Zinc: consumption patterns and dietary recommendations.

Abstract

Two important factors that determine zinc nutriture are the amount of zinc provided by the food supply and the zinc content of the foods individuals eat. The amount of zinc provided by the U.S. food supply has varied between 11 and 13 mg/day/person since the beginning of the century. Currently, it is estimated that the U.S. food supply provides 12.3 mg zinc per person per day. Data from the Food and Drug Administration's Total Diet Study and the U.S. Department of Agriculture's Nationwide Food Consumption Survey of Individuals and year-long Beltsville diet study indicate that adult males select diets that contain 90% or more of the 1989 Recommended Dietary Allowance (RDA) for zinc, whereas women select diets that have less than 81% of the RDA for zinc. Zinc densities of the diets for men and women were similar, which suggests that the difference in total zinc intake is attributable to a difference in energy consumption. Consumption patterns that meet the RDA for zinc can be compatible with the recent National Academy of Sciences diet and health recommendations. The dietetic practitioner should encourage consumption patterns that include using zinc-rich foods in the form of poultry and lean meats and low-fat or nonfat dairy products; using grain products and legumes, particularly whole grains, which can make an important contribution to total zinc intake; and increasing physical activity to a moderately active level to increase energy and zinc intake.