Analysis Of15Elements And Nutritional Assessment Of People’s Main Food Collected From Aba Kashin-Beck Disease Areas

This study statistically analyzed15kinds of elements and17kinds of amino acids in barley, tsamba, milk residue and milk, which are the regular and representative food in Aba KBD areas. The comparison and analysis of the content of chemical elements and amino acid were carried out between the high, middle, and light Kashin-Beck disease prevalence rate areas in Aba. The nutritional values of protein from the four kinds of food were assessed. The results could help to understand the dietary nutritional value in Kashin-Beck disease areas, give some suggestions to improve dietary nutrition in Kashin-Beck disease areas, and also provide data for preventing of Kashin-Beck disease. The main results of this study were as follows:1. The content of a variety of elements in barley has a significant difference between different areas (P<0.05). The content of Cr in barley from Kashin-Beck disease high prevalence rate areas, middle prevalence rate areas, slight prevalence rate areas and non-Kashin-Beck disease areas is4.004mg/kg,2.465mg/kg,2.254mg/kg,2.382mg/kg, which were higher than the standard contamination limit in food. The content of Cr in barley from the Aba Kashin-Beck disease high prevalence rate areas is four times higher than the limit, but the content of Cr decreased significantly when barley were made into tsamba. The content of Cr in tsamba from Kashin-Beck disease high prevalence rate areas, middle prevalence rate areas, slight prevalence rate areas and non-Kashin-Beck disease areas is0.152mg/kg,0.201mg/kg,0.190mg/kg,0.162mg/kg. Whereas the content of Cr was increased significantly when the milk was made into milk residue, The content of Cr in milk residue from Kashin-Beck disease high prevalence rate areas, middle prevalence rate areas and slight prevalence rate areas is1.646mg/kg,1.890mg/kg,2.158mg/kg, the content of Cr in the milk residue from Kashin-Beck disease light prevalence rate areas is higher than the standard limit.2. The percentage of the content of essential amino acids in the total amino acids is more than47%and the essential amino acid index (EAAI) is more than90in milk and milk residue, which indicated that the nutrition is high. The percentage of the content of essential amino acids in the total amino acids is about33%and EAAI is less than70in barley and tsamba, the percentage of the content of essential amino acids in the total amino acids and EAAI in barley is higher than tsamba. The higher the EAAI in barley, tsamba, milk residue and milk, the lower disease prevalence rate.3. The content of a variety of amino acid in barley and tsamba has a significant difference between the different areas (P<0.05), the amino acid score (AAS) of barley showed that the first limited amino acid is Lys, the second limited amino acid in Kashin-Beck disease high prevalence rate areas and Kashin-Beck disease middle prevalence rate areas is Met+Cys, the second limited amino acid in Kashin-Beck disease slight prevalence rate areas and non-Kashin-Beck disease areas is Thr, the chemical score (CS) of barley showed that the first limited amino acid is Met+Cys, the second limited amino acid is Lys, the amino acid score (AAS) of tsamba showed that the first limited amino acid is Lys, the second limited amino acid in Kashin-Beck disease high prevalence rate areas, Kashin-Beck disease middle prevalence rate areas and Kashin-Beck disease slight prevalence rate areas is Met+Cys, the second limited amino acid in non-Kashin-Beck disease areas is Thr, the chemical score (CS) of barley showed that the first limited amino acid is Met+Cys, the second limited amino acid is Lys, the first limited amino acid of milk residue and milk in Kashin-Beck disease high prevalence rate areas, Kashin-Beck disease middle prevalence rate areas and Kashin-Beck disease slight prevalence rate areas is Met+Cys, the Met+Cys is low in in barley, tsamba, milk residue and milk.