Zinc levels in foods from southeastern Spain: relationship to daily dietary intake

The zinc content of 300 food and 79 beverage samples was determined using f lame atomic absorption spectrometry. Sample recoveries, repeatability, and analyses of NIST and CBR-CEC reference materials demonstrated the reliabili ty and accuracy of this technique. Mean zinc concentrations varied from 0.0 2 mug/ml in fresh water to 71.0 mug/g (fresh weight) in pork liver. The dai ly dietary intake of zinc for inhabitants of southeastern Spain was estimat ed to be 10.1 mg (5.5, 4.0, 0.5, and 0.1 mg Zn/day per person from foods of animal and vegetable origin, drinks, and other foods, respectively). Zinc levels found in high protein foods (meat, fish, milk products, eggs, dry fr uits, cereals and legumes) were significantly higher than those found in fo od with a low protein content (vegetables, fruits and drinks) (p <0.001). A significant linear correlation between zinc levels and the corresponding p rotein content of cereals, legumes and dry fruits was found (r = 0.754, p < 0.005). Zinc concentrations in milk samples were significanlty modified by the thermal treatment (p <0.001), and the skimming (p <0.05) and calcium en richment processes (p <0.001). Shellfish zinc levels were also significantl y higher than those measured in fish (p <0.05). Mean zinc concentrations fo und in cheese were statistically higher than those determined in the remain ing milk products (p <0.001). Zinc levels measured in distilled beverages w ere also statistically lower than those found in fermented ones (p <0.001).