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University of Chemistry and Technology Prague
Meat products have played very important role of the Serbian diet. Traditional products from Serbia,
such as different types of dry sausage, cooked and/or smoked sausages, bacon, canned meat etc.
are widely available in all market chains in the Balkan region. These foods are widely consumed due
to their acceptable price, desirable taste, high nutritional value and large variety of products. For
most Serbian people foods of animal origin are primary sources of protein and nutrients such as
vitamin B12, omega-3 fatty acids and bioavailable forms of essential elements. Iron is an essential
element for almost all living organisms as it participates in a wide variety of metabolic processes.
Inadequate iron intake and iron deficiency are recognized as a public health problem that affects
around 2 billion people around the world.
This study provides original analytical data on the levels of iron (Fe) in different types of meat
products which are commonly consumed in Serbia. On the other hand, this study was undertaken to
estimate the contribution of different meat products consumption to the daily intake of iron. A total
137 meat products were collected in Serbian market during six months (January 2023 – June 2023).
Samples were classified in 4 groups (dry fermented sausages, cooked sausages, bacon and canned
meat). The levels of iron were determined by inductively coupled plasma mass spectrometry (ICPMS).
The
following
mean
values
were
found
(expressed
as
mean
±
standard
deviation,
(µg/g)):
dry
fermented
sausages:
22.7
±
11.5;
boiled
sausages:
19.3
±
9.4;
bacon:
13.4
±
10.7;
canned
meat:
10.0
±
3.4.
The
levels
of
Fe
in
dry
fermented
sausage
samples
were
statistically
higher
than
the
mean
level
measured
in
bacon
and
canned
meat
samples
(p <
0.05).
Also,
the
levels
in
cooked
sausages
were
statistically
higher
than
the
mean
level
measured
in
canned
meat
samples
(p <
0.05).
The
estimated
daily
dietary
intake
(EDI)
of
Fe
was
calculated
using
data
of
Fe
levels
obtained
in
this
study
as
well
as
data
of
dietary
intake
of
estimated
meat
products
from
the
European
Food
Safety
Authority
(EFSA)
database.
The
obtained
results
showed
that
boiled
sausages
have
the
highest
contribution
in
EDI
for
iron
(227.8
µg/day)
while
bacon
has
the
lowest
(53.6
µg/day).
The
results
for
EDI
are
expressed
as
%
of
the
Recommended
Dietary
Allowance
(RDA)
for
adults
(male:
8
mg/day;
female:
18
mg/day).
Analyzed
meat
products
from
this
study
provide
in
total
only
6.70%
and
2.98%
for
men
and
women
respectively
of
the
RDA
for
Fe.
It
can
be
concluded
that
estimated
meat
products
cannot
be
valuable
source
of
Fe
for
Serbian
adult
populations.
All rights reserved
https://unilib.phaidrabg.rs/o:6482
info:eu-repo/semantics/other
2024-11
ASSESSMENT OF DIETARY INTAKE OF IRON IN SERBIAN ADULT BY CONSUMPTION OF DIFFERENT MEAT PRODUCTS
Djinović-Stojanović, Jasna
Branković-Lazić, Ivana
Vranić, Danijela
Begić, Munevera
Krnjaja, Ognjen
Đorđević, Vesna Ž.
Janković, Saša
Book of abstract 11th International Symposium on recent advances in food analysis
eng
Conferences, iPRES Conference
daily intake, iron, meat products, Serbian population