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] > > > > ------------------------------ > > To unsubscribe from the InFoods-Food-Comp-L list, click the following link: > https://listserv.fao.org/scripts/wa-fao.exe?SUBED1=InFoods-Food-Comp-L&A=1 > > > ------------------------------ > > To unsubscribe from the InFoods-Food-Comp-L list, click the following link: > https://listserv.fao.org/scripts/wa-fao.exe?SUBED1=InFoods-Food-Comp-L&A=1 > -- *[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 *P* *Te toma 5 segundos imprimir este e-mail, pero el árbol que servirá para hacer el papel, tardará 7 años en crecer. 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