A new method for calculating copper content and determining appropriate copper levels in foods

Forouzesh, Abed; Forouzesh, Fatemeh; Foroushani, Sadegh Samadi; Forouzesh, Abolfazl; Eskandar, Zand

doi:10.4067/s0717-75182021000600862

Cited by 27 publications

(2 citation statements)

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“…The estimated Cu content of the RMBD (see text footnote 1) was 4.5 mg/kcal, which is close to the average values for commercial diets previously reported in the literature ( 22 , 30 ). However, given that the ingredient list for the RMBD (see text footnote 1) references organ meats like liver and kidney meat, the Cu content could be even higher than estimated, as they are considered ingredients with a high concentration of Cu ( 31 ).…”

Section: Discussionmentioning

confidence: 99%

Nutritional management of a dog with hepatic enzymopathy suspected to be secondary to copper-associated hepatitis: a case report

Poblanno Silva,

Grant,

Ribeiro

et al. 2023

Front. Vet. Sci.

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A 4-year-old, female-spayed American Bulldog presented to the Ontario Veterinary College’s Health Sciences Center’s Clinical Nutrition Service for nutritional management of hepatic enzymopathy and suspected copper-associated hepatitis. Medical history revealed a 3-month history of gradually increasing serum ALT. Additional diagnostics included negative Leptospira titters, normal bile acids, and laparoscopic liver biopsy. Histopathology findings were consistent with diffuse moderate vacuole hepatocellular degeneration, mild positive copper staining, mild chronic lymphoplasmacytic hepatitis both portal and central, and mild biliary hyperplasia. Hepatic copper quantification results were above normal ranges (630 μg/g dry tissue), but below those seen in familial copper-associated hepatitis (>800–1,000 μg/g dry tissue). The patient was prescribed ursodeoxycholic acid, recommended to be fed a homemade diet (HMD), and referred for a nutrition consult. Two days before the nutrition consult, serum ALT fell within the normal range. The body condition score was 5/9, with a good muscle condition score and the dog’s appetite and body weight remained stable. Energy intake was appropriate for maintenance. Key nutrient levels of all diets reported were compared to industry standards (AAFCO, NRC, and FEDIAF). Diet history included a commercially available raw meat-based diet (RMBD), of unknown copper content; a high energy commercial dry food (HEC), with copper content higher than the maximum recommended by FEDIAF and immediately prior to nutrition consult the patient had been eating an unbalanced homemade diet (HMD1) for 4 weeks. HMD1 was low in copper and deficient in the hepatoprotectant nutrients vitamin E and zinc. As per the owner’s preference and to accommodate the patient’s unique nutritional needs, a homemade diet addressing key nutrients for liver disease was formulated (HMD2), with copper content just above the recommended minimum. The new diet was found palatable and the patient’s body weight, body, and muscle condition scores remained unchanged. Two months after starting HMD2, all bloodwork values remained within the normal range, including ALT. The reduction of dietary copper content likely reduced serum ALT. However, unbalanced diets cause a risk of nutrient deficiencies and excess. This dog was maintained with no known adverse effects on a complete and balanced HMD diet with a moderately low copper content, moderate protein, and inclusion of hepatoprotective nutrients.

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Section: Discussionmentioning

confidence: 99%

Nutritional management of a dog with hepatic enzymopathy suspected to be secondary to copper-associated hepatitis: a case report

Poblanno Silva,

Grant,

Ribeiro

et al. 2023

Front. Vet. Sci.

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“…Also, we introduced a new method for calculating the fat content and determining appropriate fat levels in foods. The proposed method was used for calculating contents and determining appropriate levels of calcium ( 12 ), thiamin ( 13 ), copper ( 14 ), and dietary fiber ( 15 ) in foods.…”

Section: Introductionmentioning

confidence: 99%

A New Method for Calculating Fat Content and Determining Appropriate Fat Levels in Foods

Forouzesh¹,

Forouzesh²,

Foroushani³

et al. 2023

ijph

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Background: Calculating the fat content per 100 g or 100 mL, 50 g, or the reference amount customarily consumed (RACC) shows the fat content of some foods inappropriately. Therefore, making some food choices based on them to limit fat intake may increase the risks of some chronic diseases. Methods: We calculated the fat content and determining appropriate fat levels (to limit fat intake) based on U.S. Food and Drug Administration (FDA), Codex Alimentarius Commission (CAC), and the proposed method were performed on 8,596 food items during July 2018 to June 2020 in Tehran, Iran. Information on food and fat profiles was provided from the USDA National Nutrient Database for Standard Reference, released in 2016. Results: Making some food choices based on the CAC per 100 g or 100 mL or FDA per serving (the serving is derived from the RACC, 100 g, or 50 g) to limit fat intake exceeded fat needs, which may increase the risks of some chronic diseases. Some foods that did not exceed fat needs were not appropriate food choices based on the CAC per 100 g or 100 mL or FDA per serving to limit fat intake. Some foods were free of, but not low in, fat, based on the FDA per serving. Conclusion: Making food choices based on the proposed method to limit fat intake did not exceed fat needs and the appropriate percentage of energy from fat. Also, foods that did not exceed fat needs were appropriate food choices based on the proposed method to limit fat intake.

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Critical vulnerabilities of food selections based on nutrient content claims and reference amounts of food and creating a reliable procedure

Forouzesh,

Samadi Foroushani

et al. 2024

Food Prod Process and Nutr

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Computing the food component (nutrient) amount in 100 kilocalories, 100 grams or 100 milliliters, the reference amount customarily consumed (RACC), or 50 grams of food demonstrates the food component amount of some foods unsuitably. So, selecting some foods based on them may elevate the hazards of some chronic diseases. Computing the food component amount and assessing suitable levels of food components and the nutritional quality according to the Codex Alimentarius Commission (CAC), the United States Food and Drug Administration (FDA), and the suggested procedure were implemented on 8,596 food cases, 29 food components, and 25 food categories. Selecting some foods under the FDA and CAC to reach sufficient intakes of positive food components surpassed energy demands. Selecting some foods under the CAC did not satisfy the demands of positive food components. Some foods that satisfied the demands of positive food components were not suitable food selections under the CAC. Selecting some foods under the FDA or CAC surpassed the demands of negative food components (including cholesterol, energy, fat, saturated fat, and sodium). Some foods that did not surpass the demands of negative food components were not suitable food selections under the CAC or FDA. Due to the vulnerabilities of selecting foods on the basis of the reference amounts of food, fast foods under the CAC and FDA in serving size (the serving size or serving is obtained from the RACC), spices and herbs under the CAC in 100 grams or 100 milliliters, and vegetables and vegetable products under the CAC in 100 kilocalories obtained the highest average scores for nutritional quality based on positive food components (including vitamins, protein, dietary fiber, and minerals, excluding sodium) among food categories for children aged four years and older and adults. Graphical Abstract

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A new method for calculating copper content and determining appropriate copper levels in foods

Cited by 27 publications

References 0 publications

Nutritional management of a dog with hepatic enzymopathy suspected to be secondary to copper-associated hepatitis: a case report

Nutritional management of a dog with hepatic enzymopathy suspected to be secondary to copper-associated hepatitis: a case report

A New Method for Calculating Fat Content and Determining Appropriate Fat Levels in Foods

Critical vulnerabilities of food selections based on nutrient content claims and reference amounts of food and creating a reliable procedure

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