The contribution of alliaceous and cruciferous vegetables to dietary sulphur intake.
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ABSTRACT:
SUBMITTER: Doleman JF
PROVIDER: S-EPMC5460521 | biostudies-literature | 2017 Nov
REPOSITORIES: biostudies-literature
Publications
The contribution of alliaceous and cruciferous vegetables to dietary sulphur intake.
Doleman Joanne F JF Grisar Katrijn K Van Liedekerke Lena L Saha Shikha S Roe Mark M Tapp Henri S HS Mithen Richard F RF
Food chemistry 20170418
Despite its importance in many areas of human metabolism, there are no recommended daily intake guide lines for sulphur. It is generally assumed that most dietary sulphur originates from intake of methionine and cysteine. We estimated sulphur intake from food diaries, and validated the results with the use of a duplicate diet analyses. Sulphur intake estimations were highly correlated with that obtain through an elemental analysis of duplicate diets, with a mean±sd daily intakes of 956±327.9mg e ...[more]
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