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.<br>