Table 2.
Consumption frequency of B12-source foods/food groups and their median percentage contribution to total daily B12 intake: Mysore Parthenon Birth Cohort, South India
| Food group/food | B12 content/portion (µg) | % contribution to total daily B12 intake | Number (%) of children consuming food/food group at different frequencies | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Frequency per week | ||||||||||||||||
| <1/month | <1 | 1–3 | 4–7 | 8–14 | >14 | |||||||||||
| Median | P25, P75 | n | % | n | % | n | % | n | % | n | % | n | % | |||
| 1 | Keema* ball | 0·520 | 0·6 | 0, 3·7 | 247 | 48·2 | 161 | 31·5 | 104 | 20·3 | 0 | 0·0 | 0 | 0·0 | 0 | 0·0 |
| 2 | Keema curry | 0·070 | 0·0 | 0, 0·2 | 318 | 62·1 | 120 | 23·4 | 74 | 14·5 | 0 | 0·0 | 0 | 0·0 | 0 | 0·0 |
| 3 | Fish (curry, fried, biriyani†) | 0·540 | 0·6 | 0, 2·5 | 239 | 46·7 | 175 | 34·2 | 95 | 18·6 | 3 | 0·6 | 0 | 0·0 | 0 | 0·0 |
| 4 | Chicken (curry, biriyani) | 0·160, 3·690 | 0·0 | 0, 6·6 | 98 | 19·1 | 99 | 19·3 | 307 | 60·0 | 8 | 1·6 | 0 | 0·0 | 0 | 0·0 |
| 5 | Mutton (curry, biriyani) | 0·500, 0·849 | 0·0 | 0, 2·6 | 140 | 27·3 | 92 | 18·0 | 267 | 52·2 | 13 | 2·5 | 0 | 0·0 | 0 | 0·0 |
| 1–5 | Meat and fish (total of foods 1–5) | – | 6·6 | 0, 19·4 | 58 | 11·3 | 33 | 6·5 | 226 | 44·1 | 168 | 32·8 | 27 | 5·3 | 0 | 0·0 |
| 6 | Egg (boiled, fried, omelette, biriyani) | 0·572, 1·080, 1·080, 1·476 | 10·2 | 4·5, 20·4 | 61 | 11·9 | 30 | 5·9 | 296 | 57·8 | 111 | 21·7 | 12 | 2·3 | 2 | 0·4 |
| 1–6 | Non-vegetarian foods (total of foods 1–6) | – | 21·4 | 8·7, 42·1 | 35 | 6·8 | 8 | 1·6 | 109 | 21·3 | 238 | 46·5 | 112 | 21·9 | 10 | 2·0 |
| 7 | Buttermilk | 1·062 | 0·0 | 0·0, 0·0 | 493 | 96·3 | 4 | 0·8 | 11 | 2·2 | 4 | 0·8 | 0 | 0·0 | 0 | 0·0 |
| 8 | Curd‡, plain | 0·060 | 0·0 | 0·0, 1·2 | 290 | 56·6 | 11 | 2·2 | 141 | 27·5 | 63 | 12·3 | 6 | 1·2 | 1 | 0·2 |
| 9 | Curd‡, rice | 0·004 | 0·0 | 0·0, 0·1 | 129 | 25·2 | 41 | 8·0 | 207 | 40·4 | 127 | 24·8 | 8 | 1·6 | 0 | 0·0 |
| 10 | Raitha§ | 0·140 | 0·0 | 0·0, 0·0 | 423 | 82·6 | 19 | 3·7 | 70 | 13·7 | 0 | 0·0 | 0 | 0·0 | 0 | 0·0 |
| 7–10 | Curd‡ foods (total of foods 7–10) | – | 0·3 | 0, 1·8 | 96 | 18·8 | 29 | 5·7 | 180 | 35·2 | 93 | 18·2 | 95 | 18·6 | 19 | 3·7 |
| 11 | Fresh cow’s milk | 1·062 | 0·0 | 0·0, 0·0 | 395 | 77·2 | 1 | 0·2 | 24 | 4·7 | 64 | 12·5 | 28 | 5·5 | 0 | 0·0 |
| 12 | Skimmed packaged cow’s milk | 0·944 | 0·0 | 0·0, 0·0 | 488 | 95·3 | 2 | 0·4 | 14 | 2·7 | 7 | 1·4 | 1 | 0·2 | 0 | 0·0 |
| 13 | Butter | 0·033 | 0·0 | 0·0, 0·0 | 467 | 91·2 | 12 | 2·3 | 24 | 4·7 | 8 | 1·6 | 1 | 0·2 | 0 | 0·0 |
| 7–13 | Dairy foods (total of foods 7–13) | – | 1·2 | 0·0, 25·2 | 73 | 14·3 | 19 | 3·7 | 134 | 26·2 | 94 | 18·4 | 123 | 24·0 | 69 | 12·5 |
| 14 | Micronutrient-enriched beverages (e.g. Horlicks, badam milk) || | 2·311, 1·962 | 44·1 | 0·0, 78·0 | 229 | 44·7 | 4 | 0·8 | 21 | 4·1 | 135 | 26·4 | 112 | 21·9 | 11 | 2·2 |
| 15 | Dosa ¶ | <0·001 | 0·0 | 0·0, 0·0 | 8 | 1·6 | 31 | 6·1 | 452 | 88·3 | 20 | 3·9 | 1 | 0·2 | 0 | 0·0 |
| 16 | Idli ** | <0·001 | 0·0 | 0·0, 0·0 | 22 | 4·3 | 101 | 19·7 | 381 | 74·4 | 7 | 1·4 | 1 | 0·2 | 0 | 0·0 |
| 15–16 | Traditional fermented foods (total of foods 15–16) | – | – | – | 5 | 1·0 | 13 | 2·5 | 397 | 77·5 | 89 | 17·4 | 7 | 1·4 | 1 | 0·2 |
| 17 | Raw vegetables†† | <0·001 | 0·0 | 0·0, 0·0 | 10 | 2·0 | 17 | 3·3 | 180 | 35·2 | 226 | 44·1 | 67 | 13·1 | 12 | 2·3 |
| 1–17 | All potential sources (total of foods 1–17) | – | – | – | 0 | 0·0 | 0 | 0·0 | 0 | 0·0 | 10 | 2·0 | 56 | 10·9 | 446 | 87·1 |
B12, vitamin B12; P25, 25th percentile; P75, 75th percentile.
*
Minced meat.
†
Rice dish.
‡
Yoghurt.
§
Yoghurt with a small amount of salad (e.g. onion, tomato, cucumber).
||
Milk-based drinks fortified with vitamins and minerals, popularly given to children in India.
¶
Pancake made from fermented rice and pulses.
**
Steamed dumpling made from fermented rice and pulses.
††
Cucumber, tomato, onion, carrot, radish, French bean, cabbage, beetroot.