Reference Daily Intake

About: Reference Daily Intake is a research topic. Over the lifetime, 1564 publications have been published within this topic receiving 52794 citations.

Development of food-based dietary guidelines: a case-study of fibre intake in Irish women.

Abstract: The recent FAO/WHO report on guidelines for the preparation of food-based dietary guidelines (FBDG) identifies two key principles that should apply (FAO/WHO, 1998). The first is that dietary guidelines should be based on an existing public health problem rather than a difference between prevailing nutrient intake and some recommended ideal nutrient intake. The second key principle identified was that FBDG should be developed in a cultural context, which, among other things, implies that FBDG be derived from prevailing patterns of food intake rather than some epidemiologically based ideal. Within these guiding principles, the translation of nutrient recommendations into FBDG should be flexible to accommodate different levels of knowledge of prevailing food and nutrient intakes of the target group. Among the options for developing FBDG is that of identifying the major dietary sources of a nutrient. However, that alone will provide useful but limited information and will be only the starting point for developing FBDG strategies. The purpose of this paper is to illustrate the possible options in this area using data on fibre intake of Irish females aged 40–60 years derived from the Irish Nutrition and Dietetic Institutes (INDI) National Nutrition Survey. Table 1 lists the contribution of eight food categories to fibre intake of 40–60-year-old subjects. The objective of the exercise is to explore options for increasing fibre intake from its present level of 16 ⋅5 g/d. Four options are explored. The first looks at % consumers and asks whether it might be possible to get more women to eat a particular food category. The second and third focus on consumers of different foods and ask respectively whether the frequency of intake can be increased and whether serving size can be increased. The final strategy explores whether, within a given food category, nutrient intake can be increased by switching to a comparable alternative. Table 2 focusses on six sources of dietary fibre and expresses intakes of these foods in g/d for the total population, servings per day or week among consumers only and % consumers. Taking the options of the preceding paragraph, the following becomes evident: whereas it would be possible to increase the percentage of consumers of breakfast cereals and pulses, it would not really be possible to do so for the remaining foods. Again, whereas it would be possible to increase the frequency of consumption of pulses and fruit, it is either doubtful or not possible to do so for other food categories. In terms of increasing serving size, this seems possible only for pulses. Finally, for both bread and breakfast cereals, comparable higher-fibre alternatives do exist and could be considered. Tables 3 to 6 consider these strategies for bread, breakfast cereals, pulses and fruit. In each case, the prevailing pattern is compared for its impact on fibre intake with three levels of possible change: modest, quite significant and substantial. In the case of bread, the ratio of the intakes of white to wholemeal is about 80 : 20. The three levels of change explored are to alter that ratio from 80 : 20 to 60 : 40, 40 : 60 and 20 : 80. The impact on fibre intake would be to effect increases of 1 ⋅3 g/d, 2⋅5 g/d and 3⋅6 g/d across the three levels of change. Table 4 examines two options for breakfast cereals. One is to increase the percentage of consumers from 38 % to 50 %, 70 % and 80 % at existing fibre concentrations in the breakfast cereal component of the diets of 40–60-year-old Irish women (2 ⋅25 g/100 g). The second explores how increasing the fibre density of breakfast cereals, by switching to higher-fibre cereals (10 g/ 100 g), would influence fibre intake. The incremental change in fibre intake through increasing the percentage of consumers with present levels of fibre density in breakfast cereals is quite small (0 ⋅2, 0⋅1 and 0⋅3 g/d for level 1, 2 and 3 changes). This increases to 1 ⋅0, 0⋅5 and 1⋅3 g/d with the higher-fibre type of cereal. Table 5 examines the impact of increasing pulse intake from 1 serving per week to 2, 3 and 4 per week. The increases in fibre intake are 1⋅8 g/d for each level of change. Table 6 examines how increasing the frequency of fruit consumption from 1 serving per day to 2, 3 and 4 servings per day will influence fibre intake. The impact is of the order of 1 ⋅8 g/d for each level of change. Table 7 summarizes these effects and demonstrates that a level 1 change (modest) increases fibre intake from 16 ⋅5 g/d British Journal of Nutrition(1999),81, Suppl. 2, S151–S152 S151

Hyperbaric Oxygen Therapy and Treatment Method

Abstract: A method of treating cancer concurrent with receiving chemotherapy treatments which may effectively ameliorate the anemic and toxic effects induced by chemotherapy includes prescribing at least three hyperbaric oxygen therapy treatments per week at a pressure of at least 1.5 ATA, the treatments lasting at least 30 minutes each, prescribing a diet including less than about 300 grams of carbohydrates a day, and prescribing nutritional supplements in accordance with a nutritional supplement regimen including elevated amounts of vitamin B-12, vitamin E, and zinc as compared to a reference daily intake.

Low iron intakes among young women in Britain.

Abstract: A large survey by the Ministry of Agriculture, Fisheries and Food of people aged 15 to 25 showed that the women, and especially the participants "on a diet" or "watching their weight," generally had iron intakes well below the recommended daily allowance. Reduced iron intake appeared to result from diets of reduced iron concentration as well as from energy restriction. Further research is needed to establish whether this population is compromised or whether the current recommended daily allowances are unnecessarily high.

Nutritional practices of elite swimmers during an intensified training camp: with particular reference to antioxidants.

Abstract: AIM Athletes should match their energy intake with expenditure in order to maintain lean body mass. It is also important to consume adequate amounts of antioxidant vitamins and minerals to maintain health. METHODS To assess the dietary habits of six nationally ranked Australian swimmers physical training load and dietary intake (24 h food recall) and were recorded on a daily basis during a 4 day intensive physical training period. RESULTS The results showed no significant difference between energy intake and expenditure (P=0.58) or the amount of carbohydrate consumed (P=0.14) compared to the Australian recommended daily intake (RDI). Athletes reported a significantly greater intake of vitamin A (P<0.01), vitamin C (P<0.01), vitamin E (P<0.01) and protein (P<0.01) than the RDI. CONCLUSION It was concluded that these elite swimmers have an adequate dietary intake to allow for optimal physical training and performance.