Estimated nutrient intakes and adequacies in Bangladesh change when newer values for vitamin A, iron and calcium in commonly consumed foods are applied

References

• Ahmad K, Hassan N. Nutrition Survey of Rural Bangladesh. Dhaka University, Dhaka 1983
   Google Scholar
• Ahmed F. Vitamin A deficiency in Bangladesh: a review and recommendations for improvement. Publ. Health Nutr. 1999; 2: 1–14
   PubMed Web of Science ®Google Scholar
• Ahmed F. Anaemia in Bangladesh: a review of prevalence and aetiology. Publ. Health Nutr. 2000; 3: 385–393
   PubMed Web of Science ®Google Scholar
• Ahmed F, Zareen M, Khan MR, Banu CP, Haq MN, Jackson AA. Dietary pattern, nutrient intake and growth of adolescent school girls in urban Bangladesh. Publ. Health Nutr. 1998; 1: 83–92
   PubMed Web of Science ®Google Scholar
• Association of Official Analytical Chemists. Official Methods of Analysis16th edn. Association of Official Analytical Chemists, Washington, DC 1998
   Google Scholar
• Bedogni G, Carri EB, Gatti G, Severi S, Poli M, Ferrari F, Baggistini N. Comparison of food composition tables and direct chemical analyses for the assessment of macronutrient intake in a military community. Int. J. Food Sci. Nutr. 1999; 50: 73–79
   PubMed Web of Science ®Google Scholar
• Bhargava A, Bouis HE, Schrimshaw NS. Dietary intakes and socioeconomic factors are associated with the hemoglobin concentration of Bangladeshi women. J. Nutr. 2001; 131: 758–764
   PubMed Web of Science ®Google Scholar
• Bouis HE, Briere B, Guitierrez L, Hallman K, Hassan N, Hels O, Quabili W, Quisumbing A, Thilsted S, Zihad ZH, Zohir S. Commercial Vegetable and Polyculture Fish Production in Bangladesh: Their Impacts on Income, Household Resource Allocation, and Nutrition. International Food Policy Research Institute, Washington, DC 1998
   Google Scholar
• Bunch S & Murphy SP (1996): User's Guide to the World Food Dietary Assessment System, , version 2.0. Berkeley, CA: Department of Nutritional Sciences, University of California.
   Google Scholar
• Calloway DH, Murphy SP & Bunch S (1994): User's Guide to the World Food Dietary Assessment System, , version 1.0. Berkeley, CA: Department of Nutritional Sciences, University of California.
   Google Scholar
• Darnton-Hill I, Hassan N, Karim R, Duthie MR. Tables of Nutrient Composition of Bangladeshi Foods. Helen Keller International, Bangladesh, Dhaka 1988
   Google Scholar
• de Pee S, West CE, Permaesih D, Martuti S, Muhilal & Hautvast JGAJ (1998): Orange fruit is more effective than dark-green, leafy vegetables in increasing serum concentrations of retinol and β-carotene in schoolchildren in Indonesia. Am. J Clin. Nutr. 68, 1058–1067.
   PubMed Web of Science ®Google Scholar
• Dwyer JT. Future directions in food composition studies. J. Nutr. 1994; 124(suppl)1783S–1788S
   Google Scholar
• Edelenbos M, Christensen LP, Grevsen K. HPLC determination of chlorophyll and carotenoid pigments in processed green pea cultivars (Pisum sativum L.). J. Agric. Food Chem. 2002; 49: 4768–4774
   Web of Science ®Google Scholar
• FAO/WHO (2001): Human Vitamin and Mineral Requirements. Report of a Joint FAO/WHO Expert Consultation. Rome: Food and Agricultural Organization.
   Google Scholar
• FAO/WHO/UNU (1985). Energy and Protein Requirements. Report of a Joint FAO/WHO/UNU Expert Consultation, Technical Report Series 724. Geneva: World Health Organization.
   Google Scholar
• Gibson RS. Principles of Nutritional Assessment. Oxford University Press, Oxford 1990
   Google Scholar
• Gibson RS, Ferguson EL. An Interactive 24-Hour Recall for Assessing the Adequacy of Iron and Zinc Intakes in Developing Countries. International Life Sciences Institute, Washington, DC 1999
   Google Scholar
• Gopalan C, Rama Satri BV, Balasubramanian SC. Nutritive Value of Indian Foods1st edn. Indian Council of Medical Research, Hyderabad 1971
   Google Scholar
• Hallberg L, Hulthen L. Prediction of dietary iron absorption: an algorithm for calculating absorption and bioavailability of dietary iron. Am. J. Clin. Nutr. 2000; 71: 1147–1160
   PubMed Web of Science ®Google Scholar
• Heinonen M, Valsta L, Anttolainen M, Ovaskainen ML, Hyvönen L, Mutanen M. Comparison between analyzed and calculated food composition data: carotenoids, retinoids, tocopherols, tocotrienols, fat, fatty acids and sterols. J. Food Comp. Anal. 1997; 10: 3–13
   Google Scholar
• Hels O, Hassan N, Tetens I, Thilsted SH. Food consumption, energy and nutrient intake and nutritional status in rural Bangladesh: changes from 1981–82 to 1995–96. Eur. J. Clin. Nutr. 2003; 57: 586–594
   PubMed Web of Science ®Google Scholar
• Helsing E. Dietary assessment issues of concern to policymakers: statement from the World Health Organization. Am. J. Clin. Nutr 1994; 59(suppl.)271S–272S
   Google Scholar
• Institute of Nutrition and Food Science. Nutritive Values of Local Foodstuffs1st edn. Institute of Nutrition and Food Science, University of Dhaka, Dhaka 1977
   Google Scholar
• Islam MZ, Lamberg-Allardt C, Bhuyan MAH, Salamatullah Q. Iron status of premenopausal women in two regions of Bangladesh: prevalence of deficiency in high and low socio-economic groups. Eur. J. Clin. Nutr. 2001; 55: 598–604
   PubMed Web of Science ®Google Scholar
• Jahan K, Hossain M. Nature and Extent of Malnutrition in Bangladesh. Bangladesh National Nutrition Survey, 1995–96. Institute of Nutrition and Food Science, University of Dhaka, Dhaka 1998
   Google Scholar
• Khalil JK. Food composition activities in developing countries: SAARCFOODS Perspective. J. Food Comp. Anal. 2000; 13: 669–684
   Google Scholar
• Khanam J, Islam SN, Barua S, Huque S, Tetens I, Thilsted SH, Hassan N. Ascorbic acid, carotenoids and β-carotene content in different varieties of chillis (Capsicum anuum L.) of Bangladesh. Ann. Nutr. Metab. 2001; 45(suppl. 1)371
   Google Scholar
• Larsen T, Thilsted SH, Kongsbak K, Hansen M. Whole small fish as a rich calcium source. Br. J. Nutr. 2000; 83: 191–196
   PubMed Web of Science ®Google Scholar
• McCullough ML, Karanja NM, Lin PH, Obarzanek E, Phillips KM, Laws RL, Vollmer WM, O'Connor EA, Champagne CM, Windhauser MM. Comparison of 4 nutrient databases with chemical composition data from the Dietary Approaches to Stop Hypertension trial. J. Am. Diet. Assoc 1999; 99(suppl.)45S–53S
   Google Scholar
• Panwar B, Punia D. Analysis of composite diets of rural pregnant women and comparison with calculated values. Nutr. Health 2000; 14: 217–223
   PubMedGoogle Scholar
• Primorac L, Mandic ML, Klapec T, Folivarski K, Perl A, Sudar P. Adequacy of a food composition database to estimate fat and fatty acid intake. Int. J. Food Sci. Nutr. 2000; 51: 25–32
   PubMed Web of Science ®Google Scholar
• Rodriguez-Palmero M, Castellote-Bargalló AI, López-Sabater C, Torre-Boronat C, Rivero-Urgell M. Assessment of dietary nutrient intakes: analysed vs calculated values. J. Food Chem. 1998; 61: 215–221
   Web of Science ®Google Scholar
• Roos N, Leth T, Jakobsen J, Thilsted SH. High vitamin A content in some indigenous fish species in Bangladesh: perspectives for food-based strategies to reduce vitamin A deficiency. Int. J. Food Sci. Nutr. 2002; 53: 425–437
   PubMed Web of Science ®Google Scholar
• Saunders C, Ramalho A, Accioly E, Paiva F. The importance of food composition tables in the evaluation of risk of vitamin A deficiency. Arch. Latinoam. Nutr. 2000; 50: 237–242
   PubMed Web of Science ®Google Scholar
• Scrimshaw NS. INFOODS: the international network of food data systems. Am. J. Clin. Nutr 1997; 65(suppl.)1190S–1193S
   PubMedGoogle Scholar
• Tetens I, Biswas SK, Kabir KA, Choudhury NH, Thilsted SH & Larsen T (1996): Mineral content of modern rice varieties, Poster. Annual Meeting of the European Academy of Nutritional Sciences, Copenhagen, 22–24 August.
   Google Scholar