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NU TRIEN T
by Kent K. Stewart'>
ANALYSIS
Pithlic lnteresfccl I n N u t r i t i o n
The recent ~ i p s ~ ~ r g e of public inttwst in human nutrition and r e l a t d suhjccts has Icd to i i rcrmscd commitmrnt to rcwarch in thew areas h y thc Y.S. Dcpartment of Agriciilturcb Figtire 1 s h o ~ s thc rc- quirements for optimal hunnan nutrition; 1 ) knowl- edge of human rcquirc.mcmt\ for individuc~l niitrient\. 2 ) knowlcdgc1 of the nutricmt composition of thc' foods, 3 ) adequ,itc% nutiitional cduccition, and 1 ) aclccjuate m d 5afc siipplics of food. Toda) I will con- centrate on thc role of nutrient composition in thr achicw,mcwt of- optimal h~tnian niitr;tion. Plcasr~ con- sider all m y commc'nts in thc contchut of our find goal - optimal human niitrition.
\\'/lUf 1 5 file Cl/ll.t.tlf Ktl(JlLfC'r!ge Of ~ ' ~ f ! k ? l t Y ?
What is otir curl cant I\nowlodgc, in nutrient coinpo- sition of foods? SpecificCi11\,, for this confercmce, what is our currc,nt k n o ~ I(~1ge of nutricmt composition of meat and meat products? Our best estimate of the state of knowlcdgc~ of nutrient composition of mcnt and meat products is shown in Tahlc. la , b. e, (1, and e. I am indebted to hlr. Frank EIcplmrn and his col- leagues at tlic Nrttrient Data Rcvarc l i Group of Consumer and Food Economics Institutc for this information. Tablo l a is an ovcwicw, of the state of kno\vl.vledge of fats and lipids contcwt of foods. S c v d patterns stand out. \f'o have more information for t h c b commodity products, such as nir'its than for the proc- essed foods, such as the fast foods, fro7cm dinncm, snack foods, etc. Similarly, WE liavc> mor(' information for some of the niitric,nts, juch R S total fat and fatty acids, than for other nntricnts, such a s other sterols and the trans-fatty acids \I'lien rye examine the statc, of knowledge for mineral\ and tracc mincrals in meats and meat products, wc find considrrablc data for the commodities and fcwer data for the pro foods, particularly thosc that are prc-cookd. For some nutrients wc have, a large amount of inform<i- tion and for othrr nutricmts \ye haxe almost no infor-
MEAT AND MEAT PRODUCTS
" K . K . STE\\'ART
Nutrient Composition l ,crhorcitor!y, S u f r i t i o r i 1 j i -
stitirfe, SEA-FR, I'SD'4, Heltrcille, Afui!ykiiid
20 705
ination. Thew w m c ' ptttcms pei t 111 the st'ttc, of knon~ledgc' for protchj , aniino-xicls and tor vitamins.
Xf,iny chemists have, anal\ /c'd foods for their nutri- vnt contciit, and thew data l i ~ w lit c'n compiled h y thc V.S. D c p i tmcnt of .4gl icitltitrcl, \vliich has Li long ,ind rospcc t c d h~j tor ) of puIilid~ing t,il,lcs of iiutiient compocition. Thc' latcxst c'dition of the fundamental compcndinin of tlic nutric.nt content of foods, Agri- cultlll<' H'lncll~ook A 0 Hci\v, Piocc~sed, m d PI cparcd," wCis published in 1963, m c l is cuiiently hc~ing cxtcwsivc ly Icviwd. T\x o I eviicd wction\ on dairj ,ind egg products, arid spices and hcibs. Ii'iw rcumtl! l iec~i publishccl and rwiscrl sectionj on l ~ l ) > foods. fats and oils, and soups, sa r i cc~ , ,ind gi ,ivic>s arc p l m n c d for rc.lc.ase in 1978, hlost of thc ~iutricnt aia1ysc.s included in the 1963 vexsion of Handbook 8 \T (TV complctcd Iieforc tlic latc 19%'s, and much of tlir &ita in thr. recrntly rc- 1cyisc.d rcvisionj \I as ol,tained in thv 1960's and l9Xl's.
s, "Colnposit!on of Food -
Reusoris f o r Present Luck of Datci
Historically, c'inphasis \\"is first placed on those) ~iutririit\ whose tlcficit.iicies in thc diet I c d to synip- torn5 of poor health. l h c importanco of nutricwts such a\ thiamin, n ix in , vitamin C, and calciiim promptc'd
P E C U l FE"E'!TS
\
\ I EDUCA [ I O N
SAFE FOOD
NUTRl TICiir- ____
FIGURE 1
REQUIREMENTS FOR OPTIMAL H U M A N NUTRITION
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AMERICAN MEAT SCIENCE ASSOCIATION
TABLE 1
STATE OF KNOWLEDGE OF NUTRIENT COMPOSITION OF MEAT AND MEAT PRODUCTS'
a. FATS A N D LIPIDS
Total Fatty Other Trans-Fatty Fat Acids Cholesterol Sterols Acids
- - - - Fast Foods
Frozen Dinners
Institutional Foods
Beef M
Lamb E
Pork A
Sausage T
Veal
+ -
__ f
Restaurant Food
Snack Foods
b. MINERALS AND TRACE MINERALS
Chromium Cobalt Iodine Fluorine Silicon
Magne- Sulfur Manganese Tin sium Potassium Zinc Copper Selenium Nickel Vanadium
- -
Calcium Phosphorus Sodium
- - Fast Foods -
Frozen Dinners -
institutional Foods
Beef + M
f + I - Lamb -
Pork - E
A
T Sausage -
Vea I
Restaurant Food
Snack Foods
KEY: Little or No Data - Inadequate Data + Substantial Data N A Not Applicable
1 Data supplied by the Nutrient Data Research Croup. Consumer and Food Economic5 Institutc. SEA-FR, USDA
-77 -
AMERICAN MEAT SCIENCE ASSOCIATION
TABLE 1 (continued)
STATE OF KNOWLEDGE OF NUTRIENT COMPOSITION OF MEAT AND MEAT PRODUCTS'
c. PROTEIN AND A M I N O ACIDS
Alanine Arginine
Aspartic Acid Isoleucine Glutamic Acid Leucine Glycine Lysine Histidine
Phenylalanine Cystine Proline Total Tyrosine Methionine Serine
Protein Voline Tryptophan Threonine
Fast Foods
Frozen Dinners
Institutional Foods
Beef M
Lamb E
Park A
T Sausage
Vea I
Restaurant Food
Snack Foods
d. V ITAMINS
e
+ + + +
+ + + +
+ + + -
Vitamin Vitamin Vitamin C Vitamin B, B, Vitamin Vitamin (Abscorbic
A (Thiamin) (Riboflavin) BCj B,, Acid)
- Fast Foods __ -
Frozen Dinners - - -
Institutional Foods
Beef f i- + + Lamb
Pork
- - - - M
E
A
T
- - - - Sausage - - - - Veal
Restaurant Food
Snack Foods
KEY: Litt le or No Data - Inadequate Data + Substantial Data NA Not Applicable
-~ 1 Data supplied hu the Nutrient D-ita Reseairh Groun.
Consumer and Fwd Economic> InatitUte, SEA-FR, USDA
+
+ f
+ +
Niacin
-
-
+ -
- 78 -
AMERICAN MEAT SCIENCE ASSOCIATION
TABLE 1 (continued)
STATE OF KNOWLEDGE OF NUTRIENT COMPOSITION OF MEAT AND MEAT PRODUCTS'
e. V ITAMINS (continued)
Pantothenic Folacin Vitamin D Vitamin E Biotin Choline Acid
Fast Foods
Frozen Dinners
Institutional Foods -
Beef i __ N A M
Lamb - N A E
- N A Pork - A
Sausage - T
Vea I N A
Restaurant Food
Snack Foods
KEY: Litt le or No Data - Inadequate Data + Substantial Data NA Not Applicable
___-_ 1 Data supplied by the Nutrient Data Research Group,
Consumer and Food Economics Insti tute, SEA-FR, USDA
extensive study of their occurr~~ncc~ in foods. Other nutrients, even though known to be essential, rc- ceived little attention becauscl symptoms of deficiency were unrecognized, or, thc. deficicncies were mar- ginal and did not cause gross symptom?.
Recent developments in human nutrition have brought about some changes in the requirements for nutrient data. Originally the analytical values for classes of compounds such as total fat, protein and ash, were considered to be adequate. Later develop- ments in nutrition have brought the realization that composition ddta are required for the individual fatty acids, amino acids and the inorganic elements.
Thc importanct. of some nutrients has been rccog- nizcd only recently. Since 1950, studies h a w estab- lished that tracc amounts of elements such as zinc, copper, chromium, and selenium are essential for good health. Few analytical data are available on concentrations of these nutrients in food, because only a few scientists have worked on the detailed
has had low priority lwcause deficiencies or require- ments have not been demonstrated. For example, choline deficiency has not been demonstrated in man and biotin deficiencies are difficult to establish in man. Although composition data eventually will be acquired for such nutrients, the paucity of present data is understandable.
Our dietary patterns and foods have changed markedly since the early analyses. Processed foods are consumed in greater amounts and in forms that did not exist in the 1950's. The introduction and pro- liferation of new foods came at a time when there was little interest in performing routine analyses for nutrients. Data on the effects of processing on the nutrient Lontents are particularly ncctlcd. Significant percentages of meats are now sold cooked and rcLady to eat. Knowledge of the nutrient composition of many of these foods is quite limited.
Problems in Methodology methodology and only a few food? have bcen ana- lyzed.
Acquisition of composition data for some nutrients
Underlying thc gap in our ba\ic knowledge of iiutrient composition is the lack of appropriatrt, reli- a l h methods for assaying all the nutrients. A recent
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AMERICAN MEAT SCIENCE ASSOCIATION
rjtirnatc. of thc \tatc of thr analytical methodology for the analysis of nutritionally important form.; of nritricbnts is shown in Table 2. New or improved analytical method.; for many nutrients are needed, cspccially for those nutrients whose nutritional sig- nificancc has only recc-ntly been established, such as tlrc trace elcbments and some of the lipids.
The complctxity of foods, thc multiplicity of chem- ical forms of thr nutrients, and the sensitivity re- qnircd for quantification place very special demand.; upon the analytical system and the analyst. The ulti- mate assay systems probably will r c y i r e quantita- tiw extraction of the nutrient from thc food, completc separation of thc. isomeric forms of the nutrient from c d i othrr and from the biologically antagonistic and inactive forms, and sensitive quantitative determina- tion of each compound of interest. Automated ana- l ~ t i ~ d systems arc nccdcd to handlc the large numbcr of samples. Although difficult, the problemr arc’ not insolvablc.
Enormous advances have hecw marlr in analytical chemical tcchniques and have aclvancccl remarkably in the past 10 years and the advancement promises to continue at a rapid rate. However, little of this advanced technology has been applied to nutrient analysis of foods. I believe that the application of the new analytical technology to food analysis is appro- priate and timely, and could, with proper stimulation, facilitate solution of many of the nagging problems of nutrient analysis.
Research Priorifies
So many prolilems i n nutrient composition requirc. further rcscwdi so that thc situation seems almost overwhelming. Therefore, the research should be r~ndertaken on the basis of priorities. We, a t thc. Nutrient Composition Laboratory, hclievc that thc best approach is to attack thc problems by nutrients, rather than by food groups. Top priority should be given to those nutrients that arc’ associated with pub-
TABLE 2
STATE OF DEVELOPMENT OF METHODOLOGY FOR THE ANALYSIS OF NUTRIENTS IN FOODS
Sufficient Substantial Conflicting Fragmentary Little to None
CARBOHYDRATES
LIPIDS
MINERALS & TRACE ELEMENTS
Fiber Individual Sugars Starch
Cholesterol Other Sterols Trans-Fatty Acid; Fatty Acid; Total Fat
Calcium Iron Arsenic Molybdenum Copper Selenium Chromium
Magnesium Fluorine Phosphorus Iodine Potossium Manganese
Sodium Sulfur Zinc
Cobalt Si1 icon
T in Vonadium
PROTEIN
V I T A M I N S
Most Amino Acids Total Protein Some Amino Acids
Vi tomin C Niacin
Riboflavin Thiamin
Vitamins Biotin A Choline B Vitomin K 86 Bl, D E
Folacin Pantothenic Acid
KEY
Factors Sufficient Substantial Conflicting Fragmentary Little to None
Probobility of good- Correct Volue exce I lent excel IEn t foir poor zero to poor
Spced of Analysis fost slow slow-fost slow very slow
Cozt cf Analysis low high low-high very high very high
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AMERICAN MEAT SCIENCE ASSOCIATION
lie hc~alth problr~ni\. A nutritional a\scssnient of in- d y r i a t e and 'or cxccssivc nutrient intakcs and their relation to existing public health nutritional problems appear in Table 3. These assessments are based on nutritional criteria and not on toxicological criteria. The public health problems considered are for the free living population in the United States. This pop- ulation includes many individuals who are under ex- tended treatments with dnigli, such as the contracep- tive pill and insulin, a5 well as alcoholics.
Oncc the state of the data, the state of the meth- odology and the public health problcms for any nutricmt arc ascertained, it is a straight forward matter for an individual scientist to select the nutrients for cletailcd study. The expertise of the individual and tacilities of the laboratory mu5t be considered. Once the> nutrient\ havr, bcen selected, and the methodol- ogy devc~lopcd, priorities should be set for the order i n which foods should be analywd. A straight for- ward approach is advisc,d: thc foods 5hould be choscn on the basis of thvir contribution of a given nutrient in an average U.S. diet. Thus, thosc foods that are major cuintribntors of that nutrient in the U S . dicts
would be analyzed first. If two focids provide ,tbout equal amounts of thc test nutricnt, then thc food that is easiest analyzed should be analyzed first. Analysis of the food as it is eaten is desirable, but the diversity of home cooking methods may, in fact, make analysis of foods as purchased preferable. Appropriate sam- pling designs for the purchase of foods in the retail market are important. This field of sampling design and sample selection is in its infancy for the nutrient analysis of foods and should be studied further.
In these brief commcmts I h a w attempted to givc an overview in area of nutrient composition of meat and meat products. Much work remains to be don(,. A number of nutrients that are common in mcat are associated with pub1;c health problems. More data 011
thc nutrient composition of meat and cspccially meat products are needed. Methodologies could be im- proved and modern techniqucs could he adapted for the analyses of meat and meat products so that largct numbcrs of accurate analyses could be done. I hope to have challenged you enterprising meat scientists to join 11s in this field of nutrient compo5ition of meat and meat products.
TABLE 3
INADEQUATE AND/OR EXCESSIVE NUTRIENT INTAKES AND THEIR CONTRIBUTION TO EXISTING US. PUBLIC HEALTH PROBLEMS
Carbohydrate;
Lipids
Minerols ond
Troce Elements
Proteins ond Pmino Acid;
Vitamins
N o Known Contribution to
Existing Problems
Starch
CoboIt Molybdenum
Nickel Vonodiurn
T i n
Biotin Cholin
Poxtothenic Acid
Suspected to Be Contributing
to Existing Problems
Sucrose Fructose
Fotty Acids Other Sterols
Trans-Fatty Acids
Arsenic Chrorni u m
Copper Mognesium Manganese
Selenium Silicon Sulfur
Amino Acids Totol Protein
Niocin Vitornin E Vitornin K
Accepted os Contributing to
Existing Problems
Loctose Fiber
Cholesterol Totol Fat
Ca Ici u m Fluorine Iodine Iron
Phosphorus Potassi um
Sodium Zinc
Foloc i n Riboflavin Thiamin
Vitornin A Vitornin B, Vitornin B,, Vitomin C Vitornin D
Other Totol Cglories
July 1 1 , 1978
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