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  • 1 Friedrich Schiller University of Jena Institute of Nutrition and Environment Dornburger Str. 24 D-07743 Jena Germany
  • | 2 Society of Ecology and Environmental Chemistry Ltd. Zittauer Str. 27 D-99091 Erfurt Germany
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The molybdenum intake by German and Mexican adults (21 test populations) aged 20 to 69 years with mixed and ovolactovegetarian diets were determined. Each test group consisted of at least 7 women and 7 men, which collected all consumed foodstuffs and beverages as visually estimated duplicates on 7 successive days. The balance studies were carried out with 8 test populations (women and men) with mixed and ovolactovegetarian diets. People with mixed diet in Germany consumed, on average, 89 (women) and 100 μg Mo/day (men), whereas in Mexico they took in 160 and 210 μg Mo/day, respectively. German ovolactovegetarians consumed ∼175 μg Mo/day. Male adults of Germany consumed 21% more molybdenum than women. This difference is the result of a 24% higher dry matter intake by males. The residence place, its geological origin and time of examination influenced the molybdenum intake significantly (60–115 μg Mo/day). The normative molybdenum requirement of adults amounts to 25 μg/day, with women needing 20 and men 25 μg/day. As a rule approximately only one-third of the absorbed molybdenum is excreted renally, the rest faecally. Breast feeding mothers excreted 11% via milk, 56% faecally and 33% renally. The apparent absorption rate of molybdenum amounted to 37% in humans with mixed and vegetarian diets, whereas it reached 44% in breast-feeding mothers. The calculation of molybdenum consumption (basket method) overestimated the molybdenum intake by 50% in comparison to chemical determination by the duplicate portion method.

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       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
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  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
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  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
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  • V. Piironen (University of Helsinki, Finland)
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  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
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  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
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  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

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2020
 
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522
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Acta Alimentaria
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