Food Types, Dietary Supplements, and Roles
Chuong Pham-Huy, Bruno Pham Huy in Food and Lifestyle in Health and Disease, 2022
Concerning the roles of fortified foods in health and diseases, many international organizations such as World Health Organization (WHO) and Food and Agriculture Organization (FAO) have recognized that there are over two billion people worldwide who suffer from a variety of micronutrient deficiencies caused largely by a dietary deficiency of vitamins and minerals (78). The deficiency of iodine, iron, fluorine, selenium, vitamin A, and others, can be resolved by food fortification of these micronutrients. For example, salt fortified with iodine, tap water with fluorine, and soil enriched by fertilizer containing selenium have resolved the outbreak of many diseases due to deficiency of these micronutrients in certain areas of this planet. However, there are limitations to food fortification because of the toxicity of these micronutrients. When they are added in food with adequate quantity and used in case of micronutrient deficiency, they are useful for the health. However, they may become harmful at incorrect levels. Therefore, the addition of fluorine in tap water or of selenium in soil must be done by a competent public or private service. Although it is recognized that food fortification alone will not combat nutrient deficiency, it is a step towards reducing the prevalence of these deficiencies and their associated health conditions (78). Moreover, fortified foods or enriched foods are more costly than natural foods. For example, brown rice is cheaper than white rice enriched with vitamins B, and also, the vitamins in brown rice are in natural form, in contrast to synthetic vitamins added in white rice. In brief, food fortification must be used wisely in order to obtain expected results and also to avoid side effects. Therefore, the consumption of natural foods is the best way.
The Agriculture–Nutrition Disconnect
Bill Pritchard, Rodomiro Ortiz, Meera Shekar in 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.
A Role for Preconception Nutrition
Crystal D. Karakochuk, Kyly C. Whitfield, Tim J. Green, Klaus Kraemer in The Biology of the First 1,000 Days, 2017
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].
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).
Assessment of vitamin D intake among Libyan women – adaptation and validation of specific food frequency questionnaire
Published in Libyan Journal of Medicine, 2018
Fathia Faid, Marina Nikolic, Jelena Milesevic, Milica Zekovic, Agnes Kadvan, Mirjana Gurinovic, Marija Glibetic
The action plan recommends promoting healthy food consumption patterns to ensure diversity in the diet, nutrition education and supplementation programmes, especially for children and women. It encourages development of MND-sensitive food-based strategies such as food fortification and nutrition-sensitive agricultural interventions (biofortification of staple foods and local production of micronutrient-rich foods) [9,10,41]. Main arguments for food fortification and bio-fortification are that already existing food supply chains would allow to reach wider range of consumers, particularly those at risk, while they do not require a change in existing diets and food consumption patterns. These measures can address MNDs in situations where existing food supplies fail to provide adequate levels of certain nutrients in the diet (in emergencies, lack of infrastructures, underdeveloped markets) [42].
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.
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