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Contribution of Breakfast Cereals to the Daily Intake of Folacin, Pantothenic Acid and Biotin
Can. 2, pp. 121-124, 1984 Can. Inst. lnst. Food Food ScL Sci. Technol. J. Vol. 17, No. No.2,
RESEARCH NOTE
Contribution of Breakfast Cereals to the Daily Intake of Folacin, Pantothenic Acid and Biotin K. Hoppner and P. Verdier Nutrition Research Division Food Directorate Health Protection Branch Health and Welfare Canada Ottawa, Ontario KIA OL2
mation concerning the contribution of breakast cereals to the daily intake of folacin, pantothenic acid and biotin.
Abstract Breakfast cereals are an important component of the cereal food group, both nutritionally nutritionaIly and as a nutrient delivery system when fortified. fortified. From recent data on the folacin, pantothenic acid and biotin content of breakfast cereals available on the Canadian market, and individual daily intakes of breakfast cereals recorded during the Nutrition Canada Dietary Survey, the contribution of this food group to the daily intake of the three B-vitamins in different age and sex groups was calculated. Present data indicate that breakfast cereals cereals can make an important contribution towards the intake of the above vitamins, depending upon selection and consumption.
Materials and Methods For the purpose of this study data were taken from two sources: the composition data for folacin, pantothenic acid and biotin in breakfast cereals as reported by Hoppner and Lampi (1982a,b, 1983) and data for individual consumption of breakfast cereals recorded for different age and sex groups during the Nutrition Canada Survey (Food Consumption patterns report, 1977). The seventy-six breakfast cereals, for which vitamin levels were published, were grouped according to cereal composition as shown in Table I. The range and mean for each group were calculated from the respective breakfast cereals selected for each group. The mean levels for each breakfast cereal group and vitamin were used to calculate the contribution to daily intakes of the vitamins. The wheat germ or bran group was omitted from these calculations because the high vitamin content and the few consumption records for these cereal fractions may have biased contribution estimates. A total of 6,637 records from individuals consuming breakfast cereals were examined. The records were stratified according to breakfast cereal, age and sex group as shown in Table II. 11. The mean daily consumption values represent weighted means with respect to frequency of each breakfast cereal consumed. Since servings were recorded as cold or hot (cooked) cereals, the weights of the hot servings were converted to "as purchased" by reducing the moisture value for Farina wheat (89.5 to 10.3070) 10.3010) and Oatmeal (86.5 to 8.3%) (USDA Handbook #8, 1963) and therefore the mean consumption for all breakfast cereals given in Table II are based on "as purchased" servings. For children 11 1 to 12 years old there were insufficient consumption records of breakfast cereals in the "High fibre wheat" group and therefore they were not included in the results.
Resume Les cereales il dejeuner constituent un element important du groupe des cereales, tant en raison de leur propre valeur nutritive, qu'il cause des lorsqu'elles sont des elements nutritifs qu'elles qu'eIles fournissent foumissent 10rsqu'eIles enrichies. A I'aide de donnees recentes sur la teneur en acide folique, en acide pantothenique et en biotine des cereales il dejeuner Ie marche canadien, et d'autres donnees sur la consomoffertes sur le individueIle de cereales ila dejeuner recueillies mation quotidienne individuelle I'enquete Nutrition Canada, on a calcule la partie de la rapendant l'enquete foumie par tion quotidienne de ces trois vitamines du complex B fournie ce groupe groupe d'alimentation selon les differents groupes d'age et les Les donnees dont on dispose actuellement actueIlement indiquent que les sexes. Les cereales il dejeuner peuvent jouer un role important dans I'absorpde ces vitamines, selon les cereales choisies et les quantites tion de consommees.
Introduction Although apparent per capita domestic disappearance of cereal products remained relatively stable from 1965 to 1975, in 1974, family food expenditure survey data showed a shift towards consumption of prepared breakfast cereals (Robbins and Barewal, 1981). Breakfast cereals are major contributors to the intake of B-complex vitamins. Cereals are primary sources of thiamine, riboflavin and niacin. The Food and Drugs Act and Regulations provide for the optional enrichment of breakfast cereals and the mandatory enrichment of flour to maintain adequate intake of these nutrients. Recently, Hoppner and Lampi (l982a,b, 1983) published data on levels of folacin, pantothenic acid and biotin in breakfast cereals sold on the Canadian market. This study provides infor-
Copyright e 1984 Canadian Institute of Food Science and Technology
121
Table I. Breakfast cereals and their folacin, pantothenic acid and biotin content grouped according to cereal composition) composition'
Breakfast cereal Groups Corn or rice Corn and/or rice plus other grains Wheat Oats Wheat and/or oats plus other cereals High fibre wheat Wheat germ or bran
No. of breakfast cereals 7 17 16 11 II
Folacin, IJg Mean Range 7.4-14.8 10.0 17.5 30.8 34.1
9.3 18.0 26.1 -
Vitamin levels, per 100 g of product Pantothenic acid, mg Range Mean 0.220 - 0.697 0.400 0.500 0.600 1.089
31.6 55.4 47.4
Mean 1.9
Biotin, IJg Range 1.3- 3.8
0.920 1.000 1.300
6.3 5.7 18.2
1.6-18.7 1.4 - 9.7 12.1 - 24.0
0.674 - 1.180 I. 710 - 1.940 1.710 1.730 - 2.490
11.8 22.8 26.2
7.1 - 18.9 21.0 -- 24.5 22.3 - 31.6
0.292 0.368 0.746 -
25.7 - 54.2 18 38.5 0.900 84.5 71.2 - 95.9 3 1.900 4 242.5 131 - 344 2.005 I Based on on data for seventy-six breakfast cereals reported by Hoppner and Lampi (1982a,b,
1983).
Table n. groups' II. Mean daily consumption of breakfast cereal groups by different age and sex groups) Mean daily consumption, g Physiological Physiological age groups (years) (yearsl Children (1·6) Children (7-12) M F Adolescents (13-18) (13·18) M F Adults (19-35) M F Adults (36-65) M F Adults (65 +) M F
Corn or rice (434)22 19.3 (434l
Corn and/or rice plus other grains 19.8 (260)
Wheat 21.6 (208)
Oats 29.2 (249)
Wheat and/or oats plus other grains 28.8 (138)
High fibre wheat
29.1 (245) 24.3 (199)
28.3 (1321 (132) 23.3 (113)
26.9 (100 22.8 (70
42.7 (147) 32.6 (125)
43.0 (77) (771 31.6 (52)
31.6 (168) 22.1 (92)
27.9 (64) 25.7 (53)
32.2 (631 20.1 (32)
38.1 (80 30.0(61) 30.0 (61)
53.9 (47) 43.3 (30)
42.0 (I) 48.1 (4)
24.2 (169) 20.9 (112)
19.5 (69) (69l 18.9 (38)
24.4 (77) 17.5 (42)
34.6 (113) 24.1 (79)
(Ill) 37.9 (II 0 29.9 (58)
26.6 26.6 (13) 26.4 26.4 (6)
27.0 (223) 19.2 (164)
17.8 (56) 15.7 (98)
25.7 (86) 19.1 (90
35.3 (202) 25.5 (149)
39.7 (83) 26.3 (88)
26.7 (27) 24.8 (31)
24.6 (179) (130 18.7 (131)
15.2 (47) 17.3 (88)
23.9 (90) 17.7 (80)
34.0 (247) 25.9 (1321 (132)
33.4 (72) 24.4 (67l
25.8 (45) 21.1 (27)
)Food consumption patterns report, (1977). 'Food 2Brackets indicate number of individual records. 2Brackets
Table Ill. Mean contribution of breakfast cereal groups to the daily intake of folacin by different age and sex groups Folacin intake, IJg Physiological age Physiological groups (years) (1-6) Children (1·6) Children (7-12) M M F Adolescents (13-18) M M F Adults (19-35) M M F Adults (36-65) M M F Adults (65 +) M M F
Corn or rice 1.9
Corn and/or rice plus other grains 3.5
Wheat 6.6
Oats 10.0
Wheat and/or oats plus other grains 11.0
2.9 2.4
4.9 4.1
8.3 7.0
14.6 11.1
16.5 12.2
3.2 2.2
4.9 4.5
9.9 6.2
13.0 10.2
20.7 16.7
35.5 40.6 40.6
2.5 2.1
3.4 3.3
7.5 5.4
11.8 8.2
14.6 11.5
22.5 22.3
2.7 1.9
3.1 2.7
7.9 5.9
12.0 8.7
15.3 10.1
22.6 20.9
2.5 1.9
2.7 3.0
7.4 5.4
11.6 8.8
12.8 9.4
21.8 17.8
122 / Hoppner and Verdier
High fibre wheat
J. J. Inst. Inst. Can. Can. Sci. Sci. Technol. Technol. Aliment. Aliment. Vol. Vo!. 17, 17, No.2, No. 2, 1984 1984
Table IV. Mean contribution of breakfast cereal groups to the daily intake of pantothenic acid by different age and sex groups Pantothenic acid intake, mg Physiological age groupS (years) Children Children (1-6) Children (7-12) (7·12) M F Adolescents (13-18) .M M F Adults (19-35) M F Adults (36-65) M F Adults (65 +) M F
Corn or rice 0.077
Corn and/or rice plus other grains 0.099
Wheat 0.130
Oats 0.318
Wheat and/or oats plus other grains 0.259
0.116 0.097
0.141 0.116
0.161 0.137
0.465 0.355
0.387 0.284
0.126 0.088
0.139 0.128
0.193 0.121
0.415 0.327
0.485 0.390
0.798 0.914 0.914
0.097 0.084
0.097 0.094
0.146 0.105
0.377 0.262
0.341 0.269
0.505 0.502
0.108 0.077
0.089 0.078 0.Q78
0.154 0.115
0.384 0.278
0.357 0.237
0.507 0.471 0.471
0.098 0.075
0.076 0.086
0.143 0.106
0.370 0.282
0.301 0.220
0.490 0.401
High fibre wheat
High fibre wheat
Table Table V. Contribution of breakfast cereal groups to the daily intake of biotin by different age and sex groups ",g Biotin intake, lAg Physiological age groups (years) Children (1-6) Children (7·12) M F Adolescents (13·18) M F Adults (19-35) M F Adults (36-65) M F (65 +) Adults (65 M FF
Corn or rice 0.4
Corn and/or rice plus other grains 1.2
Wheat 1.2
Oats 5.3
Wheat and/or oats plus other grains 3.4
0.5 0.5
1.8 1.5
1.5 1.3 I.3
7.8 5.9
5.1 3.7
0.6 0.4
1.7 1.6
1.8 l.l I.I
6.9 5.5
6.4 5.1
9.6 11.0
0.5 0.4
1.2 1.2
1.4 1.0
6.3 4.4
4.5 3.5
6.1 6.0
0.5 0.4
l.l I.I 1.0
1.5 l.l I.I
6.4 4.6
4.7 3.1
6.1 5.6
0.5 0.3
0.9 l.l I.I
1.4 1.0
6.2 4.7
3.9 2.9
5.9 4.8
Table VI. Mean contribution of combined breakfast cereal groups to the daily intake of folacin, pantothenic acid and biotin by different age and sex groups. Physiological age groups (years) groups Children (1-6) Children (7-12) Children M F Adolescents (13-18) M F Adults (19-35) M F Adults (36-65) M F Adults (65 +) Adults M F
Mean daily Consumption g 22.7
N 1289
Folacin lAg ",g 5.5 5_5
Pantothenic acid mg 0.156
Biotin lAg ",g 2.0
33.6 26.4
702 560
8.0 6.2
0.230 0.181
2.9 2.3
34.9 27.1
424 272
8.3 7.1
0.235 0.199
2.8 2.5
28.6 22.6
552 335
8.1 6.1
0.220 0.169
2.8 2.1
30.1 21.4
677 621
8.5 6.4
0.241 0.173
3.2 2.2
28.3 21.0
680 525
8_8 8.8 6.1
0.249 0.169
3.4 2.2
Can. Inst. InSf. Food Food Sei. Sci. Techno/. Techno/. J. J. Vol. Vol. 17, 17, No. No.2, 1984 Can. 2, 1984
Hoppner and Verdier / 123
Table VII. ~ean biotin for all all in. ~ean contribution of individual breakfast cereal groups to the daily intake of folacin, pantothenic acid and biotin dIvIduals. dlVlduals. Breakfast cereal groups Corn or rice Corn and/or rice plus other grains Wheat Oats Wheat and/or and/or oats oats plus other grains High fibre wheat
Mean daily Consumption g 23.7
N 2116
Folacin J.lg lAg 2.4
Pantothenic acid mg 0.095
Biotin Biotin J.lg lAg 0.5
21.1 23.0 32.3
1018 941 1585
3.7 7.1 11.0
0.105 0.138 0.352
1.3 1.3 5.9
34.5 25.7
823 154
13.3 21.7
0.310 0.488
4.1 5.9
Results and Discussion As shown in Table I, wheat and oats based breakfast cereals contain higher folacin levels than corn or rice based breakfast cereals. Oat formulation in particular influences pantothenic acid and biotin levels. Consumption (Table 11) II) from all breakfast cereal groups was highest for children 7-12 and adolescents 13-18 years of age. Among the beakfast cereal groups, the oats and wheat and/or oats plus other grain groups showed the highest mean daily consumption. There was a notable decrease in mean consumption of breakfast cereals from the corn and/or rice plus other grain group by adults over 19 years old. This probably reflects the reduced preference by adults for breakfast cereals orientated towards the younger age group. Similarly, while overall males consumed 25 per cent more than females, the difference was much lower for the corn and/or rice plus other grain group. The mean contributions of the individual breakfast cereal groups to the daily intakes of folacin, pantothenic acid and biotin by different age and sex III, IV and V. For groups are summarized in Table Ill, each vitamin the contribution relate to the pattern of consumption and they also reflect the inherent major differences in vitamin content among the breakfast cereal groups as shown in Table I. A summary of the mean daily vitamin contribution from all breakfast cereal groups is given in Table VI. In the case of folacin this is equivalent ot approximatep,g for both ly 4.0 per cent of the daily RNI of 200 p.g male and female adults. For pantothenic acid this amounts to approximately 2.7 per cent for females and 4.0 per cent for males based on a 6 mg per day RNI, and for biotin 3.0 per cent for females and 4.5 per cent p,g per for males based on a total dietary intake of 60 p.g day (Recommended Nutrient Intake for Canadians, 1983).
124 // Hoppner Hoppner and and Verdier Verdier 124
The mean daily consumption and vitamin contributions of the individual breakfast cereal groups for all individuals are shown in Table VII. A comparison of these values with those in Table VI emphasizes that careful selection of breakfast cereals from the different groups can significantly influence the contribution to the daily intake of folacin, pantothenic acid and biotin. As shown in Table VII the intake of these vitamins from breakfast cereals can be increased several fold by progressing in choice from corn and rice based towards wheat, oats and high fibre wheat based cereals. Therefore the consumer should be made aware of the benefits of such a choice by including this information in future nutritional recommendations related to the Cereal Food Group.
References Food consumption patterns report. 1977. Nutrition Canada. Bureau of Nutritional Sciences, Health Protection Branch, Branch, Department of National Health and Welfare. Hoppner, K. and Lampi, B. 1982a. Total pantothenic acid in breakfast cereals. Nutr. Rep. Intl., 25:245. Hoppner, K. and Lampi, B. 1982b. Total folacin in in breakfast cereals. Nutr. Rep. Intl., 26:495. Hoppner, K. and Lampi, B.1983. The biotin content of breakfast cereals. Nutr. Rep. Intl. (in press). Recommended Nutrient Intakes for Canadians. 1983. Bureau of of Nutritional Sciences, Food Directorate, Health Health Protection Branch, Department of National Health and Welfare. Robbins, L. and Barewal, S. 1981. The apparent nutritive value of food available for consumption in Canada, 1960-75. Agriculture Canada. Publication No. 80/6. Ottawa: Supply and Services Canada. Watt, Bernice K. and Merrill, Annabel, L. 1963. Composition of foods: raw, processed, prepared. Agriculture Handbook No.8. No. 8. Consumer and Food Economics Research DiviDivision, Agricultural Research Service, USDA, Washington, D.C. Accepted December 21, 1983
J. J. Inst. Inst. Can. Can. Sci. Sei. Technol. Technol. Aliment. Aliment. Vol. Vo!. 17, 17, No.2, No. 2, 1984 1984
RESEARCH NOTE
Contribution of Breakfast Cereals to the Daily Intake of Folacin, Pantothenic Acid and Biotin K. Hoppner and P. Verdier Nutrition Research Division Food Directorate Health Protection Branch Health and Welfare Canada Ottawa, Ontario KIA OL2
mation concerning the contribution of breakast cereals to the daily intake of folacin, pantothenic acid and biotin.
Abstract Breakfast cereals are an important component of the cereal food group, both nutritionally nutritionaIly and as a nutrient delivery system when fortified. fortified. From recent data on the folacin, pantothenic acid and biotin content of breakfast cereals available on the Canadian market, and individual daily intakes of breakfast cereals recorded during the Nutrition Canada Dietary Survey, the contribution of this food group to the daily intake of the three B-vitamins in different age and sex groups was calculated. Present data indicate that breakfast cereals cereals can make an important contribution towards the intake of the above vitamins, depending upon selection and consumption.
Materials and Methods For the purpose of this study data were taken from two sources: the composition data for folacin, pantothenic acid and biotin in breakfast cereals as reported by Hoppner and Lampi (1982a,b, 1983) and data for individual consumption of breakfast cereals recorded for different age and sex groups during the Nutrition Canada Survey (Food Consumption patterns report, 1977). The seventy-six breakfast cereals, for which vitamin levels were published, were grouped according to cereal composition as shown in Table I. The range and mean for each group were calculated from the respective breakfast cereals selected for each group. The mean levels for each breakfast cereal group and vitamin were used to calculate the contribution to daily intakes of the vitamins. The wheat germ or bran group was omitted from these calculations because the high vitamin content and the few consumption records for these cereal fractions may have biased contribution estimates. A total of 6,637 records from individuals consuming breakfast cereals were examined. The records were stratified according to breakfast cereal, age and sex group as shown in Table II. 11. The mean daily consumption values represent weighted means with respect to frequency of each breakfast cereal consumed. Since servings were recorded as cold or hot (cooked) cereals, the weights of the hot servings were converted to "as purchased" by reducing the moisture value for Farina wheat (89.5 to 10.3070) 10.3010) and Oatmeal (86.5 to 8.3%) (USDA Handbook #8, 1963) and therefore the mean consumption for all breakfast cereals given in Table II are based on "as purchased" servings. For children 11 1 to 12 years old there were insufficient consumption records of breakfast cereals in the "High fibre wheat" group and therefore they were not included in the results.
Resume Les cereales il dejeuner constituent un element important du groupe des cereales, tant en raison de leur propre valeur nutritive, qu'il cause des lorsqu'elles sont des elements nutritifs qu'elles qu'eIles fournissent foumissent 10rsqu'eIles enrichies. A I'aide de donnees recentes sur la teneur en acide folique, en acide pantothenique et en biotine des cereales il dejeuner Ie marche canadien, et d'autres donnees sur la consomoffertes sur le individueIle de cereales ila dejeuner recueillies mation quotidienne individuelle I'enquete Nutrition Canada, on a calcule la partie de la rapendant l'enquete foumie par tion quotidienne de ces trois vitamines du complex B fournie ce groupe groupe d'alimentation selon les differents groupes d'age et les Les donnees dont on dispose actuellement actueIlement indiquent que les sexes. Les cereales il dejeuner peuvent jouer un role important dans I'absorpde ces vitamines, selon les cereales choisies et les quantites tion de consommees.
Introduction Although apparent per capita domestic disappearance of cereal products remained relatively stable from 1965 to 1975, in 1974, family food expenditure survey data showed a shift towards consumption of prepared breakfast cereals (Robbins and Barewal, 1981). Breakfast cereals are major contributors to the intake of B-complex vitamins. Cereals are primary sources of thiamine, riboflavin and niacin. The Food and Drugs Act and Regulations provide for the optional enrichment of breakfast cereals and the mandatory enrichment of flour to maintain adequate intake of these nutrients. Recently, Hoppner and Lampi (l982a,b, 1983) published data on levels of folacin, pantothenic acid and biotin in breakfast cereals sold on the Canadian market. This study provides infor-
Copyright e 1984 Canadian Institute of Food Science and Technology
121
Table I. Breakfast cereals and their folacin, pantothenic acid and biotin content grouped according to cereal composition) composition'
Breakfast cereal Groups Corn or rice Corn and/or rice plus other grains Wheat Oats Wheat and/or oats plus other cereals High fibre wheat Wheat germ or bran
No. of breakfast cereals 7 17 16 11 II
Folacin, IJg Mean Range 7.4-14.8 10.0 17.5 30.8 34.1
9.3 18.0 26.1 -
Vitamin levels, per 100 g of product Pantothenic acid, mg Range Mean 0.220 - 0.697 0.400 0.500 0.600 1.089
31.6 55.4 47.4
Mean 1.9
Biotin, IJg Range 1.3- 3.8
0.920 1.000 1.300
6.3 5.7 18.2
1.6-18.7 1.4 - 9.7 12.1 - 24.0
0.674 - 1.180 I. 710 - 1.940 1.710 1.730 - 2.490
11.8 22.8 26.2
7.1 - 18.9 21.0 -- 24.5 22.3 - 31.6
0.292 0.368 0.746 -
25.7 - 54.2 18 38.5 0.900 84.5 71.2 - 95.9 3 1.900 4 242.5 131 - 344 2.005 I Based on on data for seventy-six breakfast cereals reported by Hoppner and Lampi (1982a,b,
1983).
Table n. groups' II. Mean daily consumption of breakfast cereal groups by different age and sex groups) Mean daily consumption, g Physiological Physiological age groups (years) (yearsl Children (1·6) Children (7-12) M F Adolescents (13-18) (13·18) M F Adults (19-35) M F Adults (36-65) M F Adults (65 +) M F
Corn or rice (434)22 19.3 (434l
Corn and/or rice plus other grains 19.8 (260)
Wheat 21.6 (208)
Oats 29.2 (249)
Wheat and/or oats plus other grains 28.8 (138)
High fibre wheat
29.1 (245) 24.3 (199)
28.3 (1321 (132) 23.3 (113)
26.9 (100 22.8 (70
42.7 (147) 32.6 (125)
43.0 (77) (771 31.6 (52)
31.6 (168) 22.1 (92)
27.9 (64) 25.7 (53)
32.2 (631 20.1 (32)
38.1 (80 30.0(61) 30.0 (61)
53.9 (47) 43.3 (30)
42.0 (I) 48.1 (4)
24.2 (169) 20.9 (112)
19.5 (69) (69l 18.9 (38)
24.4 (77) 17.5 (42)
34.6 (113) 24.1 (79)
(Ill) 37.9 (II 0 29.9 (58)
26.6 26.6 (13) 26.4 26.4 (6)
27.0 (223) 19.2 (164)
17.8 (56) 15.7 (98)
25.7 (86) 19.1 (90
35.3 (202) 25.5 (149)
39.7 (83) 26.3 (88)
26.7 (27) 24.8 (31)
24.6 (179) (130 18.7 (131)
15.2 (47) 17.3 (88)
23.9 (90) 17.7 (80)
34.0 (247) 25.9 (1321 (132)
33.4 (72) 24.4 (67l
25.8 (45) 21.1 (27)
)Food consumption patterns report, (1977). 'Food 2Brackets indicate number of individual records. 2Brackets
Table Ill. Mean contribution of breakfast cereal groups to the daily intake of folacin by different age and sex groups Folacin intake, IJg Physiological age Physiological groups (years) (1-6) Children (1·6) Children (7-12) M M F Adolescents (13-18) M M F Adults (19-35) M M F Adults (36-65) M M F Adults (65 +) M M F
Corn or rice 1.9
Corn and/or rice plus other grains 3.5
Wheat 6.6
Oats 10.0
Wheat and/or oats plus other grains 11.0
2.9 2.4
4.9 4.1
8.3 7.0
14.6 11.1
16.5 12.2
3.2 2.2
4.9 4.5
9.9 6.2
13.0 10.2
20.7 16.7
35.5 40.6 40.6
2.5 2.1
3.4 3.3
7.5 5.4
11.8 8.2
14.6 11.5
22.5 22.3
2.7 1.9
3.1 2.7
7.9 5.9
12.0 8.7
15.3 10.1
22.6 20.9
2.5 1.9
2.7 3.0
7.4 5.4
11.6 8.8
12.8 9.4
21.8 17.8
122 / Hoppner and Verdier
High fibre wheat
J. J. Inst. Inst. Can. Can. Sci. Sci. Technol. Technol. Aliment. Aliment. Vol. Vo!. 17, 17, No.2, No. 2, 1984 1984
Table IV. Mean contribution of breakfast cereal groups to the daily intake of pantothenic acid by different age and sex groups Pantothenic acid intake, mg Physiological age groupS (years) Children Children (1-6) Children (7-12) (7·12) M F Adolescents (13-18) .M M F Adults (19-35) M F Adults (36-65) M F Adults (65 +) M F
Corn or rice 0.077
Corn and/or rice plus other grains 0.099
Wheat 0.130
Oats 0.318
Wheat and/or oats plus other grains 0.259
0.116 0.097
0.141 0.116
0.161 0.137
0.465 0.355
0.387 0.284
0.126 0.088
0.139 0.128
0.193 0.121
0.415 0.327
0.485 0.390
0.798 0.914 0.914
0.097 0.084
0.097 0.094
0.146 0.105
0.377 0.262
0.341 0.269
0.505 0.502
0.108 0.077
0.089 0.078 0.Q78
0.154 0.115
0.384 0.278
0.357 0.237
0.507 0.471 0.471
0.098 0.075
0.076 0.086
0.143 0.106
0.370 0.282
0.301 0.220
0.490 0.401
High fibre wheat
High fibre wheat
Table Table V. Contribution of breakfast cereal groups to the daily intake of biotin by different age and sex groups ",g Biotin intake, lAg Physiological age groups (years) Children (1-6) Children (7·12) M F Adolescents (13·18) M F Adults (19-35) M F Adults (36-65) M F (65 +) Adults (65 M FF
Corn or rice 0.4
Corn and/or rice plus other grains 1.2
Wheat 1.2
Oats 5.3
Wheat and/or oats plus other grains 3.4
0.5 0.5
1.8 1.5
1.5 1.3 I.3
7.8 5.9
5.1 3.7
0.6 0.4
1.7 1.6
1.8 l.l I.I
6.9 5.5
6.4 5.1
9.6 11.0
0.5 0.4
1.2 1.2
1.4 1.0
6.3 4.4
4.5 3.5
6.1 6.0
0.5 0.4
l.l I.I 1.0
1.5 l.l I.I
6.4 4.6
4.7 3.1
6.1 5.6
0.5 0.3
0.9 l.l I.I
1.4 1.0
6.2 4.7
3.9 2.9
5.9 4.8
Table VI. Mean contribution of combined breakfast cereal groups to the daily intake of folacin, pantothenic acid and biotin by different age and sex groups. Physiological age groups (years) groups Children (1-6) Children (7-12) Children M F Adolescents (13-18) M F Adults (19-35) M F Adults (36-65) M F Adults (65 +) Adults M F
Mean daily Consumption g 22.7
N 1289
Folacin lAg ",g 5.5 5_5
Pantothenic acid mg 0.156
Biotin lAg ",g 2.0
33.6 26.4
702 560
8.0 6.2
0.230 0.181
2.9 2.3
34.9 27.1
424 272
8.3 7.1
0.235 0.199
2.8 2.5
28.6 22.6
552 335
8.1 6.1
0.220 0.169
2.8 2.1
30.1 21.4
677 621
8.5 6.4
0.241 0.173
3.2 2.2
28.3 21.0
680 525
8_8 8.8 6.1
0.249 0.169
3.4 2.2
Can. Inst. InSf. Food Food Sei. Sci. Techno/. Techno/. J. J. Vol. Vol. 17, 17, No. No.2, 1984 Can. 2, 1984
Hoppner and Verdier / 123
Table VII. ~ean biotin for all all in. ~ean contribution of individual breakfast cereal groups to the daily intake of folacin, pantothenic acid and biotin dIvIduals. dlVlduals. Breakfast cereal groups Corn or rice Corn and/or rice plus other grains Wheat Oats Wheat and/or and/or oats oats plus other grains High fibre wheat
Mean daily Consumption g 23.7
N 2116
Folacin J.lg lAg 2.4
Pantothenic acid mg 0.095
Biotin Biotin J.lg lAg 0.5
21.1 23.0 32.3
1018 941 1585
3.7 7.1 11.0
0.105 0.138 0.352
1.3 1.3 5.9
34.5 25.7
823 154
13.3 21.7
0.310 0.488
4.1 5.9
Results and Discussion As shown in Table I, wheat and oats based breakfast cereals contain higher folacin levels than corn or rice based breakfast cereals. Oat formulation in particular influences pantothenic acid and biotin levels. Consumption (Table 11) II) from all breakfast cereal groups was highest for children 7-12 and adolescents 13-18 years of age. Among the beakfast cereal groups, the oats and wheat and/or oats plus other grain groups showed the highest mean daily consumption. There was a notable decrease in mean consumption of breakfast cereals from the corn and/or rice plus other grain group by adults over 19 years old. This probably reflects the reduced preference by adults for breakfast cereals orientated towards the younger age group. Similarly, while overall males consumed 25 per cent more than females, the difference was much lower for the corn and/or rice plus other grain group. The mean contributions of the individual breakfast cereal groups to the daily intakes of folacin, pantothenic acid and biotin by different age and sex III, IV and V. For groups are summarized in Table Ill, each vitamin the contribution relate to the pattern of consumption and they also reflect the inherent major differences in vitamin content among the breakfast cereal groups as shown in Table I. A summary of the mean daily vitamin contribution from all breakfast cereal groups is given in Table VI. In the case of folacin this is equivalent ot approximatep,g for both ly 4.0 per cent of the daily RNI of 200 p.g male and female adults. For pantothenic acid this amounts to approximately 2.7 per cent for females and 4.0 per cent for males based on a 6 mg per day RNI, and for biotin 3.0 per cent for females and 4.5 per cent p,g per for males based on a total dietary intake of 60 p.g day (Recommended Nutrient Intake for Canadians, 1983).
124 // Hoppner Hoppner and and Verdier Verdier 124
The mean daily consumption and vitamin contributions of the individual breakfast cereal groups for all individuals are shown in Table VII. A comparison of these values with those in Table VI emphasizes that careful selection of breakfast cereals from the different groups can significantly influence the contribution to the daily intake of folacin, pantothenic acid and biotin. As shown in Table VII the intake of these vitamins from breakfast cereals can be increased several fold by progressing in choice from corn and rice based towards wheat, oats and high fibre wheat based cereals. Therefore the consumer should be made aware of the benefits of such a choice by including this information in future nutritional recommendations related to the Cereal Food Group.
References Food consumption patterns report. 1977. Nutrition Canada. Bureau of Nutritional Sciences, Health Protection Branch, Branch, Department of National Health and Welfare. Hoppner, K. and Lampi, B. 1982a. Total pantothenic acid in breakfast cereals. Nutr. Rep. Intl., 25:245. Hoppner, K. and Lampi, B. 1982b. Total folacin in in breakfast cereals. Nutr. Rep. Intl., 26:495. Hoppner, K. and Lampi, B.1983. The biotin content of breakfast cereals. Nutr. Rep. Intl. (in press). Recommended Nutrient Intakes for Canadians. 1983. Bureau of of Nutritional Sciences, Food Directorate, Health Health Protection Branch, Department of National Health and Welfare. Robbins, L. and Barewal, S. 1981. The apparent nutritive value of food available for consumption in Canada, 1960-75. Agriculture Canada. Publication No. 80/6. Ottawa: Supply and Services Canada. Watt, Bernice K. and Merrill, Annabel, L. 1963. Composition of foods: raw, processed, prepared. Agriculture Handbook No.8. No. 8. Consumer and Food Economics Research DiviDivision, Agricultural Research Service, USDA, Washington, D.C. Accepted December 21, 1983
J. J. Inst. Inst. Can. Can. Sci. Sei. Technol. Technol. Aliment. Aliment. Vol. Vo!. 17, 17, No.2, No. 2, 1984 1984