AI Article Synopsis
- The study investigates the dietary intake of green chlorophyll across 23 European countries, revealing an average intake of 207.12 mg per adult daily.
- Researchers used advanced techniques to analyze differences in chlorophyll consumption based on region and age, identifying key food sources like olive oil, kale, and spinach.
- Future efforts aim to develop a detailed database of chlorophyll composition in foods and explore non-green chlorophyll pigments and food colorants.
Article Abstract
The growing evidence of the health benefits of chlorophyll pigments and the claims that could arise from industry and academia require data on their common dietary intakes. This study presents data on the chronic intake of green chlorophyll in 23 European countries using standardised methodologies to manage food consumption data within the EU Menu methodology. A mean intake of 207.12 mg of green chlorophylls/(d × person) for the adult population was calculated, considering significant covariates. The hierarchical cluster and partial least squares discriminant analysis (PLS-DA) techniques were applied to analyse intake disparities by region and age groups, identifying common food sources of green chlorophylls, such as olive oil, kale, and spinach. This paper presents a modern mathematical approach for obtaining novel information from existing databases of food composition data. Future challenges include building a comprehensive chlorophyll composition database for foods and extending the estimation to non-green chlorophyll pigments and metallo-chlorophyll food colourants.
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| http://dx.doi.org/10.1016/j.foodchem.2024.140912 | DOI Listing |
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