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Similarity : Dietary Sources of Vitamin B12 Intake among Participants of the Adventist Health Study-2 Calibration Study (827.14)

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Objective: To describe the contribution of dietary supplements, fortified foods, whole foods, and nutritional yeast to vitamin B12 intake among participants of the AHS-2 calibration study.
Methods: We used cross-sectional data from the AHS-2 calibration study whose participants are representative sample of the AHS-2 cohort. It included 66.7% females, 54.4% Whites, and have a wide variation of dietary intake (8.0% vegans, 28.2% lacto-ovo-vegetarians, 9.9% pesco-vegetarians, 5.6% semi-vegetarians to 48.3% non-vegetarians). Dietary intake was assessed from six 24-hour dietary recalls and entered into Nutrition Data System for Research (University of Minnesota). Dietary sources of vitamin B12 were classified as fortified foods, supplements, whole foods, or nutritional yeast. We identified food group ID 127 as supplements, foods containing vitamin B12 supplement with ID 21018 in ingredient level as fortified foods, foods containing yeast alone with ID 1913 as yeast and foods without fortification as whole foods.
Results: Sources of vitamin B12 intake among 922 participants of AHS-2 calibration study.

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Detail Information

Series Title

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Call Number

651.5

Publisher

: ., 2014

Collation

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Language

Indonesia

ISBN/ISSN

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Classification

651.5

Content Type

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Media Type

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Carrier Type

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Edition

2014

Subject(s)

Cek Similarity

Specific Detail Info

First published: 01 April 2014 Volume28, IssueS1 https://doi.org/10.1096/fasebj.28.1_supplement.827.14

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