Corrigendum

This article refers to:

Fatty acid composition of salami from different countries and their nutritional implications

The authors would like to apologise for an error that occurred in the publication of International Journal of Food Sciences and Nutrition, November–December 59(7–8): 607–619.

Fatty acid composition of salami from different countries and their nutritional implications.

Beatriz Herranz, Juan A. Ordóñez, Lorenzo de la Hoz, Eva Hierro, Elena Soto & M. Isabel Cambero.

The Table on the following page should replace the published Table IV.

Table IV.  Daily intake recommended for the Spanish adult population (DRSP)^a and percentage of the DRSP covered by the intake of 100 g of salami.

				PUFA
DRSP of energy (2300 kcal/9.6 MJ)	Fat	SFA	MUFA	Total	18:2n-6	18:3n-3	EPA + DHA	Total n-3
DRSP (% of total energy)	30.0	6.0	17.0	7.0	3.2	0.75	0.40	1.00
DRSP (g/day)	76.6	13.8	39.0	16.1	7.5	1.72	0.92	2.30
% DRSP covered by the intake of 100 g salami
Denmark	37.14±0.19^a,b	84.78±0.83^a,b	30.68±0.38^b,c	19.32±0.12^c	35.76±0.51^c,d	10.52±0.90^b	6.56±1.75^c	11.39±0.89^c
France	39.62±2.46^a,b	86.27±7.26^a	33.89±0.99^b	21.02±3.64^b,c	38.62±3.69^c	12.75±2.12^b	11.57±4.75^a,b	15.08±3.07^b
Germany	34.01±1.01^c	71.18±0.88^c	29.38±0.46^c	19.69±0.11^c	35.33±0.57^c,d	8.25±0.90^b.c	8.11±0.88^b,c	9.42±0.92^c,d
Holland	36.59±4.78^b	78.08±7.81^b	30.59±4.38^b,c	22.33±3.34^b	39.22±3.51^c	11.77±3.18^b	12.11±3.93^a,b	15.38±3.39^b
Hungary	40.03±5.72^a,b	82.09±7.55^a,b	36.40±4.31^a	19.90±3.34^c	35.28±3.93^c,d	5.85±1.83^c,d	5.43±2.51^c,d	9.02±2.66^c,d
Italy (standard)	37.31±1.20^a,b	79.94±3.17^b	32.40±1.49^b	19.60±1.14^c	35.54±2.02^c,d	6.93±0.90^c,d	7.92±1.24^b,c	8.81±1.24^c,d
Italy (prosciutto)	15.93±0.93^f	36.31±2.19^f	13.18±0.74^f	8.27±0.48^e	15.71±1.14^f	3.27±0.94^d	2.48±0.73^d	3.82±0.85^e
Spain	41.05±3.82^a	87.54±7.00^a	33.78±3.69^b	26.33±3.42^b	47.52±4.06^b	13.79±1.69^b	10.23±1.68^b	15.18±2.05^b
Brazil	29.09±5.04^c,d	59.23±7.83^d	24.34±4.28^d	19.26±2.47^c	35.10±4.54^c,d	6.31±1.23^c,d	6.07±0.70^c	7.43±1.25^d
Chile	36.82±7.57^b	75.00±7.18^b,c	28.33±4.30^c	31.15±4.32^a	57.39±5.36^a	11.56±2.21^b	11.91±2.07^a,b	17.04±3.58^b
Costa Rica	22.04±2.65^e	52.99±5.52^e	17.78±2.53^e	10.41±3.30^e	18.74±3.02^f	5.41±0.87^c,d	3.59±1.69^d	5.97±1.15^d,e
Mexico	24.48±0.83^e	49.34±0.83^e	20.70±0.80^d	16.61±1,58^d	30.72±1.39^d,e	6.42±0.83^c,d	6.31±2.27^c	7.55±1.58^d
Peru	29.45±6.28^c,d	62.98±7.79^d	21.79±4.44^d	24.75±4.12^b	41.06±6.06^c	17.65±3.00^a	13.19±4.03^a	24.16±3.75^a
USA	27.15±0.98^d	61.13±2.13^d	22.45±0.50^d	14.00±0.67^d	25.46±1.22^e	6.39±0.71^c,d	3.86±0.77^d	6.96±0.98^d
Average Salami^b	33.03±6.46	71.00±13.98	27.89±5.93	20.34±4.69	36.60±9.93	9.51±3.77	8.22±3.12	11.80±5.09

Notes: Values in a column with different superscript letters are significantly different (P<0.05). ^aAdapted from Martínez (1998) and Mataix (2004). ^bMean of all values excepting Italian prosciutto salami.