Iron, zinc, copper, manganese, selenium, and iodine in foods from the United States total diet study

Abstract

Data on the concentrations of iron, zinc, copper, manganese, selenium, and iodine in the 234 foods of the United States Total Diet Study from 1982 to 1989 were summarized per 100 g and per typical serving portion. Foods highest in these elements per serving were ready-to-eat cereals, mixed dishes, and meats for iron; meat, mixed dishes, and ready-to-eat cereals for zinc; meat, nuts, mixed dishes, and beans/peas for copper; ready-to-eat cereals, nuts, and beans/peas for manganese; fish, meat, poultry, and mixed dishes for selenium; and ready-to-eat cereals, dairy desserts, mixed dishes, fish, and dairy products for iodine. Coefficients of variation for the microelements in the top 20 food sources per serving averaged 28% for iron, 20% for zinc, 26% for copper, 25% for manganese, 32% for selenium, and 104% for iodine. In addition to genetic, environmental, processing, and analytic variables, causes for variability of these microelements in foods most likely include inconsistent and varying levels of fortification with microelements and food additives containing microelements.