Calcium, magnesium, sodium and potassium levels in foodstuffs from the second French Total Diet Study

Calcium (Ca), magnesium (Mg), sodium (Na) and potassium (K) contents in 1319 foodstuffs habitually consumed by the French population were determined for the second French Total Diet Study (TDS), using micro-sampling flame atomic absorption spectrometry after microwave-assisted digestion. Concentration and distribution of these minerals in food samples were reported and compared with results from the previous French TDS. For Ca, the results indicate that the food presenting the highest levels are dairy products (1597 mg kg−1), tofu (802 mg kg−1) and some fish and cereal products; for Mg, tofu (1340 mg kg−1), “Sweeteners, honey and confectionery” (672 mg kg−1) especially dark chocolate (2225 mg kg−1) and certain grains such as nuts and oilseeds (1069 mg kg−1) and some cereal products; for Na, processed meats such as delicatessen (12,422 mg kg−1), “Salts, spices, soup and sauces” (21,028 mg kg−1), some cheeses and cereal products; and for K, “Cereal and cereal products” (4378 mg kg−1), “Meats and offal” (3993 mg kg−1), “Nuts and oilseeds” (7355 mg kg−1) and “Sweeteners, honey and confectionery” (3445 mg kg−1) (especially chocolate).

► Occurrence data of the second French Total Diet Study (TDS). ► Ca, Mg, Na, K content from 1319 samples of foods consumed by French population. ► Analysis by FAAS after microwave-assisted digestion. ► Comparison with results from the previous French Total Diet Study.