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RESEARCH PRODUCT

A preliminary approach to mineral intake in the Spanish diet established from analysis of the composition of university canteen menus

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Abstract The concentration of mineral elements in complete menus has in Spain been determined in order to establish the levels of essential and toxic elements and their contribution to the maximum recommended intake. Thirteen university canteen menus obtained from the Burjassot campus, in Valencia, were analysed to establish a first approach on mineral composition in the Spanish diet. The menus were composed of a mixture of cereals, meat, fish, vegetables, fruits and dairy products. Samples were crushed, homogenized and lyophilized, and 25 elements were determinated by inductively coupled plasma optical emission spectroscopy (ICP-OES) after digestion of samples in a microwave oven. Menu samples analyzed are in general adequate for an appropriate mineral intake, providing from 33–66% of the recommended daily intake (RDI) for Ca, 34–152% for Cu, 24–133% for Fe, 20–81% for K, 28–109% for Mg, 41–93% for Mn, and 33–72% for Zn, with however excessive use of sodium chloride, 61–202% of the RDI. On the other hand, the absolute amount of non-essential elements provided by the menus studied varied from non-detectable amounts to 3 mg Al, 0.8 mg As, 0.5 mg Ba, 0.05 mg Li, 2 mg Sr or 1 mg Ti.