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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.
Nutritional Considerations in Necrotizing Enterocolitis
Published in David J. Hackam, Necrotizing Enterocolitis, 2021
The high variability in nutritional composition seen in human milk has made the case for structuring targeted fortification to improve nutrient delivery to recommended standards. This involves either an adjustable strategy based on biochemistry values such as blood urea nitrogen or point-of-care measured values of human milk samples to calculate from (31–33). This leads to some cases where further addition of macronutrient components to human milk will occur. There are limited studies evaluating this, and so far, no evidence has been shown that extending fortification in a targeted manner raises the risk for NEC. Larger-scale evaluation will be required before determining the risk of targeted fortification (34).
Dietary supplements and food fortification
Published in Geoffrey P. Webb, Nutrition, 2019
The term food fortification is generally applied to any addition of micronutrients to food and that is how it will be used in this book. However, there are three main reasons why nutrients may be added to food listed as follows. Restoration– replacing nutrients that have been lost during the processing of foods e.g. the addition of B vitamins to non-wholemeal flour to replace those lost during milling.Substitution – adding nutrients to a substitute food that are present in the food that it is designed to replace e.g. the addition of vitamins A and D to margarine to match the amounts in summer butter, adding vitamin B12 to meat substitutes and adding vitamin D and calcium to plant-based milk substitutes.Fortification – enriching a food with nutrients in order to improve dietary adequacy or for marketing purposes e.g. the addition of nutrients to breakfast cereals.
Fortified Snack Preferences among Patients with Cancer
Published in Nutrition and Cancer, 2022
Blanca Estela Enriquez-Fernandez, Lingyun Chen, Pamela Klassen, Sunita Ghosh, Vera Mazurak, Wendy Victoria Wismer
While food products may be accepted as snacks for regular consumption, preferences for fortification vehicles are affected by their perceived healthiness, with healthier products preferred among older adults (25,26,43). Our results identify fruits, cheese and yogurt as currently eaten snacks and also among those considered suitable for fortification. On the other hand, bread, pastries and baked goods, cookies, crackers, and some salty snacks were identified as current snack choices but showed low agreement as suitable nutrient fortification vehicles. Three previous studies evaluated preferences for unfortified snack foods in general (13) or to be offered in the clinic or hospital (14,28). Some of the preferred reported products (e.g., crackers, fruits, ice cream, cheese, and cookies) were selected by patients in our survey.
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.