Food sources of dietary calcium, phosphorus, iron, and sodium Nutrition and Health Survey in Taiwan (NAHSIT) 1993-1996

The purpose of this study was to understand the contribution of various food groups to dietary mineral intake in the Taiwanese diet. Data on 24-hour dietary recall were gathered from 3,915 sampled adults aged 19 to 64 obtained from a Nutrition and Health Survey in Taiwan (NAHSIT), 1993-1996. Average calcium intakes were 504 mg and 496 mg for males and females, respectively. The main contributing food groups were, in order, vegetables, other protein-rich foods (eggs and products, dairy products, and soybean and products), and seafood. The dairy product contribution was only 18% in males and 25% in females. Males aged 20 to 24 and females aged 25-34 had lower calcium intake levels than other age groups. The main reason was their lower intake of dairy products and dark green and yellow vegetables. The average phosphorus intake was 1087 mg and 858 mg for males and females, respectively. This amount was higher than the Recommended Daily Nutrient Allowances (RDNA) and the ratio of calcium to phosphorus was about 1:2 which indicates that phosphorus was obviously too high. The main phosphorus dietary contributors were cereals, grains, tubers, and roots; other protein-rich foods; and meat for males. For females the contributors were, other protein-rich foods; cereals, grains, tubers, and roots; and vegetables. The average iron intake was 14 mg and 11 mg for males and females, respectively. Vegetables, especially the dark green and yellow vegetables; soybean and soybean products; cereals, grains, tubers, and roots; and meat were the major contributors. The average sodium intake was 3821 mg and 3569 mg for males and females, respectively, are equal to 9.7 g of salt for males and 9.1 g of salt for females. The main sodium contributors were from the sauce, condiments and spices category; vegetables; and miscellaneous foods composed of various prepared foods. If the nutrient density of each food group computed from the survey data is used to estimate the diet intake level would recommended by the Taiwan Daily Dietary Guideline, calcium intake level would be over the RDNA for men aged 19-64. Daily phosphorus intake would be 1305 mg which is greater than the RDNA level. Moreover, iron intake would be 13.4 mg, which is adequate for males aged over 20 and females aged over 55, but is around 90% RDNA for males aged 19 and females aged 19 to 54. These findings could provide useful information for nutrition policy makers for modifying the Daily Dietary Guidelines.