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Diet and health
Published in Sally Robinson, Priorities for Health Promotion and Public Health, 2021
Food fortification is the process of adding nutrients to food. Iron and B vitamins are often added to breakfast cereals. In the UK, margarine must be fortified with vitamin A and D by law to make margarine nutritionally comparable with butter and protect the population’s health.
A Role for Preconception Nutrition
Published in Crystal D. Karakochuk, Kyly C. Whitfield, Tim J. Green, Klaus Kraemer, The Biology of the First 1,000 Days, 2017
Taylor Marie Snyder, Homero Martinez, Sara Wuehler, Luz Maria De-Regil
Food fortification is the addition of one or more essential nutrients to a food for the purpose of preventing or correcting a demonstrated deficiency in the general population or in specific population groups [2]. Fortification is considered to be one of the most cost-effective nutrition interventions. In addition, it requires little to no active participation or behavior change by the end users [34].
The Agriculture–Nutrition Disconnect
Published in Bill Pritchard, Rodomiro Ortiz, Meera Shekar, Routledge Handbook of Food and Nutrition Security, 2016
Food fortification refers to the addition of micronutrients to processed foods, and is considered a valid technology for reducing malnutrition when people cannot consume a balanced diet adequate in every nutrient (WHO and FAO 2006). Food fortification has a long history of use in industrialized countries for the successful control of deficiencies in vitamins A and D, several B vitamins, iodine, and iron. Fortification can take numerous forms from universal fortification, targeted fortification to market-based fortification.
Olive oil and oleic acid-based self nano-emulsifying formulation of omega-3-fatty acids with improved strength, stability, and therapeutics
Published in Journal of Microencapsulation, 2021
Abhay Tharmatt, Shubham Thakur, Amrinder Singh, Manjot Kaur, Navid Reza Shahtaghi, Divay Malhotra, Subheet Kumar Jain
Food fortification is defined as the addition of nutrition into any food material, be it solid or liquid. For this, different food materials commercially available were taken into consideration like mango juice, litchi juice, skimmed milk, and buttermilk respectively. Into these liquid maintaining 1 mg/ml concentration, optimised formulation was added and stirred to full miscibility. After completely dissolving, this liquid was kept for 7 days under refrigerated conditions (5 ± 3 °C) to observe any physical and organoleptic changes. In addition to that, mean diameter analysis by zeta sizer (Malvern Instruments Ltd.UK) was performed of each commercial food material with and without the addition of optimise formulation on the 0th and 7th day respectively. There were no physical changes in any of the liquids. Buttermilk, mean diameter analysis results demonstrated a significant (p < 0.05) increase in mean diameter with the addition of the optimised formulation on the 0th day, whereas on analysing the liquid on the 7th day, mango juice with the addition of the optimised formulation shows a significant (p < 0.05) increase. Skimmed milk and Buttermilk with the addition of the optimised formulation shows a significant (p < 0.01) increase in mean diameter, with the addition of the optimised formulation which is shown in Table 4 and graphically represented in Figure 4(A).
Effect of low-fat dairy products fortified with 1500IU nano encapsulated vitamin D3 on cardiometabolic indicators in adults with abdominal obesity: a total blinded randomized controlled trial
Published in Current Medical Research and Opinion, 2021
Payam Sharifan, Amirhosein Ziaee, Susan Darroudi, Mitra Rezaie, Mohamad Safarian, Saeid Eslami, Majid Khadem-Rezaiyan, Maryam Tayefi, Maryam Mohammadi Bajgiran, Hamideh Ghazizadeh, Zahra Khorasanchi, Mohammad Bagherniya, Mohammad Ali Sardar, Gordon Ferns, Hassan Vatanparast, Majid Ghayour Mobarhan
The Endocrine Society has proposed that 600 IU/day vitamin D is required for healthy musculoskeletal function in adults of 19–50 years old; however, consuming at least 1500–2000 IU/day is necessary for the potential non-musculoskeletal aspects of vitamin D26. Although, with the limited food sources of vitamin D, supplementation might seem to be an appropriate approach; although it may not be feasible where people are experiencing some levels of vitamin D insufficiency or deficiency. Many countries have considered fortification of staple foods to assure most people have access to vitamin D27. In this respect, fortified foods have received particular attention, and the notable features of this choice include availability, cost-effectiveness, and high consumer acceptance. Nevertheless, there are some challenges with fortification. For example, the consumption of vitamin D by microorganisms in fermented dairy products, and low solubility of vitamin D in low-fat products creates some limitations for adequate bioavailability of vitamin D28. Nano encapsulation is one technology that can be used to enhance the absorption of fat-soluble nutrients. Its advantages include the prevention of the destruction of nutrients, facilitating site-specific delivery, and incremental and systematic absorption thorough cells29. This method is suggested as a promising approach to overcome the fundamental challenges related to food fortification with health-enhancing components, such as vitamin D.
Interaction Effects of Plasma Vitamins A, E, D, B9, and B12 and Tobacco Exposure in Urothelial Bladder Cancer: A Multifactor Dimensionality Reduction Analysis
Published in Nutrition and Cancer, 2019
Mohamed Kacem Ben Fradj, Kheireddine Mrad Dali, Amani Kallel, Mokhtar Bibi, Sami Ben Rhouma, Haifa Sanhaji, Yassine Nouira, Moncef Feki
The study examined association of UBC with five vitamins that are mostly involved in carcinogenesis prevention. It was based on biomarkers (i.e. plasma vitamins), that are superior to estimates based on dietary intake (7). Data derive from multivariate analysis while adjusting on well-established risk factors for UBC and potential confounders of vitamins statuses (i.e. age, gender, BMI, tobacco, cholesterol), which render our findings trusty. The study highlighted multifactorial interaction effects and combinations of risk factors using innovative statistical analysis. Unlike previous studies in which vitamin supplementation and food fortification could have influenced the relationship of vitamins with UBC, this study was conducted in a population free of such practices and in a region of high prevalence of UBC. The findings should be relevant for populations sharing similar characteristics. The study has also limitations. The main limitation is the cross-sectional design, which prevents excluding reverse causality. Since measurement of plasma vitamins was performed in individuals already diagnosed with UBC, anxiety or depression caused by cancer diagnosis could have led to changes in diet that have influenced plasma vitamins levels. However, almost all patients were recently diagnosed with cancer and were in good general health without signs of malnutrition or depression.