Overweight and obesity in Asian children are increasing at an alarming rate; therefore a better understanding of the relationship between BMI and percentage body fat (%BF) in this population is important. A total of 1039 children aged 8 -10 years, encompassing a wide BMI range, were recruited from China, Lebanon, Malaysia, The Philippines and Thailand. Body composition was determined using the 2 H dilution technique to quantify total body water and subsequently fat mass, fat-free mass and %BF. Ethnic differences in the BMI -%BF relationship were found; for example, %BF in Filipino boys was approximately 2 % lower than in their Thai and Malay counterparts. In contrast, Thai girls had approximately 2·0 % higher %BF values than in their Chinese, Lebanese, Filipino and Malay counterparts at a given BMI. However, the ethnic difference in the BMI-%BF relationship varied by BMI. Compared with Caucasian children of the same age, Asian children had 3 -6 units lower BMI at a given %BF. Approximately one-third of the obese Asian children (%BF above 25 % for boys and above 30 % for girls) in the study were not identified using the WHO classification and more than half using the International Obesity Task Force classification. Use of the Chinese classification increased the sensitivity. Results confirmed the necessity to consider ethnic differences in body composition when developing BMI cut-points and other obesity criteria in Asian children.

Background/Objectives: To develop and cross-validate bioelectrical impedance analysis (BIA) prediction equations of total body water (TBW) and fat-free mass (FFM) for Asian pre-pubertal children from China, Lebanon, Malaysia, Philippines and Thailand. Subjects/Methods: Height, weight, age, gender, resistance and reactance measured by BIA were collected from 948 Asian children (492 boys and 456 girls) aged 8-10 years from the five countries. The deuterium dilution technique was used as the criterion method for the estimation of TBW and FFM. The BIA equations were developed using stepwise multiple regression analysis and cross-validated using the Bland-Altman approach. Results: The BIA prediction equation for the estimation of TBW was as follows: TBW ¼ 0.231 Â height 2 / resistance þ 0.066 Â height þ 0.188 Â weight þ 0.128 Â age þ 0.500 Â sexÀ0.316 Â ThaisÀ4.574 (R 2 ¼ 88.0%, root mean square error (RMSE) ¼ 1.3 kg), and for the estimation of FFM was as follows: FFM ¼ 0.299 Â height 2 /resistance þ 0.086 Â height þ 0.245 Â weight þ 0.260 Â age þ 0.901 Â sexÀ0.415 Â ethnicity (Thai ethnicity =1, others = 0)À6.952 (R 2 ¼ 88.3%, RMSE ¼ 1.7 kg). No significant difference between measured and predicted values for the whole cross-validation sample was found. However, the prediction equation for estimation of TBW/FFM tended to overestimate TBW/FFM at lower levels whereas underestimate at higher levels of TBW/FFM. Accuracy of the general equation for TBW and FFM was also valid at each body mass index category. Conclusions: Ethnicity influences the relationship between BIA and body composition in Asian pre-pubertal children. The newly developed BIA prediction equations are valid for use in Asian pre-pubertal children.

Iron absorption from rice fortified with different iron fortificants, e.g., ferrous sulfate (FeS0 4), sodium iron EDTA (NaFeEDTA), ferrous fumarate (FeFum), and ferrous bisglycinate (FeBis) was determined using an in vitro enzymatic digestion method simulating conditions in the small intestine and an in vivo method using radioisotope techniques. The in vitro method showed that the percentage of dialyzable iron from NaFeEDTA (15.7 ± 0.9) and FeS0 4-fortified rice (13.2 ± 1.5) was significantly greater than that from FeFum (6.4 ± 0.6; p < .05) and FeBis fortified rice (3.3 ± 0.8; p < .05). Iron absorption in vivo was investigated from FeS0 4 and NaFeEDTA fortified rice with and without fish and vegetables in 10 borderline irondeficient subjects. Iron absorption (mg) from NaFeEDTA fortified rice (0.44 ± 0.11) was significantly greater than from FeS0 4-fortified rice (0.22 ± 0.05; p < .05) and the unfortified rice (0.17 ± 0.02; p < .05). Iron absorption (mg) from a meal consisting of iron-fortified rice, fish, and vegetables was significantly greater from NaFeEDTA (0.88 ± 0.24) and FeS0 4 (0.67 ± 0.10)-fortified rice than from the unfortified rice (0.41 ± 0.08; p < .05). This study concluded that both NaFeEDTA and FeS04 are effective iron fortificants for rice. The binder used in the study may have a significant role in the release of iron from iron-fortified rice for absorption. Further studies on the use of other binders to maximize iron release and minimize iron loss during cooking should be conducted to improve iron absorption from the fortified rice/ricefish-vegetable meals. Results from this study can be used as a basis for food iron fortification programs as well as in the establishment of recommended dietary allowances for iron among Filipinos.

Prevalence of anemia is 19.5% in the Filipino population. The objective was to determine iron bioavailability from oat drinks fortified with iron, zinc, and vitamin A with/without vitamin C. The study followed a double blind randomized cross‐over design. Nineteen healthy 6‐year old children participated. Children consumed 2 drinks fortified with iron, zinc, and vitamin A labeled with stable isotopes of iron as NaFeEDTA; drink A without and drink B with vitamin C. On 2 consecutive days, participants were given drink A (57Fe) or drink B (58Fe) in random order. Blood samples were taken for stable isotope measurements 14 days later. Results indicated no significant differences in nutrient composition (except vitamin C), dietary fiber or total phytic acid content between the two drinks. The percent fractional iron absorption (7.14±0.90) from the oat drink with vitamin C was significantly higher than that from the oat drink without vitamin C (5.65±0.54; P<0.05). In conclusion, results showed that vitamin C added to NaFeEDTA fortified oats enhanced iron absorption. Fortifying oats may offer a convenient, and effective mechanism to improve the iron status of children.

Abstract:Background: Brown rice has greater mineral content than milled rice. However, due to high dietary fiber and phytic acid content, mineral absorption may be suppressed. Objective: To determine the dietary fiber characteristics and mineral availability from treated and non-treated brown rice. Materials and Methods: Four varieties of cooked brown rice were used in the study and the same treated to extend the shelf-life of brown rice. Freeze-dried samples were analysed for proximate composition, dietary fiber, phytic acid, iron, zinc and calcium content using standard methods. Mineral availability and dietary fiber fermentation were determined in vitro. Results: The dietary fiber content of treated brown rice (11.0±0.6 -11.7±0.1) was significantly greater than that of non-treated brown rice (5.5±0.5 -6.4±0.2; P<0.05). The mineral content and availability from treated and non-treated brown rice did not differ significantly except for mineral availability. Dietary fiber and phytic acid did not show inhibitory effect on mineral availability from both brown rices. The dietary fiber content from both brown rices was fermentable producing short chain fatty acids with greater amounts of propionate. Conclusion: Treated and non-treated brown rice are good sources of minerals and dietary fiber, found to be fermentable, and did not inhibit mineral availability.