By Gianfranco Moioli

Durante los últimos años se ha producido una profunda transformación en el campo de los hábitos alimentarios, favoreciendo l. a. ingesta de alimentos nuevos alimentos en detrimento de otros que, como l. a. fruta, l. a. verdura y los cereales menos refinados, constituían l. a. base tradicional de los angeles alimentación. Los nuevos los estilos de vida que se están consolidando favorecen l. a. tendencia hacia productos preparados o pre-cocinados. Paralelamente en nuestros hábitos de alimentación se ha producido también un cambio cuantitativo, consumiendo a menudo más calorías de las necesarias. Todo esto se refleja en nuestra salud, y no siempre de modo positivo (transtornos metabólicos, obesidad, enfermedades cardiovasculares). Una correcta nutrición debería basarse en el conocimiento de las exigencias de nuestro organismo, de sus peculiaridades y de las características nutritivas de los alimentos. Este diccionario nos ofrece todos los datos que necesitamos saber de los alimentos para conseguir una dieta equilibrada y racional (características nutritivas, combinación de alimentos,…).

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4 to 11 mg/kg are given for a number of commonly consumed nuts, such as almonds, Brazil, chestnut, peanuts and walnuts59. Nuts are also a good dietary source of nickel. However, some other metals, including aluminium and barium60, which could have adverse health effects, can also be accumulated by them. 4 Non-plant sources of trace metal nutrients in foods Though plants are the primary channels for transfer of inorganic nutrients from soil to humans, much of this transfer goes, except in the case of vegetarians, through a secondary step in the bodies of farm animals.

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J. D. (1999) A comparison of methods of assessment of dietary selenium intakes in Otago. British Journal of Nutrition, 82, 131–8. 90. National Research Council (1941) Recommended Dietary Allowances. National Academy Press, Washington, DC. 34 The nutritional trace metals 91. A. (1998) International perspective: basis, need, and application of Recommended Dietary Allowances. Nutrition Reviews, 56, S2–S4. 92. S. & Chambers, T. (1983) IUNS report on recommended dietary allowances around the world. Nutrition Abstracts and Reviews, 53, 939–1119.

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