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Pourmohamadkhan M, Khorasanchi Z, Ghazizadeh H, Sedighnia A, Kiani B, salemi O, Ferns G, Rostam Niakan Kalhori S, Ghayour-Mobarhan M. A Mixed Model Approach for Estimating the Optimal Food Fortification of Vitamin D: Experiment Based on Mashhad Cohort Study in Iran. ARCHIVES OF IRANIAN MEDICINE 2023; 26:561-566. [PMID: 38310412 PMCID: PMC10862094 DOI: 10.34172/aim.2023.82] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Accepted: 07/22/2023] [Indexed: 02/05/2024]
Abstract
BACKGROUND Vitamin D deficiency is a prevalent problem in worldwide healthcare related to several system disorders. Food fortification as a solution is associated with several challenges including insufficient coverage of the entire population, required degree of fortification, the vehicles used for fortification and potential toxicity. This study aimed to determine the optimal amount of vitamin D for fortification without surpassing the upper intake level (UL) of intake at the 95th percentile of the Iranian population and compare two methods of food fortification. METHODS This study is aimed to develop a model of two different fortifying approaches related to an available dataset called MASHAD cohort study. The dataset comprised demographic and nutritional data of 9704 Iranian individuals living in the Greater Mashhad region. The first approach was a computational method necessary to implement a range of eight foods and calculate the optimal approach. In the second case, we used the European formula method called ILSI. RESULTS To find the appropriate value for fortification, we calculated the consumption of 400 IU and 1000 IU supplements of vitamin D. Three micrograms per 100 g in each food was the optimal output. We also used Flynn and Rasmussen's formula on our data. Using these methods, we found that 2.1 micrograms per 100 kcal provides the best result. Hence, using the two different approaches, the results appear to be consistent and promising. CONCLUSION One interesting finding was that supplement consumption did not greatly affect the impact of fortification. This observation may support the hypothesis to determine the amount of fortification, and we can ignore the study population's supplement consumption.
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Affiliation(s)
- Marjan Pourmohamadkhan
- Department of Health Information Management, School of Allied Medical Sciences, Tehran University of Medical Sciences, Tehran, Iran
| | - Zahra Khorasanchi
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Hamideh Ghazizadeh
- International UNESCO Center for Health-Related Basic Sciences and Human Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Atefeh Sedighnia
- Health Technology Incubator Center, Zahedan University of Medical Sciences, Zahedan, Iran
| | - Behzad Kiani
- Department of Medical Informatics, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Omid salemi
- Department of Biology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Gordon Ferns
- Division of Medical Education, Brighton & Sussex Medical School, Falmer, Brighton, Sussex, UK University of Medical Sciences, Mashhad, Iran
| | - Sharareh Rostam Niakan Kalhori
- Department of Health Information Management, School of Allied Medical Sciences, Tehran University of Medical Sciences, Tehran, Iran
| | - Majid Ghayour-Mobarhan
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
- International UNESCO Center for Health-Related Basic Sciences and Human Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran
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A Data Driven Approach to Identify Safe and Adequate Schemes for Vitamin D Fortification. Foods 2022; 11:foods11243981. [PMID: 36553723 PMCID: PMC9816930 DOI: 10.3390/foods11243981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 11/11/2022] [Accepted: 12/01/2022] [Indexed: 12/13/2022] Open
Abstract
Food fortification is a strategy to increase low vitamin D intake. In order to avoid the intake of a population exceeding the upper tolerable intake level, the right choice of food groups to fortify is of crucial importance. An automated fortification tool was developed based on dietary intake data from the Danish National Survey of Dietary Habits and Physical Activity 2011-2013 (DANSDA), taking into account the energy contribution of the fortified food. The fortification of food group is a variant in the linear modelling, where the optimization ensures the lowest possible variation in deviation of the calculated intake and the target intake. The resulting tool demonstrated that the lowest limit of fortification, where the model works, is 12 µg/10 MJ, when fortification of any food group is allowed. The tool also demonstrated that, by increasing the allowed upper level of fortification from 12 µg/10 MJ up to 30 µg/10 MJ, the food groups selected for fortification and the level of fortification in those food groups may change. Specifically, fewer food groups seem to be needed as the upper level of fortification is increased. The optimized scenarios, using the food groups, including milk, cheese, cereals, fats, and juice, were tested on dietary-survey data and demonstrated that all the projected scenarios manage to lift the median vitamin D intake to the targeted intake safely. A data-driven approach was used to develop a simple, fast, and automated fortification tool to test different vitamin D food fortification strategies.
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Krušič S, Hribar M, Hafner E, Žmitek K, Pravst I. Use of Branded Food Composition Databases for the Exploitation of Food Fortification Practices: A Case Study on Vitamin D in the Slovenian Food Supply. Front Nutr 2022; 8:775163. [PMID: 35059424 PMCID: PMC8763681 DOI: 10.3389/fnut.2021.775163] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Accepted: 11/12/2021] [Indexed: 12/11/2022] Open
Abstract
Vitamin D deficiency is a worldwide public health concern, which can be addressed with voluntary or mandatory food fortification. The aim of this study was to determine if branded food composition databases can be used to investigate voluntary fortification practices. A case study was conducted using two nationally representative cross-sectional datasets of branded foods in Slovenia, collected in 2017 and 2020, and yearly sales data. Using food labeling data we investigated prevalence of fortification and average vitamin D content, while nutrient profiling was used to investigate overall nutritional quality of the foods. In both datasets, the highest prevalence of vitamin D fortification was observed in meal replacements (78% in 2017; 100% in 2020) and in margarine, corresponding to high market share. Other food categories commonly fortified with vitamin D are breakfast cereals (5% in 2017; 6% in 2020), yogurts and their imitates (5% in 2017; 4% in 2020), and baby foods (18% in both years). The highest declared average content of vitamin D was observed in margarine and foods for specific dietary use (7-8 μg/100g), followed by breakfast cereals (4 μg/100g), while the average content in other foods was below 2 μg/100g. Only minor differences were observed between 2017 and 2020. Major food-category differences were also observed in comparison of the overall nutritional quality of the fortified foods; higher overall nutritional quality was only observed in fortified margarine. Our study showed that branded food composition databases are extremely useful resources for the investigation and monitoring of fortification practices, particularly if sales data can also be used. In the absence of mandatory or recommended fortification in Slovenia, very few manufacturers decide to add vitamin D, and even when this is the case, such products are commonly niche foods with lower market shares. We observed exceptions in imported foods, which can be subject to fortification policies introduced in other countries.
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Affiliation(s)
- Sanja Krušič
- Nutrition Institute, Nutrition and Public Health Research Group, Ljubljana, Slovenia
| | - Maša Hribar
- Nutrition Institute, Nutrition and Public Health Research Group, Ljubljana, Slovenia
- Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Edvina Hafner
- Nutrition Institute, Nutrition and Public Health Research Group, Ljubljana, Slovenia
- Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Katja Žmitek
- Nutrition Institute, Nutrition and Public Health Research Group, Ljubljana, Slovenia
- VIST—Faculty of Applied Sciences, Ljubljana, Slovenia
| | - Igor Pravst
- Nutrition Institute, Nutrition and Public Health Research Group, Ljubljana, Slovenia
- Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
- VIST—Faculty of Applied Sciences, Ljubljana, Slovenia
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Hernández-Alcántara AM, Pardo S, Mohedano ML, Vignolo GM, de Moreno de LeBlanc A, LeBlanc JG, Aznar R, López P. The Ability of Riboflavin-Overproducing Lactiplantibacillus plantarum Strains to Survive Under Gastrointestinal Conditions. Front Microbiol 2020; 11:591945. [PMID: 33193258 PMCID: PMC7649808 DOI: 10.3389/fmicb.2020.591945] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Accepted: 09/15/2020] [Indexed: 11/13/2022] Open
Abstract
Riboflavin, vitamin B2, is essential for humans and has to be obtained from the diet. Some lactic acid bacteria (LAB) produce this vitamin, and they can be used for in-situ fortification of foods. This could be an alternative to supplementation with chemically synthesized vitamin, to palliate riboflavin deficiencies in specific groups of people. Moreover, if the producing LAB could survive in the gastrointestinal stress (GIT) they could be added as probiotics in this environment. In the present study we tested two riboflavin-overproducing Lactiplantibacillus plantarum strains (M5MA1-B2 and M9MG6-B2), spontaneous mutants of LAB isolated from chicha, a traditional Andean beverage. These two LAB, and also their isogenic strains M5MA1-B2[pRCR12] and M9MG6-B2[pRCR12], expressing the mCherry protein from the pRCR12 plasmid, were evaluated in vitro under simulated GIT conditions. Among other, specifically developed protein fluorescence assays were used. The four LAB showed similar levels of adhesion (>6.0%) to Caco-2 cells, higher than that of the probiotic Lacticaseibacillus rhamnosus GG strain (4.51%). Thus, LAB biofilm formation was assessed in the labeled cells by intracellular mCherry fluorescence and in the unlabeled parental strains by crystal violet staining. Both methods detected the formation of consistent biofilms by the L. plantarum strains. The quantification of mCherry fluorescence was also used to analyze LAB auto-aggregation properties. High levels of auto-aggregation were detected for both M5MA1-B2[pRCR12] and M9MG6-B2[pRCR12]. Survival of LAB included in a commercial cereal-based food matrix (Incaparina) under GIT conditions was also evaluated. The four LAB were resistant in vitro to the stomach and intestinal stresses, and proliferated in this environment, indicating a protective and nutritional effect of the Incaparina on the bacteria. Also, M9MG6-B2 survival in the presence or absence of Incaparina was evaluated in vivo in a BALB/c mouse model. The administration of the M9MG6-B2 strain alone or together with Incaparina had no adverse effect on the health, growth and/or well-being of the rodents. In addition, an increment in the villus length/crypt depth ratio was observed. The overall results obtained indicate that the LAB studied have probiotic characteristics of interest for the development of functional foods.
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Affiliation(s)
- Annel M. Hernández-Alcántara
- Department of Microorganisms and Plant Biotechnology, Margarita Salas Center for Biological Research (CIB)-Consejo Superior de Investigaciones Científicas (CSIC), Madrid, Spain
| | - Sandra Pardo
- Department of Microorganisms and Plant Biotechnology, Margarita Salas Center for Biological Research (CIB)-Consejo Superior de Investigaciones Científicas (CSIC), Madrid, Spain
| | - Mari Luz Mohedano
- Department of Microorganisms and Plant Biotechnology, Margarita Salas Center for Biological Research (CIB)-Consejo Superior de Investigaciones Científicas (CSIC), Madrid, Spain
| | - Graciela M. Vignolo
- Reference Center for Lactobacilli (CERELA)-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), San Miguel de Tucumán, Argentina
| | - Alejandra de Moreno de LeBlanc
- Reference Center for Lactobacilli (CERELA)-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), San Miguel de Tucumán, Argentina
| | - Jean Guy LeBlanc
- Reference Center for Lactobacilli (CERELA)-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), San Miguel de Tucumán, Argentina
| | - Rosa Aznar
- Department of Preservation and Food Safety Technologies, Institute of Agrochemistry and Food Technology (IATA)-Consejo Superior de Investigaciones Científicas (CSIC), Paterna, Spain
- Department of Microbiology and Ecology, University of Valencia, Valencia, Spain
| | - Paloma López
- Department of Microorganisms and Plant Biotechnology, Margarita Salas Center for Biological Research (CIB)-Consejo Superior de Investigaciones Científicas (CSIC), Madrid, Spain
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Riboflavin Deficiency-Implications for General Human Health and Inborn Errors of Metabolism. Int J Mol Sci 2020; 21:ijms21113847. [PMID: 32481712 PMCID: PMC7312377 DOI: 10.3390/ijms21113847] [Citation(s) in RCA: 75] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 05/20/2020] [Accepted: 05/26/2020] [Indexed: 01/13/2023] Open
Abstract
As an essential vitamin, the role of riboflavin in human diet and health is increasingly being highlighted. Insufficient dietary intake of riboflavin is often reported in nutritional surveys and population studies, even in non-developing countries with abundant sources of riboflavin-rich dietary products. A latent subclinical riboflavin deficiency can result in a significant clinical phenotype when combined with inborn genetic disturbances or environmental and physiological factors like infections, exercise, diet, aging and pregnancy. Riboflavin, and more importantly its derivatives, flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD), play a crucial role in essential cellular processes including mitochondrial energy metabolism, stress responses, vitamin and cofactor biogenesis, where they function as cofactors to ensure the catalytic activity and folding/stability of flavoenzymes. Numerous inborn errors of flavin metabolism and flavoenzyme function have been described, and supplementation with riboflavin has in many cases been shown to be lifesaving or to mitigate symptoms. This review discusses the environmental, physiological and genetic factors that affect cellular riboflavin status. We describe the crucial role of riboflavin for general human health, and the clear benefits of riboflavin treatment in patients with inborn errors of metabolism.
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Riboflavin: The Health Benefits of a Forgotten Natural Vitamin. Int J Mol Sci 2020; 21:ijms21030950. [PMID: 32023913 PMCID: PMC7037471 DOI: 10.3390/ijms21030950] [Citation(s) in RCA: 127] [Impact Index Per Article: 31.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 01/28/2020] [Accepted: 01/29/2020] [Indexed: 02/07/2023] Open
Abstract
Riboflavin (RF) is a water-soluble member of the B-vitamin family. Sufficient dietary and supplemental RF intake appears to have a protective effect on various medical conditions such as sepsis, ischemia etc., while it also contributes to the reduction in the risk of some forms of cancer in humans. These biological effects of RF have been widely studied for their anti-oxidant, anti-aging, anti-inflammatory, anti-nociceptive and anti-cancer properties. Moreover, the combination of RF and other compounds or drugs can have a wide variety of effects and protective properties, and diminish the toxic effect of drugs in several treatments. Research has been done in order to review the latest findings about the link between RF and different clinical aberrations. Since further studies have been published in this field, it is appropriate to consider a re-evaluation of the importance of RF in terms of its beneficial properties.
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Moyersoen I, Devleesschauwer B, Dekkers A, Verkaik-Kloosterman J, De Ridder K, Vandevijvere S, Tafforeau J, Van Oyen H, Lachat C, Van Camp J. A Novel Approach to Optimize Vitamin D Intake in Belgium through Fortification Based on Representative Food Consumption Data. J Nutr 2019; 149:1852-1862. [PMID: 31204779 DOI: 10.1093/jn/nxz119] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Revised: 02/28/2019] [Accepted: 05/04/2019] [Indexed: 01/17/2023] Open
Abstract
BACKGROUND Food fortification is a promising means to improve vitamin D intake of a population. Careful selection of food vehicles is needed to ensure that nearly all individuals within the population benefit from the fortification program. OBJECTIVES The aim of the study was to develop and apply a model that simultaneously selects the optimal combination of food vehicles and defines the optimal fortification level that adequately increases vitamin D intake in the population without compromising safety. METHODS Food consumption data from the Belgian Food Consumption Survey 2014 (n = 3200; age 3-64 y) were used. The optimization model included 63 combinations of 6 potential vehicles for food fortification, namely "bread," "breakfast cereals," "fats and oils," "fruit juices," "milk and milk beverages," and "yogurt and cream cheese." The optimization procedure was designed to minimize inadequate or excessive vitamin D intake in each of the food combinations. This allowed the relative ranking of the different combinations according to their fortification utility. The estimated average requirement and upper intake level were used as thresholds. An age-specific and population-based approach enabled the sensitivity of the population subgroups to adverse health effects to be taken into account. Feasibility, technical aspects, and healthiness of the food vehicles were used to select the optimal combination. RESULTS Multiple combinations of food vehicles significantly reduced the prevalence of inadequate vitamin D intake within the Belgian population (from 92-96% to <2%). Taking other aforementioned criteria into account, the fortification of "milk and milk beverages" and "bread" with 6.9 μg vitamin D/100 kcal was proposed as an optimal fortification scenario. CONCLUSIONS The optimization model allows identification of an effective fortification scenario to improve vitamin D intake within the Belgian population based on acceptable risks of inadequate and excessive intake. The model can be extended to other micronutrients and other populations.
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Affiliation(s)
- Isabelle Moyersoen
- Department of Epidemiology and Public Health, Sciensano, Brussels, Belgium.,Department of Food Safety and Food Quality, Ghent University, Ghent, Belgium
| | - Brecht Devleesschauwer
- Department of Epidemiology and Public Health, Sciensano, Brussels, Belgium.,Department of Veterinary Public Health and Food Safety, Ghent University, Merelbeke, Belgium
| | - Arnold Dekkers
- National Institute for Public Health and the Environment (RIVM), Bilthoven, Netherlands
| | | | - Karin De Ridder
- Department of Epidemiology and Public Health, Sciensano, Brussels, Belgium
| | | | - Jean Tafforeau
- Department of Epidemiology and Public Health, Sciensano, Brussels, Belgium
| | - Herman Van Oyen
- Department of Epidemiology and Public Health, Sciensano, Brussels, Belgium.,Department of Public Health and Primary Care
| | - Carl Lachat
- Department of Food Safety and Food Quality, Ghent University, Ghent, Belgium
| | - John Van Camp
- Department of Food Safety and Food Quality, Ghent University, Ghent, Belgium
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Petek M, Toth N, Pecina M, Karažija T, Lazarević B, Palčić I, Veres S, Ćustić MH. Beetroot mineral composition affected by mineral and organic fertilization. PLoS One 2019; 14:e0221767. [PMID: 31490954 PMCID: PMC6730864 DOI: 10.1371/journal.pone.0221767] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Accepted: 08/14/2019] [Indexed: 11/19/2022] Open
Abstract
In modern agriculture, besides providing high and stable yields, it is imperative to produce products with a high nutritive quality. The goal of this study was to determine the effect of different fertilization regimes on the macro- and micronutrients in beetroot. A 3-year field trial was set up according to a Latin square method with four types of fertilization (unfertilized control, 50 t stable manure ha−1, and 500 and 1,000 kg NPK 5-20-30 ha−1). The mineral content was determined as follows (mg 100 g−1 in fresh weight of beetroot): 14–29 P, 189–354 K, 18–34 Ca, 17–44 Mg, 0.67–1.83 Fe, 0.41–0.65 Mn and 0.28–0.44 Zn. The highest beetroot P content was determined for the treatment with stable manure, especially in a year with dry climatic conditions. The highest beetroot K content was determined for the treatment with 1,000 kg NPK 5-20-30 ha−1, but at the same time for the same treatment, a general decreasing trend of micronutrient content was determined, due to the possible antagonistic effect of added potassium. For better mineral status of beetroot, application of combined mineral and organic fertilizers supplemented with additional foliar application of micronutrients can be suggested.
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Affiliation(s)
- Marko Petek
- Department of Plant Nutrition, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
- * E-mail:
| | - Nina Toth
- Department of Vegetable Crops, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Marija Pecina
- Department of Plant Breeding, Genetics, and Biometrics, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Tomislav Karažija
- Department of Plant Nutrition, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Boris Lazarević
- Department of Plant Nutrition, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Zagreb, Croatia
| | - Igor Palčić
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Zagreb, Croatia
- Institute of Agriculture and Tourism, Poreč, Croatia
| | - Szilvia Veres
- Department of Agricultural Botany, Plant Physiology and Biotechnology, Institute of Crop Sciences, University of Debrecen, Debrecen, Hungary
| | - Mirjana Herak Ćustić
- Department of Plant Nutrition, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
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Afzali H, Jafari Kashi AH, Momen-Heravi M, Razzaghi R, Amirani E, Bahmani F, Gilasi HR, Asemi Z. The effects of magnesium and vitamin E co-supplementation on wound healing and metabolic status in patients with diabetic foot ulcer: A randomized, double-blind, placebo-controlled trial. Wound Repair Regen 2019; 27:277-284. [PMID: 30693609 DOI: 10.1111/wrr.12701] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2018] [Revised: 01/17/2019] [Accepted: 01/23/2019] [Indexed: 12/11/2022]
Abstract
This study was carried out to determine the effects of magnesium and vitamin E co-supplementation on wound healing and metabolic status in patients with diabetic foot ulcer (DFU). The current randomized, double-blind, placebo-controlled trial was conducted among 57 patients with grade 3 DFU. Participants were randomly divided into two groups to take either 250 mg magnesium oxide plus 400 IU vitamin E (n = 29) or placebo per day (n = 28) for 12 weeks. Compared with the placebo, taking magnesium plus vitamin E supplements reduced ulcer length (β [difference in the mean of outcomes measures between treatment groups] -0.56 cm; 95% CI, -0.92, -0.20; p = 0.003), width (β -0.35 cm; 95% CI, -0.64, -0.05; p = 0.02) and depth (β -0.18 cm; 95% CI, -0.33, -0.02; p = 0.02). In addition, co-supplementation led to a significant reduction in fasting plasma glucose (β -13.41 mg/dL; 95% CI, -20.96, -5.86; p = 0.001), insulin (β -1.45 μIU/ml; 95% CI, -2.37, -0.52; p = 0.003), insulin resistance (β -0.60; 95% CI, -0.99, -0.20; p = 0.003) and HbA1c (β -0.32%; 95% CI, -0.48, -0.16; p < 0.003), and a significant elevation in insulin sensitivity (β 0.007; 95% CI, 0.003, 0.01; p < 0.001) compared with the placebo. Additionally, compared with the placebo, taking magnesium plus vitamin E supplements decreased triglycerides (β -10.08 mg/dL; 95% CI, -19.70, -0.46; p = 0.04), LDL-cholesterol (β -5.88 mg/dL; 95% CI, -11.42, -0.34; p = 0.03), high sensitivity C-reactive protein (hs-CRP) (β -3.42 mg/L; 95% CI, -4.44, -2.41; p < 0.001) and malondialdehyde (MDA) (β -0.30 μmol/L; 95% CI, -0.45, -0.15; p < 0.001), and increased HDL-cholesterol (β 2.62 mg/dL; 95% CI, 0.60, 4.63; p = 0.01) and total antioxidant capacity (TAC) levels (β 53.61 mmol/L; 95% CI, 4.65, 102.57; p = 0.03). Overall, magnesium and vitamin E co-supplementation for 12 weeks to patients with DFU had beneficial effects on ulcer size, glycemic control, triglycerides, LDL- and HDL-cholesterol, hs-CRP, TAC, and MDA levels.
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Affiliation(s)
- Hassan Afzali
- Department of Infectious Disease, School of Medicine, Kashan University of Medical Sciences, Kashan, Iran.,Infections Diseases Research Center, Kashan University of Medical Sciences, Kashan, Iran
| | - Amir Hosein Jafari Kashi
- Department of Infectious Disease, School of Medicine, Kashan University of Medical Sciences, Kashan, Iran
| | - Mansooreh Momen-Heravi
- Department of Infectious Disease, School of Medicine, Kashan University of Medical Sciences, Kashan, Iran.,Infections Diseases Research Center, Kashan University of Medical Sciences, Kashan, Iran
| | - Reza Razzaghi
- Department of Infectious Disease, School of Medicine, Kashan University of Medical Sciences, Kashan, Iran.,Infections Diseases Research Center, Kashan University of Medical Sciences, Kashan, Iran
| | - Elaheh Amirani
- Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Iran
| | - Fereshteh Bahmani
- Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Iran
| | - Hamid Reza Gilasi
- Department of Epidemiology and Biostatistics, Kashan University of Medical Sciences, Kashan, Iran
| | - Zatollah Asemi
- Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Iran
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Thakur K, Tomar SK, Singh AK, Mandal S, Arora S. Riboflavin and health: A review of recent human research. Crit Rev Food Sci Nutr 2018; 57:3650-3660. [PMID: 27029320 DOI: 10.1080/10408398.2016.1145104] [Citation(s) in RCA: 155] [Impact Index Per Article: 25.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
There has lately been a renewed interest in Riboflavin owing to insight into its recognition as an essential component of cellular biochemistry. The knowledge of the mechanisms and regulation of intestinal absorption of riboflavin and its health implications has significantly been expanded in recent years. The purpose of this review is to provide an overview of the importance of riboflavin, its absorption and metabolism in health and diseased conditions, its deficiency and its association with various health diseases, and metabolic disorders. Efforts have been made to review the available information in literature on the relationship between riboflavin and various clinical abnormalities. The role of riboflavin has also been dealt in the prevention of a wide array of health diseases like migraine, anemia, cancer, hyperglycemia, hypertension, diabetes mellitus, and oxidative stress directly or indirectly. The riboflavin deficiency has profound effect on iron absorption, metabolism of tryptophan, mitochondrial dysfunction, gastrointestinal tract, brain dysfunction, and metabolism of other vitamins as well as is associated with skin disorders. Toxicological and photosensitizing properties of riboflavin make it suitable for biological use, such as virus inactivation, excellent photosensitizer, and promising adjuvant in chemo radiotherapy in cancer treatment. A number of recent studies have indicated and highlighted the cellular processes and biological effects associated with riboflavin supplementation in metabolic diseases. Overall, a deeper understanding of these emerging roles of riboflavin intake is essential to design better therapies for future.
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Affiliation(s)
- Kiran Thakur
- a Dairy Microbiology Division , ICAR-National Dairy Research Institute , Karnal , Haryana , India
| | - Sudhir Kumar Tomar
- a Dairy Microbiology Division , ICAR-National Dairy Research Institute , Karnal , Haryana , India
| | - Ashish Kumar Singh
- b Dairy Technology Division , ICAR-National Dairy Research Institute , Karnal , Haryana , India
| | - Surajit Mandal
- a Dairy Microbiology Division , ICAR-National Dairy Research Institute , Karnal , Haryana , India
| | - Sumit Arora
- c Dairy Chemistry Division , ICAR-National Dairy Research Institute , Karnal , Haryana , India
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12
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Flynn A, Kehoe L, Hennessy Á, Walton J. Estimating safe maximum levels of vitamins and minerals in fortified foods and food supplements. Eur J Nutr 2017; 56:2529-2539. [PMID: 27503554 PMCID: PMC5682849 DOI: 10.1007/s00394-016-1288-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2016] [Accepted: 07/29/2016] [Indexed: 11/17/2022]
Abstract
PURPOSE To show how safe maximum levels (SML) of vitamins and minerals in fortified foods and supplements may be estimated in population subgroups. METHODS SML were estimated for adults and 7- to 10-year-old children for six nutrients (retinol, vitamins B6, D and E, folic acid, iron and calcium) using data on usual daily nutrient intakes from Irish national nutrition surveys. RESULTS SML of nutrients in supplements were lower for children than for adults, except for calcium and iron. Daily energy intake from fortified foods in high consumers (95th percentile) varied by nutrient from 138 to 342 kcal in adults and 40-309 kcal in children. SML (/100 kcal) of nutrients in fortified food were lower for children than adults for vitamins B6 and D, higher for vitamin E, with little difference for other nutrients. Including 25 % 'overage' for nutrients in fortified foods and supplements had little effect on SML. Nutritionally significant amounts of these nutrients can be added safely to supplements and fortified foods for these population subgroups. The estimated SML of nutrients in fortified foods and supplements may be considered safe for these population subgroups over the long term given the food composition and dietary patterns prevailing in the respective dietary surveys. CONCLUSIONS This risk assessment approach shows how nutrient intake data may be used to estimate, for population subgroups, the SML for vitamins and minerals in both fortified foods and supplements, separately, each taking into account the intake from other dietary sources.
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Affiliation(s)
- Albert Flynn
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
| | - Laura Kehoe
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Áine Hennessy
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Janette Walton
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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13
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Teradal D, Joshi N, Aladakatti RH. Therapeutic evaluation of grain based functional food formulation in a geriatric animal model. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:2789-2796. [PMID: 28928518 PMCID: PMC5583108 DOI: 10.1007/s13197-017-2715-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/17/2017] [Accepted: 05/22/2017] [Indexed: 10/19/2022]
Abstract
This study investigates the effect of wholesome grain based functional food formulation, on clinical and biochemical parameters in 24-30 months old Wistar albino geriatric rats, corresponding to human age 60-75 years. Animals were randomly divided into five, groups. Experimental diets were compared to the basal rat diet (Group I). Four food, formulation were-wheat based (Group II), finger millet based (Group III), wheat based, diet + fenugreek seed powder (Group IV), finger millet based diet + fenugreek powder, (Group V). These five types of diets were fed to the experimental rats for 6 weeks. Hematological and biochemical parameters were evaluated. The results showed that, feed intake was influenced by the type of feed. Diets supplemented with, fenugreek (Group IV) caused a significant increase in serum hemoglobin. The total serum protein values were significantly highest in Group III. Total serum albumin was found to be lower in Group I and highest in Group II. The concentration of BUN was highest in Group I and the lowest in control diet. Serum cholesterol and glucose were significantly reduced in Group IV. Several hematological and serum mineral values were influenced by the type of diet. The type of diet did not influence the organs weight. A moderate hypoglycemic and hypercholesterolemic effect was observed in composite mix fed rats. This study clearly justifies the recommendation to use wholesome grain based functional foods for geriatric population.
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Affiliation(s)
- Deepa Teradal
- Department of Post Harvest Technology, College of Horticulture, University of Horticultural Science, Bagalkot, 587 104 Karnataka India
| | - Neena Joshi
- Department of Food Science and Nutrition, GKVK, UAS, Bengaluru, 560 065 Karnataka India
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14
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Jalal C, Wuehler S, Osendarp S, De-Regil LM. Estimating nutrient fortification levels in condiments and seasonings for public health programs: considerations and adaptations. Ann N Y Acad Sci 2016; 1379:28-37. [PMID: 27737493 DOI: 10.1111/nyas.13227] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2016] [Revised: 08/08/2016] [Accepted: 08/15/2016] [Indexed: 11/29/2022]
Abstract
Condiments and seasonings have been considered as potential vehicles for fortification in place of, or in addition to, fortifiable staple foods. Methodologies for establishing fortification programs focus primarily on use of staple foods, which are consumed in larger portions than condiments and seasonings. Some fortification models assume self-limiting consumption relative to the maximum energy consumed by target populations. However, this assumption may prove incorrect for estimating fortification concentrations of condiments and seasonings because they may only provide negligible energy. Although flavor or color may limit consumption, these limits would vary across each condiment or seasoning vehicle. In addition, the small volume of condiments and seasonings consumed relative to staple foods can lead to proportionally larger potential errors than with staple foods when measuring usual dietary intakes for establishing safe and effective fortification concentrations. This paper reviews available methods for setting fortification levels, whether or how available methods or conceptual frameworks could be adapted to condiments and seasonings, and gaps in knowledge for appropriately using condiments and seasonings as vehicles for fortification in public health.
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Affiliation(s)
- Chowdhury Jalal
- Technical Services, Micronutrient Initiative, Ottawa, Ontario, Canada
| | - Sara Wuehler
- Technical Services, Micronutrient Initiative, Ottawa, Ontario, Canada.
| | - Saskia Osendarp
- Technical Services, Micronutrient Initiative, Ottawa, Ontario, Canada
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15
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Yi J, Kebede BT, Grauwet T, Van Loey A, Hu X, Hendrickx M. Comparing the Impact of High-Pressure Processing and Thermal Processing on Quality of “Hayward” and “Jintao” Kiwifruit Purée: Untargeted Headspace Fingerprinting and Targeted Approaches. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1783-1] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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16
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Welche Bedeutung besitzt die Mehrfachverwendung von Nahrungsergänzungsmitteln? Daten einer deutschlandweiten Verbraucherbefragung. J Verbrauch Lebensm 2016. [DOI: 10.1007/s00003-015-0981-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Thakur K, Tomar SK, De S. Lactic acid bacteria as a cell factory for riboflavin production. Microb Biotechnol 2015; 9:441-51. [PMID: 26686515 PMCID: PMC4919986 DOI: 10.1111/1751-7915.12335] [Citation(s) in RCA: 106] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2015] [Revised: 09/29/2015] [Accepted: 10/12/2015] [Indexed: 11/30/2022] Open
Abstract
Consumers are increasingly becoming aware of their health and nutritional requirements, and in this context, vitamins produced in situ by microbes may suit their needs and expectations. B groups vitamins are essential components of cellular metabolism and among them riboflavin is one of the vital vitamins required by bacteria, plants, animals and humans. Here, we focus on the importance of microbial production of riboflavin over chemical synthesis. In addition, genetic abilities for riboflavin biosynthesis by lactic acid bacteria are discussed. Genetically modified strains by employing genetic engineering and chemical analogues have been developed to enhance riboflavin production. The present review attempts to collect the currently available information on riboflavin production by microbes in general, while placing greater emphasis on food grade lactic acid bacteria and human gut commensals. For designing riboflavin‐enriched functional foods, proper selection and exploitation of riboflavin‐producing lactic acid bacteria is essential. Moreover, eliminating the in situ vitamin fortification step will decrease the cost of food production.
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Affiliation(s)
- Kiran Thakur
- Division of Dairy Microbiology, National Dairy Research Institute, Karnal, Haryana, India
| | - Sudhir Kumar Tomar
- Division of Dairy Microbiology, National Dairy Research Institute, Karnal, Haryana, India
| | - Sachinandan De
- Animal Biotechnology Centre, National Dairy Research Institute, Karnal, Haryana, India
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18
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Risk Analysis Approaches for Establishing Maximum Levels of Essential Nutrients in Fortified Foods and Food (Dietary) Supplements. ACTA ACUST UNITED AC 2015. [DOI: 10.1021/bk-2015-1207.ch009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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19
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Regulatory toxicology in the twenty-first century: challenges, perspectives and possible solutions. Arch Toxicol 2015; 89:823-50. [DOI: 10.1007/s00204-015-1510-0] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2015] [Accepted: 03/17/2015] [Indexed: 10/23/2022]
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20
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Bruins MJ, Mugambi G, Verkaik-Kloosterman J, Hoekstra J, Kraemer K, Osendarp S, Melse-Boonstra A, Gallagher AM, Verhagen H. Addressing the risk of inadequate and excessive micronutrient intakes: traditional versus new approaches to setting adequate and safe micronutrient levels in foods. Food Nutr Res 2015; 59:26020. [PMID: 25630617 PMCID: PMC4309831 DOI: 10.3402/fnr.v59.26020] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2014] [Revised: 10/31/2014] [Accepted: 12/02/2014] [Indexed: 11/16/2022] Open
Abstract
Fortification of foods consumed by the general population or specific food products or supplements designed to be consumed by vulnerable target groups is amongst the strategies in developing countries to address micronutrient deficiencies. Any strategy aimed at dietary change needs careful consideration, ensuring the needs of at-risk subgroups are met whilst ensuring safety within the general population. This paper reviews the key principles of two main assessment approaches that may assist developing countries in deciding on effective and safe micronutrient levels in foods or special products designed to address micronutrient deficiencies, that is, the cut-point method and the stepwise approach to risk-benefit assessment. In the first approach, the goal is to shift population intake distributions such that intake prevalences below the Estimated Average Requirement (EAR) and above the Tolerable Upper Intake Level (UL) are both minimized. However, for some micronutrients like vitamin A and zinc, a narrow margin between the EAR and UL exists. Increasing their intakes through mass fortification may pose a dilemma; not permitting the UL to be exceeded provides assurance about the safety within the population but can potentially leave a proportion of the target population with unmet needs, or vice versa. Risk-benefit approaches assist in decision making at different micronutrient intake scenarios by balancing the magnitude of potential health benefits of reducing inadequate intakes against health risks of excessive intakes. Risk-benefit approaches consider different aspects of health risk including severity and number of people affected. This approach reduces the uncertainty for policy makers as compared to classic cut-point methods.
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Affiliation(s)
| | - Gladys Mugambi
- Nutrition and Dietetics Unit, Ministry of Health, Nairobi, Kenya
| | | | - Jeljer Hoekstra
- National Institute for Public Health and the Environment (RIVM), Bilthoven, The Netherlands
| | - Klaus Kraemer
- Sight and Life, Basel, Switzerland; Johns Hopkins Bloomberg School of Public Health, Baltimore, MD, USA
| | | | | | - Alison M Gallagher
- Northern Ireland Centre for Food and Health, University of Ulster, Coleraine, Northern Ireland
| | - Hans Verhagen
- National Institute for Public Health and the Environment (RIVM), Bilthoven, The Netherlands; Northern Ireland Centre for Food and Health, University of Ulster, Coleraine, Northern Ireland
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21
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Impact of voluntary food fortification practices in Ireland: trends in nutrient intakes in Irish adults between 1997-9 and 2008-10. Br J Nutr 2014; 113:310-20. [PMID: 25515640 DOI: 10.1017/s0007114514003651] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Because of the discretionary nature of voluntary food fortification in the European Union, there is a need to monitor fortification practices and consumption of fortified foods in order to assess the efficacy and safety of such additions on an ongoing basis. The present study aimed to investigate the nutritional impact of changes in voluntary fortification practices in adults aged 18-64 years using dietary intake data from two nationally representative cross-sectional food consumption surveys, the North/South Ireland Food Consumption Survey (NSIFCS) (1997-9) and the National Adult Nutrition Survey (NANS) (2008-10). The supply of fortified foods increased between 1997-9 and 2008-10, resulting in a higher proportion of adults consuming fortified foods (from 67 to 82 ) and a greater contribution to mean daily energy intake (from 4.6 to 8.4%). The overall nutrient profile of fortified foods consumed remained favourable, i.e. higher in starch and dietary fibre and lower in fat and saturated fat, with polyunsaturated fat, sugars and Na in proportion to energy. Women, particularly those of childbearing age, remained the key beneficiaries of voluntary fortification practices in Ireland. Continued voluntary fortification of foods has increased protection against neural tube defect-affected pregnancy by folic acid and maintained the beneficial impact on the adequacy of Fe intake. Increased consumption of fortified foods did not contribute to an increased risk of intakes exceeding the tolerable upper intake level for any micronutrient. Recent increases in voluntary fortification of foods in Ireland have made a favourable nutritional impact on the diets of adults and have not contributed to an increased risk of adverse effects.
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22
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Valerie T. Discretionary fortification--a public health perspective. Nutrients 2014; 6:4421-33. [PMID: 25329969 PMCID: PMC4210926 DOI: 10.3390/nu6104421] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2014] [Revised: 08/30/2014] [Accepted: 09/19/2014] [Indexed: 11/29/2022] Open
Abstract
'Discretionary fortification' refers to the addition of vitamins and minerals to foods at the discretion of manufacturers for marketing purposes, but not as part of a planned public health intervention. While the nutrients added may correspond to needs in the population, an examination of novel beverages sold in Toronto supermarkets revealed added nutrients for which there is little or no evidence of inadequacy in the population. This is consistent with the variable effects of manufacturer-driven fortification on nutrient adequacy observed in the US. Nutrient intakes in excess of Tolerable Upper Intake Levels are now observed in the context of supplement use and high levels of consumption of fortified foods. Expanding discretionary fortification can only increase nutrient exposures, but any health risks associated with chronically high nutrient loads from fortification and supplementation remain to be discovered. Regulatory bodies are focused on the establishment of safe levels of nutrient addition, but their estimation procedures are fraught with untested assumptions and data limitations. The task of determining the benefits of discretionary fortification is being left to consumers, but the nutrition information available to them is insufficient to allow for differentiation of potentially beneficial fortification from gratuitous nutrient additions.
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Affiliation(s)
- Tarasuk Valerie
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON M5S 3E2, Canada.
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23
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Abstract
Iodine insufficiency is now a prominent issue in the UK and other European countries due to low intakes of dairy products and seafood (especially where iodine fortification is not in place). In the present study, we tested a commercially available encapsulated edible seaweed (Napiers Hebridean Seagreens® Ascophyllum nodosum species) for its acceptability to consumers and iodine bioavailability and investigated the impact of a 2-week daily seaweed supplementation on iodine concentrations and thyroid function. Healthy non-pregnant women of childbearing age, self-reporting low dairy product and seafood consumption, with no history of thyroid or gastrointestinal disease were recruited. Seaweed iodine (712 μg, in 1 g seaweed) was modestly bioavailable at 33 (interquartile range (IQR) 28-46) % of the ingested iodine dose compared with 59 (IQR 46-74) % of iodine from the KI supplement (n 22). After supplement ingestion (2 weeks, 0·5 g seaweed daily, n 42), urinary iodine excretion increased from 78 (IQR 39-114) to 140 (IQR 103-195) μg/l (P< 0·001). The concentrations of thyroid-stimulating hormone increased from 1·5 (IQR 1·2-2·2) to 2·1 (IQR 1·3-2·9) mIU/l (P< 0·001), with two participants having concentrations exceeding the normal range after supplement ingestion (but normal free thyroxine concentrations). There was no change in the concentrations of other thyroid hormones after supplement ingestion. The seaweed was palatable and acceptable to consumers as a whole food or as a food ingredient and effective as a source of iodine in an iodine-insufficient population. In conclusion, seaweed inclusion in staple foods would serve as an alternative to fortification of salt or other foods with KI.
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Cirino ACL, de Vargas Zanini R, Gigante DP. Consumption of foods with voluntary fortification of micronutrients in southern Brazil: prevalence and associated factors. Public Health Nutr 2014; 17:1555-64. [PMID: 23866766 PMCID: PMC10282479 DOI: 10.1017/s1368980013001857] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2013] [Revised: 05/27/2013] [Accepted: 06/13/2013] [Indexed: 11/05/2022]
Abstract
OBJECTIVE To investigate the consumption of foods with voluntary fortification of vitamins and minerals (FVFVM) according to demographic, socio-economic and health characteristics. DESIGN A cross-sectional population-based study. SETTING The investigated food groups were selected in two stages according to availability of food in the local market and prevalence of food consumption in a recent national survey. The research instruments included a questionnaire and a photographic catalogue. The FVFVM consumption covered a period of one week prior to the interview date. Statistical analyses were performed using Stata 12·0 statistical software package, considering the design effect and a hierarchical model. A multinomial logistic regression was applied to estimate the prevalence ratios. All tests were two-tailed, with a 5·0 % significance level. SUBJECTS Adults (≥20 years old) living in a southern city of Brazil. RESULTS Between February and June 2012, 2925 individuals were interviewed. Losses and refusals corresponded to 13·4 % of the sample. The overall prevalence of FVFVM consumption was 73·3 (95 % CI 71·7, 75·9) %. The total number of FVFVM reported exhibited a distribution with a median of two and a maximum of fifteen, inflated by the FVFVM categorized in the 'juice' group. The micronutrients most consumed were vitamin C, followed by Fe and thiamin. Young adults, females, those of higher socio-economic status and those who perceived their health positively were more likely to consume FVFVM. CONCLUSIONS Prevalence of FVFVM consumption in southern Brazil, occurring concurrently with the decline in consumption of unprocessed and minimally processed foods, and the way voluntary fortification is being employed trigger a warning sign to primary prevention.
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Affiliation(s)
- Ana Carolina Lima Cirino
- Epidemiological Research Center, Federal University of Pelotas, Rua Marechal Deodoro 1160, 3° piso, Centro, Pelotas, CEP: 96020-220 – Caixa Postal 354, RS, Brazil
- College of Nutrition, Federal University of Pelotas, Pelotas, Brazil
| | - Roberta de Vargas Zanini
- Epidemiological Research Center, Federal University of Pelotas, Rua Marechal Deodoro 1160, 3° piso, Centro, Pelotas, CEP: 96020-220 – Caixa Postal 354, RS, Brazil
| | - Denise Petrucci Gigante
- Epidemiological Research Center, Federal University of Pelotas, Rua Marechal Deodoro 1160, 3° piso, Centro, Pelotas, CEP: 96020-220 – Caixa Postal 354, RS, Brazil
- College of Nutrition, Federal University of Pelotas, Pelotas, Brazil
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25
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Słupski J, Gębczyński P, Korus A, Lisiewska Z. Effect of the method of preparation for consumption on calcium retention, calcium:phosphorus ratio, nutrient density and recommended daily allowance in fourteen vegetables. Int J Food Sci Nutr 2014; 65:458-64. [PMID: 24467467 DOI: 10.3109/09637486.2013.873889] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
The aim of this work was to evaluate calcium retention in 14 species of vegetable (from four usable groups). The material investigated consisted of raw and boiled fresh vegetables and two types of frozen product prepared for consumption after 12-month storage: one traditionally produced; the other obtained using the modified method (convenience food). The highest calcium content was found in leafy vegetables, followed (in descending order) by leguminous, root and brassica vegetables. The proportion by weight of Ca to P was highest in leafy vegetables and decreased with calcium retention despite the fact that levels of phosphorus were highest in leguminous and lowest in leafy vegetables. The nutrient density (ND%) of calcium for adults exceeded 100 for each individual vegetable species. The recommended daily allowance (RDA) percentage value varied between 23.04 (kale) and 1.46 (white cauliflower). Of the three types of product, ND and RDA values were generally greater in the frozen convenience products.
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Affiliation(s)
- Jacek Słupski
- Department of Fruit, Vegetable and Mushroom Processing, University of Agriculture , Krakow , Poland
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26
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Russo P, Capozzi V, Arena MP, Spadaccino G, Dueñas MT, López P, Fiocco D, Spano G. Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread. Appl Microbiol Biotechnol 2014; 98:3691-700. [PMID: 24413973 DOI: 10.1007/s00253-013-5484-7] [Citation(s) in RCA: 89] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2013] [Revised: 12/17/2013] [Accepted: 12/18/2013] [Indexed: 12/15/2022]
Abstract
Lactobacillus fermentum isolated from sourdough was able to produce riboflavin. Spontaneous roseoflavin-resistant mutants were obtained by exposing the wild strain (named L. fermentum PBCC11) to increasing concentrations of roseoflavin. Fifteen spontaneous roseoflavin-resistant mutants were isolated, and the level of vitamin B₂ was quantified by HPLC. Seven mutant strains produced concentrations of vitamin B₂ higher than 1 mg L⁻¹. Interestingly, three mutants were unable to overproduce riboflavin even though they were able to withstand the selective pressure of roseoflavin. Alignment of the rib leader region of PBCC11 and its derivatives showed only point mutations at two neighboring locations of the RFN element. In particular, the highest riboflavin-producing isolates possess an A to G mutation at position 240, while the lowest riboflavin producer carries a T to A substitution at position 236. No mutations were detected in the derivative strains that did not have an overproducing phenotype. The best riboflavin overproducing strain, named L. fermentum PBCC11.5, and its parental strain were used to fortify bread. The effect of two different periods of fermentation on the riboflavin level was compared. Bread produced using the coinoculum yeast and L. fermentum PBCC11.5 led to an approximately twofold increase of final vitamin B₂ content.
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Affiliation(s)
- Pasquale Russo
- Department of Agriculture, Food and Environment Sciences, University of Foggia, via Napoli 25, 71122, Foggia, Italy
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27
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Dhar P, Tayade AB, Kumar J, Chaurasia OP, Srivastava RB, Singh SB. Nutritional profile of phytococktail from trans-Himalayan plants. PLoS One 2013; 8:e83008. [PMID: 24376624 PMCID: PMC3871620 DOI: 10.1371/journal.pone.0083008] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2013] [Accepted: 11/07/2013] [Indexed: 01/24/2023] Open
Abstract
We estimated the nutritive value, vitamin content, amino acid composition, fatty acid content, and mineral profile of a phytococktail comprising sea buckthorn (Hippophae rhamnoides), apricot (Prunus armeniaca), and roseroot (Rhodiola imbricata) from trans-Himalaya. The free vitamin forms in the phytococktail were determined by rapid resolution liquid chromatography/tandem mass spectrometry (RRLC-MS/MS). Vitamin E and B-complex vitamins were detected as the principle vitamins. Reversed-phase high performance liquid chromatography (RP-HPLC) with pre-column derivatization was used for identification and quantification of amino acids. Eight essential and eleven non-essential amino acids were quantified, and the content ranged between 76.33 and 9485.67 µg/g. Among the essential amino acids, L-methionine, L-phenylalanine, L-lysine, L-leucine, and L-histidine were found to be the dominant contributors. We also quantified the fatty acids in the phytococktail by using gas chromatography coupled with a flame ionization detector (GC-FID) with fatty acid methyl esters (FAMEs) derivatization. The analysis revealed the presence of 4 major fatty acids contributing to the total lipid content. Palmitic acid was found to be the rich source of saturated fatty acid (SFA) and constituted ∼31% of the total lipid content. Among the unsaturated fatty acids (UFAs), palmitoleic acid (43.47%), oleic acid (20.89%), and linoleic acid (4.31%) were prominent. The mineral profiling was carried out by inductively coupled plasma optical emission spectrometer (ICP-OES), and it was found to contain a number of important dietary mineral elements. The harsh climatic conditions, difficult terrain, and logistic constraints at high altitude regions of Indian trans-Himalayan cold desert lead to the scarcity of fresh fruits and vegetables. Therefore, the source of multiple vitamins, essential amino acids, fatty acids, and dietary minerals from the phytococktail would provide great health benefit in the stressful environment and could be used as a high value nutritional supplement.
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Affiliation(s)
- Priyanka Dhar
- Defence Institute of High Altitude Research, Defence Research and Development Organisation, Leh-Ladakh, Jammu and Kashmir, India
| | - Amol B. Tayade
- Defence Institute of High Altitude Research, Defence Research and Development Organisation, Leh-Ladakh, Jammu and Kashmir, India
| | - Jatinder Kumar
- Defence Institute of High Altitude Research, Defence Research and Development Organisation, Leh-Ladakh, Jammu and Kashmir, India
| | - Om P. Chaurasia
- Defence Institute of High Altitude Research, Defence Research and Development Organisation, Leh-Ladakh, Jammu and Kashmir, India
- * E-mail:
| | - Ravi B. Srivastava
- Defence Institute of High Altitude Research, Defence Research and Development Organisation, Leh-Ladakh, Jammu and Kashmir, India
| | - Shashi B. Singh
- Defence Institute of Physiology and Allied Sciences, Defence Research and Development Organisation, Timarpur, Delhi, India
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28
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Brown J, Sandmann A, Ignatius A, Amling M, Barvencik F. New perspectives on vitamin D food fortification based on a modeling of 25(OH)D concentrations. Nutr J 2013; 12:151. [PMID: 24261676 PMCID: PMC3874620 DOI: 10.1186/1475-2891-12-151] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2013] [Accepted: 11/18/2013] [Indexed: 01/11/2023] Open
Abstract
BACKGROUND In Germany, vitamin D intake from food and synthesis in the skin is low, which leads to low 25(OH)D serum concentrations. In contrast to many other countries, general vitamin D food fortification is still prohibited in Germany, although the European Commission published a regulatory framework to harmonize addition of vitamins to foods. Thus the purpose of our study was to develop a vitamin D fortification model, taking into account all vitamin D sources with the goal to fulfill requirements of intake recommendations or preferable 25(OH)D serum concentrations. Finally, the aim was to assess the suitability of different carriers and associated risks. METHODS We developed a mathematical bottom-up model of 25(OH)D serum concentrations based on data about vitamin D sources of the German population such as sunlight, food and supplements for all federal states taking seasonal and geographical variations into account. We used this model to calculate the optimal fortification levels of different vitamin D carriers in two approaches. First we calculated required fortification levels based on fixed intake recommendations from e.g. the IOM or the DGE and second based on achieving certain 25(OH)D serum concentrations. RESULTS To lift 25(OH)D serum concentration in Germany to 75 nmol/L, e.g. 100 g bread has to be fortified with 11.3 μg during winter, resulting in a daily vitamin D intake of 23.7 μg. Bread seems to be a suitable carrier for base supply. However, overdose risk with a single fortified product is higher than the risk with several fortified carriers. CONCLUSIONS With the model in hand, it is possible to conceive vitamin D fortification strategies for different foodstuffs and model its impact on 25(OH)D serum concentrations.
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Affiliation(s)
| | | | | | - Michael Amling
- Department of Osteology and Biomechanics, University Medical Center Hamburg-Eppendorf, Martinistraße 52, D-20246 Hamburg, Germany.
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The impact of voluntary food fortification on micronutrient intakes and status in European countries: a review. Proc Nutr Soc 2013; 72:433-40. [PMID: 24020749 DOI: 10.1017/s002966511300339x] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
This review aims to assess the efficacy and safety of voluntary fortification as an option to address the occurrence of inadequate micronutrient intakes in population subgroups in Europe. Although legislation is harmonised across the European Union, fortification practices and patterns of consumption of fortified foods vary considerably between countries. While the proportion of children consuming fortified foods is greater than adults, the proportion of dietary energy obtained from fortified foods is generally low (<10% in Ireland, where fortified foods are widely consumed). There are a few systematic studies on the overall nutritional impact of voluntary fortification, but there are several studies on the impact of fortified ready-to-eat breakfast cereals. The available evidence indicates that voluntary fortification can reduce the risk of sub-optimal intakes of a range of micronutrients at a population level and can also improve status for selected micronutrients (e.g. folate, vitamin D and riboflavin) in children and adults. Although concerns have been raised regarding the potential of food fortification to lead to unacceptably high micronutrient intakes, particularly for those consuming higher amounts of fortified foods, data from national surveys on total micronutrient intakes (including fortified foods) in Europe show that small proportions of the population, particularly children, may exceed the upper intake level (UL) for some micronutrients. The risk of adverse effects occurring in these individuals exceeding the UL by modest amounts is low. In conclusion, voluntary fortification practices have been shown to improve intake and status of key micronutrients in European Union population groups and do not contribute appreciably to risk of adverse effects.
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Tayade AB, Dhar P, Kumar J, Sharma M, Chaurasia OP, Srivastava RB. Sequential determination of fat- and water-soluble vitamins in Rhodiola imbricata root from trans-Himalaya with rapid resolution liquid chromatography/tandem mass spectrometry. Anal Chim Acta 2013; 789:65-73. [DOI: 10.1016/j.aca.2013.05.062] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2012] [Revised: 05/26/2013] [Accepted: 05/31/2013] [Indexed: 12/01/2022]
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Rajasekaran A, Kalaivani M. Designer foods and their benefits: A review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2013; 50:1-16. [PMID: 24425882 PMCID: PMC3550947 DOI: 10.1007/s13197-012-0726-8] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/02/2012] [Accepted: 04/27/2012] [Indexed: 02/07/2023]
Abstract
Designer foods are normal foods fortified with health promoting ingredients. These foods are similar in appearance to normal foods and are consumed regularly as a part of diet. In this article we have reviewed the global regulatory status and benefits of available designer foods such as designer egg, designer milk, designer grains, probiotics, designer foods enriched with micro and macronutrients and designer proteins. Designer foods are produced by the process of fortification or nutrification. With the advances in the biotechnology, biofortification of foods using technologies such as recombinant DNA technology and fermentation procedures are gaining advantage in the industry. The ultimate acceptability and extensive use of designer foods depend on proper regulation in the market by the regulatory authorities of the country and by creating consumer awareness about their health benefits through various nationwide programs.
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Affiliation(s)
- A. Rajasekaran
- />KMCH College of Pharmacy, Kalapatti Road, Coimbatore, 641 048 Tamil Nadu India
| | - M. Kalaivani
- />Indian Pharmacopoeia Commission, Sector-23, Raj Nagar, Ghaziabad-201002, Uttar Pradesh India
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Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products. Appl Microbiol Biotechnol 2012; 96:1383-94. [PMID: 23093174 DOI: 10.1007/s00253-012-4440-2] [Citation(s) in RCA: 146] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2012] [Revised: 09/07/2012] [Accepted: 09/10/2012] [Indexed: 10/27/2022]
Abstract
Wheat contains various essential nutrients including the B group of vitamins. However, B group vitamins, normally present in cereals-derived products, are easily removed or destroyed during milling, food processing or cooking. Lactic acid bacteria (LAB) are widely used as starter cultures for the fermentation of a large variety of foods and can improve the safety, shelf life, nutritional value, flavor and overall quality of the fermented products. In this regard, the identification and application of strains delivering health-promoting compounds is a fascinating field. Besides their key role in food fermentations, several LAB found in the gastrointestinal tract of humans and animals are commercially used as probiotics and possess generally recognized as safe status. LAB are usually auxotrophic for several vitamins although certain strains of LAB have the capability to synthesize water-soluble vitamins such as those included in the B group. In recent years, a number of biotechnological processes have been explored to perform a more economical and sustainable vitamin production than that obtained via chemical synthesis. This review article will briefly report the current knowledge on lactic acid bacteria synthesis of vitamins B2, B11 and B12 and the potential strategies to increase B-group vitamin content in cereals-based products, where vitamins-producing LAB have been leading to the elaboration of novel fermented functional foods. In addition, the use of genetic strategies to increase vitamin production or to create novel vitamin-producing strains will be also discussed.
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Cantarella M, Cantarella L, Gallifuoco A, Spera A, Martínkovà L. Nicotinic acid bio-production by Microbacterium imperiale CBS 489-74: Effect of 3-cyanopyridine and temperature on amidase activity. Process Biochem 2012. [DOI: 10.1016/j.procbio.2012.03.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Verkaik-Kloosterman J, McCann MT, Hoekstra J, Verhagen H. Vitamins and minerals: issues associated with too low and too high population intakes. Food Nutr Res 2012; 56:5728. [PMID: 22489212 PMCID: PMC3321245 DOI: 10.3402/fnr.v56i0.5728] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
There is an ongoing increase in the availability of foods fortified with micronutrients and dietary supplements. This may result in differing intakes of micronutrients within the population and perhaps larger differences in intakes. Insight into population micronutrient intakes and evaluation of too low or too high intakes is required to see whether there are potential problems regarding inadequacy or excessive intakes. Too low population intakes are evaluated against an estimated average requirement; potential too high population intakes are evaluated against a tolerable upper intake level (UL). Additional health effects, seriousness, and incidence of these health effects are not considered but these can be taken into account in a benefit-risk assessment. Furthermore, authorities would like to regulate food fortification and supplementation in such a way that most of the population is not at risk of potentially high intakes. Several models are available for estimating maximum levels of micronutrients for food fortification and dietary supplements. Policy makers and risk managers need to decide how to divide the 'free space' between food fortification and/or dietary supplements, while protecting populations from adverse health effects.
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Verkaik-Kloosterman J, Beukers M, Buurma-Rethans E, Verhagen H, C Ocké M. Evaluation of the Dutch general exemption level for voluntary fortification with folic acid. Food Nutr Res 2012; 56:5443. [PMID: 22481899 PMCID: PMC3319366 DOI: 10.3402/fnr.v56i0.5443] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
INTRODUCTION Fortification with folic acid was prohibited in the Netherlands. Since 2007, a general exemption is given to fortify with folic acid up until a maximum level of 100 µg/100 kcal. This maximum level was based on a calculation model and data of adults only. The model requires parameters on intake (diet, supplements, energy) and on the proportion of energy that may be fortified. This study aimed to evaluate the model parameters considering the changing fortification market. In addition, the risk of young children exceeding the UL for folic acid was studied. METHODS Folic acid fortified foods present on the Dutch market were identified in product databases and by a supermarket inventory. Together with data of the Dutch National Consumption Survey-Young Children (2005/2006) these inventory results were used to re-estimate the model parameters. Habitual folic acid intake of young children was estimated and compared to the UL for several realistic fortification scenarios. RESULTS Folic acid fortified foods were identified in seven different food groups. In up to 10% of the population, the proportion of energy intake of folic acid fortified foods exceeded 10% - the original model parameter. The folic acid intake from food supplements was about 100 µg/day, which is lower than the intake assumed as the original model parameter (300 µg). In the scenarios representing the current market situation, a small proportion (<5%) of the children exceeded the UL. CONCLUSION The maximum fortification level of 100 µg/100 kcal is sufficiently protective for children in the current market situation. In the precautionary model to estimate the maximum fortification levels, subjects with high intakes of folic acid from food and supplements, and high energy intakes are protected from too high folic acid intakes. Combinations of high intakes are low in this population. The maximum levels should be monitored and revised with increasing fortification and supplementation practices.
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Affiliation(s)
| | - Marja Beukers
- National Institute for Public Health and the Environment, Bilthoven, The Netherlands
| | - Elly Buurma-Rethans
- National Institute for Public Health and the Environment, Bilthoven, The Netherlands
| | - Hans Verhagen
- National Institute for Public Health and the Environment, Bilthoven, The Netherlands
| | - Marga C Ocké
- National Institute for Public Health and the Environment, Bilthoven, The Netherlands
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Capozzi V, Menga V, Digesu AM, De Vita P, van Sinderen D, Cattivelli L, Fares C, Spano G. Biotechnological production of vitamin B2-enriched bread and pasta. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:8013-20. [PMID: 21678896 DOI: 10.1021/jf201519h] [Citation(s) in RCA: 82] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Lactic acid bacteria (LAB) were obtained from durum wheat flour samples and screened for roseoflavin-resistant variants to isolate natural riboflavin-overproducing strains. Two riboflavin-overproducing strains of Lactobacillus plantarum isolated as described above were used for the preparation of bread (by means of sourdough fermentation) and pasta (using a prefermentation step) to enhance their vitamin B2 content. Pasta was produced from a monovarietal semolina obtained from the durum wheat cultivar PR22D89 and, for experimental purposes, from a commercial remilled semolina. Several samples were collected during the pasta-making process (dough, extruded, dried, and cooked pasta) and tested for their riboflavin content by a high-performance liquid chromatography method. The applied approaches resulted in a considerable increase of vitamin B2 content (about 2- and 3-fold increases in pasta and bread, respectively), thus representing a convenient and efficient food-grade biotechnological application for the production of vitamin B2-enriched bread and pasta. This methodology may be extended to a wide range of cereal-based foods, feed, and beverages. Additionally, this work exemplifies the production of a functional food by a novel biotechnological exploitation of LAB in pasta-making.
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Comparison of different maximum safe levels in fortified foods and supplements using a probabilistic risk assessment approach. Br J Nutr 2010; 104:1848-57. [DOI: 10.1017/s0007114510002862] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Different European institutions have developed mathematical models to propose maximum safe levels either for fortified foods or for dietary supplements. The objective of the present study was to compare and check the safety of these different maximum safe levels (MSL) by using a probabilistic risk assessment approach. The potential maximum nutritional intakes were estimated by taking into account all sources of intakes (base diet, fortified foods and dietary supplements) and compared with the tolerable upper intake levels for vitamins and minerals. This approach simulated the consequences of both food fortification and supplementation in terms of food safety. Different scenarios were tested. They are the result of the combination of several MSL obtained using the previous models. The study was based on the second French Individual and National Study on Food Consumption performed in 2006–7, matched with the French food nutritional composition database. The analyses were based on a sample of 1918 adults aged 18–79 years. Some MSL in fortified foods and dietary supplements obtained independently were protective enough, although some others could lead to nutritional intakes above the tolerable upper intake levels. The simulation showed that it is crucial to consider the inter-individual variability of fortified food intakes when setting MSL for foods and supplements. The risk assessment approach developed here by integrating the MSL for fortified foods and dietary supplements is useful for ensuring consumer protection. It may be subsequently used to test any other MSL for vitamins and minerals proposed in the future.
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Engel R, Stefanovits-Bányai É, Abrankó L. LC Simultaneous Determination of the Free Forms of B Group Vitamins and Vitamin C in Various Fortified Food Products. Chromatographia 2010. [DOI: 10.1365/s10337-010-1571-4] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Engel R, Abrankó L, Stefanovits-Bányai É, Fodor P. Simultaneous determination of water soluble vitamins in fortified food products. ACTA ALIMENTARIA 2010. [DOI: 10.1556/aalim.39.2010.1.5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Flynn A, Hirvonen T, Mensink GBM, Ocké MC, Serra-Majem L, Stos K, Szponar L, Tetens I, Turrini A, Fletcher R, Wildemann T. Intake of selected nutrients from foods, from fortification and from supplements in various European countries. Food Nutr Res 2009; 53:2038. [PMID: 20011225 PMCID: PMC2791664 DOI: 10.3402/fnr.v53i0.2038] [Citation(s) in RCA: 116] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Recent European Union regulation requires setting of maximum amount of micronutrients in dietary supplements or foods taking into account the tolerable upper intake level (ULs) established by scientific risk assessment and population reference intakes. OBJECTIVE To collect and evaluate recently available data on intakes of selected vitamins and minerals from conventional foods, food supplements and fortified foods in adults and children. Intake of calcium, copper, iodine, iron, magnesium, phosphorus, selenium, zinc, folic acid, niacin and total vitamin A/retinol, B(6), D and E was derived from nationally representative surveys in Denmark, Germany, Finland, Ireland, Italy, the Netherlands, Poland, Spain and the United Kingdom. Intake of high consumers, defined as the 95th percentile of each nutrient, was compared to the UL. RESULTS For most nutrients, adults and children generally consume considerably less than the UL with exceptions being retinol, zinc, iodine, copper and magnesium. The major contributor to intakes for all nutrients and in all countries is from foods in the base diet. The patterns of food supplements and voluntary fortification vary widely among countries with food supplements being responsible for the largest differences in total intakes. In the present study, for those countries with data on fortified foods, fortified foods do not significantly contribute to higher intakes for any nutrient. Total nutrient intake expressed as percentage of the UL is generally higher in children than in adults. CONCLUSION The risk of excessive intakes is relatively low for the majority of nutrients with a few exceptions. Children are the most vulnerable group as they are more likely to exhibit high intakes relative to the UL. There is a need to develop improved methods for estimating intakes of micronutrients from fortified foods and food supplements in future dietary surveys.
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Affiliation(s)
- Albert Flynn
- Department of Food and Nutritional Sciences, University College of Cork, Cork, Ireland
| | - Tero Hirvonen
- Department of Epidemiology and Health Promotion, National Public Health Institute (KTL), Helsinki, Finland
| | | | - Marga C. Ocké
- National Institute for Public Health and the Environment (RIVM), Bilthoven, the Netherlands
| | - Lluis Serra-Majem
- Parc Científic de Barcelona, University of Barcelona, Barcelona, Spain
| | | | | | - Inge Tetens
- National Food Institute, Technical University of Denmark, Søborg, Denmark
| | - Aida Turrini
- National Institute for Research on Food and Nutrition, Rome, Italy
| | | | - Tanja Wildemann
- International Life Sciences Institute (ILSI Europe), Brussels, Belgium
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Lyhne Andersen N, Tetens I. How to reach a common estimate of high dietary micronutrient intakes for safe addition of vitamins and minerals to foods? Food Nutr Res 2009; 53:1898. [PMID: 19859554 PMCID: PMC2767238 DOI: 10.3402/fnr.v53i0.1898] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2008] [Revised: 06/02/2009] [Accepted: 06/29/2009] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND A central element in establishing maximum amount of micronutrients in fortified foods and supplements is to reach to an agreement on how to estimate high intakes of vitamins and minerals from the European diet. OBJECTIVE To examine whether ratios between the 95th percentile and mean intakes of vitamins and minerals show similarities across different countries independent of dietary habits and survey methods and if so, to suggest a simple and pragmatic way to calculate common estimates of high micronutrient intakes from foods. DESIGN Intake data of selected vitamins and minerals from nine European countries were examined for adult females and males and for children aged 4-10 and 11-17 years. The ratios between the 95th percentile and mean intakes were calculated for each micronutrient, country, and age group. RESULTS The ratios for each micronutrient follow a fairly regular pattern across countries and survey methods with differences between age groups. THE NUTRIENTS FALL INTO THREE CATEGORIES: nutrients with ratios between 1.45 and 1.58 - energy, magnesium, phosphorus, zinc, iron, vitamin B(6), niacin, and folate; nutrients with ratios between 1.67 and 1.79 - calcium, selenium, vitamin E, iodine, and copper; nutrients with ratios between 2.08 and 2.32 - vitamin A, vitamin D, and retinol. CONCLUSION Sufficiently precise estimates of high micronutrient intakes across European countries can be reached by multiplying the overall average of ratios (P95/mean intakes) for each micronutrient with the corresponding mean intakes from all available dietary surveys in Europe. This approach is a simple and pragmatic way to create common European estimates of high micronutrient intakes from foods.
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Affiliation(s)
- Niels Lyhne Andersen
- Department of Nutrition, National Food Institute, Technical University of Denmark, Søborg, Denmark
| | - Inge Tetens
- Department of Nutrition, National Food Institute, Technical University of Denmark, Søborg, Denmark
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Bacterial vitamin B2, B11 and B12 overproduction: An overview. Int J Food Microbiol 2009; 133:1-7. [PMID: 19467724 DOI: 10.1016/j.ijfoodmicro.2009.04.012] [Citation(s) in RCA: 113] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2008] [Revised: 04/12/2009] [Accepted: 04/14/2009] [Indexed: 11/20/2022]
Abstract
Consumers are becoming increasingly health conscious and therefore more discerning in their food choices. The production of fermented food products with elevated levels of B-vitamins increase both their commercial and nutritional value, and eliminate the need for subsequent fortification with these essential vitamins. Such novel products could reduce the incidence of inadequate vitamin intake which is common in many parts of the world, not only in developing countries, but also in many industrialised countries. Moreover, the concept of in situ fortification by bacterial fermentation opens the way for development of food products targeted at specific groups in society such as the elderly and adolescents. This review looks at how vitamin overproduction strategies have been developed, some of which have successfully been tested in animal models. Such innovative strategies could be relatively easily adapted by the food industry to develop novel vitamin-enhanced functional foods with enhanced consumer appeal.
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Abstract
Nutrition is important to bone health, and a number of minerals and vitamins have been identified as playing a potential role in the prevention of bone diseases, particularly osteoporosis. Despite this, there is currently no consensus on maximum levels to allow in food or as dietary supplements. The benefits of supplementation of populations at risk of osteoporosis with Ca and vitamin D are well established. Prolonged supplementation of Ca and vitamin D in elderly has been shown to prevent bone loss, and in some intervention studies to prevent fragility fractures. Although P is essential to bone health, the average intake is considered to be more than sufficient and supplementation could raise intake to adverse levels. The role of vitamin K in bone health is less well defined, though it may enhance the actions of Ca and vitamin D. Sr administered in pharmacological doses as the ranelate salt was shown to prevent fragility fractures in postmenopausal osteoporosis. However, there is no hard evidence that supplementation with Sr salts would be beneficial in the general population. Mg is a nutrient implicated in bone quality, but the benefit of supplementation via foodstuffs remains to be established. A consensus on dietary supplementation for bone health should balance the risks, for example, exposure of vulnerable populations to values close to maximal tolerated doses, against evidence for benefits from randomised clinical trials, such as those for Ca and vitamin D. Feedback from community studies should direct further investigations and help formulate a consensus on dietary supplementation for bone health.
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Kalus U, Pruss A, Wodarra J, Kiesewetter H, Salama A, Radtke H. Influence of blood donation on levels of water-soluble vitamins. Transfus Med 2009; 18:360-5. [PMID: 19140819 DOI: 10.1111/j.1365-3148.2008.00897.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
Iron depletion is a well-known side effect of blood donation. Research evidence also suggests an increasing prevalence of vitamin deficiency in apparently healthy subjects, but there is little information regarding the relationship between blood donation and vitamin status. A total of 217 volunteers (80 first-time and 137 repeat blood donors) were consecutively enrolled in the study. All subjects completed self-administered medical history and food intake forms, which included questions regarding alcohol consumption and smoking as well as on vitamin supplement, iron and contraceptive use (females). Vitamin B6, folic acid, vitamin B12 and biotin levels were measured using standard techniques. The mean vitamin levels of first-time and repeat blood donors did not significantly differ. Vitamin deficiencies occurred in both first-time and repeat blood donors but not on vitamin supplements. Vitamin status was affected by alcohol, nicotine and contraceptives. Blood donation does not decrease the level of water-soluble vitamins. Vitamin deficiencies occur in apparently healthy first-time as well as in repeat blood donors and can be prevented by vitamin supplementation.
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Affiliation(s)
- U Kalus
- Institute of Transfusion Medicine, Charité - University Medicine Berlin, Berlin, Germany.
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Oh SY. A Strategy for Safe Addition of Selected Micronutrients to Foods for Children. ACTA ACUST UNITED AC 2009. [DOI: 10.4163/kjn.2009.42.2.128] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Affiliation(s)
- Se-Young Oh
- Department of Food and Nutrition, Research Institute of Human Ecology, Kyung Hee University, Seoul 130-701, Korea
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Session 4: Challenges facing the food industry in innovating for health Regulatory challenges and opportunities for food innovation. Proc Nutr Soc 2008; 68:1-10. [DOI: 10.1017/s0029665108008860] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The primary role of the extensive and complex modern food legislation is to protect the consumer. Providing a framework for industry and enabling free trade are secondary aims. In the EU the 2006 Regulation on nutrition and health claims made on foods was adopted in December 2006. This Regulation defines detailed lists of permitted claims with precise conditions, requires foods making claims to meet specific nutrient profiles and requires the submission of a dossier for approval of new health claims. Nutrient profiles and an initial list of existing health claims will not be agreed until January 2009 and January 2010 respectively. The uncertainty about profiles and the initial list of claims as well as the prescriptive nature of the Regulation will have a major impact, some negative but some positive, on food innovation. Worldwide legislation on nutrition and health claims continues to develop. The current paper also provides an outline of some other key pieces of European legislation that affect food innovation. However, currently, all this legislation remains in development and up-to-date information can be sought from the reference material provided.
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Kraemer K, Waelti M, De Pee S, Moench-Pfanner R, Hathcock JN, Bloem MW, Semba RD. Are low tolerable upper intake levels for vitamin A undermining effective food fortification efforts? Nutr Rev 2008; 66:517-25. [DOI: 10.1111/j.1753-4887.2008.00084.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Moreno LA, González-Gross M, Kersting M, Molnár D, de Henauw S, Beghin L, Sjöström M, Hagströmer M, Manios Y, Gilbert CC, Ortega FB, Dallongeville J, Arcella D, Wärnberg J, Hallberg M, Fredriksson H, Maes L, Widhalm K, Kafatos AG, Marcos A. Assessing, understanding and modifying nutritional status, eating habits and physical activity in European adolescents: The HELENA (Healthy Lifestyle in Europe by Nutrition in Adolescence) Study. Public Health Nutr 2008; 11:288-99. [PMID: 17617932 DOI: 10.1017/s1368980007000535] [Citation(s) in RCA: 195] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
AbstractObjectivesTo identify the main knowledge gaps and to propose research lines that will be developed within the European Union-funded ‘Healthy Lifestyle in Europe by Nutrition in Adolescence’ (HELENA) project, concerning the nutritional status, physical fitness and physical activity of adolescents in Europe.DesignReview of the currently existing literature.ResultsThe main gaps identified were: lack of harmonised and comparable data on food intake; lack of understanding regarding the role of eating attitudes, food choices and food preferences; lack of harmonised and comparable data on levels and patterns of physical activity and physical fitness; lack of comparable data about obesity prevalence and body composition; lack of comparable data about micronutrient and immunological status; and lack of effective intervention methodologies for healthier lifestyles.ConclusionsThe HELENA Study Group should develop, test and describe harmonised and state-of-the-art methods to assess the nutritional status and lifestyle of adolescents across Europe; develop and evaluate an intervention on eating habits and physical activity; and develop and test new healthy food products attractive for European adolescents.
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Affiliation(s)
- L A Moreno
- Escuela Universitaria de Ciencias de la Salud, Domingo Miral s/n, 50009 Zaragoza, Spain.
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Kloosterman J, Bakker MI, de Jong N, Ocké MC. Framework for intake simulation of functional ingredients. Public Health Nutr 2008; 11:279-87. [PMID: 17655780 DOI: 10.1017/s1368980007000316] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
AbstractObjectiveTo create a general framework for the simulation of intakes from mandatory or voluntary fortification, which will make outcomes of simulation studies more comparable and give insight on uncertainties.DesignA general framework was developed based on methods used in already published case studies of mandatory fortification. The framework was extended to be suitable for the simulation of voluntary fortification. Case studies of folic acid fortification were used to illustrate the general framework.ResultsThe developed framework consists of six steps. First, the definition of the fortification strategy (step 1), followed by the identification of potential carrier products (step 2), and the definition of fortification levels or ranges (step 3). Thereafter, virtual food/supplement composition data are created (step 4) and food/supplement consumption data are required (step 5). Finally, the intake of the functional ingredient from functional foods, other foods and dietary supplements is calculated during the simulation resulting in total habitual intake distributions (step 6).ConclusionsSimulation of both mandatory and voluntary folic acid fortification in The Netherlands showed that the general framework is applicable. Also with incomplete data or data from different sources, the (habitual) intake distributions can be estimated using assumptions, statistical procedures or probabilistic modelling approaches. It is important that the simulation procedure is described well, so that an insight on uncertainties and knowledge gaps to be filled is given.
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Affiliation(s)
- Janneke Kloosterman
- National Institute for Public Health and the Environment, PO Box 1, 3720, BA Bilthoven, The Netherlands.
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One is okay, more is better? Pharmacological aspects and safe limits of nutritional supplements. Proc Nutr Soc 2008; 66:493-507. [PMID: 17961270 DOI: 10.1017/s0029665107005812] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The use of vitamins, minerals and other supplements has increased considerably during recent years. In the National Diet and Nutrition Survey of British adults aged 19-64 years 40% of those surveyed were taking supplements. In 2005 sales of dietary supplements in the UK were approximately pound sterling 325.7 x 106 in 'bricks and mortar' shops (excluding health food shops). The physiological effects of vitamins and minerals in amounts approximating to the UK reference nutrient intake or the EU RDA are well understood in terms of reducing the risk of micronutrient deficiency. However, the effects of vitamins, minerals and other supplements in larger amounts have attracted much attention in recent decades, and these effects, some of which may be pharmacological, are not as well categorised. Some of these effects are beneficial, some are not. Although vitamins and minerals and other supplements are generally safe at higher doses, there are some safety issues that are relevant in the context of the wide availability of supplements without a doctor's prescription. Thus, several authorities throughout the world have established upper limits (UL) for the intake of vitamins and minerals, and the EU is in the process of setting maximum permitted levels (MPL) for vitamins and minerals in food supplements. The present paper discusses the potential benefits and safety issues relating to the use of supplements at doses higher than the RDA. The rationale for the establishment of UL is also discussed, explaining the differences between the values set by different authorities and the expected guidance and legislation from the European Commission on MPL for vitamins and minerals in food supplements.
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