Group of Chemistry and Biochemistry of Pigments, Food Phytochemistry Department, Instituto de la Grasa (CSIC), Campus Universitario, Building 46, 41013, Sevilla, Spain.
Group of Chemistry and Biochemistry of Pigments, Food Phytochemistry Department, Instituto de la Grasa (CSIC), Campus Universitario, Building 46, 41013, Sevilla, Spain.
Food Chem. 2024 Dec 15;461:140912. doi: 10.1016/j.foodchem.2024.140912. Epub 2024 Aug 20.
The growing evidence of the health benefits of chlorophyll pigments and the claims that could arise from industry and academia require data on their common dietary intakes. This study presents data on the chronic intake of green chlorophyll in 23 European countries using standardised methodologies to manage food consumption data within the EU Menu methodology. A mean intake of 207.12 mg of green chlorophylls/(d × person) for the adult population was calculated, considering significant covariates. The hierarchical cluster and partial least squares discriminant analysis (PLS-DA) techniques were applied to analyse intake disparities by region and age groups, identifying common food sources of green chlorophylls, such as olive oil, kale, and spinach. This paper presents a modern mathematical approach for obtaining novel information from existing databases of food composition data. Future challenges include building a comprehensive chlorophyll composition database for foods and extending the estimation to non-green chlorophyll pigments and metallo-chlorophyll food colourants.
叶绿素色素对健康的益处不断得到证实，行业和学术界也提出了相关主张，因此需要有关其常见饮食摄入量的数据。本研究使用标准化方法，通过欧盟菜单方法管理食物消费数据，提供了 23 个欧洲国家的慢性绿色叶绿素摄入量数据。考虑到重要的协变量，成年人的绿色叶绿素平均摄入量为 207.12 毫克/（人×天）。应用层次聚类和偏最小二乘判别分析（PLS-DA）技术，根据地区和年龄组分析摄入量差异，确定了绿色叶绿素的常见食物来源，如橄榄油、羽衣甘蓝和菠菜。本文提出了一种从现有食物成分数据数据库中获取新信息的现代数学方法。未来的挑战包括为食物构建一个全面的叶绿素成分数据库，并将估计范围扩大到非绿色叶绿素色素和金属叶绿素食用色素。
