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1
Regier, Gregory K., Brian L. Lindshield, and Nina K. Lilja. "Nutrient Cost-Effectiveness of Fortified Blended Food Aid Products." Food and Nutrition Bulletin 40, no. 3 (June 26, 2019): 326–39. http://dx.doi.org/10.1177/0379572119846331.
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Background: Sorghum-Soy Blend (SSB) and Sorghum-Cowpea Blend (SCB) fortified blended food aid porridge products were developed as alternatives to Corn-Soy Blend Plus (CSB+) and Super Cereal Plus (SC+), the most widely used fortified blended food aid products. However, the cost and nutrient cost-effectiveness of these products procured from different geographical areas have not been determined. Objective: The objective of this study is to determine the nutrient cost-effectiveness of SSB and SCB compared to existing fortified blended foods. Methods: Nutritional data as well as ingredient, processing, and transportation cost for SSB, SCB, and existing fortified blended foods were compiled. Using the omega value, the ratio of the fortified blended food’s Nutrient Value Score to the total cost of the fortified blended food divided by an identical ratio of a different fortified blended food or the same fortified blended food produced in a different country and the nutrient cost-effectiveness of each of the fortified blended foods procured in the United States and several African countries were determined. Results: Both CSB+ and SC+ are less expensive than SSB and SCB, but they also have lower Nutrient Value Scores of 7.7 and 8.6, respectively. However, the omega values of CSB+ and SC+ are all above 1 when compared to SSB and SCB, suggesting that the existing fortified blended foods are more nutrient cost-effective. Conclusions: Comparing the nutrient cost-effectiveness of various food aid products could provide valuable information to food aid agencies prior to making procurement decisions.
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Fahmida, Umi, and Otte Santika. "Development of complementary feeding recommendations for 12–23-month-old children from low and middle socio-economic status in West Java, Indonesia: contribution of fortified foods towards meeting the nutrient requirement." British Journal of Nutrition 116, S1 (June 24, 2016): S8—S15. http://dx.doi.org/10.1017/s0007114516002063.
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AbstractInadequate nutrient intake as part of a complementary feeding diet is attributable to poor feeding practices and poor access to nutritious foods. Household socio-economic situation (SES) has an influence on food expenditure and access to locally available, nutrient-dense foods and fortified foods. This study aimed to develop and compare complementary feeding recommendations (CFR) for 12–23-month-old children in different SES and evaluate the contribution of fortified foods in meeting nutrient requirements. A cross-sectional survey was conducted in low and medium SES households (n 114/group) in urban Bandung district, West Java province, Indonesia. Food pattern, portion size and affordability were assessed, and CFR were developed for the low SES (LSES) and middle SES (MSES) using a linear programming (LP) approach; two models – with and without fortified foods – were run using LP, and the contribution of fortified foods in the final CFR was identified. Milk products, fortified biscuits and manufactured infant cereals were the most locally available and consumed fortified foods in the market. With the inclusion of fortified foods, problem nutrients were thiamin in LSES and folate and thiamin in MSES groups. Without fortified foods, more problem nutrients were identified in LSES, that is, Ca, Fe, Zn, niacin and thiamin. As MSES consumed more fortified foods, removing fortified foods was not possible, because most of the micronutrient-dense foods were removed from their food basket. There were comparable nutrient adequacy and problem nutrients between LSES and MSES when fortified foods were included. Exclusion of fortified foods in LSES was associated with more problem nutrients in the complementary feeding diet.
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de Jong, Marjolein H., Eline L. Nawijn, and Janneke Verkaik-Kloosterman. "Contribution of voluntary fortified foods to micronutrient intake in The Netherlands." European Journal of Nutrition 61, no. 3 (January 1, 2022): 1649–63. http://dx.doi.org/10.1007/s00394-021-02728-4.
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Abstract Purpose In the Netherlands, voluntary fortification of foods with micronutrients is allowed under strict regulations. This study investigates the impact of voluntary food fortification practices in the Netherlands on the frequency and type of fortified food consumption and on the micronutrient intakes of the Dutch population. Methods Data of the Dutch National Food Consumption Survey (2012–2016; N = 4314; 1–79 year) and the Dutch Food Composition Database (NEVO version 2016) was used. To determine if voluntary fortified foods could be classified as healthy foods, criteria of the Dutch Wheel of Five were used. Habitual intakes of users and non-users of voluntary food fortification were calculated using Statistical Program to Assess Dietary Exposure (SPADE) and compared. Results Within the Dutch population, 75% could be classified as user of voluntary fortified foods. Consumed voluntary fortified foods were mostly within food groups ‘Fats and Oils’, ‘Non-alcoholic Beverages’ and ‘Dairy products and Substitutes’ and fell mostly outside the Wheel of Five. Voluntary foods contributed between 9 and 78% to total micronutrient intake of users. Users had up to 64% higher habitual micronutrient intakes, compared to non-users. These higher intakes resulted into lower risks on inadequate intakes, and did not contribute to increased risks of excessive intakes. Conclusion Although voluntary fortified foods increased micronutrient intakes, most of these foods cannot be classified as healthy foods. Future studies should study the association between higher micronutrient intakes and (potential) excessive intakes of e.g. saturated fat and sugar to better understand the role of voluntary fortified foods in a healthy food pattern.
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Hirvonen, Tero, Anna Kara, Liisa Korkalo, Harri Sinkko, Marja-Leena Ovaskainen, and Vera Mikkilä. "Use of voluntarily fortified foods among adults in Finland." Public Health Nutrition 15, no. 5 (September 19, 2011): 802–10. http://dx.doi.org/10.1017/s1368980011002266.
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AbstractObjectiveTo investigate the purchase and use of fortified foods, and to explore and compare background characteristics, food consumption and nutrient intakes among users and non-users of voluntarily fortified foods in Finland.DesignA study based on the National FINDIET Survey 2007 (48 h recall), which included also a barcode-based product diary developed to assess the type, amount and users of voluntarily fortified foods. Logistic regression analysis was employed to investigate associations between background characteristics and the use of fortified foods.SettingRandomly chosen subgroup of 918 adult participants in the National FINDIET 2007 Survey.SubjectsMen and women aged 25–64 years from five regions.ResultsThe product group of voluntarily fortified foods purchased in the highest volume was yoghurts (44 % of the weight of all fortified food), followed by fruit drinks (36 %). The only characteristics independently associated with the use of voluntarily fortified foods were age (older people used them less commonly) and the consumption of fruit and vegetables (participants with the highest consumption used them more commonly). Users of fortified foods had higher consumption of yoghurt, juice drinks and ready-to-eat breakfast cereals (women only) than non-users, and lower consumption of boiled potatoes (men only).ConclusionsUse of voluntarily fortified foods is associated with high consumption of fruit and vegetables but not with other health-related behaviours. The use of voluntarily fortified foods does not seem to even out the differences in nutrient intake among Finnish adults.
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Clark, Beth, Tom Hill, and Carmen Hubbard. "Consumers’ perception of vitamin D and fortified foods." British Food Journal 121, no. 9 (September 2, 2019): 2205–18. http://dx.doi.org/10.1108/bfj-04-2018-0249.
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Purpose As natural dietary sources of vitamin D are not consumed in sufficient quantities, fortified foods could play a role in maintaining vitamin D sufficiency. With public consultation, an integral part of designing acceptable fortification strategies, the purpose of this paper is to understand public awareness and perception of vitamin D fortified foods. Design/methodology/approach A mixed-methods approach was taken with two focus groups and 109 surveys conducted using a non-probability sample from North-East England. Thematic analysis of focus group data identified six themes, with factor and cluster analysis identifying seven factors and four clusters, respectively, which highlighted differences in vitamin D knowledge and fortified food perceptions. Findings Despite identifying sunlight as the main vitamin D source (91 per cent), participants were less aware of the main dietary source (33 per cent), and few could state fortified products (51 per cent). Although attitudes towards fortification were generally favourable (63 per cent agreeing that selected products should be fortified), nearly half (43 per cent) were unsure if more products should be made available. Results suggest that more natural products to complement existing market offerings would be most preferred. Factor and cluster analysis results identified awareness of health benefits and/or dietary sources as essential to have favourable attitudes towards fortified products. Originality/value This research adds to the limited literature regarding consumer attitudes towards fortified foods. It highlights a need to improve public awareness and labelling of fortified products to potentially increase fortified food consumption.
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Rowe, Laura A. "Addressing the Fortification Quality Gap: A Proposed Way Forward." Nutrients 12, no. 12 (December 20, 2020): 3899. http://dx.doi.org/10.3390/nu12123899.
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Large-scale food fortification is an effective, sustainable, and scalable intervention to address vitamin and mineral deficiencies, however, pressing gaps exist globally around ensuring the quality of fortified foods. This paper summarizes the global challenges and gaps faced in monitoring the quality of fortified foods, the guidance produced in response to these challenges, where we are today in terms of effective implementation, and what approaches and opportunities may be usefully applied to enhance the quality of fortified foods moving forward.
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Friesen, Valerie M., Mduduzi N. N. Mbuya, Grant J. Aaron, Helena Pachón, Olufemi Adegoke, Ramadhani A. Noor, Rina Swart, Archileo Kaaya, Frank T. Wieringa, and Lynnette M. Neufeld. "Fortified Foods Are Major Contributors to Apparent Intakes of Vitamin A and Iodine, but Not Iron, in Diets of Women of Reproductive Age in 4 African Countries." Journal of Nutrition 150, no. 8 (June 13, 2020): 2183–90. http://dx.doi.org/10.1093/jn/nxaa167.
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ABSTRACT Background Food fortification is implemented to increase intakes of specific nutrients in the diet, but contributions of fortified foods to nutrient intakes are rarely quantified. Objectives We quantified iron, vitamin A, and iodine intakes from fortified staple foods and condiments among women of reproductive age (WRA). Methods In subnational (Nigeria, South Africa) and national (Tanzania, Uganda) cross-sectional, clustered household surveys, we assessed fortifiable food consumption. We estimated daily nutrient intakes from fortified foods among WRA by multiplying the daily apparent fortifiable food consumption (by adult male equivalent method) by a fortification content for the food. Two fortification contents were used: measured, based on the median amount quantified from individual food samples collected from households; and potential, based on the targeted amount in national fortification standards. Results for both approaches are reported as percentages of the estimated average requirement (EAR) and recommended nutrient intake (RNI). Results Fortified foods made modest contributions to measured iron intakes (0%–13% RNI); potential intakes if standards are met were generally higher (0%–65% RNI). Fortified foods contributed substantially to measured vitamin A and iodine intakes (20%–125% and 88%–253% EAR, respectively); potential intakes were higher (53%–655% and 115%–377% EAR, respectively) and would exceed the tolerable upper intake level among 18%–56% of WRA for vitamin A in Nigeria and 1%–8% of WRA for iodine in Nigeria, Tanzania, and Uganda. Conclusions Fortified foods are major contributors to apparent intakes of vitamin A and iodine, but not iron, among WRA. Contributions to vitamin A and iodine are observed despite fortification standards not consistently being met and, if constraints to meeting standards are addressed, there is risk of excessive intakes in some countries. For all programs assessed, nutrient intakes from all dietary sources and fortification standards should be reviewed to inform adjustments where needed to avoid risk of low or excessive intakes.
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Hurrell. "Linking the Bioavailability of Iron Compounds to the Efficacy of Iron-Fortified Foods." International Journal for Vitamin and Nutrition Research 77, no. 3 (May 1, 2007): 166–73. http://dx.doi.org/10.1024/0300-9831.77.3.166.
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The bioavailability (relative bioavailability value; RBV) of iron compounds relative to ferrous sulfate has proven useful in ranking the potential of iron compounds for food fortification. The efficacy of iron-fortified foods however depends on the absolute iron absorption from the fortified food and not on the RBV of the iron compound. Compounds of lower RBV can be used to design efficacious fortified foods by adding them at an appropriately higher level. Efficacy thus depends on the amount of iron added to the food vehicle as well as the daily consumption of the fortified food by the target population, the amount of iron lacking in the diet of the target population in relation to their needs, and the prevalence of widespread infections and other micronutrient deficiencies. The World Health Organization has recently published guidelines for food fortification, which include recommendations for iron fortification compounds and a method of how to define the iron fortification level. The same organization has also published guidelines on the iron status methods to be used to monitor interventions. Recent efficacy studies, which have to a large extent followed these guidelines, have shown good efficacy of iron-fortified salt, fish sauce, wheat flour, and rice in improving the iron status of target populations. However, although we now know how to design an efficacious iron-fortified food, efficacy cannot be ensured in populations with widespread infections and other micronutrient deficiencies. In such situations, other public health measures may be necessary before we can ensure an improvement in iron status.
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Ahuja, Ria, and Mini Sheth. "Action Research on Advocating Use of Fortified Foods in the Free-Living Population of Urban Vadodara using Diffusion of Innovation Model." Asian Pacific Journal of Health Sciences 8, no. 4 (October 9, 2021): 199–204. http://dx.doi.org/10.21276/apjhs.2021.8.4.40.
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Worldwide, unaffordable healthy diets, dependability over staple food items, and lack of knowledge have been the major cause of malnutrition. Government programs, promoting dietary diversity and supplementation have not given promising results in improving the micronutrient status of the population. Government of India, along with Food Safety and Standards Authority of India have chosen five vehicles, namely, rice, wheat flour, salt, milk, and oil for the fortification process to combat the micronutrient deficiency. Fewer studies aimed at creating advocacy about fortified foods among the free living population and stake holders. The present study undertook the advocacy for fortified foods amongst the free living population using the Diffusion of Innovation Model (DIM) for the purchase of fortified foods. An E- Intervention using graphics, audios and videos were given to the participants on WhatsApp for 1 month. The results in the study have shown significant difference in the awareness, perception and purchase of fortified foods for all the five staples post intervention, which provides enough evidence that the proposed strategy for creating awareness and promoting purchase of fortified foods amongst the selected participants was highly effective. Use of different E-communication channels can be used by researchers at large for creating the awareness about the safe consumption of fortified foods. Besides this, conducive environment is needed for fortification program to be a success, which will ensure the proper supply and demand to make the food fortification program viable.
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Bruins, Maaike J., and Ulla Létinois. "Adequate Vitamin D Intake Cannot Be Achieved within Carbon Emission Limits Unless Food Is Fortified: A Simulation Study." Nutrients 13, no. 2 (February 11, 2021): 592. http://dx.doi.org/10.3390/nu13020592.
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This study applied linear programming using a Dutch “model diet” to simulate the dietary shifts needed in order to optimize the intake of vitamin D and to minimize the carbon footprint, considering the popularity of the diet. Scenarios were modelled without and with additional fortified bread, milk, and oil as options in the diets. The baseline diet provided about one fifth of the adequate intake of vitamin D from natural food sources and voluntary vitamin D-fortified foods. Nevertheless, when optimizing this diet for vitamin D, these food sources together were insufficient to meet the adequate intake required, unless the carbon emission and calorie intake were increased almost 3-fold and 2-fold, respectively. When vitamin D-fortified bread, milk, and oil were added as options to the diet, along with increases in fish consumption, and decreases in sugar, snack, and cake consumption, adequate intakes for vitamin D and other nutrients could be met within the 2000 kcal limits, along with a relatively unchanged carbon footprint. Achieving vitamin D goals while reducing the carbon footprint by 10% was only possible when compromising on the popularity of the diet. Adding vitamin D to foods did not contribute to the total carbon emissions. The modelling study shows that it is impossible to obtain adequate vitamin D through realistic dietary shifts alone, unless more vitamin D-fortified foods are a necessary part of the diet.
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Mantziari, Anastasia, Satu Tölkkö, Artur C. Ouwehand, Eliisa Löyttyniemi, Erika Isolauri, Seppo Salminen, and Samuli Rautava. "The Effect of Donor Human Milk Fortification on The Adhesion of Probiotics In Vitro." Nutrients 12, no. 1 (January 9, 2020): 182. http://dx.doi.org/10.3390/nu12010182.
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Preterm delivery complications are the primary cause of death among children under the age of five. Preventive strategies include the use of pasteurized donor human milk (DHM), its fortification with human milk fortifiers (protein supplements), and supplementation with probiotics. Our aim was to examine the impact of DHM and fortified DHM (FDHM) on the mucus adhesion properties of two widely used probiotics. The study covered two forms of human milk fortifier, liquid and powdered, with or without probiotics and storage at 4 °C for 24 h. To test the adhesion properties of the probiotic strains, DHM+probiotics and FDHM+probiotics were prepared and added to immobilized mucus isolated from the stool of healthy Finnish infants. The probiotic adhesion was then measured by liquid scintillation. Our results suggest that addition of liquid or powdered human milk fortifier in donor human milk had no impact on probiotic adhesion. In addition, given the increased adhesion of probiotics suspended in buffer, other matrices should be further studied. These factors need to be considered when designing future intervention strategies using probiotics in preterm infants.
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Dufour, Ariane, Sandrine Wetzler, Mathilde Touvier, Sandrine Lioret, Jennifer Gioda, Lionel Lafay, Carine Dubuisson, et al. "Comparison of different maximum safe levels in fortified foods and supplements using a probabilistic risk assessment approach." British Journal of Nutrition 104, no. 12 (August 2, 2010): 1848–57. http://dx.doi.org/10.1017/s0007114510002862.
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Different European institutions have developed mathematical models to propose maximum safe levels either for fortified foods or for dietary supplements. The objective of the present study was to compare and check the safety of these different maximum safe levels (MSL) by using a probabilistic risk assessment approach. The potential maximum nutritional intakes were estimated by taking into account all sources of intakes (base diet, fortified foods and dietary supplements) and compared with the tolerable upper intake levels for vitamins and minerals. This approach simulated the consequences of both food fortification and supplementation in terms of food safety. Different scenarios were tested. They are the result of the combination of several MSL obtained using the previous models. The study was based on the second French Individual and National Study on Food Consumption performed in 2006–7, matched with the French food nutritional composition database. The analyses were based on a sample of 1918 adults aged 18–79 years. Some MSL in fortified foods and dietary supplements obtained independently were protective enough, although some others could lead to nutritional intakes above the tolerable upper intake levels. The simulation showed that it is crucial to consider the inter-individual variability of fortified food intakes when setting MSL for foods and supplements. The risk assessment approach developed here by integrating the MSL for fortified foods and dietary supplements is useful for ensuring consumer protection. It may be subsequently used to test any other MSL for vitamins and minerals proposed in the future.
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Pillai, Anish, Susan Albersheim, Julie Matheson, Vikki Lalari, Sylvia Wei, Sheila Innis, and Rajavel Elango. "Evaluation of A Concentrated Preterm Formula as a Liquid Human Milk Fortifier in Preterm Babies at Increased Risk of Feed Intolerance." Nutrients 10, no. 10 (October 4, 2018): 1433. http://dx.doi.org/10.3390/nu10101433.
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There are concerns around safety and tolerance of powder human milk fortifiers to optimize nutrition in preterm infants. The purpose of this study was to evaluate the tolerance and safety of a concentrated preterm formula (CPF) as a liquid human milk fortifier (HMF) for premature infants at increased risk of feeding intolerance. We prospectively enrolled preterm infants over an 18-month period, for whom a clinical decision had been made to add CPF to human milk due to concerns regarding tolerance of powder HMF. Data on feed tolerance, anthropometry, and serum biochemistry values were recorded. Serious adverse events, such as mortality, necrotizing enterocolitis (NEC), and sepsis, were monitored. A total of 29 babies received CPF fortified milk during the study period. The most common indication for starting CPF was previous intolerance to powder HMF. Feeding intolerance was noted in 4 infants on CPF. The growth velocity of infants was satisfactory (15.9 g/kg/day) after addition of CPF to feeds. The use of CPF as a fortifier in preterm babies considered at increased risk for feed intolerance seems well tolerated and facilitates adequate growth. Under close nutrition monitoring, this provides an additional option for human milk fortification in this challenging subgroup of preterm babies, especially in settings with limited human milk fortifier options.
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Bui, Mai H. "Sample Preparation and Liquid Chromatographic Determination of Vitamin D in Food Products." Journal of AOAC INTERNATIONAL 70, no. 5 (September 1, 1987): 802–5. http://dx.doi.org/10.1093/jaoac/70.5.802.
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Abstract Vitamin D in different fortified foods is determined by using liquid chromatography (LC). Sample preparation is described for fortified skim milk, infant formulas, chocolate drink powder, and diet food. The procedure involves 2 main steps: saponification of the sample followed by extraction, and quantitation by LC analysis. Depending on the sample matrix, additional steps are necessary, i.e., enzymatic digestion for hydrolyzing the starch in the sample and cartridge purification before LC injection. An isocratic system consisting of 0.5% water in methanol (v/v) on two 5 /im ODS Hypersil, 12 x 0.4 cm id columns is used. Recovery of vitamin D added to unfortified skim milk is 98%. The results of vitamin D determination in homogenized skim milk, fortified milk powder, fortified milk powder with soybean, chocolate drink powder, and sports diet food are given
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Sato, Ana Paula Sayuri, Elizabeth Fujimori, Sophia Cornbluth Szarfarc, Ana Luiza Vilela Borges, and Maria Alice Tsunechiro. "Food Consumption and Iron Intake of Pregnant and Reproductive Aged Women." Revista Latino-Americana de Enfermagem 18, no. 2 (April 2010): 247–54. http://dx.doi.org/10.1590/s0104-11692010000200016.
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This study compares the eating habits and consumption of natural and fortified iron sources in pregnant and reproductive aged women. This cross-sectional study was developed in a health center located in São Paulo, SP, Brazil. We studied 61 women, of which 30 were pregnant. A food frequency questionnaire and a 24-hour recall instrument were used. The main natural sources of iron were beans and greens, although fortified foods were also an important source. There was little statistically significant difference between the food consumption of pregnant and non-pregnant women. Inadequate intake of iron, folate and calcium was observed in both groups. Non-pregnant women meet the iron recommendation, considering the iron added in fortified foods, though pregnant women do not. These results suggest the need for mixed strategies: food fortification, iron supplements for pregnant women and nutritional instruction for women in general.
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Oddy, W. H., M. Miller, J. M. Payne, P. Serna, and C. I. Bower. "Awareness and consumption of folate-fortified foods by women of childbearing age in Western Australia." Public Health Nutrition 10, no. 10 (October 2007): 989–95. http://dx.doi.org/10.1017/s1368980007796295.
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AbstractObjectivesThe introduction of voluntary fortification of some foods with folic acid in Australia has been implemented since evidence of the prevention of neural tube defects with periconceptional folic acid was published. Our objectives were to determine how many women were aware of folate and when they became aware, what was the awareness of labels on foods that mentioned folate, and how much folate-fortified food women ate.MethodsTo address these objectives we collected data by self-administered questionnaire from a random sample of 578 recently pregnant women in Western Australia between September 1997 and March 2000.ResultsOverall, 89% of women had heard, seen or read anything about the link between folate and birth defects such as spina bifida, 62% first became aware of the folate message before their recent pregnancy and 42% of women noticed any labels on foods that mention folate before or during their recent pregnancy. Overall, 53% of women were aware of foods that have folate added to them and 33% usually or always read the labels on food packaging. The folate-fortified foods most often consumed by women were cereals (69%), breads (34%) and milk (15%). Of the women who consumed folate-fortified foods (78%), the earlier they became aware of the folate message and noticed labels on food, the more fortified foods they consumed.ConclusionsThese results indicate that staple foods fortified with folate are consumed by almost 80% of women in the population. Therefore, mandatory fortification of staple foods may reach most women, providing improved opportunity for the prevention of neural tube defects in Australia.
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de Pee, Saskia, and Martin W. Bloem. "Current and Potential Role of Specially Formulated Foods and Food Supplements for Preventing Malnutrition among 6- to 23-Month-Old Children and for Treating Moderate Malnutrition among 6- to 59-Month-Old Children." Food and Nutrition Bulletin 30, no. 3_suppl3 (September 2009): S434—S463. http://dx.doi.org/10.1177/15648265090303s305.
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Reducing child malnutrition requires nutritious food, breastfeeding, improved hygiene, health services, and (prenatal) care. Poverty and food insecurity seriously constrain the accessibility of nutritious diets that have high protein quality, adequate micronutrient content and bioavailability, macrominerals and essential fatty acids, low antinutrient content, and high nutrient density. Diets based largely on plant sources with few animal-source and fortified foods do not meet these requirements and need to be improved by processing (dehulling, germinating, fermenting), fortification, and adding animal-source foods, e.g., milk, or other specific nutrients. Options include using specially formulated foods (fortified blended foods, commercial infant cereals, or ready-to-use foods [RUFs; pastes, compressed bars, or biscuits]) or complementary food supplements (micronutrient powders or powdered complementary food supplements containing micronutrients, protein, amino acids, and/or enzymes or lipid-based nutrient supplements (120 to 250 kcal/day), typically containing milk powder, high-quality vegetable oil, peanut paste, sugar, and micronutrients. Most supplementary feeding programs for moderately malnourished children supply fortified blended foods, such as corn–soy blend, with oil and sugar, which have shortcomings, including too many antinutrients, no milk (important for growth), suboptimal micronutrient content, high bulk, and high viscosity. Thus, for feeding young or malnourished children, fortified blended foods need to be improved or replaced. Based on success with ready-to-use therapeutic foods (RUTFs) for treating severe acute malnutrition, modifying these recipes is also considered. Commodities for reducing child malnutrition should be chosen on the basis of nutritional needs, program circumstances, availability of commodities, and likelihood of impact. Data are urgently required to compare the impact of new or modified commodities with that of current fortified blended foods and of RUTF developed for treating severe acute malnutrition.
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Hirvonen, Tero, Heli Tapanainen, Liisa Valsta, Marja-Leena Hannila, Antti Aro, and Pirjo Pietinen. "Efficacy and safety of food fortification with calcium among adults in Finland." Public Health Nutrition 9, no. 6 (September 2006): 792–97. http://dx.doi.org/10.1079/phn2005889.
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AbstractObjectiveTo examine the efficacy and safety of foods fortified with calcium in the adult population in Finland.DesignA simulation study based on the FINDIET 2002 Survey, which estimated habitual food consumption, dietary supplement use and nutrient intakes using 48-hour recall and two 3-day food records, and an Internet survey of the consumption of fortified foods and dietary supplements.Setting/participantsParticipants of FINDIET 2002 were 25–64 years old from five areas (n = 2007). Participants of the Internet-based survey (n = 1537) were over 15 years of age from all over the country.ResultsIf all potentially fortifiable foods were to be fortified with calcium, the proportion of participants with calcium intake below the recommended level (<800 mg day−1) would decrease from 20.3% to 3.0% in men and from 27.8% to 5.6% in women compared with the situation where no foods were fortified. At the same time, the proportion of participants with calcium intake above the tolerable upper intake level (UL, >2500 mg day−1) would increase from 0.6% to 12.7% in men and from 0.1% to 3.8% in women. However, in a probability-based model (11% of all fortifiable foods to be fortified with calcium) the proportion of participants with calcium intake below the recommended level would be 15.7% in men and 23.2% in women. The proportion with intake above the UL in this model would be 1.2% in men and 0.7% in women.ConclusionsFood fortification would be a relatively effective and safe way to increase the calcium intake of the Finnish adult population.
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Hennessy, Áine, Janette Walton, and Albert Flynn. "The impact of voluntary food fortification on micronutrient intakes and status in European countries: a review." Proceedings of the Nutrition Society 72, no. 4 (September 11, 2013): 433–40. http://dx.doi.org/10.1017/s002966511300339x.
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This review aims to assess the efficacy and safety of voluntary fortification as an option to address the occurrence of inadequate micronutrient intakes in population subgroups in Europe. Although legislation is harmonised across the European Union, fortification practices and patterns of consumption of fortified foods vary considerably between countries. While the proportion of children consuming fortified foods is greater than adults, the proportion of dietary energy obtained from fortified foods is generally low (<10% in Ireland, where fortified foods are widely consumed). There are a few systematic studies on the overall nutritional impact of voluntary fortification, but there are several studies on the impact of fortified ready-to-eat breakfast cereals. The available evidence indicates that voluntary fortification can reduce the risk of sub-optimal intakes of a range of micronutrients at a population level and can also improve status for selected micronutrients (e.g. folate, vitamin D and riboflavin) in children and adults. Although concerns have been raised regarding the potential of food fortification to lead to unacceptably high micronutrient intakes, particularly for those consuming higher amounts of fortified foods, data from national surveys on total micronutrient intakes (including fortified foods) in Europe show that small proportions of the population, particularly children, may exceed the upper intake level (UL) for some micronutrients. The risk of adverse effects occurring in these individuals exceeding the UL by modest amounts is low. In conclusion, voluntary fortification practices have been shown to improve intake and status of key micronutrients in European Union population groups and do not contribute appreciably to risk of adverse effects.
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Kalergis, Maria, and Andrew MacDonald. "Discretionary Food Fortification: Implications of Consumer Attitudes." Canadian Journal of Dietetic Practice and Research 70, no. 4 (December 2009): e26-e31. http://dx.doi.org/10.3148/70.4.2009.e26.
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Purpose: The interest in, intent to, and impact of consuming foods fortified with vitamins and minerals, particularly foods of poor nutritional quality, were evaluated among Canadians. Methods: A Canada-wide, online survey of 1200 adults and teens was used to assess the interest in, intent to, and impact of consuming or serving foods fortified under two fortification scenarios (10% and 20% of the Recommended Daily Value). Categories of foods tested were cereal bars, energy bars, flavoured bottled water, frozen desserts, fruit drinks, fruit juice, salty snacks, soda pop, sports drinks, sweet baked goods, and sweets. Results: The majority of adults and teens were interested in consuming fortified foods and indicated that they would increase their current consumption of specific foods if they became fortified. These foods included soft drinks, salty snacks, fruit drinks, and fruit juice. A large proportion of adults also indicated that they would serve more of these fortified foods to their children. Conclusions: Our findings reveal that fortifying foods, particularly those of poor nutritional quality, could lead to increased consumption of these foods among children, teens, and adults. Potentially, this could have a negative impact on eating habits and, in turn, could exacerbate the current nutrition-related health issues that Canadians face.
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Jony, Entaduzzaman, Mobarak Hossain, Sharifur Rahman, Abdullah Iqbal, Rokayya Sami, Ebtihal Khojah, Mohamed Hashem, Saad Alamri, and Kambhampati Vivek. "Eggshells Calcium Extraction and the Application in Food Fortifications." Journal of Biobased Materials and Bioenergy 15, no. 5 (October 1, 2021): 615–20. http://dx.doi.org/10.1166/jbmb.2021.2107.
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Eggshells are the hard, outer covering of eggs. It is known that eggshells are discarded as waste materials, although they contain a significant amount of calcium. The study was aimed to extract and quantify calcium from the eggshells and fortification on the biscuit and yogurt products. The extraction of calcium was done using calcium chloride with HCL solution at different propositions (1:1, 1:5, 1:10, 1:15, and 1:20). After extraction, the sample was dried at 50 °C temperature for 3 hours to obtain dry calcium chloride. Calcium was fortified at a concentration of 100 ppm, 1000 ppm, and 2000 ppm in both the biscuits and yogurt, respectively. The calcium-fortified samples were analyzed for sensory properties and chemical composition. The ash content of calcium-fortified yogurt (0.47) was slightly higher than normal yogurt (0.44), while the other chemical components remains similar to the control. For the sensory evaluation result, the biscuit with 2000 ppm calcium-fortified biscuit and 1000 ppm calcium-fortified yogurt was found to be highly acceptable among the calcium-fortified samples. The extraction of calcium chloride from eggshells was obtained the highest for eggshells on HCl ratio 1:20 (w/v) where calcium chloride was found 32.92%, 26.95%, and 23.63% for duck, layer chicken, and local chicken eggshells, respectively. The extraction rate of calcium chloride of duck eggshells was higher than the local and layer chicken’s eggshells. Therefore, it may be opined that the fortified products (2000 ppm Ca) contained a considerably higher amount of calcium content than the control sample.
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Hennessy, Áine, Evelyn M. Hannon, Janette Walton, and Albert Flynn. "Impact of voluntary food fortification practices in Ireland: trends in nutrient intakes in Irish adults between 1997–9 and 2008–10." British Journal of Nutrition 113, no. 2 (December 17, 2014): 310–20. http://dx.doi.org/10.1017/s0007114514003651.
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Because of the discretionary nature of voluntary food fortification in the European Union, there is a need to monitor fortification practices and consumption of fortified foods in order to assess the efficacy and safety of such additions on an ongoing basis. The present study aimed to investigate the nutritional impact of changes in voluntary fortification practices in adults aged 18–64 years using dietary intake data from two nationally representative cross-sectional food consumption surveys, the North/South Ireland Food Consumption Survey (NSIFCS) (1997–9) and the National Adult Nutrition Survey (NANS) (2008–10). The supply of fortified foods increased between 1997–9 and 2008–10, resulting in a higher proportion of adults consuming fortified foods (from 67 to 82 %) and a greater contribution to mean daily energy intake (from 4·6 to 8·4 %). The overall nutrient profile of fortified foods consumed remained favourable, i.e. higher in starch and dietary fibre and lower in fat and saturated fat, with polyunsaturated fat, sugars and Na in proportion to energy. Women, particularly those of childbearing age, remained the key beneficiaries of voluntary fortification practices in Ireland. Continued voluntary fortification of foods has increased protection against neural tube defect-affected pregnancy by folic acid and maintained the beneficial impact on the adequacy of Fe intake. Increased consumption of fortified foods did not contribute to an increased risk of intakes exceeding the tolerable upper intake level for any micronutrient. Recent increases in voluntary fortification of foods in Ireland have made a favourable nutritional impact on the diets of adults and have not contributed to an increased risk of adverse effects.
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Yeung, David L. "Iron and Micronutrients: Complementary Food Fortification." Food and Nutrition Bulletin 19, no. 2 (January 1998): 159–63. http://dx.doi.org/10.1177/156482659801900211.
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Iron deficiency, one of the most prevalent problems of micronutrient malnutrition, occurs in both developing and industrialized countries. The impact of iron deficiency and iron-deficiency anaemia on the individual can result in lifelong disadvantages. The causes of the problem are many, but the principal cause is lack of iron-rich food. The International Conference of Nutrition sponsored by the World Health Organization (WHO) in Rome in 1992 estimated that over 2,000 million people worldwide suffer from anaemia, most of which is related to iron deficiency. Infants and young children are decidedly vulnerable groups, for a number of reasons. Their food choices are limited. The amount of food they consume is relatively low, but the demand for nutrients is high. Experience from industrialized countries indicates that one of the best strategies to eliminate or markedly reduce micronutrient malnutrition globally is through food fortification, with the goal of increasing the level of consumption of added nutrients to improve the nutritional status of the target population. The current recommendation for infant feeding to ensure good iron status is breastfeeding for at least four to six months. The range of iron bioavailability in breastmilk is 50% to 80%, probably because of the presence of lactoferrin, which enhances iron absorption. Thus, it is not surprising that the prevalence of iron-deficiency anaemia in early infancy is inversely correlated with the incidence of breastfeeding. If breastfeeding is not possible, iron-fortified formula should be substituted. By about four to six months, an exogenous source of iron is required. The limited food choices and the few iron-rich foods generally available make fortification of complementary food mandatory. Iron-fortified cereal has been demonstrated to be one of the most effective food vehicles in combating iron deficiency. It is usually the first solid introduced to infants to supplement breastmilk. Clinical research in China, Chile, and Canada has shown that the iron is bioavailable and the iron-fortified infant cereals are effective in the prevention and treatment of iron deficiency. In the United States the use of iron-fortified infant formula and cereal has significantly reduced iron deficiency among infants and pre-schoolers. Many other examples illustrate the importance of the food industry and food fortification in combating micronutrient malnutrition. The Global Plan of Action advocated collaboration among governments, non-governmental organizations, the private sector, local communities, etc. in the elimination of the problem. It is clear that without the food industry, iron-rich foods will not be available. Support and recognition of public health organizations must be given to the food industry to encourage the development of affordable and culturally appropriate iron-fortified foods.
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Perera, D. Ruwani G., Dilantha Gunawardana, Renuka Jayatissa, and A. Buddhika G. Silva. "Estimation of Iron Content and Its Contribution in Iron-Fortified Food Products Consumed by School Children in Sri Lanka." Journal of Food Quality 2020 (November 25, 2020): 1–8. http://dx.doi.org/10.1155/2020/6079379.
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Iron fortification is an effective strategy that can be implemented to ensure supply and intake of iron for the public at large. Even though iron-fortified foods are widely available in the Sri Lankan market, the quantification of iron in those foods is not under the regulations of the food authorities in Sri Lanka. Therefore, this study aims to quantify the concentration of iron in selected iron-fortified foods available in the local market and determine their contribution to the recommended daily allowances (RDA) per serving. The iron content in most popular powdered milk, biscuits, and breakfast cereals among the children of 15-16 years in Horana Divisional Secretariat was analyzed using atomic absorption spectroscopy, and its contribution to RDA was calculated. The average iron values of iron-fortified milk powder (IFMP), iron-fortified biscuit (IFB), and iron-fortified breakfast cereals (IFBC) were found to be 18.08 ± 9.53, 7.88 ± 0.07, and 17.78 ± 7.47 mg/100 g, respectively. The average estimated daily intake (EDI) per serving of IFMP, IFB, and IFBC was 3.61 ± 1.75, 2.13 ± 0.06, and 5.60 ± 1.45 mg, respectively. The highest contribution to the RDA can be obtained by a single serving of IFBC. Only less than half of the tested products have compatible iron levels with their labeled information. Iron-fortified foods which were studied have a high amount of iron, and they can make from 5% to 35% contribution to RDAs in young children, adolescents, and adults even by a single serving.
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Brouzes, Chloé M. C., Nicolas Darcel, Daniel Tomé, Raphaelle Bourdet-Sicard, Sanaa Youssef Shaaban, Yasmin Gamal El Gendy, Hisham Khalil, Elaine Ferguson, and Anne Lluch. "Local Foods Can Increase Adequacy of Nutrients Other than Iron in Young Urban Egyptian Women: Results from Diet Modeling Analyses." Journal of Nutrition 151, no. 6 (March 10, 2021): 1581–90. http://dx.doi.org/10.1093/jn/nxab021.
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ABSTRACT Background Nutrition transition and recent changes in lifestyle in Middle Eastern countries have resulted in the double burden of malnutrition. In Egypt, 88% of urban women are overweight or obese and 50% are iron deficient. Their energy, sugar, and sodium intakes are excessive, while intakes of iron, vitamin D, and folate are insufficient. Objective This study aimed to formulate dietary advice based on locally consumed and affordable foods and determine the need for fortified products to meet the nutrient requirements of urban Egyptian women. Methods Food intakes were assessed using a 4-d food diary collected from 130 urban Egyptian women aged 19–30 y. Food prices were collected from modern and traditional markets to calculate diet cost. Population-based linear and goal programming analyses (Optifood tool) were used to identify “limiting nutrients” and to assess whether locally consumed foods (i.e., consumed by >5% of women) could theoretically improve nutrient adequacy at an affordable cost (i.e., less than or equal to the mean diet cost), while meeting recommendations for SFAs, sugars, and sodium. The potential of hypothetical fortified foods for improving intakes of micronutrients was also assessed. Results Iron was the most limiting nutrient. Daily consumption of fruits, vegetables, milk or yogurt, meat/fish/eggs, and tahini (sesame paste) were likely to improve nutrient adequacy for 11 out of 12 micronutrients modeled. Among fortified foods tested, iron-fortified rice, milk, water, bread, or yogurt increased the minimized iron content of the modeled diet from 40% to >60% of the iron recommendation. Conclusions A set of dietary advice based on locally consumed foods, if put into practice, can theoretically meet requirements for most nutrients, except for iron for which adequacy is harder to achieve without fortified products. The acceptability of the dietary changes modeled needs evaluation before promoting them to young Egyptian women.
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E, Nago, JO Agossadou, FJ Chadare, S. Houndji, and DJ Hounhouigan. "Fermented sorghum porridge fortified with moringa leaf powder and baobab fruit pulp cured children from moderate acute malnutrition in Benin." African Journal of Food, Agriculture, Nutrition and Development 20, no. 06 (October 31, 2020): 16622–37. http://dx.doi.org/10.18697/ajfand.94.18560.
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Inappropriate feeding, too early introduction of complementary foods and restriction in food selection are a major cause of malnutrition among young children in developing countries. Food-to-food fortification is a good strategy to enhance the nutritional quality of children’s diet. This strategy is more and more promoted because it allows delivery of micronutrients to a large population in a cost-effective manner.The present study aimed at testing the effect of the consumption of sorghum porridge fortified with moringa leaf powder and baobab fruit pulp on the nutritional status of children aged 6 to 59 months in Northern Benin. A two-week intervention was implemented in Tanguiéta (Benin) among children affected by moderate acute malnutrition, using 400g of fermented sorghum porridge fortified with15g of a designed mix of moringa leaf powder and baobab fruit pulp. Sixty-three children aged 6–59 months who had malnutrition assessed by anthropometry were randomly selected and assigned to a treatment or a control group. Children in the treatment group consumed the fortified formula daily for two weeks in a nutritional rehabilitation hearth whereas those in the control group had their habitual diet. Their nutritional status was evaluated using anthropometry. Recovery rate and average weight gain of children were computed.Results show that daily consumption of the fortified food for two weeks did not significantly (P> 0.05) increase children’s weight in treatment vs. control. However, average weight gain was 9.85g/kg/day in the treatment group and total recovery rate at risk of malnutrition and moderate acute malnutrition was 62.50% among children who fully complied with the intervention. Fermented sorghum porridge fortified with moringa leaf powder and baobab fruit pulp may be promoted to scale in more regions of Benin as a local affordable and effective therapeutic food against child acute malnutrition. Further investigation of its potential effect while accounting for parasitic infection is needed, to eliminate all risks of intestinal micro nutrient malabsorption or malaria and enhance the effectiveness of the fortified food on children’s weight as well as their iron status.
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Syahrul, S., D. Dewita, and S. W. Sidauruk. "Characteristics and Added Value of Fortified Sago Analog Rice Enriched with Nutritious Fish Oil Supplement." IOP Conference Series: Earth and Environmental Science 934, no. 1 (November 1, 2021): 012025. http://dx.doi.org/10.1088/1755-1315/934/1/012025.
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Abstract Analog rice is a food product resembling rice made from starch sources other than rice, such as starch from tubers (taro), corn and sago. The advantage of analog rice is that it has a lower glycemic index than rice. This analog rice product can help efforts to diversify the food consumption patterns of people in Indonesia in order to improve the nutritional quality of the food consumed and at the same time considering that analog rice is currently rich in carbohydrates and poor in other nutrients such as protein, fat and fiber, the product needs to be fortified with functional components of food. Functional components of food are foods that contain bioactive components that provide multifunctional physiological effects for the body, including strengthening the body’s immune system, regulating the rhythm of physical conditions, slowing aging, and improving people’s nutritional status and reducing dependence on imported rice. For this reason, alternative food is needed, namely analog rice with high nutritional content. This study aims to analyze the characteristics and added value of processing sago analog rice fortified with high nutritional fish oil supplements as a superior product in the Riau region, because Riau is one of the highest sago producing regions nationally. The research method used is an experimental method, which is to experiment with making sago analog rice fortified with nutrient-rich fish oil supplements from previous research. The treatment given was in the form of analog rice formulation with two levels, namely: sago analog rice fortified with 3% fish oil (M3S), and sago analog rice fortified with 5% fish oil (M5S). Data obtained were homogenized, then tabulated and analyzed quantitatively descriptively. The results showed that based on organoleptic preference test, and proximate composition, sago analog rice (M5S) was the best analog rice, namely sago analog rice fortified with 5% fish oil and met SNI quality standards. Furthermore, the added value produced to produce sago analog rice is IDR 3,000/kg and analog rice mixed with sago and taro is IDR 11,000/kg.
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Samaniego-Vaesken, María de Lourdes, Elena Alonso-Aperte, and Gregorio Varela-Moreiras. "Contribution of folic acid-fortified foods to fertile women’s folate Recommended Nutrient Intake through breakfast simulation models." Public Health Nutrition 18, no. 11 (November 28, 2014): 1960–68. http://dx.doi.org/10.1017/s1368980014002572.
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AbstractObjectiveTo assess the potential contribution of foods fortified with folic acid (FA) to target population intakes when included as part of a healthy breakfast.DesignBreakfast models aligned with the Spanish Dietary Guidelines were studied using the recommended, average and 95th percentile of serving sizes consumed by women of childbearing age. Food composition data were obtained from a database including FA analytical data from sixty-eight products and the Spanish food composition tables. Different scenarios were assessed with the inclusion of one, two or three FA-fortified products and with two different fortification levels: ≤33 µg/serving (L1) and ≥70 µg/serving (L4). FA contents provided by the different models for each scenario were compared with the Recommended Nutrient Intake (RNI) for folate and the Upper Level (UL) of intake for FA.SettingMadrid Region, Spain.SubjectsWomen aged 16–49 years were considered.ResultsOverall, simulation of ten breakfast models and three scenarios of product inclusion accounted for 20–25 % of total daily energy recommendations for women. Unfortified breakfast models provided on average 4–23 % of the folate RNI. Inclusion of one L4 FA-fortified food contributed 20–60 % of the RNI. Fortified yoghurt and milk had the highest FA contents per serving. Scenarios with two or three fortified products delivered 40–80 % of the RNI. None of the evaluated models exceeded the FA UL.ConclusionsAt existing levels of FA fortification, inclusion of fortified products as part of a regular breakfast meal could positively impact the nutritional quality of women’s diet without involving a risk of excessive FA exposure.
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Eibensteiner, Auer-Hackenberg, Jilma, Thanhaeuser, Wald, and Haiden. "Growth, Feeding Tolerance and Metabolism in Extreme Preterm Infants under an Exclusive Human Milk Diet." Nutrients 11, no. 7 (June 26, 2019): 1443. http://dx.doi.org/10.3390/nu11071443.
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Background: For preterm infants, human milk (HM) has to be fortified to cover their enhanced nutritional requirements and establish adequate growth. Most HM fortifiers are based on bovine protein sources (BMF). An HM fortifier based on human protein sources (HMF) has become available in the last few years. The aim of this study is to investigate the impact of an HMF versus BMF on growth in extremely low birth weight (ELBW, <1000 g) infants. Methods: This was a retrospective, controlled, multicenter cohort study in infants with a birthweight below 1000 g. The HMF group received an exclusive HM diet up to 32+0 weeks of gestation and was changed to BMF afterwards. The BMF group received HM+BMF from fortifier introduction up to 37+0 weeks. Results: 192 extremely low birth weight (ELBW)-infants were included (HMF n = 96, BMF n = 96) in the study. After the introduction of fortification, growth velocity up to 32+0 weeks was significantly lower in the HMF group (16.5 g/kg/day) in comparison to the BMF group (18.9 g/kg/day, p = 0.009) whereas all other growth parameters did not differ from birth up to 37+0 weeks. Necrotizing enterocolitis (NEC) incidence was 10% in the HMF and 8% in the BMF group. Conclusion: Results from this study do not support the superiority of HFM over BMF in ELBW infants.
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Hurrell, Richard F. "Ensuring the Efficacious Iron Fortification of Foods: A Tale of Two Barriers." Nutrients 14, no. 8 (April 12, 2022): 1609. http://dx.doi.org/10.3390/nu14081609.
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Iron fortification of foods has always been a challenge. This is because iron fortification compounds vary widely in relative absorption; because many foods undergo unacceptable changes in color or flavor from the addition of iron; and because many of the iron-fortified foods contain potent inhibitors of iron absorption. These technical barriers have largely been overcome, and efficacious iron-fortified foods, that maintain or improve the iron status of women or children in long-term feeding studies, can be designed. Commercially fortified infant foods are efficacious, and other commercial iron-fortified foods targeted at women and children will provide a useful amount of iron provided the fortification level is adjusted according to the relative absorption of the iron compound. Technologies for the large-scale fortification of wheat and maize flour are also well established, and iron fortification of rice, using the recently developed extruded premix technique, is showing great promise. However, some important knowledge gaps still remain, and further research and development is needed in relation to iron (and iodine)-fortified salt and iron-fortified liquid milk. The usefulness of less-soluble iron compounds, such as ferrous fumarate, to fortify foods for infants and young children in low- and middle-income countries (LMICs) also needs further investigation. A more formidable barrier to efficacious iron-fortified food has been reported in recent years. This is the infection-initiated inflammation barrier, which inhibits iron absorption in response to infection. This barrier is particularly important in LMICs where infections such as malaria and HIV are widespread, and gastrointestinal infections are common due to poor quality water supplies and sanitation. Another source of inflammation in such countries is the high prevalence of obesity in women. Most countries in sub-Saharan Africa have high inflammation which not only decreases the efficacy of iron-fortified and iron-biofortified foods but complicates the monitoring of large-scale iron fortification programs. This is because iron deficiency anemia cannot be differentiated from the more prominent anemia of inflammation and because inflammation confounds the measurement of iron status. There is an urgent need to better quantify the impact of inflammation on the efficacy of iron-fortified foods. However, at present, in LMICs with high inflammation exposure, infection control, cleaner water, improved sanitation, and a decrease in obesity prevalence will undoubtedly have a greater impact on iron status and anemia than the iron fortification of foods.
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Amagova, Z. A., V. H. Matsadze, N. A. Golubkina, T. M. Seredin, and G. Caruso. "FORTIFICATION OF WILD GARLIC WITH SELENIUM." Vegetable crops of Russia, no. 4 (July 27, 2018): 76–80. http://dx.doi.org/10.18619/2072-9146-2018-4-76-80.
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Production of functional food with significant antioxidant and anti-carcinogen activity is considered to be extremely significant in conditions of global ecological crisis. Among Allium species, wild garlic (Allium ursinum L.) along with the ordinary garlic are known to be the leaders in accumulation of natural antioxidants and sulfur-containing compounds with strong anti-carcinogen activity. Taking into consideration that Allium species belong to a group of natural accumulators of selenium, foliar biofortification of wild garlic with sodium selenate was achieved in Gudermes region of the Chechen republic. It was demonstrated that fortification of plants with selenium resulted in significant increase of chlorophyll a and b as well as carotene content, and two-fold increase of both polyphenol concentration and total antioxidant activity. Total dose of 2 mg Na2Se04 per square meter provided 14.4-fold increase of selenium content in A. ursinum leaves. Biofortification of plants with selenium resulted in 1.36, 1.28 and 1.38-fold increase of Cr, Fe and V concentration in leaves compared to leaves of non fortified plants. Leaves of A. ursinum fortified with selenium showed anomalously low Si content compared to non fortified plants. Compared to A. ursinum grown in Moscow region, wild garlic of the Chechen republic accumulated 2-fold lower levels of dry matter and 4.8-fold higher levels of monosaccharides. Compared to non fortified garlic leaves, those of A. ursinum demonstrated significantly higher levels of Cu, Fe, Mg и Zn. The results obtained suggest that A. ursinum fortified with selenium may be considered as a new functional food with strong antioxidant activity.
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KOHLS, K. "Calcium Bioavailability from Calcium Fortified Food Products." Journal of Nutritional Science and Vitaminology 37, no. 4 (1991): 319–28. http://dx.doi.org/10.3177/jnsv.37.319.
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Tamura, T. "Bioavailability of folic acid in fortified food." American Journal of Clinical Nutrition 66, no. 6 (December 1, 1997): 1299–300. http://dx.doi.org/10.1093/ajcn/66.6.1299.
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Freedhoff, Y. "Fortified food loophole or natural health product?" Canadian Medical Association Journal 182, no. 8 (April 19, 2010): E333—E334. http://dx.doi.org/10.1503/cmaj.109-3228.
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Baldelli, Alberto, Melinda Ren, Diana Yumeng Liang, Sapphire Lai, Bryant Hartono, Kyle Sum, and Anubhav Pratap-Singh. "Sprayed microcapsules of minerals for fortified food." Journal of Functional Foods 101 (February 2023): 105401. http://dx.doi.org/10.1016/j.jff.2023.105401.
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Mannar, M. G. Venkatesh, and Marc van Ameringen. "Role of Public-Private Partnership in Micronutrient Food Fortification." Food and Nutrition Bulletin 24, no. 4_suppl_1 (January 2003): S151—S154. http://dx.doi.org/10.1177/15648265030244s113.
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Iron, iodine, and vitamin A deficiencies prevent 30% of the world's population from reaching full physical and mental potential. Fortification of commonly eaten foods with micronutrients offers a cost-effective solution that can reach large populations. Effective and sustainable fortification will be possible only if the public sector (which has the mandate and responsibility to improve the health of the population), the private sector (which has experience and expertise in food production and marketing), and the social sector (which has grass-roots contact with the consumer) collaborate to develop, produce, and promote micronutrient-fortified foods. Food fortification efforts must be integrated within the context of a country's public health and nutrition situation as part of an overall micronutrient strategy that utilizes other interventions as well. Identifying a set of priority actions and initiating a continuous dialogue between the various sectors to catalyze the implementation of schemes that will permanently eliminate micronutrient malnutrition are urgently needed. The partners of such a national alliance must collaborate closely on specific issues relating to the production, promotion, distribution, and consumption of fortified foods. Such collaboration could benefit all sectors: National governments could reap national health, economic, and political benefits; food companies could gain a competitive advantage in an expanding consumer marketplace; the scientific, development, and donor communities could make an impact by achieving global goals for eliminating micronutrient malnutrition; and by demanding fortified foods, consumers empower themselves to achieve their full social and economic potential.
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Dorbu, Andrea, Hannah Waddel, Manpreet Chadha, Christina Mehta, Mandana Arabi, Reneé Moore, and Helena Pachón. "Nutritional Anemia Reductions in Women of Childbearing Age Due to Food Fortification." Current Developments in Nutrition 6, Supplement_1 (June 2022): 561. http://dx.doi.org/10.1093/cdn/nzac060.019.
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Abstract Objectives Review literature and conduct a meta-analysis to quantify changes in hemoglobin (Hb) and anemia prevalence among women of childbearing age after fortification of wheat flour, maize flour, rice and oil (singly or combined). Methods Online databases were searched for English-language documents with no restrictions on location or publication date that included longitudinal, pre-post cross-sectional, efficacy and effectiveness studies. A Bayesian arm-based meta-analysis estimated mean change and probability of Hb and anemia improvement from 17 studies. Results were stratified by fortified food and nutrients added to food. Results There was a > 95% probability that fortified wheat flour improved Hb and reduced anemia; mean Hb increased by 3.39 g/L (95% Credible Interval (CI) –0.63, 7.17) and anemia decreased by 12.8 percentage points (pp) (95% CI –23, 0.9). Likewise, fortified rice had a > 65% probability of improving Hb and reducing anemia; mean Hb increased by 2.71 g/L (95% CI –4.88, 10.64) and anemia decreased by 16.9 pp (95% CI –81, 37.8). Conversely, fortified maize flour had < 45% probability of improving Hb and reducing anemia; mean Hb decreased by 2.88 g/L (95% CI−12.85, 7.24) and anemia increased by 13.5 pp (95% CI –133,164). There was a > 90% probability that fortifying maize flour, oil, rice, and/or wheat flour with iron, folic acid or multiple micronutrients (MM) improved Hb. Mean Hb increase was highest for iron fortification (3.93 g/L, 95% CI 0.50, 7.56), followed by folic-acid fortification (3.42 g/L, 95% CI –2.08, 9.56), and lowest for MM fortification (2.11 g/L, 95% CI 0.75, 3.68). There was a > 45% probability that fortifying with any nutrients reduced anemia. Mean anemia decrease was highest for iron at 17.3 pp (95% CI –78.2, 35), followed by folic acid at 7.2 pp (95% CI −32.5, 19.7); however, fortification with MM increased anemia by 1.2 pp (95% CI –9.8, 14.9). Conclusions There was a high probability of fortification increasing hemoglobin concentration if wheat flour or rice are fortified independently, and if foods are fortified with iron alone, folic acid alone, or a combination of multiple micronutrients. Anemia reductions were greatest for fortified wheat flour and rice and for foods fortified with iron and folic acid. Funding Sources Global Affairs Canada.
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Menal-Puey, Susana, and Iva Marques-Lopes. "Regulatory Framework of Fortified Foods and Dietary Supplements for Athletes: An Interpretive Approach." Nutrients 13, no. 11 (October 28, 2021): 3858. http://dx.doi.org/10.3390/nu13113858.
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A varied and well-planned diet can meet the nutritional needs of an athlete; however, in certain cases, it could be advisable to increase the intake of some vitamins, minerals or other components through the controlled intake of fortified foods or dietary supplements. In the European Union, a high number of sport foods and supplements are marketed; athletes could at times consume them indiscriminately or even choose products that have not been evaluated and approved by scientific evidence. In this sense, it is necessary to know and interpret the specific regulations for these products in order to make adequate use of them. The aim of this manuscript is to describe the current status of the European regulatory framework, focusing on: (1) regulation of the marketing and labelling of both fortified foods and supplements; (2) regulation of the use of substances used as ingredients in fortified foods; and (3) regulation of nutritional claims and/or health properties associated with nutrients, ingredients and other related substances. This review can facilitate knowledgeable decision making by sports nutrition professionals in order to counsel or manage adequate food choices as well as help consumers make better-informed food decisions. Other experts, such as producers who ensure food safety, might also be interested in this review.
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Hannon, Evelyn M., Mairead Kiely, and Albert Flynn. "The impact of voluntary fortification of foods on micronutrient intakes in Irish adults." British Journal of Nutrition 97, no. 6 (June 2007): 1177–86. http://dx.doi.org/10.1017/s0007114507669207.
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The objective of this work was to quantify the impact of the voluntary fortification of foods on dietary intakes of vitamins and minerals of Irish adults. Foods that were voluntarily fortified were identified and pre- and post-fortification levels of micronutrients were determined from data supplied by manufacturers and food composition tables. Using food consumption data in 1379 adults aged 18–64 years, estimated using a 7-d food diary during the North/South Ireland Food Consumption Survey, intakes of micronutrients were determined, both including and excluding the fortification component in foods. Of approximately 3000 foods recorded as consumed, 1·9 % were fortified, mainly breakfast cereals and beverages. Median micronutrient content of fortified foods (FF) ranged from 18–33 % EC RDA per typical serving. Among consumers (65 % of men, 68 % of women), FF contributed, on average, 3·9 % (men) and 5·0 % (women) to mean daily intake (MDI) of energy. Relative to their contribution to MDI of energy, FF contribute a greater % MDI for Fe (men 16, women 19), folate (men 18, women 21), vitamins B1(men 14, women 16), B2(men 16, women 18), B6(men 12, women 15), D (men 5, women 11), B12(men 5, women 7) and niacin (men 10, women 12). Fortification significantly improved the adequacy of intake of some micronutrients, particularly of riboflavin, folate, vitamin D and Fe in women and did not contribute to an increased risk of adverse effects from excessive intake of any micronutrient.
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Irawan, Roedi, Nur Aisiyah Widjaja, and Meta Herdiana Hanindita. "Effect of Different Complementary Feeding on Iron Deficiency Anemia and Growth in Breastfed Infants: Home-Made VS Commercial." Folia Medica Indonesiana 55, no. 2 (January 14, 2021): 112. http://dx.doi.org/10.20473/fmi.v55i2.24594.
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After approximately 6 months of age, term breastfed infants are increasingly depend on other sources of iron to avoid iron deficiency anemia, due to the depletion of the low concentration of iron in human milk. The appropriate complementary feeding must include a balance composition of foods containing an adequate amount of macro- and micronutrients to avoid iron deficiency anemia. This study aimed to compare the risk of iron deficiency and growth in breastfeed infants receiving commercial fortified complementary foods or home-made. A cross-sectional study was held on April-June 2016 to evaluate infants aged 6-24 months with breast feeding intake for 6 month of life. Complementary feeding practices were determined by questionnaire; an unquantified food frequency and feeding practices questionnaire was used to determine usual food intake. Biochemical assessment of haemoglobin (Hb), serum ferritin (SF) and serum iron (SI) level were measured. Anthropometric were assessed using WHO Child Growth Standard 2005. Statistical analysis used were Chi-square Test. Thirty eight infants were enrolled, mean age of 16.2 (SD 10.5) months. 17 infants consumed commercial complementary foods and 21 infants use home-made. Infants with home-made had lower Hb level, SF and SI than those receiving commercial complementary food, and had higher risk of underweight, stunted and wasted. Infants with home-made complementary food had lower haemoglobin, serum feritin and serum iron levels than those in fortified complementary food CF; and a higher risk of stunted and wasted than children with commercial fortified CF.
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Irawan, Roedi, Nur Aisiyah Widjaja, and Meta Herdiana Hanindita. "Effect of Different Complementary Feeding on Iron Deficiency Anemia and Growth in Breastfed Infants: Home-Made VS Commercial." Folia Medica Indonesiana 55, no. 2 (July 12, 2019): 112. http://dx.doi.org/10.20473/fmi.v55i2.14337.
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After approximately 6 months of age, term breastfed infants are increasingly depend on other sources of iron to avoid iron deficiency anemia, due to the depletion of the low concentration of iron in human milk. The appropriate complementary feeding must include a balance composition of foods containing an adequate amount of macro- and micronutrients to avoid iron deficiency anemia. This study aimed to compare the risk of iron deficiency and growth in breastfeed infants receiving commercial fortified complementary foods or home-made. A cross-sectional study was held on April-June 2016 to evaluate infants aged 6-24 months with breast feeding intake for 6 month of life. Complementary feeding practices were determined by questionnaire; an unquantified food frequency and feeding practices questionnaire was used to determine usual food intake. Biochemical assessment of haemoglobin (Hb), serum ferritin (SF) and serum iron (SI) level were measured. Anthropometric were assessed using WHO Child Growth Standard 2005. Statistical analysis used were Chi-square Test. Thirty eight infants were enrolled, mean age of 16.2 (SD 10.5) months. 17 infants consumed commercial complementary foods and 21 infants use home-made. Infants with home-made had lower Hb level, SF and SI than those receiving commercial complementary food, and had higher risk of underweight, stunted and wasted. Infants with home-made complementary food had lower haemoglobin, serum feritin and serum iron levels than those in fortified complementary food CF; and a higher risk of stunted and wasted than children with commercial fortified CF.
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Witthöft, Cornelia M., Karin Arkbåge, Madelene Johansson, Eva Lundin, Gerd Berglund, Jie-Xian Zhang, Hans Lennernäs, and Jack R. Dainty. "Folate absorption from folate-fortified and processed foods using a human ileostomy model." British Journal of Nutrition 95, no. 1 (January 2006): 181–87. http://dx.doi.org/10.1079/bjn20051620.
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Data on folate absorption from food from validated human studies using physiological folate doses are still needed to estimate dietary requirements and to formulate recommendations. The aim of the present work was to study the effects from fortified and processed foods on folate absorption in ileostomy volunteers (n 9) using the area under the plasma concentration curve (AUC) and kinetic modelling. Using a standardized single-dose protocol, dairy products fortified with a candidate fortificant (6S)-5-methyltetrahydrofolate ((6S)-5-CH3-H4folate), folic acid-fortified bread and a dessert crème containing natural yeast folate polyglutamates were compared with folate supplements. Absorbed folate was estimated by AUC and a kinetic model, and non-absorbed folate by ileostomal folate excretion. Median apparent absorption from test foods ranged from 55 to 86%. Added folate-binding proteins (FBP) significantly reduced folate absorption from dairy products, as in the absence of FBP, AUC–dose-corrected ratios were increased and ileal folate excretion decreased. After in vivo gastrointestinal passage of dairy products containing FBP, up to 43% of the ingested FBP was found in ileostomal effluent. Folate absorption was similar for (6S)-5-CH3-H4folate fortificant from fermented milk and for folic acid from fortified bread. Folic acid, ingested as food fortificant in bread, was significantly less absorbed compared with an isolated supplement. We conclude that all tested foods were suitable matrices for folate fortification. However, dairy products, fortified with the new candidate fortificant (6S)-5-CH3-H4folate, are suitable if no active FBP is present.
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Crivellenti, Lívia de Castro, Patrícia Barbieri, and Daniela Saes Sartorelli. "Folate inadequacy in the diet of pregnant women." Revista de Nutrição 27, no. 3 (June 2014): 321–27. http://dx.doi.org/10.1590/1415-52732014000300006.
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OBJECTIVE: To estimate food and dietary folate inadequacies in the diets of adult pregnant women. METHODS: A prospective study was conducted with 103 healthy pregnant adult users of the Public Health Care System of Ribeirão Preto, São Paulo, Brazil. The present study included the 82 women with complete food intake data during pregnancy, which were collected by three 24-hour dietary recalls. Food folate (folate naturally present in foods) and dietary folate (food folate plus folate from fortified wheat flour and cornmeal) inadequacies were determined, using the Estimated Average Requirement as cutoff. RESULTS: The diets of 100% and 94% of the pregnant women were inadequate in food folate and dietary folate, respectively. However, fortified foods increased the medium availability of the nutrient by 87%. CONCLUSION: The large number of pregnant women consuming low-folate diets was alarming. Nationwide population studies are needed to confirm the hypothesized high prevalence of low-folate diets among pregnant women.
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Jungjohann, Svenja, Ekene Onyeagba, Adeyemi Opeoluwa, Charles Nwachukwu, Michael Ojo, and Mduduzi Mbuya. "Methods and Outcomes of an Assessment of Foods Available to the Nigerian Population That Are Compliant with the Mandatory National Vitamin A Fortification Standards." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 849. http://dx.doi.org/10.1093/cdn/nzaa053_054.
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Abstract Objectives The fortification program in the Nigeria can only be effective if the food brands consumed by most of the population comply with the vitamin A fortification standards. We conducted two market assessments designed to, (1) quantify the fortification quality (extent to which levels of fortification align with food standards) of key food brands, (2) establish the degree of food brand penetration into Nigerian markets, and (3) estimate the market share weighted availability of fortified oil, margarine, & sugar in Nigeria. Methods We visited 3500 retail outlets across zones in Nigeria to ascertain oil, margarine & sugar availability and volumes sold. In parallel, government regulators collected 10 samples from different batches of the main packaged food brands across 20 market hubs. The vitamin A content was quantified using HPLC, the average content by brand computed, and compared to the national fortification standards considering labs’ measurement uncertainties. The brand level results were weighted using the availability and market volume data to estimate fortified food coverage in the country and the proportion of the fortified food volume. Results We found 98% of margarine, 86% of oil and 85% of sugar available in Nigeria to be fortified with vitamin A. In comparison, 96%, 71% and 87% of all brands analyzed, respectively were fortified. The main 3 margarine brands (of 56) make up 90% of the margarine market and are fortified according to standard (min. 7.5 mg/kg). The main 3 oil brands (of 145) represent 75% of the oil market and are also fortified to standard (min. 6 mg/kg). The main 3 sugar brands (of 39) making up 70% of the sugar market are fortified but below the standard minimum (7.8 mg/kg). The main 3 main brands are available across all 6 geographic zones, except for the second and third sugar brands that are available in 4–5 zones. Conclusions Focus on fortification quality improvements should be directed mainly to sugar fortification. Data on brand availability and penetration permits (a) focused performance monitoring towards brands and producers reaching most consumers and geographic areas at greatest need, (b) extrapolation of brand fortification quality to estimate epidemiologic risk and benefit in the population that can be linked to one food or across multiple food vehicles providing the same micronutrients. Funding Sources Bill and Melinda Gates Foundation.
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Berg, Torsten. "2nd IUPAC Symposium on Trace Elements in Food: An introduction." Pure and Applied Chemistry 78, no. 1 (January 1, 2006): 65–68. http://dx.doi.org/10.1351/pac200678010065.
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The 2nd IUPAC Symposium on Trace Elements in Food (TEF-2) presented contributions within a wide range of issues, from trace element bioavailability, toxicological and nutritional aspects of trace elements, to trace elements in fortified foods and in food supplements, discussed from both a speciation and a legislation point of view.
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Chambers IV, Edgar, Curtis Maughan, Natarajan Padmanabhan, Sajid Alavi, and Akinbode Adedji. "Sensory analysis of 20% solids fortified blended porridge." British Food Journal 121, no. 2 (February 4, 2019): 633–41. http://dx.doi.org/10.1108/bfj-05-2018-0280.
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Purpose Evaluations of food aid products such as corn soy blend (CSB) suggest that higher nutrient-dense weaning foods are needed. CSB at 20 per cent solids was suggested, but it is too thick for weaning use. The purpose of this paper is to examine if high or low pressure extrusion or a change from corn to sorghum could reduce viscosity without major sensory changes compared to CSB, a widely used fortified blended food (FBF). Design/methodology/approach A 2×2 factorial design of grain (corn or sorghum) and extrusion pressure (low or high) was used to produce fortified extruded CSB and sorghum soy blend (SSB) that match new nutritional recommendations at 20 per cent solids. A control CSB sample was also produced. Porridge was made and a descriptive panel measured sensory properties and a Bostwick Consistometer determined viscosity. Findings Control CSB was thicker, lumpier, and stickier than the extruded samples. Sorghum samples had more sorghum flavour and corn samples had more corn flavour, but generally other flavour characteristics differed only slightly from the control product. None of the samples were as thin as recommended for infant swallowing, but the extruded sorghum samples were less viscous than other samples. Originality/value Nutrient-dense FBFs at high solids content have been recommended but not yet well tested. This paper provides a sensory examination of high solids FBFs with the potential for use as supplementary foods for infants and children.
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Duggal, Mona, Jorge Rosenthal, Manmeet Kaur, Neha Singh, Reena Das, Nupur Shandil, Sonia Khullar, et al. "Early Program Assessment of the Haryana Wheat Flour Fortification Program, India." Current Developments in Nutrition 6, Supplement_1 (June 2022): 562. http://dx.doi.org/10.1093/cdn/nzac060.020.
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Abstract Objectives In 2018, a wheat flour fortification program with iron, folic acid, and vitamin B12 fortificants was established within the government-run Public Distribution System (PDS) in Ambala District, Haryana, India to address micronutrient deficiencies. PDS provides basic food and non-food commodities to the families below poverty level at subsidised prices. This study aims to assess household fortified wheat flour consumption among PDS recipients. Methods In 2021, we conducted a household survey and interviewed women aged 18–49 years (WRA) about consumption of wheat flour. A systematic probability sample design was used to select 358 households with WRA from a listing of all household beneficiaries enrolled in PDS who were living in the Naraingarh and Barara communities in Ambala District where the wheat flour fortification program was implemented. We assessed the percentages of households who have received and consumed fortified wheat flour from PDS, and assessed the perceived quality of fortified wheat flour compared to non-fortified wheat flour from other sources. Results We were able to reach 88% of the selected households (314/358) and 291 WRA agreed to participate (response rate 93%). Almost 99% (288/291) of households were eligible to obtain fortified wheat flour through PDS and among those eligible, 285 (99%) obtained fortified wheat flour monthly. Household consumption of fortified wheat flour was 98%, and 71% consumed all the fortified wheat flour supply before consuming other non-fortified wheat flours. Among households that reported consumption of fortified wheat flour, 63% reported quality of the fortified wheat flour was similar or better than non-fortified wheat flour from other sources. Conclusions Receipt and consumption of fortified wheat flour among PDS beneficiaries was very high. A majority of households reported consumption of fortified wheat flour first before other non-fortified wheat flour and that the quality of fortified wheat flour was similar or better than other non-fortified wheat flour. Periodic assessment of the wheat flour fortification program would be helpful to ensure continual high consumption of fortified wheat flour by PDS beneficiaries. Funding Sources U.S. Centers for Disease Control and Prevention provided funding for the assessment.
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Chiba, Tsuyoshi, Nanae Tanemura, and Chiharu Nishijima. "The Perception of Vitamins and Their Prevalence in Fortified Food and Supplements in Japan." Nutrients 13, no. 9 (September 8, 2021): 3136. http://dx.doi.org/10.3390/nu13093136.
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Most vitamins are primarily ingested from foods. However, it has been reported that intakes of some vitamins do not meet the nutrition reference values even in high-income countries. In this case, vitamin-fortified foods and/or vitamin supplements are helpful to fix insufficient/deficient status. However, it is not clear whether consumers are aware of their nutritional status or whether they use these products efficiently. To address this issue, we conducted an online cross-sectional questionnaire survey among 14,741 Japanese adults (over 20 years old, 7489 males and 7252 females) concerning the perceptions and prevalence of vitamin-fortified food and/or vitamin supplements. Differences in distribution among groups were compared using the chi-squared test. According to dietary habits, 33.2% of the participants consumed a well-balanced diet every day, but 25.5% could not because of time (41.6%) or money (36.9%) constraints. The perception of each vitamin varied: the highest was for vitamin C (93.2%) and the lowest was for biotin (41.9%). In addition, only a portion of the participants believed that they took sufficient amounts of each vitamin; the highest was vitamin C (22.3%) and the lowest was biotin (5.2%). Despite this situation, most did not use vitamin-fortified food and/or vitamin supplements due to economic reasons. Among vitamin-fortified food and/or vitamin supplement users, the purposes for the usage of these products were varied, such as maintaining health (80.5%), supplementation of nutrients (47.8%), beauty-related purposes (27.5%), and to prevent infectious disease (23.2%). To remedy nutritional status in individuals, it is important to improve not only consumer awareness but also the environment, which can lead consumers to use acceptable vitamin products without any burden.
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Godhia, Meena, and Nagma Naik. "Altered Lipid Responses to Dietary Interventions in Obesity." Current Research in Nutrition and Food Science Journal 3, no. 1 (April 30, 2015): 01–11. http://dx.doi.org/10.12944/crnfsj.3.1.01.
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Results obtained from studies on the effect of vitamin D supplementation with or without calcium on glucose homeostasis and hematological parameters have been inconsistent. This experimentally-controlled designed study investigated the combined effects of Ca2+ and Vit.D-fortified diet on body weight, glycemic profile, biochemical, haemostatic and haematological parameters in 2 groups (n=8, each) of experimental male diabetic and healthy albino rats following treatment with Ca2+ and Vit.D-fortified diet for 6 weeks. 2 similar groups of rats (n=8, each) on normal diets served as normal and diabetic controls respectively to allow comparison between groups. Induction of diabetes (100mg/dL, intraperitoneally) was achieved with freshly prepared alloxan monohydrate solution after 15 hours overnight fast while oral glucose tolerance test, biochemical and hematological analysis were performed on blood samples. Fasting blood glucose (FBG) was taken at study baseline and 6 weeks after feeding. Mean weights were significantly (p < 0.05) lower in calcium/vitamin D-fortifed diet-fed diabetic and normal rats compared with their respective controls. Actual percentage numerical weight gain at 6 weeks of study includes: diabetic rats on treatment diet (15.50%); diabetic controlled rats (18.70%); normal rats on treatment diet (20.40%); normal controlled rats (25.10%). At 6 weeks of study, experimental diabetic rats showed significant (p < 0.05) reduction (22.83%) in mean FBG concentration compared with the diabetic control rats. Experimental rats fed on calcium and vitamin D-fortified diet displayed improved glycemic tolerance over their respective controls. Hematological analysis revealed insignificant (p > 0.05) difference in hematological and hemostatic indices between the experimental and controlled rats. In diabetic rats, Ca2+ and Vit.D-fortified diet reduced body weight with beneficial hypoglycemic and remarkable glycemic tolerant effects on glycemic profile without significant impact on hemostatic and hematological indices.
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Anyakudo, Magnus, and Adedoyin Adebukola. "Effects of Calcium and Vitamin D-Fortified Diet on Glycemic Profile, Biochemical Parameters and Selected Haemostatic and Haematological Indices in Diabetic Rats." Current Research in Nutrition and Food Science Journal 3, no. 1 (April 30, 2015): 12–19. http://dx.doi.org/10.12944/crnfsj.3.1.02.
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Results obtained from studies on the effect of vitamin D supplementation with or without calcium on glucose homeostasis and hematological parameters have been inconsistent. This experimentally-controlled designed study investigated the combined effects of Ca2+ and Vit.D-fortified diet on body weight, glycemic profile, biochemical, haemostatic and haematological parameters in 2 groups (n=8, each) of experimental male diabetic and healthy albino rats following treatment with Ca2+ and Vit.D-fortified diet for 6 weeks. 2 similar groups of rats (n=8, each) on normal diets served as normal and diabetic controls respectively to allow comparison between groups. Induction of diabetes (100mg/dL, intraperitoneally) was achieved with freshly prepared alloxan monohydrate solution after 15 hours overnight fast while oral glucose tolerance test, biochemical and hematological analysis were performed on blood samples. Fasting blood glucose (FBG) was taken at study baseline and 6 weeks after feeding. Mean weights were significantly (p < 0.05) lower in calcium/vitamin D-fortifed diet-fed diabetic and normal rats compared with their respective controls. Actual percentage numerical weight gain at 6 weeks of study includes: diabetic rats on treatment diet (15.50%); diabetic controlled rats (18.70%); normal rats on treatment diet (20.40%); normal controlled rats (25.10%). At 6 weeks of study, experimental diabetic rats showed significant (p < 0.05) reduction (22.83%) in mean FBG concentration compared with the diabetic control rats. Experimental rats fed on calcium and vitamin D-fortified diet displayed improved glycemic tolerance over their respective controls. Hematological analysis revealed insignificant (p > 0.05) difference in hematological and hemostatic indices between the experimental and controlled rats. In diabetic rats, Ca2+ and Vit.D-fortified diet reduced body weight with beneficial hypoglycemic and remarkable glycemic tolerant effects on glycemic profile without significant impact on hemostatic and hematological indices.