A groundbreaking study conducted by Algerian researchers Tarek Azli, Adel Benarfa, Mohammed Messaoudi, and Samir Mazidi has unveiled critical information regarding the trace element content of commonly consumed foods in Algeria. Published in the Journal of Food Composition and Analysis (Volume 135, November 2024), this research is the first of its kind to assess the concentrations of essential nutrient elements in Algerian cuisine.
The study utilized Instrumental Neutron Activation Analysis (INAA) to analyze twelve staple food items that form the foundation of the Algerian diet. These items include bread, flour, spaghetti, beans, lentils, tomatoes, zucchini, eggs, beef, sardines, whiting fish, and red mullet. The focus was on five essential nutrients: chromium (Cr), cobalt (Co), iron (Fe), rubidium (Rb), and zinc (Zn).
Key Findings:
- Beef was identified as a significant source of chromium (4.02 mg/kg) and rubidium (9.41 mg/kg).
- Red mullet (Mullus barbatus) emerged as a rich source of zinc, containing 268 mg/kg.
- Lentils demonstrated high iron content (151 mg/kg), reinforcing their role as a vital nutritional component in the Algerian diet.
- Zucchini was also noted for its elevated levels of chromium (2.17 mg/kg) and rubidium (6.38 mg/kg).
The researchers emphasized that these findings are crucial for understanding the nutritional contributions of Algerian foods and their potential to meet the daily dietary needs of the population.
Implications for Public Health: The study highlights the necessity of assessing trace elements in staple foods to ensure adequate nutrient intake among populations. While the analyzed food items provide essential micronutrients like iron and zinc, the researchers stress the importance of ongoing evaluations to prevent nutritional deficiencies or excesses. By comparing the Daily Dietary Intake (DDI) of these trace elements to the World Health Organization’s (WHO) Recommended Dietary Allowances (RDAs), the research offers a comprehensive perspective on the nutritional patterns in Algeria.
This study serves as a valuable resource for public health initiatives and food safety practices, aiming to improve the overall nutritional well-being of the Algerian population.
