Gracias Moises por la información Sin duda de gran interés. Atentamente
2018-04-26 11:44 GMT-03:00 Moisés Leiva <[log in to unmask]>:
> Gracias Ruth, saludos cordiales.
>
> Moisés Leiva Riffo.
>
> Gerente de Alimentos
>
> Av. Andrés Bello 2777, piso 1, Las Condes
> www.chilealimentos.com
> Teléfono (56-2) 28999600 - Fax (56-2) 28999619
>
>
>
>
> ------------------------------
> *De: *"Ruth Charrondiere (FAORLC)" <[log in to unmask]>
> *Para: *[log in to unmask]
> *Enviados: *Miércoles, 25 de Abril 2018 15:41:42
> *Asunto: *FAO/INFOODS/IZiNCG Global Food Composition Database for Phytate
> – Version 1.0 (PhyFoodComp1.0) - 2018
>
> Dear all,
>
> It is with great pleasure to announce that we have published the new
> FAO/INFOODS/IZiNCG Global Food Composition Database for Phytate – Version
> 1.0 (PhyFoodComp1.0) which you can download free-of charge from
> http://www.fao.org/infoods/infoods/tables-and-databases/
> faoinfoods-databases/en/
>
>
>
> · The PhyFoodComp database is the first global repository of
> analytical data on phytate in its different forms and determined by
> different chemical methods, as well as of iron, zinc, calcium, water, and
> different phytate:mineral molar ratios. This database is important as
> phytate, mainly contained in pulses and cereals, is considered an
> anti-nutrient because it interferes with the absorption of minerals,
> especially of iron and zinc.
>
> · The PhyFoodComp database will provide food composition
> compilers, nutritionists and researchers with access to good quality
> analytical phytate data and bibliography. Emphasis is put on demonstrating
> variations in phytate contents and their influencing factors. The aim of
> PhyFoodComp is to :
>
> · demonstrate best ways to reduce phytate contents in foods and
> recipes;
>
> · motivate users to include phytate data into national or
> regional food composition tables or databases;
>
> · design better diets for mineral deficiencies;
>
> · develop well-targeted nutrition projects, programmes and
> interventions related to mineral deficiencies such as iron and zinc; and
>
> · reconsider re-evaluating the impact of phytate in diets on the
> bioavailability of iron and zinc when establishing their nutrient
> requirements.
>
> I am sure you will be astonished about some data and the capacity of some
> processing methods to lower phytate contents in foods.
>
>
>
> I would like to express my deep gratitude to Janet King from IZiNCG, who
> co-funded this important work through a fund received from the Bill and
> Melinda Gates Foundation, to Canigó’s scholarship program led by la
> Generalitat de Catalunya (which funded the 6-month internship of Sergio
> Dahdouh at FAO Rome), and to FAO for provide the remaining funds. I would
> like to thank Sergio Dahdouh for his dedication and leadership in the
> process, as well the other co-authors (Fernanda Grande, Sarah Nájera
> Espinosa, Morgane Fialon, Anna Vincent, Rosalind Gibson, Janet King, Doris
> Rittenschober, U. Ruth Charrondiere) for contributing their expertise and
> time, and those who contributed otherwise to this publication (Paul
> Hulshof, Claudia Lazarte, Catherine Leclercq, Agnieszka Balcerzak, Pauline
> Allemand, Francesco Vernazza, Karl Bailey, Anna Lartey, Guenter Hemrich,
> Maria Xipsiti, Giorgia Paratore, Diana Carter, Abisola Babalola) and Chiara
> Deligia for guiding the publication through FAO´s long publication process.
>
>
>
> I hope you will all enjoy working with the new FAO/INFOODS/IZiNCG Global
> Food Composition Database for Phytate and in the future include more
> phytate data into your national and regional food composition tables or
> databases, develop diets and complementary foods with lower phytate
> contents, make better research on zinc and iron bio-availability and thus
> together contribute to diminishing iron and zinc deficiencies.
>
>
>
> All the best and thanks again to all those who contributed to get this
> database be developed and published.
>
>
>
> Ruth
>
>
>
> *P.S. There are many newcomers to the INFOODS listserv. I would like to
> renew my appeal to all to please be careful to write only to those
> concerned. Avoid ‘reply to all’ except you think that your answer is of
> general interest. If not, please write only to the person whom you wish to
> direct your reply to. This is important. Thanks in advance for your
> understanding and I count on your careful evaluation of your intend before
> using ‘reply to all’*
>
>
>
> *P.P.S. Please distribute widely*
>
>
>
> U. Ruth Charrondiere, PhD
>
> Nutrition Officer
>
> INFOODS coordinator
>
> Regional Office for Latin America and the Caribbean
>
> FAO of the UN
>
> Dag Hammarskjold 3241
>
> Vitacura, Santiago, Chile
>
> Tel. +56-2-29232105
>
> [log in to unmask]
>
>
>
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--
*[image: Descripción: logo_ispch_2011_120x120]*
*Emilia Raymond Gutierrez*
Jefe Subdepto de Alimentos y Nutrición
Departamento de Salud Ambiental
*Instituto de Salud Pública de Chile*
Marathon 1000, Ñuñoa, Santiago
Teléfono: +56 (2) 5755495
Red Minsal: 255495
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