Stability of vitamin A, E, C and thiamine during storage of different powdered enteral formulas

Chemical Oxidation of B Vitamins in Food Systems: Mechanisms, Matrix Effects, and Preservation Strategies

B vitamins are essential micronutrients that play crucial roles in various biochemical reactions, yet their stability in food systems is significantly affected by oxidation during processing and storage. This comprehensive review examines the complex interactions between B vitamin oxidation and other food components, particularly focusing on the underlying effect of lipid oxidation, protein oxidation, and Maillard reactions on B vitamin stability. The review systematically analyzes the oxidation mechanisms of eight B vitamins and their unique susceptibilities to different oxidative conditions. Special attention is given to the food matrix effects, including how changes in the oxidation status of food systems and alterations in matrix properties affect B vitamins' stability. The interplay between B vitamins and other food components is discussed from both chemical and physical perspectives, providing insights into how these interactions affect vitamin retention and bioavailability. Recent advances in understanding these complex relationships are highlighted, along with emerging strategies for vitamin preservation in food systems. This review synthesizes current knowledge about B vitamin oxidation in foods while identifying critical knowledge gaps and future research directions. The findings presented here have important implications for food processing, fortification, and storage strategies aimed at optimizing B vitamin retention in food products.

Trend and Burden of Vitamin A Deficiency in 1990-2021 and Projection to 2050: A Systematic Analysis for the Global Burden of Disease Study 2021

Background/Objectives: In this study, we aim to provide an update on the global, regional, and national trends in VAD-associated mortality and morbidity for children under 20 years of age, across different age groups and sociodemographic backgrounds, to identify populations at risk that require further attention. Methods: Data from the Global Disease of Burden study were analysed to determine the temporal trends in VAD mortalities and VAD disease burden through disability-adjusted life years (DALYs) and Years Lived with Disability (YLD). Data on children under 20 years of age from 1990 to 2021 from 204 countries and territories were included for analysis. The Average Annual Percentage Change (AAPC) was used to show a temporal trend over a 30-year period. Results: Global VAD-associated mortality has decreased significantly, with an AAPC of -0.91 (95% CI= -0.95 to -0.85). No significant improvements in VAD morbidities were identified across Sub-Saharan African regions. In Central Sub-Saharan Africa, the number of VAD-associated disabilities increased from 70,032.12 to 73,534.15. Significant heterogeneity in changes in VAD morbidities were also identified across different countries. The highest age-standardized rate (ASR) of VAD YLD was 282.36 in Somalia, while countries with high sociodemographic indices had an ASR of 0. Conclusions: Significant global improvements in VAD mortalities indicate the efficacy of wide-scale high-dose vitamin A supplementation for children under 5 years of age. However, the lack of improvements in VAD morbidities in low-SDI countries highlights the need to continue crucial high-dose vitamin A supplementation and to implement additional vitamin A supplementation programs.

Menstrual Blood as a Non-Invasive Alternative for Monitoring Vitamin Levels

Background/Objectives: Menstrual blood has recently emerged as a novel specimen for diagnostics, offering a non-invasive alternative to traditional blood testing methods. Despite the importance of vitamins and monitoring their levels in preventative healthcare measures, the feasibility of measuring them in menstrual blood has yet to be explored. In this study, we aimed to assess the potential of using menstrual blood for determining vitamin levels by comparing their levels in menstrual blood to those in matched capillary blood samples. Methods: A prospective, monocentric, observational study was conducted with healthy, reproductive-aged voluntary participants. Menstrual blood was collected from 30 participants using a menstrual cup, and the corresponding capillary blood samples were obtained using a finger prick. The samples were transferred to dried blood spot (DBS) cards and analyzed using mass spectrometry to determine vitamin levels. Statistical analyses were performed to compare menstrual blood vitamin A and D levels, and hemoglobin, to those in capillary blood. Results: The vitamin levels could be ascertained from the menstrual blood, and were observed to significantly correlate with those from the capillary blood for both vitamin A (r = 0.77, p < 0.001) and vitamin D (r = 0.66, p < 0.001), despite being statistically different. Conclusions: The results of this pilot study demonstrate the potential utility of menstrual blood in estimating vitamin A and D levels, illustrating the prospect of a non-invasive menstrual blood-based vitamin test following larger clinical and analytical validation studies.

The costs and the potential allocation of costs of bouillon fortification: The cases of Nigeria, Senegal, and Burkina Faso

Food and condiment fortification programs are needed to address micronutrient deficiencies and their health, developmental, and mortality consequences; but these programs are never free. Knowing program costs and their allocation across stakeholders is essential to design and manage effective, efficient, and sustainable programs. We developed 10-year hypothetical bouillon fortification program cost models for Nigeria, Senegal, and Burkina Faso that included start-up and operational costs for government and industry, as well as premix costs generated by an embedded premix cost calculator to allow for alternative premix formulas in cost calculations. The main drivers of total costs were total bouillon consumption and the types and amounts of fortificants in the micronutrient premix. For a premix that meets 30% of Codex Nutrient Reference Values in 2.5 g of bouillon for vitamin A, folate, vitamin B12, zinc, and iron, the cost per metric ton of fortified bouillon was ∼$325 for all countries (∼$0.01 per 2.5 g serving). Annual start-up costs ranged from ∼$324k (Burkina Faso) to ∼$455k (Nigeria); nonpremix annual operating costs ranged from ∼$108k (Burkina Faso) to ∼$3.9m (Nigeria); and annual premix costs varied from ∼$2.4m (Burkina Faso) to ∼$76m (Nigeria). In policy discussions, program costs should be set alongside nutritional benefits.

Assessment and management of vitamin status in children with CKD stages 2-5, on dialysis and post-transplantation: clinical practice points from the Pediatric Renal Nutrition Taskforce

Children with chronic kidney disease (CKD) are at risk for vitamin deficiency or excess. Vitamin status can be affected by diet, supplements, kidney function, medications, and dialysis. Little is known about vitamin requirements in CKD, leading to practice variation.The Pediatric Renal Nutrition Taskforce (PRNT), an international team of pediatric kidney dietitians and pediatric nephrologists, was established to develop evidence-based clinical practice points (CPPs) to address challenges and to serve as a resource for nutritional care. Questions were formulated using PICO (Patient, Intervention, Comparator, Outcomes), and literature searches undertaken to explore clinical practice from assessment to management of vitamin status in children with CKD stages 2-5, on dialysis and post-transplantation (CKD2-5D&T). The CPPs were developed and finalized using a Delphi consensus approach. We present six CPPs for vitamin management for children with CKD2-5D&T. We address assessment, intervention, and monitoring. We recommend avoiding supplementation of vitamin A and suggest water-soluble vitamin supplementation for those on dialysis. In the absence of evidence, a consistent structured approach to vitamin management that considers assessment and monitoring from dietary, physical, and biochemical viewpoints is needed. Careful consideration of the impact of accumulation, losses, comorbidities, and medications needs to be explored for the individual child and vitamin before supplementation can be considered. When supplementing, care needs to be taken not to over-prescribe. Research recommendations are suggested.

Degradation kinetics of vitamins in different enteral feeding formulas during storage at different temperatures

Vitamin degradation may be affected differently by various food matrices. In this study, the kinetics of vitamin A, B1, and C degradation were directly compared in two types of enteral feeding formulas (EFFs) with different energy densities over a nine-month storage period at 4, 25, and 30 °C. The content of vitamins A, B1, and C was measured in the initial and stored formulas. The results justified the finding that the content of these vitamins was gradually decreased with storage time or temperature increases during the period. At each temperature during storage, the degradation of vitamins A, B1, and C followed first-order kinetics, and the rate constants calculated indicated the degradation of vitamins was temperature-dependent. The EFF-B exhibited a higher activation energy for vitamin degradation than that in the EFF-A, and the activation energy indicated an inverse relationship with the fat content of EFFs. The outcomes might provide a reference for the development and application of EEFs.

Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety

Food irradiation is a proven method commonly used for enhancing the safety and quality of meat. This technology effectively reduces the growth of microorganisms such as viruses, bacteria, and parasites. It also increases the lifespan and quality of products by delaying spoilage and reducing the growth of microorganisms. Irradiation does not affect the sensory characteristics of meats, including color, taste, and texture, as long as the appropriate dose is used. However, its influence on the chemical and nutritional aspects of meat is complex as it can alter amino acids, fatty acids, and vitamins as well as generate free radicals that cause lipid oxidation. Various factors, including irradiation dose, meat type, and storage conditions, influence the impact of these changes. Irradiation can also affect the physical properties of meat, such as tenderness, texture, and water-holding capacity, which is dose-dependent. While low irradiation doses potentially improve tenderness and texture, high doses negatively affect these properties by causing protein denaturation. This research also explores the regulatory and public perception aspects of food irradiation. Although irradiation is authorized and controlled in many countries, its application is controversial and raises concerns among consumers. Food irradiation is reliable for improving meat quality and safety but its implication on the chemical, physical, and nutritional properties of products must be considered when determining the appropriate dosage and usage. Therefore, more research is needed to better comprehend the long-term implications of irradiation on meat and address consumer concerns.