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Minimum and maximum amounts (% RDA) 1 of vitamins in enriched industrialized foods marketed in Belo Horizonte, MG,
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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...
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Information on fortifiable food consumption is essential to design, monitor and evaluate fortification programmes, yet detailed methods like 24-h recalls (24HRs) that provide such data are rarely conducted. Simplified questionnaire-based methods exist but their validity compared with 24HRs has not been shown. We compared two simplified methods (i.e...
Food fortification programs have been conducted in several countries to overcome micronutrient deficiency and related problems with various degrees of effectiveness. Available information regarding the success of food fortification programs in some developing countries, including Indonesia, is still limited. Thus, this study conducts a systematic r...
Background:
There are few effectiveness evaluations of food fortification programs, and little is known about what makes programs successful.
Objective:
We examined 3 food fortification programs in Latin America to identify common features that might explain their success and to draw lessons for program design and implementation everywhere: The...
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The double fortification of salt with iodine and iron has been proposed as a method for the mass prevention of iron deficiency anemia. This article reports on the technical and financial aspects of the production of such double fortified salt (DFS) based on the experiences of current and past producers. It draws contrasts with the established proce...
Citations
... Macro-and micronutrient deficiencies are seen in a larger section of population, thereby posing serious worldwide health challenges. In the past few decades, the process of enhancement of nutrient and mineral content of crops at the industrial level, also known as crop fortification or industrial fortification, has become a prominent method to produce nutrient-enriched crops that would help to overcome malnutrition problem (Liberato and Pinheiro-Sant'Ana 2006). But, because of the expensive industrial processing, access to such food products remains restricted, thereby failing in the complete eradication of the hidden hunger among the global population. ...
Wheat is the second most significant staple food grain crop after rice; however, its grains mostly contain suboptimal levels of provitamins, proteins, and essential micronutrients, including zinc, iron, selenium, and iodine. However, during processing, wheat flour is enriched or fortified with several required nutrients. The most reasonable, long-lasting, and viable solution for this problem is biofortification that can be performed through either agronomic approaches, breeding efforts, or transgenic techniques. Agronomic fertilization techniques for wheat biofortification include basal application, foliar spray, and seed priming with the appropriate nutrient sources. Recently, various potent bacterial strains have been used, and these techniques can be used in combination with agronomic and genetic techniques to significantly enhance the density of the nutrients that require to be supplemented in wheat grains. Compared to agronomic approaches, breading techniques are more sustainable and include conventional and marker-assisted breeding. Transgenic approaches for micronutrient biofortification of wheat include modulation of the gene expression of transporters to improve the absorption rate and assimilation capability of the wheat plant while lowering antinutrient content. In this chapter, along with the possible techniques of biofortification, we discuss the mode of uptake and deposition of the desired nutrients in the grain at molecular and physiological levels. We discuss the possible wheat genomic obstacles that hinder wheat biofortification as well as the economic and social challenges for the release of biofortified wheat.
... However, our findings also showed that participants with high UPF intake had higher intakes of micronutrients, such as P, Zn, vitamin A and vitamin B 12 . These findings may be explained by the fortification of UPF with vitamins and minerals (43) . A study on food items advertised by two Brazilian supermarket chains found that UPF have higher contents of fibre, vitamins and proteins compared with unprocessed and minimally processed foods (37) . ...
The excessive intake of ultra-processed foods (UPF) is associated with an increase in cardiovascular risk. However, the effect of UPF intake on cardiovascular health in children and adolescents with congenital heart disease (CHD) is unknown. The aim of the present study was to describe UPF intake and evaluate associations with isolated cardiovascular risk factors and children and adolescents with CHD clustered by cardiovascular risk factors. A cross-sectional study was conducted involving 232 children and adolescents with CHD. Dietary intake was assessed using three 24-hour recalls. UPFs were categorized using the NOVA classification. The cardiovascular risk factors evaluated were central adiposity, elevated high-sensitivity C-reactive protein (hs-CRP) and subclinical atherosclerosis. The clustering of cardiovascular risk factors (waist circumference, hs-CRP and carotid intima-media thickness) was performed, allocating the participants to two groups (high versus low cardiovascular risk). UPFs contributed 40.69% (SD 6.21) to total energy intake. The main UPF groups were ready-to-eat and take-away/fast foods (22.2% energy from UPFs). The multivariable logistic regression revealed that an absolute increase of 10% in UPF intake (OR=1.90; 95% CI: 1.01;3.58) was associated with central adiposity. An absolute increase of 10% in UPF intake (OR=3.77; 95% CI: 1.80;7.87) was also associated with children and adolescents with CHD clustered by high cardiovascular risk after adjusting for confounding factors. Our findings demonstrate that UPF intake should be considered a modifiable risk factor for obesity and its cardiovascular consequences in children and adolescents with CHD.
... Fortification, on the other hand, is a food-based approach. Dietary improvement involves changes in dietary patterns [7][8][9]. Clearly, there remains a comparison between the two intervention strategies, supplementation and fortification. Supplementation is an effective short-term, health delivery strategy, requiring compliance and financial resources, sustainable motivation of the participants, and covering only the population segment receiving the service. ...
... The adopted technology for fortification is expected to be cost-effective with well-established quality control of the final product and complying with food standards, regula- tions, guidelines, and governmental policies. Finally, there should not be any exaggerated claims as regards nutritional and medical benefits so that end users are misled or deceived [2,8]. ...
Background
Background: Food fortification is an effective intervention strategy to combat micronutrient malnutrition, hidden hunger, and improvement of public health and nutritional status. Choice of a cost-effective, widely consumed, compatible, and stable candidate vehicle is essential for a successful fortification.
Objective
Objective: This comprehensive review discusses the aspects of food fortification along with the suitability of soy milk, plant based milk substitute as a candidate vehicle for fortification.
Methods
Methods: Literature mining was done in food research journals, Pubmed, Scopus for collection of adopted fortification strategies and preferred vehicles for fortification.
Results
Results: Soy milk is a popular health beverage, globally consumed and preferred amongst lacto-vegetarians and especially those with bovine milk allergy and lactose intolerance. This plant-based milk alternative is enriched in polyunsaturated fatty acids, phytoestrogens, and isoflavones along with different macro-and micronutrients. As a candidate vehicle, soy milk offers the advantage of incorporating a wide range of fortificants, is widely consumed, stable, and is compatible with fortificants.
Conclusion
Conclusion: Successful implementation of the fortification strategy and its global scale-up need to overcome different scientific and technological hurdles, socio-economic, ethical, and political barriers as well as legislative issues. Public-private, multi-stake holder and global partnerships, boosting of small-scale food industries, and developing tie-ups with large scale industries, promoting public awareness about the need of fortification are other necessary requisites.
... Fortified foods serve as an additional dietary source of riboflavin in many countries [17,92,173,174,178,179,181,182,305,337]. The most common foods that are fortified with riboflavin are cereals, including those ready to eat, wheat and maize flour, bread, dairy products, and baby food [11,174,282,307,317]. ...
... Fortified foods serve as an additional dietary source of riboflavin in many countries [17,92,173,174,178,179,181,182,305,337]. The most common foods that are fortified with riboflavin are cereals, including those ready to eat, wheat and maize flour, bread, dairy products, and baby food [11,174,282,307,317]. No extensive research has been made to biofortify crops for riboflavin [61,92]. ...
... Fortification of wheat and maize flour, as well as rice, with niacin is in many countries mandatory [92,163,181,182,417,536]. Niacin is also added to bread, breakfast cereals, and pasta [174,416,443,449]. ...
This review summarizes the current knowledge on essential vitamins B1, B2, B3, and B5. These B-complex vitamins must be taken from diet, with the exception of vitamin B3, that can also be synthetized from amino acid tryptophan. All of these vitamins are water soluble, which determines their main properties, namely: they are partly lost when food is washed or boiled since they migrate to the water; the requirement of membrane transporters for their permeation into the cells; and their safety since any excess is rapidly eliminated via the kidney. The therapeutic use of B-complex vitamins is mostly limited to hypovitaminoses or similar conditions, but, as they are generally very safe, they have also been examined in other pathological conditions. Nicotinic acid, a form of vitamin B3, is the only exception because it is a known hypolipidemic agent in gram doses. The article also sums up: (i) the current methods for detection of the vitamins of the B-complex in biological fluids; (ii) the food and other sources of these vitamins including the effect of common processing and storage methods on their content; and (iii) their physiological function.
... Fortified foods contributed one-half of recommendation in vitamin A intake in poor urban Guatemalan Toddlers. 28 Vitamin A contents and stability in flour, bread and biscuits and their compliance level have been studied in Nigeria. [13][14][15][16]29 But the contribution of bread and biscuits to vitamin A daily requirement of preschool children in Nigeria has not been jointly determined. ...
... A study suggested that there may be no risk of pre-disposition of consumers to hyper-vitaminosis as previously speculated. 28 But the result of this study has confirmed that the possibility of hyper-vitaminosis is a fact not speculation. This result helps to justify the revised Nigerian vitamin A fortification level which is now less than 30,000 IU/kg.12 ...
Introduction and aim. Vitamin-A-deficiency is a public health problem among preschool children of Nigeria. Study determined the contribution of bread and biscuits to vitamin A-daily-requirement of preschool children in Lagos-State, Nigeria. Material and methods. A community-based-study using a cross-sectional-design with analytical component was carried out from 2013-2015. Multi-stage-sampling-technique was used to select mothers of preschool-children (n=1599) in 5 Local-Government- Areas of Lagos. Respondents’ socio-demographic information and samples consumption-pattern were collected using validated, food-frequency-questionnaire/dietary recall. Retinyl palmitate content of randomly selected commonly-consumed brands of oven-fresh-bread stored for 5-days and biscuits (30- to 60-days) at prevailing outdoor-market-temperatures were analysed using High-Performance-Liquid-Chromatography. Contribution to preschool children’s vitamin A-daily-requirements were determined. Data were analysed using Student’s t-test and ANOVA at p<0.05. Results. Mean age of preschool children was 31.44±5.28 months. Mean intakes of samples were bread (117.6 ±15.9 g/d) and biscuits (59.8±27.9 g/d). Range of contribution to vitamin-A-daily-requirement of preschool-children was 0-178.4 %. Samples contribution to vitamin A-daily-requirement of pre-school-children were oven-fresh bread (68.3 %); 5 days bread (20.7%); 30-days biscuits (25.0%) and 60-days biscuits (6.8%). Overall contribution to vitamin A-daily-requirement were bread (51.4%) and biscuits (22.4%). Statistically significant difference existed between samples contribution and vitamin-A-daily-requirement of preschool children. Conclusion. Bread and biscuits samples contributed significantly to the vitamin-A-daily-requirement of preschool children.
... A considerable decrease in the amount of (1) Nevertheless, the thermal stability of vitamins can be effective in reducing their loss. As reported previously, thiamine was the most heat-sensitive vitamin, while vitamins B2 and B6 were more thermally stable (Bui et al., 2013;Fuliaş et al., 2014;Liberato & Pinheiro-Sant'Ana, 2006). However, riboflavin possessed the highest thermal stability (Kim et al., 2013;Kwok et al., 1998). ...
The aim of this study was to analyze the effect of cooking method on thiamin (B1), riboflavin (B2), and pyridoxine (B6) vitamin content of rice samples consumed in Iran by using high-performance liquid chromatography technique. The amount of B1, B2, and B6 obtained ranged from 2.98 to 15.89, 1.15 to 22.19, and 0.96 to 4.44 μg/g, respectively, for the boiling method. In the traditional method, these vitamins had a concentration between 4.09 and 29.55, 4.87 and 16.19, and 1.52 and 12.18 μg/g, respectively. However, limit of detection (LOD) values for B1, B2, and B6 vitamins were 0.159, 0.090, and 0.041 μg/ml, respectively. Multivariate methods and heatmap visualization were applied to estimate the correlation among the type and amount of vitamins and cooking methods. According to heatmap findings, B1 and B6 vitamins and the cooking method had the closest accessions, representing that this variable had similar trends. Nevertheless, it can be concluded that the traditional cooking method can maintain more vitamins in rice samples.
... Whole-genome analysis of this variety of yeast indicated that this folate productivity was due to the HMT1 gene having methyltransferase activity. Liberato and Pinheiro-Sant'ana (2006) during their review reported that nutritional yeast (S. cerevisiae) does possess~30-180% of various vitamin B complexes and when fortified this yeast was capable of expressing vitamins like thiamine (B1), riboflavin (B2), niacin (B3), and vitamin B6. In India, the work done by Chandrasekar-Rajendran et al. (2017) was in concordance with such findings, where they applied S. boulardii (SAA655) along with Lactococcus lactis (N8) to bio-fortify the riboflavin (Vit B2) and folate (Vit B9) amounts in idli batter. ...
... It is well-known information that yeast, especially S. cerevisiae like nutritional yeast or brewer's yeast, possesses trace elements like selenium, potassium, zinc, copper manganese, and molybdenum (Liberato and Pinheiro-Sant'Ana 2006). Lönnerdal et al. (2017), during their work, reported that selenium-enriched yeast fortified in milk has better selenium absorption capability than adding selenium in inorganic forms, especially in adults than infants. ...
Genus Saccharomyces is one of the most explored yeast species, especially in the food processing and allied food industries. Among them S. cerevisiae, S. boulardii, and S. cerevisiae var. boulardii are the leading yeasts that find relatively major functional usages as natural fermenters in various food applications. As humanity as a whole is on the search for an easy cure into healthy living among their busy schedule, healthy gut, balanced diet, probiotics, and functional/fortified foods have gained immense importance. Yeast and Saccharomyces could play a substantial role in ensuring that such diet balances are maintained by utilizing their natural abilities to ferment food items according to their needs. In this context, this book chapter attempts to survey an overhaul of Saccharomyces in the current food market, food industry, and food technology and their role in food processing industries.
... y incorporated into the food item without the determination of their proper dosage. The recommended dietary allowance of the different vitamins and minerals must be taken care of, and accordingly, the dosage for the particular food shall be calculated. Excess amount of vitamin intake through fortified foods can lead to the risk of hypervitaminosis "Liberato et. al. (2006)" [45]. Also, the bioavailability of the different fortified micronutrients and antioxidants should be checked to ensure that the fortified food becomes a fully functional food. The bioavailability factor is some very important criteria for the development of any immunity boosting products. There are immunity boosting vitamins like vitam ...
... Excess amount of vitamin intake through fortified foods can lead to the risk of hypervitaminosis "Liberato et. al. (2006)" [45]. Also, the bioavailability of the different fortified micronutrients and antioxidants should be checked to ensure that the fortified food becomes a fully functional food. ...
... The USA fortifies breakfast cereals, milk, and selected dairy products; in Canada and Scandinavia, butter, milk, and margarine are fortified. Germany and the UK have fortified breads and the UK also has fortified orange juice (19)(20)(21)(22). Food was initially fortified with vitamin D 2 ; however, after it was discovered that 7-dehydrocholesterol could be isolated inexpensively from sheep lanolin, fortification with vitamin D 3 has been typically used in preference to vitamin D 2 . ...
Background
For nutritional purposes, the measurement of vitamin D3 (defined as the sum of vitamin D3 and previtamin D3) is required to obtain an accurate and reliable estimate of its content in foods. An often neglected aspect in the development of methods for the analysis of vitamin D3 is accounting for any potential analytical bias in the results associated with differential thermal isomerization between previtamin D and vitamin D.
Conclusions
For LC-UV methods using a vitamin D2 internal standard, cold saponification, or direct lipid extraction techniques should be avoided, unless chromatographic separation of vitamin D2, vitamin D3, and their previtamin forms is achieved so that UV absorbance corrections can be made. For both LC-UV and LC-MS methods using calciferol internal standards, the simplest solution to avoid analytical bias due to the presence of previtamin D is to utilize heating conditions (typically during saponification) such that previtamin D and vitamin D in the sample and the internal standard reach an equivalent equilibrium state prior to instrumental analysis. Only under such circumstances is the integration of previtamin D unnecessary to obtain accurate results for vitamin D3.
Highlights
A detailed discussion of the quantitation of vitamin D3 in food with concise recommendations for avoiding measurement bias as a consequence of differential thermal isomerization.
... In the present study, a higher intake of foods produced with white flour, such as cakes, pies, and biscuits, as well as breads, was observed as the most commonly consumed food group among subjects from both groups. However, a possible explanation for this association is the fact that the loss of vitamins during food processing has led the industry to add vitamins and minerals to various foodstuffs, with the goal of reducing nutritional deficiencies in the population [60]. This fortification may explain the observed association between high consumption of processed foods and lower probability of inadequacy of vitamin B1 and zinc. ...
Changes in eating behavior of adolescents are associated with high consumption of processed and ultra-processed foods. This study evaluated the association between these foods and the prevalence of inadequate micronutrient intake in adolescents. A cross-sectional study was conducted with 444 adolescents from public schools in the city of Natal, northeastern Brazil. The adolescents’ habitual food consumption was evaluated using two 24-hour dietary recalls. Foods were categorized according to the degree of processing (processed and ultra-processed) and distributed into energy quartiles, using the NOVA classification system. Inadequacies in micronutrient intake were assessed using the estimated average requirement (EAR) as the cutoff point. Multivariate logistic regression models were used to estimate the relationship between energy percentage from processed and ultra-processed foods and prevalence of inadequate micronutrient intake. The mean (Standard Deviation (SD)) consumption of total energy from processed foods ranged from 5.8% (1.7%) in Q1 to 20.6% (2.9%) in Q4, while the mean consumption of total energy from ultra-processed foods ranged from 21.4% (4.9%) in Q1 to 61.5% (11.7%) in Q4. The rates of inadequate intake of vitamin D, vitamin E, folate, calcium, and selenium were above 80% for both sexes across all age groups. Energy consumption from processed foods was associated with higher prevalence of inadequate selenium intake (p < 0.01) and lower prevalence of inadequate vitamin B1 intake (p = 0.04). Energy consumption from ultra-processed foods was associated with lower prevalence of inadequate zinc and vitamin B1 intake (p < 0.01 and p = 0.03, respectively). An increase in the proportion of energy obtained from processed and ultra-processed foods may reflect higher prevalence of inadequate selenium intake and lower prevalence of vitamin B1 and zinc inadequacy.
