. Food Chemistry 2009, 116:233-239.
16. Meneton P., Jeunemaitre X., De Wardener H.E., McGregor G.A. Links between dietary salt intake, renal salt handling, blood pressure, and cardiovascular diseases. Physiological Reviews 2005, 85:679-715.
17. Murphy J., Cashman K.D. Selenium content of a range of Irish foods. Food Chemistry 2001, 74:493-498.
18. Navarro-Alarcon M., Cabrera-Vique C. Selenium in food and the human body: a review. Science of the Total Environment 2008, 400:115-141.
19. Reykdal O., Thorlacius A. Cadmium, mercury, iron, copper, manganese and zinc in livers and kidneys of Icelandic lambs. Food Additives and Contaminants 2001, 18(11):960-969.
20. Rodriguez Rodriguez E.M.R., Alaejos M.S., Romero C.D. Mineral content in goats' milk. Journal of Food Quality 2002, 25:343-358.
21. Steingrimsdottir, L., Thorgeirsdottir, H., Olafsdottir, A.S., 2003 The diet of Icelanders, Dietary survey of the Icelandic Nutrition Council 2002, Main findings. Rannsóknir Manneldisrá{eth}s V. Lý{eth}heilsustö{eth}. (In Icelandic with English summary).
22. Tinggi U., Reilly C., Patterson C.M. Determination of selenium in foodstuffs using spectrofluorimetry and hydride generation atomic absorption spectroscopy. Journal of Food Composition and Analysis 1992, 5:269-280.