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EURRECA—Estimating Iron Requirements for Deriving Dietary Reference Values
Critical Reviews in Food Science and Nutrition, 2013Currently, a factorial approach is used to derive reference values for iron. Calculations include the use of a bioavailability factor to convert the physiological requirement, derived from obligatory losses and requirements for growth and development, into a dietary intake value.
L. J. Harvey +14 more
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Food and Chemical Toxicology, 1991
The Panel on Dietary References Values of the Committee on Medical Aspects of Food Policy was set up in 1987 to review recommended daily amounts of food energy and nutrients for groups of people in the UK which had been produced in 1979. It has recently published its report.
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The Panel on Dietary References Values of the Committee on Medical Aspects of Food Policy was set up in 1987 to review recommended daily amounts of food energy and nutrients for groups of people in the UK which had been produced in 1979. It has recently published its report.
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EURRECA—Estimating Selenium Requirements for Deriving Dietary Reference Values
Critical Reviews in Food Science and Nutrition, 2013Current reference values for selenium, an essential micronutrient, are based on the intake of selenium that is required to achieve maximal glutathione peroxidase activity in plasma or erythrocytes. In order to assess the evidence of relevance to setting dietary reference values for selenium, the EURRECA Network of Excellence focused on systematic ...
Hurst, Rachel +7 more
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EURRECA—Estimating Iodine Requirements for Deriving Dietary Reference Values
Critical Reviews in Food Science and Nutrition, 2013Iodine is an essential component of thyroid hormones, and current recommendations for intake are based on urinary iodine excretion, assessment of thyroid size, thyroidal iodine accumulation and turnover, radioactive iodine uptake, balance studies, and epidemiological studies. Dietary iodine is rapidly and almost completely absorbed.
Ristić-Medić, Danijela +3 more
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[New dietary reference values vitamin D].
Nederlands tijdschrift voor geneeskunde, 2012The benefit of vitamin D has been heavily debated over the past few years. There are claims that vitamin D not only fulfils a protective function for bone health, but for diseases such as cancer, diabetes mellitus and cardiovascular disease as well. The question is: to what extent have such claims been scientifically proven?
Weggemans, R.M. +2 more
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Dietary reference values and food-based dietary guidelines
2020Abstract Dietary reference values, Food-based dietary ...
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EURRECA—Estimating Folate Requirements for Deriving Dietary Reference Values
Critical Reviews in Food Science and Nutrition, 2013In most countries, the dietary folate intake associated with adequate status of red cell folate and/or serum folate provides the basis for formulating reference values. One of the major challenges in setting dietary reference values for folate, however, is the need to account for the differences in bioavailability between the natural forms of the ...
Leane, Hoey +4 more
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Dietary reference values and food-based dietary guidelines
2011Dietary reference values 20 Food-based dietary guidelines 24 Dietary reference values (DRVs) are established within a population as a measure of nutritional adequacy.
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A new approach to establishing dietary energy reference values
Current Opinion in Clinical Nutrition and Metabolic Care, 2012To describe the methodology behind the new UK Dietary Recommendations for Energy.Large interindividual variation in discretionary activity prevents prediction of energy expenditure, [total energy expenditure (TEE)], as a function of physical activity levels (PALs), [e.g. TEE = PAL × basal metabolic rate (BMR)] with the previously assumed accuracy.
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