Resumen

GRIJALVA HARO, María Isabel; BALLESTEROS VAZQUEZ, Martha Nydia  y  CABRERA PACHECO, Rosa María. Contenido de cromo en alimentos y estimación de su ingestión dietaria en el noroeste de México. ALAN [online]. 2001, vol.51, n.1, pp.105-110. ISSN 0004-0622.

Chromium content in foods and dietary intake estimation in the Northwest of Mexico. Chromium is an indispensable nutrient for the carbohydrates and lipids metabolism. In this study the chromium content in the twenty main foods of the diet from Northwestern Mexico was determined, as well as the daily mean intake which was estimated based on the food intake basket of this region. Chromium content was analyzed by atomic absorption spectrophotometry using the graphite furnace technique and previous digestion of foods in microwave oven. The chromium mean intake was estimated considering the chromium daily mean intake for person per day and the chromium content of the foods analyzed in this study. The range chromium content in the foods analyzed was between 0.0004 and 0.1641 µg/g dry weight. White cheese showed the highest chromium content followed by pasta soup, wheat tortilla, bread and meat. The main foods chromium contributors in the diet were: wheat tortilla (20%), white cheese (11%), corn tortilla (11%), sopa de pasta (10%), milk (10%), meat (9%) and white bread (8%). The daily chromium intake was 30.43±1.6 µg/d. Chromium values obtained in the food analyzed are considered low. Moreover, chromium intake obtained from the diet is not enough to meet the safety and adequate daily chromium intake. Therefore, the population from the Northwestern Mexico has a suboptimal dietary chromium intake

Palabras clave : Chromium; chromium foods content; chromium intake.