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Huey SL, Mehta NH, Konieczynski EM, Bhargava A, Friesen VM, Krisher JT, Mbuya MNN, Monterrosa E, Nyangaresi AM, Boy E, Mehta S. Bioaccessibility and bioavailability of biofortified food and food products: Current evidence. Crit Rev Food Sci Nutr 2022; 64:4500-4522. [PMID: 36384354 DOI: 10.1080/10408398.2022.2142762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Biofortification increases micronutrient content in staple crops through conventional breeding, agronomic methods, or genetic engineering. Bioaccessibility is a prerequisite for a nutrient to fulfill a biological function, e.g., to be bioavailable. The objective of this systematic review is to examine the bioavailability (and bioaccessibility as a proxy via in vitro and animal models) of the target micronutrients enriched in conventionally biofortified crops that have undergone post-harvest storage and/or processing, which has not been systematically reviewed previously, to our knowledge. We searched for articles indexed in MEDLINE, Agricola, AgEcon, and Center for Agriculture and Biosciences International databases, organizational websites, and hand-searched studies' reference lists to identify 18 studies reporting on bioaccessibility and 58 studies on bioavailability. Conventionally bred biofortified crops overall had higher bioaccessibility and bioavailability than their conventional counterparts, which generally provide more absorbed micronutrient on a fixed ration basis. However, these estimates depended on exact cultivar, processing method, context (crop measured alone or as part of a composite meal), and experimental method used. Measuring bioaccessibility and bioavailability of target micronutrients in biofortified and conventional foods is critical to optimize nutrient availability and absorption, ultimately to improve programs targeting micronutrient deficiency.
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Affiliation(s)
- Samantha L Huey
- Division of Nutritional Sciences, Cornell University, Ithaca, New York, USA
- Program in International Nutrition, Cornell University, Ithaca, New York, USA
- Center for Precision Nutrition and Health, Cornell University, Ithaca, New York, USA
| | - Neel H Mehta
- Division of Nutritional Sciences, Cornell University, Ithaca, New York, USA
| | | | - Arini Bhargava
- Division of Nutritional Sciences, Cornell University, Ithaca, New York, USA
| | | | - Jesse T Krisher
- Division of Nutritional Sciences, Cornell University, Ithaca, New York, USA
| | | | - Eva Monterrosa
- Global Alliance for Improved Nutrition, Geneva, Switzerland
| | | | - Erick Boy
- Harvest Plus, International Food Policy Research Institute, Washington, DC, USA
| | - Saurabh Mehta
- Division of Nutritional Sciences, Cornell University, Ithaca, New York, USA
- Program in International Nutrition, Cornell University, Ithaca, New York, USA
- Center for Precision Nutrition and Health, Cornell University, Ithaca, New York, USA
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Gholamalizadeh M, Behrad Nasab M, Ahmadzadeh M, Doaei S, Jonoush M, Shekari S, Afsharfar M, Hosseinzadeh P, Abbastorki S, Akbari ME, Hashemi M, Omidi S, Vahid F, Mosavi Jarrahi A, Lavasani A. The association among calorie, macronutrient, and micronutrient intake with colorectal cancer: A case-control study. Food Sci Nutr 2022; 10:1527-1536. [PMID: 35592289 PMCID: PMC9094451 DOI: 10.1002/fsn3.2775] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2021] [Revised: 01/14/2022] [Accepted: 01/22/2022] [Indexed: 12/24/2022] Open
Abstract
The risk of colorectal cancer (CRC) can be influenced by dietary components. This study aims to investigate the association between dietary intake and CRC in Iranian adults. This hospital‐based case–control study was performed on 160 patients with CRC and 320 healthy people. General and pathological data were collected through face‐to‐face interviews. A validated food frequency questionnaire (FFQ) was used to assess the intake of calories, macronutrients, and micronutrients. The case group had a significantly higher intake of calories, carbohydrates, vitamin A, vitamin K, fluoride, and molybdenum and a lower intake of vitamin E, vitamin B1, beta carotene, biotin, folate, magnesium, selenium, manganese, and fiber (all p < .001). CRC was positively associated with the intake of carbohydrate (OR: 1.01, CI% 1.03–1.01, p = .001), and vitamin A (OR: 1.009, CI 95% 1.006–1.01, p = .001) and negatively associated with intake of fiber (OR: 0.67, CI 95% 0.59–0.76, p = .001), beta carotene (OR: 0.99, CI 95% 0.99–0.99, p = .001), vitamin E (OR: 0.27, CI 95% 0.15–0.47, p = .001), folate (OR: 0.98 CI 95% 0.97–0.98, p = .001), and biotin (OR: 0.83, CI 95% 0.77–0.90, p = .001). The associations remained significant after adjusting for age and sex. Further adjustments for physical activity, alcohol consumption, and smoking did not change the results. The results identified that the risk of colorectal cancer can be influenced by dietary intake. Further longitudinal studies are needed to confirm these findings and to identify the underlying mechanisms of the effects of dietary components on the risk of colorectal cancer.
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Affiliation(s)
| | - Mojgan Behrad Nasab
- Department of Physical Education & Sport Sciences Faculty of Sport Science Central Tehran Branch Islamic Azad University Tehran Iran
| | - Mina Ahmadzadeh
- Department of Clinical Nutrition and Dietetics Faculty of Nutrition and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Saeid Doaei
- Cancer Research Center Shahid Beheshti University of Medical Sciences Tehran Iran.,School of Health, Research Center of Health and Environment Guilan University of Medical Sciences Rasht Iran
| | - Mona Jonoush
- Department of Nutrition School of Medicine Mashahd University of Medical Sciences Mashahad Iran
| | - Soheila Shekari
- Department of Nutrition, Science and Research Branch Islamic Azad University Tehran Iran
| | - Maryam Afsharfar
- Department of Nutrition School of Medicine Zahedan University of Medical Sciences Zahedan Iran
| | - Payam Hosseinzadeh
- Gastrointestinal and liver Diseases Research Center (GLDRC), Iran University of Medical Sciences Tehran Iran
| | - Saheb Abbastorki
- Department of Nutrition Faculty of Nutrition Sciences Shiraz University of Medical Sciences Shiraz Iran
| | | | - Maryam Hashemi
- Department of Pathology Firoozgar General Hospital Iran University of Medical Sciences Tehran Iran
| | - Saeed Omidi
- Department of Health Education and Promotion School of Health Research Center of Health and Environment Guilan University of Medical Sciences Rasht Iran
| | - Farhad Vahid
- Nutrition and Health Research Group Department of Population Health Luxembourg Institute of Health Strassen Luxembourg
| | | | - Ali Lavasani
- Department of Pathology Firoozgar General Hospital Iran University of Medical Sciences Tehran Iran
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Gard C, Kolich Chong MA, Sawadogo YA, Moreau L. Plant addition impact on aflatoxin
B1
levels, physico‐chemical, nutritional, and sensory properties of fried peanut biscuits. J Food Saf 2021. [DOI: 10.1111/jfs.12894] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Camille Gard
- Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland Valais (HES‐SO Valais‐Wallis) Sion Switzerland
| | - Maria Alejandra Kolich Chong
- Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland Valais (HES‐SO Valais‐Wallis) Sion Switzerland
| | - Yamkaye Aïcha Sawadogo
- Department of Biochemistry and Microbiology University Joseph KI‐ZERBO Ouagadougou Burkina Faso
| | - Lydie Moreau
- Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland Valais (HES‐SO Valais‐Wallis) Sion Switzerland
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Piyalungka P, Sadiq MB, Assavarachan R, Nguyen LT. Effects of osmotic pretreatment and frying conditions on quality and storage stability of vacuum‐fried pumpkin chips. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14209] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pattaraporn Piyalungka
- Department of Food, Agriculture and Bioresources School of Environment, Resources and Development Asian Institute of Technology 58 Moo 9, Km. 42, Paholyothin Highway Klong Luang Pathumthani 12120 Thailand
| | - Muhammad Bilal Sadiq
- Department of Biological Sciences Forman Christian College (A Chartered University) Lahore 54600 Pakistan
| | - Rittichai Assavarachan
- Faculty of Engineering and Agro‐Industry Maejo University Sansai Chiang Mai 50290 Thailand
| | - Loc Thai Nguyen
- Department of Food, Agriculture and Bioresources School of Environment, Resources and Development Asian Institute of Technology 58 Moo 9, Km. 42, Paholyothin Highway Klong Luang Pathumthani 12120 Thailand
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Bechoff A, Tomlins KI, Chijioke U, Ilona P, Westby A, Boy E. Physical losses could partially explain modest carotenoid retention in dried food products from biofortified cassava. PLoS One 2018; 13:e0194402. [PMID: 29561886 PMCID: PMC5862478 DOI: 10.1371/journal.pone.0194402] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Accepted: 03/03/2018] [Indexed: 11/18/2022] Open
Abstract
Gari, a fermented and dried semolina made from cassava, is one of the most common foods in West Africa. Recently introduced biofortified yellow cassava containing provitamin A carotenoids could help tackle vitamin A deficiency prevalent in those areas. However there are concerns because of the low retention of carotenoids during gari processing compared to other processes (e.g. boiling). The aim of the study was to assess the levels of true retention in trans-β-carotene during gari processing and investigate the causes of low retention. Influence of processing step, processor (3 commercial processors) and variety (TMS 01/1371; 01/1368 and 01/1412) were assessed. It was shown that low true retention (46% on average) during gari processing may be explained by not only chemical losses (i.e. due to roasting temperature) but also by physical losses (i.e. due to leaching of carotenoids in discarded liquids): true retention in the liquid lost from grating negatively correlated with true retention retained in the mash (R = -0.914). Moreover, true retention followed the same pattern as lost water at the different processing steps (i.e. for the commercial processors). Variety had a significant influence on true retention, carotenoid content, and trans-cis isomerisation but the processor type had little effect. It is the first time that the importance of physical carotenoid losses was demonstrated during processing of biofortified crops.
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Affiliation(s)
- Aurélie Bechoff
- Natural Resources Institute, University of Greenwich, Chatham Maritime, Kent, United Kingdom
| | - Keith Ian Tomlins
- Natural Resources Institute, University of Greenwich, Chatham Maritime, Kent, United Kingdom
| | - Ugo Chijioke
- National Root Crop Research Institute, Umudike, Umuahia, Abia State, Nigeria
| | - Paul Ilona
- HarvestPlus Nigeria, c/o International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria
| | - Andrew Westby
- Natural Resources Institute, University of Greenwich, Chatham Maritime, Kent, United Kingdom
| | - Erick Boy
- HarvestPlus Headquarters, c/o IFPRI, NW, Washington, DC, United States of America
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Aragón IJ, Ceballos H, Dufour D, Ferruzzi MG. Pro-vitamin A carotenoids stability and bioaccessibility from elite selection of biofortified cassava roots (Manihot esculenta, Crantz) processed to traditional flours and porridges. Food Funct 2018; 9:4822-4835. [DOI: 10.1039/c8fo01276h] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The effects of fermentation and thermal processing on the stability and bioaccessibility of pVAC from elite selections of biofortified cassava roots were assessed to determine the potential for genotype x processing effects.
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Affiliation(s)
| | - Hernán Ceballos
- International Center for Tropical Agriculture (CIAT)
- Cali
- Colombia
| | - Dominique Dufour
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD)
- UMR Qualisud
- 34398 Montpellier Cedex
- France
| | - Mario G. Ferruzzi
- Department of Food Science
- Purdue University
- West Lafayette
- USA
- Plants for Human Health Institute
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Bechoff A, Dhuique-Mayer C. Factors influencing micronutrient bioavailability in biofortified crops. Ann N Y Acad Sci 2016; 1390:74-87. [PMID: 28009050 DOI: 10.1111/nyas.13301] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2016] [Revised: 11/02/2016] [Accepted: 11/07/2016] [Indexed: 01/09/2023]
Abstract
Dietary and human factors have been found to be the major factors influencing the bioavailability of micronutrients, such as provitamin A carotenoid (pVAC), iron, and zinc, in biofortified crops. Dietary factors are related to food matrix structure and composition. Processing can improve pVAC bioavailability by disrupting the food matrix but can also result in carotenoid losses. By degrading antinutrients, such as phytate, processing can also enhance mineral bioavailability. In in vivo interventions, biofortified crops have been shown to be overall efficacious in reducing micronutrient deficiency, with bioconversion factors varying between 2.3:1 and 10.4:1 for trans-β-carotene and amounts of iron and zinc absorbed varying between 0.7 and 1.1 mg/day and 1.1 and 2.1 mg/day, respectively. Micronutrient bioavailability was dependent on the crop type and the presence of fat for pVACs and on antinutrients for minerals. In addition to dietary factors, human factors, such as inflammation and disease, can affect micronutrient status. Understanding the interactions between micronutrients is also essential, for example, the synergic effect of iron and pVACs or the competitive effect of iron and zinc. Future efficacy trials should consider human status and genetic polymorphisms linked to interindividual variations.
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Affiliation(s)
- Aurélie Bechoff
- Natural Resources Institute (NRI), University of Greenwich, Kent, UK
| | - Claudie Dhuique-Mayer
- Department of Persyst-UMR Qualisud, Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Montpellier, France
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Cervantes-Paz B, Victoria-Campos CI, Ornelas-Paz JDJ. Absorption of Carotenoids and Mechanisms Involved in Their Health-Related Properties. Subcell Biochem 2016; 79:415-454. [PMID: 27485232 DOI: 10.1007/978-3-319-39126-7_16] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Carotenoids participate in the normal metabolism and function of the human body. They are involved in the prevention of several diseases, especially those related to the inflammation syndrome. Their main mechanisms of action are associated to their potent antioxidant activity and capacity to regulate the expression of specific genes and proteins. Recent findings suggest that carotenoid metabolites may explain several processes where the participation of their parent carotenoids was unclear. The health benefits of carotenoids strongly depend on their absorption and transformation during gastrointestinal digestion. The estimation of the 'bioaccessibility' of carotenoids through in vitro models have made possible the evaluation of the effect of a large number of factors on key stages of carotenoid digestion and intestinal absorption. The bioaccessibility of these compounds allows us to have a clear idea of their potential bioavailability, a term that implicitly involves the biological activity of these compounds.
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Affiliation(s)
- Braulio Cervantes-Paz
- Centro de Investigación en Alimentación y Desarrollo A. C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico
| | - Claudia I Victoria-Campos
- Centro de Investigación en Alimentación y Desarrollo A. C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico
| | - José de Jesús Ornelas-Paz
- Centro de Investigación en Alimentación y Desarrollo A. C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
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Effect of style of home cooking on retention and bioaccessibility of pro-vitamin A carotenoids in biofortified pumpkin (Cucurbita moschata Duch.). Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.08.038] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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10
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Hefferon KL. Nutritionally enhanced food crops; progress and perspectives. Int J Mol Sci 2015; 16:3895-914. [PMID: 25679450 PMCID: PMC4346933 DOI: 10.3390/ijms16023895] [Citation(s) in RCA: 109] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2014] [Accepted: 02/04/2015] [Indexed: 12/13/2022] Open
Abstract
Great progress has been made over the past decade with respect to the application of biotechnology to generate nutritionally improved food crops. Biofortified staple crops such as rice, maize and wheat harboring essential micronutrients to benefit the world's poor are under development as well as new varieties of crops which have the ability to combat chronic disease. This review discusses the improvement of the nutritional status of crops to make a positive impact on global human health. Several examples of nutritionally enhanced crops which have been developed using biotechnological approaches will be discussed. These range from biofortified crops to crops with novel abilities to fight disease. The review concludes with a discussion of hurdles faced with respect to public perception, as well as directions of future research and development for nutritionally enhanced food crops.
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Affiliation(s)
- Kathleen L Hefferon
- Cell and Systems Biology, University of Toronto, Toronto, ON, M5S 1A1, Canada.
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Lu MS, Fang YJ, Chen YM, Luo WP, Pan ZZ, Zhong X, Zhang CX. Higher intake of carotenoid is associated with a lower risk of colorectal cancer in Chinese adults: a case–control study. Eur J Nutr 2014; 54:619-28. [DOI: 10.1007/s00394-014-0743-7] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2014] [Accepted: 07/10/2014] [Indexed: 10/24/2022]
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Berni P, Chitchumroonchokchai C, Canniatti-Brazaca SG, De Moura FF, Failla ML. Impact of genotype and cooking style on the content, retention, and bioacessibility of β-carotene in biofortified cassava (Manihot esculenta Crantz) conventionally bred in Brazil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6677-6686. [PMID: 24970565 DOI: 10.1021/jf5018302] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Biofortification is a strategy for decreasing micronutrient deficiencies in vulnerable populations by increasing nutrient density in staple food crops. Roots from five varieties of cassava biofortified with β-carotene (βC), three parental accessions, and one variety of commonly consumed white cassava from Brazil were investigated. Roots from biofortified varieties contained up to 23-fold higher βC than white cassava, and the additional complement of βC was primarily the all-trans isomer. At least 68% of βC per gram fresh weight was retained after boiling or boiling and briefly frying. Micellarization of βC during simulated digestion of fried root exceeded that of boiled root. Apical uptake of all-trans-βC from mixed micelles by Caco-2 cells was affected by an interaction between variety and cooking style. These results suggest that Brazilian cassava biofortified with βC has the potential to reduce vitamin A deficiency without requiring major changes in local and ethnic styles of home cooking.
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Affiliation(s)
- Paulo Berni
- Center of Nuclear Energy in Agriculture, University of São Paulo , Piracicaba, São Paulo, Brazil 13400-970
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La Frano MR, de Moura FF, Boy E, Lönnerdal B, Burri BJ. Bioavailability of iron, zinc, and provitamin A carotenoids in biofortified staple crops. Nutr Rev 2014; 72:289-307. [PMID: 24689451 DOI: 10.1111/nure.12108] [Citation(s) in RCA: 83] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Abstract
International research efforts, including those funded by HarvestPlus, a Challenge Program of the Consultative Group on International Agricultural Research (CGIAR), are focusing on conventional plant breeding to biofortify staple crops such as maize, rice, cassava, beans, wheat, sweet potatoes, and pearl millet to increase the concentrations of micronutrients that are commonly deficient in specific population groups of developing countries. The bioavailability of micronutrients in unfortified staple crops in developing regions is typically low, which raises questions about the efficacy of these crops to improve population micronutrient status. This review of recent studies of biofortified crops aims to assess the micronutrient bioavailability of biofortified staple crops in order to derive lessons that may help direct plant breeding and to infer the potential efficacy of food-based nutrition interventions. Although reducing the amounts of antinutrients and the conduction of food processing generally increases the bioavailability of micronutrients, antinutrients still possess important benefits, and food processing results in micronutrient loss. In general, biofortified foods with relatively higher micronutrient density have higher total absorption rates than nonbiofortified varieties. Thus, evidence supports the focus on efforts to breed plants with increased micronutrient concentrations in order to decrease the influence of inhibitors and to offset losses from processing.
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Affiliation(s)
- Michael R La Frano
- Department of Nutrition, University of California, Davis, Davis, California, USA; Western Human Nutrition Research Center, United States Department of Agriculture, Davis, California, USA
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