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Canned foods: appropriate in trace element studies? 1985

L K Henriksen, and J R Mahalko, and L K Johnson

This study was conducted to help decrease the variability of metabolic diets. The effects of production lot and storage time on the trace element content of canned food products were compared. Various production lots of peaches, green beans, and tomatoes, canned in tinplate, were purchased and opened at three different times, spaced at 6-month periods. Storage time contributed more to the variability of tomatoes and green beans than production lot. Production lot was the more important factor in peaches. The following guidelines may be useful for metabolic studies lasting more than a few weeks: Use only frozen foods or foods canned in glass, maintaining constant production lots when possible. If only tin-canned products are available, remove the product from the can and freeze when appropriate. When products are retained in the can, maintain storeroom at a low temperature above freezing. In all cases, purchase specifications should require products to be from the most recent canning season, and kitchen procedures should be constant.

UI MeSH Term Description Entries
D005069 Evaluation Studies as Topic Works about studies that determine the effectiveness or value of processes, personnel, and equipment, or the material on conducting such studies. Critique,Evaluation Indexes,Evaluation Methodology,Evaluation Report,Evaluation Research,Methodology, Evaluation,Pre-Post Tests,Qualitative Evaluation,Quantitative Evaluation,Theoretical Effectiveness,Use-Effectiveness,Critiques,Effectiveness, Theoretical,Evaluation Methodologies,Evaluation Reports,Evaluation, Qualitative,Evaluation, Quantitative,Evaluations, Qualitative,Evaluations, Quantitative,Indexes, Evaluation,Methodologies, Evaluation,Pre Post Tests,Pre-Post Test,Qualitative Evaluations,Quantitative Evaluations,Report, Evaluation,Reports, Evaluation,Research, Evaluation,Test, Pre-Post,Tests, Pre-Post,Use Effectiveness
D005519 Food Preservation Procedures or techniques used to keep food from spoiling. Preservation, Food
D005638 Fruit The fleshy or dry ripened ovary of a plant, enclosing the seed or seeds. Berries,Legume Pod,Plant Aril,Plant Capsule,Aril, Plant,Arils, Plant,Berry,Capsule, Plant,Capsules, Plant,Fruits,Legume Pods,Plant Arils,Plant Capsules,Pod, Legume,Pods, Legume
D000704 Analysis of Variance A statistical technique that isolates and assesses the contributions of categorical independent variables to variation in the mean of a continuous dependent variable. ANOVA,Analysis, Variance,Variance Analysis,Analyses, Variance,Variance Analyses
D013054 Spectrophotometry, Atomic Spectrophotometric techniques by which the absorption or emmision spectra of radiation from atoms are produced and analyzed. Spectrophotometry, Atomic Absorption,AA Spectrophotometry,AE Spectrophotometry,Atomic Absorption Spectrophotometry,Atomic Emission Spectrophotometry,Atomic Spectrophotometry,Inductively Coupled Plasma Atomic Emission Spectrophotometry,Inductively Coupled Plasma Atomic Emission Spectroscopy,Spectrophotometry, Atomic Emission,AA Spectrophotometries,AE Spectrophotometries,Absorption Spectrophotometry, Atomic,Emission Spectrophotometry, Atomic,Spectrophotometries, AA,Spectrophotometries, AE,Spectrophotometry, AA,Spectrophotometry, AE
D013696 Temperature The property of objects that determines the direction of heat flow when they are placed in direct thermal contact. The temperature is the energy of microscopic motions (vibrational and translational) of the particles of atoms. Temperatures
D013997 Time Factors Elements of limited time intervals, contributing to particular results or situations. Time Series,Factor, Time,Time Factor
D014131 Trace Elements A group of chemical elements that are needed in minute quantities for the proper growth, development, and physiology of an organism. (From McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed) Biometal,Biometals,Trace Element,Trace Mineral,Trace Minerals,Element, Trace,Elements, Trace,Mineral, Trace,Minerals, Trace
D014675 Vegetables A food group comprised of EDIBLE PLANTS or their parts. Vegetable

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