To see the other types of publications on this topic, follow the link: Fortified foods.
Journal articles on the topic 'Fortified foods'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Fortified foods.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
1
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.
Full textAbstract:
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.
2
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.
Full textAbstract:
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.
3
Prinsen, Julie, and Linda Ulerich. "Calcium-fortified foods." Journal of Renal Nutrition 14, no. 3 (July 2004): e1-e4. http://dx.doi.org/10.1053/j.jrn.2004.04.010.
Full text
4
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.
Full textAbstract:
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.
5
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.
Full textAbstract:
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.
6
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.
Full textAbstract:
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.
7
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.
Full textAbstract:
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.
8
Brown, Wessells, and Hess. "Zinc Bioavailability from Zinc-Fortified Foods." International Journal for Vitamin and Nutrition Research 77, no. 3 (May 1, 2007): 174–81. http://dx.doi.org/10.1024/0300-9831.77.3.174.
Full textAbstract:
Zinc fortification is considered a potentially useful strategy for the control of zinc deficiency, but the success of such intervention programs depends on the population’s access to and consumption of zinc-fortified foods and adequate absorption of zinc from these foods. The latter issue has been assessed by a variety of studies that applied zinc isotopic tracers to assess zinc uptake from zinc-fortified foods. These studies show that the additional zinc provided by zinc fortification decreases fractional absorption of zinc, but increases total zinc absorption from these foods. Available studies show no significant difference in zinc absorption from foods fortified with either zinc oxide or zinc sulfate, which are the two cheapest chemical forms of zinc that are generally recognized as safe for human consumption. It appears that high-phytate meals depress zinc absorption from zinc-fortified foods, although total zinc absorption from such foods is still likely to be greater than if the foods were not fortified with zinc. With the possible exception of Na2EDTA, putative enhancers of zinc absorption do not seem to confer major benefits for zinc absorption from zinc-fortified foods. There is little information on the effect of fortification with other micronutrients on zinc absorption from co-fortified foods, and zinc fortification does not seem to suppress iron absorption from iron-fortified foods in most studies.
9
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.
Full textAbstract:
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.
10
Nugent, A. P., and B. McKevith. "Fortified foods: friend or foe?" Nutrition Bulletin 29, no. 4 (December 2004): 295–97. http://dx.doi.org/10.1111/j.1467-3010.2004.00453.x.
Full text
11
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.
Full textAbstract:
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.
12
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.
Full textAbstract:
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.
13
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.
Full textAbstract:
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.
14
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.
Full textAbstract:
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.
15
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.
Full textAbstract:
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.
16
Ahsan, Haseeb, and Rizwan Ahmad. "Designer Antioxidants: Fortified Foods and Probiotics." Acta Scientific Nutritional Health 3, no. 12 (November 7, 2019): 83–85. http://dx.doi.org/10.31080/asnh.2019.03.0537.
Full text
17
Egounlety, M. "Production of legume-fortified weaning foods." Food Research International 35, no. 2-3 (January 2002): 233–37. http://dx.doi.org/10.1016/s0963-9969(01)00190-9.
Full text
18
Edmonds, Jane. "Improving nutritional status using fortified foods." Nursing and Residential Care 10, no. 11 (November 2008): 538–42. http://dx.doi.org/10.12968/nrec.2008.10.11.31412.
Full text
19
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.
Full textAbstract:
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.
20
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.
Full textAbstract:
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.
21
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.
Full textAbstract:
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.
22
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.
Full textAbstract:
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.
23
Liberato, Selma Coelho, and Helena Maria Pinheiro-Sant'Ana. "Fortification of industrialized foods with vitamins." Revista de Nutrição 19, no. 2 (April 2006): 215–31. http://dx.doi.org/10.1590/s1415-52732006000200009.
Full textAbstract:
Vitamins are essential to life. Inadequate eating habits, high caloric intake and metabolic defects lead to micronutrient deficiencies, affecting more than two billion people worldwide. The increasing intake of industrialized foods, combined with low vitamin stability has led to the common practice of adding these nutrients to processed foods. This review discusses the terminology, availability, intake and risk of hypervitaminosis, due to the intake and nutritional importance of foods fortified with vitamins. The addition of nutrients should occur in foods that are effectively consumed by the target population and must meet the real needs of a significant segment of the population. In Brazil, a total of 166 products available in supermarkets are vitamin-enriched. A 10-year study involving children and adolescents in Germany showed that 90% of those surveyed used at least one fortified food. During this 10-year period, 472 fortified products were consumed. The enrichment of foods should be based on the needs of each country and, if possible, regional needs. For instance, in order to increase its intake, Vitamin D is added to foods in Denmark during the winter, mainly for the elderly. However, in Brazil, there is no evidence of the need to fortify food with this vitamin. A survey showed that of the 76 enriched dairy products, 37 contained vitamin D. Food-fortification is a very important strategy to solve nutritional deficiency problems, but it can also cause many health problems.
24
Simonovska, Breda. "Determination of Inulin in Foods." Journal of AOAC INTERNATIONAL 83, no. 3 (May 1, 2000): 675–78. http://dx.doi.org/10.1093/jaoac/83.3.675.
Full textAbstract:
Abstract A method was developed for determining fructan inulin in various foods (yogurts, honey cakes, chocolates). Warm water was applied for extraction of samples, and mono- and dissacharides were determined by a thin-layer chromatographic densitometric method. A portion of the test solution was hydrolyzed 30 min with 1% oxalic acid in a boiling water bath. Fructose was determined in the hydrolysate. The amount of inulin in a sample was calculated as the difference between the amount of fructose in the sample before and after hydrolysis. The fructose from sucrose formed during the hydrolysis was also considered. The mean recovery from yogurt fortified with 4% inulin was 95.5 ± 4.5% (mean ± standard deviation); from honey cakes extract fortified with 10% inulin, 97.3 ± 5.5%; and from chocolate extract fortified with 30% inulin, 98.6 ± 6.6% (6 replicates in all cases). Determination of glucose is not necessary for analyzing fructans with the composition expressed shortened to GFn−1 (G, glucose; F, fructosyl) with the average degree of polymerization 8 ≤ n ≤ 15.
25
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.
Full textAbstract:
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.
26
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.
Full textAbstract:
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.
27
Hurrell, Richard F., Manju B. Reddy, Joseph Burri, and James D. Cook. "An evaluation of EDTA compounds for iron fortification of cereal-based foods." British Journal of Nutrition 84, no. 6 (December 2000): 903–10. http://dx.doi.org/10.1017/s0007114500002531.
Full textAbstract:
Fe absorption was measured in adult human subjects consuming different cereal foods fortified with radiolabelled FeSO4, ferrous fumarate or NaFeEDTA, or with radiolabelled FeSO4or ferric pyrophosphate in combination with different concentrations of Na2EDTA. Mean Fe absorption from wheat, wheat–soyabean and quinoa (Chenopodium quinoa) infant cereals fortified with FeSO4or ferrous fumarate ranged from 0·6 to 2·2 %. For each infant cereal, mean Fe absorption from ferrous fumarate was similar to that from FeSO4(absorption ratio 0·91–1·28). Mean Fe absorption from FeSO4-fortified bread rolls was 1·0 % when made from high-extraction wheat flour and 5·7 % when made from low-extraction wheat flour. Fe absorption from infant cereals and bread rolls fortified with NaFeEDTA was 1·9–3·9 times greater than when the same product was fortified with FeSO4. Both high phytate content and consumption of tea decreased Fe absorption from the NaFeEDTA-fortified rolls. When Na2EDTA up to a 1:1 molar ratio (EDTA:Fe) was added to FeSO4-fortified wheat cereal and wheat–soyabean cereal mean Fe absorption from the wheat cereal increased from 1·0 % to a maximum of 5·7 % at a molar ratio of 0·67:1, and from the wheat–soyabean cereal from 0·7 % to a maximum of 2·9 % at a molar ratio of 1:1. Adding Na2EDTA to ferric pyrophosphate-fortified wheat cereal did not significantly increase absorption (P>0·05). We conclude that Fe absorption is higher from cereal foods fortified with NaFeEDTA than when fortified with FeSO4or ferrous fumarate, and that Na2EDTA can be added to cereal foods to enhance absorption of soluble Fe-fortification compounds such as FeSO4.
28
Kodentsova, V. M. "Vitamin-fortified complementary foods for infant nutrition." Rossiyskiy Vestnik Perinatologii i Pediatrii (Russian Bulletin of Perinatology and Pediatrics) 61, no. 5 (January 1, 2016): 102–5. http://dx.doi.org/10.21508/1027-4065-2016-61-5-102-105.
Full text
29
Lutter, Chessa K., and Kathryn G. Dewey. "Proposed Nutrient Composition for Fortified Complementary Foods." Journal of Nutrition 133, no. 9 (September 1, 2003): 3011S—3020S. http://dx.doi.org/10.1093/jn/133.9.3011s.
Full text
30
Pande, Bhavya, and Sarla Lakhawat. "Assessment of consumer knowledge towards fortified foods." ASIAN JOURNAL OF HOME SCIENCE 14, no. 2 (December 15, 2019): 347–53. http://dx.doi.org/10.15740/has/ajhs/14.2/347-353.
Full text
31
Clydesdale, F. M. "Fortified vs natural foods: The debate continues." Journal of the American Dietetic Association 94, no. 11 (November 1994): 1252. http://dx.doi.org/10.1016/0002-8223(94)92447-3.
Full text
32
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.
Full textAbstract:
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.
33
Sangalli, Caroline Nicola, Fernanda Rauber, and Márcia Regina Vitolo. "Low prevalence of inadequate micronutrient intake in young children in the south of Brazil: a new perspective." British Journal of Nutrition 116, no. 5 (July 25, 2016): 890–96. http://dx.doi.org/10.1017/s0007114516002695.
Full textAbstract:
AbstractIn Brazil, children’s eating patterns have been characterised by an increased consumption of ultra-processed foods that are fortified. Our aims were to (1) estimate the prevalence of inadequate micronutrient intake among children from low-income families and (2) to assess micronutrient intake from fortified foods. We carried out a cross-sectional study from a randomised field trial conducted at healthcare centres in Porto Alegre, Brazil, with 446 mother–child pairs, with the children aged 2–3 years. Dietary data were assessed using two 24-h recalls. The prevalence of inadequacy for six micronutrients was estimated using the proportion of individuals with intakes below the estimated average requirement (EAR). Micronutrient intakes from fortified foods were evaluated using EAR and upper tolerable level (UL). Healthy foods consumption was below the recommendations, except for beans, and 88·1 % of the children consumed ultra-processed foods. A low prevalence of inadequate micronutrient intake was observed for Fe (1·2 %), vitamin C (4·7 %), vitamin A (5·2 %), Ca (11·4 %) and folate (15·2 %). None of the children had intakes less than the EAR for Zn. Fortified foods contributed between 11·3 and 38·3 % to micronutrient intakes, and 43·0 % of the children met the EAR for Fe, 13·9 % for vitamin C and 12·3 % for Zn using fortified foods only. In addition, 4·0 % of the children exceeded the UL for vitamin A, 3·1 % for Zn, 1·1 % for folic acid and 0·2 % for Fe. These results highlight a low prevalence of inadequate micronutrient intakes among children and suggest that such a group could be at risk of excessive micronutrient intakes provided by ultra-processed foods.
34
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.
Full textAbstract:
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.
35
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.
Full textAbstract:
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.
36
Naila, Nurun Nahar, Prasenjit Mondal, Sabri Bromage, M. Munirul Islam, M. Mamun Huda, Mohammad Sohel Shomik, Dinesh Mondal, Wafaie Fawzi, and Tahmeed Ahmed. "Home Fortification of Rice With Lime: A Novel Potential Way to Reduce Calcium Deficiency in Bangladesh." Food and Nutrition Bulletin 40, no. 3 (July 4, 2019): 357–68. http://dx.doi.org/10.1177/0379572119845573.
Full textAbstract:
Background: In order to improve calcium status, fortified rice should have acceptable organoleptic properties of that food. Objective: We aimed to assess whether home fortification of rice with slaked lime can increase calcium content of rice and whether this fortified rice is well tolerated in a nutritionally at-risk population. Methods: This experimental study measured the calcium content of rice cooked with different concentration of lime and assessed the acceptability of fortified rice among 400 women and children. Each participant received fortified rice with one of five concentrations of lime (0, 2.5, 5, 7.5 or 10 gm per 500 gm of rice), with or without additional foods (lentil soup or fried green papaya). All participants were asked to score the organoleptic qualities on a hedonic scale. Results: Analysis showed that rice calcium content increased in a dose- response manner with increased lime during cooking (76.03, 205.58, 427.55, 614.29 and 811.23 mg/kg for given lime concentrations). Acceptability of the meal was greater when additional foods were served with rice at all lime concentrations. In both groups, the 7.5M arm reported highest overall acceptability (children, 6.25; women 6.10). This study found significant association between overall acceptability (different concentrations of lime mixed rice; with/without additional foods) and between groups (women vs. children) ( p value = < 0.001) where-as no association was found within groups. Conclusions: Lime-fortified rice can be feasible considering the calcium uptake of rice and organoleptic character. Further research on bioavailability can establish a solid foundation that will support design of an effective intervention to reduce calcium deficiency in this population.
37
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.
Full textAbstract:
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
38
AbuKhader, Majed M. "Comparative assessment and suitability of iron and the nutritional composition of fortified foods for young children." Nutrition and Health 24, no. 2 (April 17, 2018): 103–9. http://dx.doi.org/10.1177/0260106018767686.
Full textAbstract:
Aim: To assess the suitability of iron content and the nutritional benefits of selected fortified food products marketed for 4–8 year old children in Oman. Methods: Forty-five fortified foods, which are available in Omani markets, were classified into four groups based on food type and composition: ready-to-eat (RTE) breakfast cereals (two groups), malted milk drinks and milk powder formulas. The nutrition panel displayed on the products’ outer package was used as a source of content values for iron and other nutrients. Results: Among the selected products, malted milk drinks contain a significant ( p < 0.001) amount of iron that is 6.2±3.1 mg per 30 g serving (recommended daily intake for children 4–8 years old is 10 mg). The way selected products are served, with milk or water, could have a significant impact on the iron absorption and bioavailability, which is influenced by the presence of calcium and vitamin C. The values recorded from malted milk drinks and milk powder formulas were shown to have vitamin C to iron ratios of 3:1 and 8:1, respectively. Such ratios are reportedly effective in reversing the negative effect of calcium on iron absorption. Iron-fortified foods contain low to moderate amount of iron per serving and are considered more nutritious when compared to iron supplements. Conclusion: Iron-fortified foods can be conditionally useful to prevent or restore iron deficiency but not be relied on as an only source of iron. Hence these products must be consumed as a part of a healthy diet plan.
39
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.
Full textAbstract:
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.
40
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.
Full textAbstract:
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.
41
Levine, Robert A., Ronald G. Luchtefeld, Marvin L. Hopper, and Garrett D. Salmon. "Automated Method for Cleanup and Determination of Benomyl and Thiabendazole in Table-Ready Foods." Journal of AOAC INTERNATIONAL 81, no. 6 (November 1, 1998): 1217–23. http://dx.doi.org/10.1093/jaoac/81.6.1217.
Full textAbstract:
Abstract An automated solid-phase extraction (SPE) cleanup with on-line liquid chromatographic (LC) analysis was developed to determine residues of benomyl (as carbendazim) and thiabendazole in table- ready food items from the U.S. Food and Drug Administration Total Diet Study (TDS). A strong-cation- exchange cleanup of an acetone extract replaces the methylene chloride solvent partitioning steps in the procedure described in the Pesticide Analytical Manual(PAM). LC analysis is accomplished with a Cs analytical column and tandem fluorescence and UV detection. Recoveries of both analytes from 32 representative TDS foods fortified at 0.05 and 0.5 μg/g were determined. Method precision was evaluated with triplicate recovery assays on 11 foods fortified at both levels. Accuracy was tested further by assaying 47 foods for incurred residues in parallel with the validated PAM procedure for comparison, and good agreement was found. The automated SPE method reduces solvent consumption, analysis time, and labor.
42
Ekanayake, Athula, and Philip E. Nelson. "An in vitro method for estimating biologically available vitamin B6 in processed foods." British Journal of Nutrition 55, no. 2 (March 1986): 235–44. http://dx.doi.org/10.1079/bjn19860030.
Full textAbstract:
1. An in vitro method which used enzymic digestion of the food matrix to release biologically available vitamin B6 is described.2. Vitamin B6-fortified liquid model foods were thermally processed. After these foods had been freeze-dried, one part was subjected to enzymic hydrolysis at pH 2.0 with pepsin (EC 3.4.23.1) followed by a hydrolysis at pH 8.0 with pancreatin. The vitamins that were found in the supernatant fraction, after an acidified methanol treatment of the hydrolysate, were estimated by high-performance liquid chromatography (HPLC). The other part was given to rats who were kept on a vitamin B6-depleted diet.3. The biologically available vitamin B6 content of the processed model foods, as determined by rat bioassay, showed good correlation with the vitamin B6 determined by HPLC.4. It has proved possible to use this in vitro, two-stage enzymic digestion system followed by HPLC determination to determine biologically available vitamin B6 in vitamin B6-fortified processed model foods.
43
Chase, G. William, and Brian Thompson. "Accelerated Solvent Extraction of Vitamin K1 in Medical Foods in Conjunction with Matrix Solid-Phase Dispersion." Journal of AOAC INTERNATIONAL 83, no. 2 (March 1, 2000): 407–10. http://dx.doi.org/10.1093/jaoac/83.2.407.
Full textAbstract:
Abstract An extraction technique is described for vitamin K1 in medical foods, using accelerated solvent extraction (ASE) in conjunction with matrix solid-phase dispersion (MSPD). The medical food sample is treated as it would be with MSPD extraction, followed by ASE for a hands-free automated extraction. The vitamin K1 in the ASE extract is then quantitated by reversed-phase liquid chromatography with fluorescence detection. The chromatography specifications are identical to those in previous work that used MSPD only, with a limit of detection of 6.6 pg and a limit of quantitation of 22 pg on column. Recoveries, which were determined for an analyte-fortified zero control reference material for medical foods, averaged 97.6% (n = 25) for vitamin K1. The method provides a rapid, automatic, specific, and easily controlled assay for vitamin K1 in fortified medical foods with minimal solvent usage.
44
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.
Full textAbstract:
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.
45
Martı́nez-Navarrete, N., M. M. Camacho, J. Martı́nez-Lahuerta, J. Martı́nez-Monzó, and P. Fito. "Iron deficiency and iron fortified foods—a review." Food Research International 35, no. 2-3 (January 2002): 225–31. http://dx.doi.org/10.1016/s0963-9969(01)00189-2.
Full text
46
Reid, Ian R., and Sarah M. Bristow. "Calcium fortified foods or supplements for older people?" Maturitas 85 (March 2016): 1–4. http://dx.doi.org/10.1016/j.maturitas.2015.11.012.
Full text
47
Serra-Majem, Lluís, Rosa Ortega, Javier Aranceta, Alfredo Entrala, and Angel Gil. "Fortified foods. Criteria for vitamin supplementation in Spain." Public Health Nutrition 4, no. 6a (April 1, 2001): 1331–34. http://dx.doi.org/10.1079/phn2001211.
Full textAbstract:
AbstractObjective:To review and analyse criteria for vitamin supplementation and fortification in Spain.Design:Systematic review of scientific literature and simulation analysis of food fortification.Methods:A simulation analysis using a fortified beverage was performed in a random sample of 2855 children aged 2 to 24 years in Spain.Results:High-risk groups for vitamin supplementation and fortification in Spain are highlighted, and target vitamins considered have been: folic acid, vitamin A, vitamin E, vitamin D and vitamin B12 (particularly in the elderly). A beverage fortified with vitamins C, A, B1 and B6 may contribute to improving the intake of all of these vitamins with the exception of vitamin A, since the Recommended Nutrient Intake is already covered with current consumption.Conclusions:A detailed knowledge of nutritional status helps to ensure the rationale and follow up of nutrient supplementation and fortification.
48
Hagiu, Daniela, Oana Mihai, and Magdalena Mititelu. "Fortified foods and the impact on consumer health." Farmacist.ro 1, no. 198 (2021): 22. http://dx.doi.org/10.26416/farm.198.1.2021.4355.
Full text
49
Li, Yao Olive, Levente L. Diosady, and Annie S. Wesley. "Folic Acid Fortification through Existing Fortified Foods: Iodized Salt and Vitamin A—Fortified Sugar." Food and Nutrition Bulletin 32, no. 1 (March 2011): 35–41. http://dx.doi.org/10.1177/156482651103200104.
Full text
50
Lutter, Chessa K. "Macrolevel Approaches to Improve the Availability of Complementary Foods." Food and Nutrition Bulletin 24, no. 1 (January 2003): 83–103. http://dx.doi.org/10.1177/156482650302400105.
Full textAbstract:
Large numbers of infants and young children suffer from the short- and long-term health effects of poor breastfeeding and complementary feeding practices. Strategies to improve the availability of and access to low-cost fortified complementary foods can play an important corresponding role to that of behavior change in improving nutritional status of young children. However, the nutritional quality of complementary foods used in publicly funded programs is not always optimal, and such programs are costly and reach only a tiny fraction of those who could benefit. To broadly reach the target population, such foods need to be commercially available at affordable prices and promoted in a way that generates demand for their purchase. A sensible long-term policy for the promotion of low-cost fortified complementary foods calls for attention to their nutritional formulations and cost, the economics of production, and the legislative, regulatory, and competitive framework in which marketing occurs. This paper provides information on how to improve the nutritional formulations of fortified complementary foods and outlines the necessary conditions for a market approach to their production and promotion.