In a paper ‘A Study of the Mineral Depletion of the Foods available to us as a Nation over the period 1940 to 1991’1 published in Nutrition and Health in 2003, I compared and contrasted the statistics of the essential mineral and trace element contents of foods presented in the 1st to the 5th editions of McCance & Widdowsons’ ‘The Composition of Foods’, 2,3,4,5,6. In the 6th edition7, published 2002, new analytical data have been incorporated in the ‘Milk and Milk Products’ and ‘Meat and Meat Products’ sections. This paper provides an updated look at these data with specific reference to micronutrients.

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