Prevalence of inadequate intake of vitamins and minerals in the Mexican population correcting by nutrient retention factors, ENSANUT 2016. Supplementary material.

This is a supplementary
material regarding specification of foods included in the main food groups for
the Nutrient Retention Factor (NRF) analysis.

In the manuscript, average vitamin and mineral
loss by cooking methods was calculated to provide information of most
affected food groups in the mid-way National Health and Nutrition Survey (ENSANUT-MC)
2016. Food groups were obtained by selecting food items that represented
70% of those reported in ENSANUT-MC 2016. Selected foods were classified into
12 categories: vegetables, tubers, corn products, fish and seafood, cereals and
breads, legumes, dairy products, fats and oils, fruits, cold meats, breakfast
cereals and meats and eggs. For each food group, frequency of reported cooking
methods was obtained. Mean differences between estimated nutrient intake with
and without NRF were calculated and transformed into relative percentages for
each nutrient.