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Abstract
Calcium (Ca), magnesium (Mg), sodium (Na) and potassium (K) contents in 1319 foodstuffs habitually consumed by the French population were determined for the second French Total Diet Study (TDS), using micro-sampling flame atomic absorption spectrometry after microwave-assisted digestion. Concentration and distribution of these minerals in food samples were reported and compared with results from the previous French TDS. For Ca, the results indicate that the food presenting the highest levels are dairy products (1597mgkg−1), tofu (802mgkg−1) and some fish and cereal products; for Mg, tofu (1340mgkg−1), “Sweeteners, honey and confectionery” (672mgkg−1) especially dark chocolate (2225mgkg−1) and certain grains such as nuts and oilseeds (1069mgkg−1) and some cereal products; for Na, processed meats such as delicatessen (12,422mgkg−1), “Salts, spices, soup and sauces” (21,028mgkg−1), some cheeses and cereal products; and for K, “Cereal and cereal products” (4378mgkg−1), “Meats and offal” (3993mgkg−1), “Nuts and oilseeds” (7355mgkg−1) and “Sweeteners, honey and confectionery” (3445mgkg−1) (especially chocolate).
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