Concentrations of iron, copper and zinc in human milk and powdered infant formula

Rodrı́guez, Elena; Alaejos, M. Sanz; Dı́az-Romero, Carlos

doi:10.1080/096374800426966

Cited by 32 publications

(4 citation statements)

References 38 publications

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“…Consequently, this suggests that more than half of infants aged 0–6 months may require infant formula as their primary source of nutrition. Infant formula comprises liquids or reconstituted powders that infants consume as replacements for or supplements to breast milk (Bermejo et al., 2000; Rodriguez Rodriguez et al., 2000). However, studies have reported that infant formula contains various levels of heavy metals (Elaridi et al., 2021; Sager et al., 2018; Traves, 2015) and that exposure to such heavy metals poses a threat to infant health (Başaran, 2022; Sipahi et al., 2014).…”

Section: Introductionmentioning

confidence: 99%

Probabilistic risk assessment for determining nonessential metals in commercial infant formula products in Taiwan

Liao,

Lee,

Lin

et al. 2024

Journal of Food Science

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During the early months of life, infant formula plays a crucial role as a primary source of both food and essential nutrients for infants, serving as a replacement for or supplement to breast milk. However, nonessential metals in infant formulas are a concern because infants are highly vulnerable to chemical exposure. The aim of this study was to investigate infant exposure to nonessential metals in infant formula products in Taiwan and assess the associated health risks. In this study, concentrations of arsenic (As), barium (Ba), cadmium (Cd), manganese (Mn), lead (Pb), and vanadium (V) in 45 formula products for 0–1‐year‐old infants were determined by inductively coupled plasma mass spectrometry. The mean As, Ba, Cd, Mn, Pb, and V concentrations were 6.42, 280, 3.72, 1425, 20.4, and 21.9 µg/kg, respectively. According to our probabilistic simulation of the estimated daily intake of metals, the proportion of hazard quotients exceeding one was 7.69% for As and 3.29% for Mn, and that of hazard index (HI) values exceeding 1 was >17% for metals. Arsenic had the largest HI contribution (46.9%), followed by Mn (22.3%) and Pb (12.7%). The nonessential metals content in infant formula raises potential noncarcinogenic health concerns for infants in Taiwan. Therefore, regulations for nonessential metals must be imposed on related food products in Taiwan, with a particular focus on As and Mn.

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Section: Introductionmentioning

confidence: 99%

Probabilistic risk assessment for determining nonessential metals in commercial infant formula products in Taiwan

Liao,

Lee,

Lin

et al. 2024

Journal of Food Science

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“…Despite the low content of iron in HM, it meets all the needs of the infant. However, iron levels in HM decline during the lactation phase (Mastroeni et al , 2006; Rodríguez Rodríguez et al , 2000). Therefore, owing to the increase in erythropoiesis and depletion of iron reserves, HM will not meet the growing needs of the infant.…”

Section: Introductionmentioning

confidence: 99%

Factors influencing adherence to iron drop supplementation in infants aged 6 to 24 months: a systematic review of observational studies

Hasanzadeh,

Kalantari,

Emamat

et al. 2024

NFS

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Purpose Iron deficiency anemia (IDA) is the most common nutritional anemia in the world and a pervasive health problem, especially in developing countries. Children under two years of age are more prone to be affected by IDA. The best strategy to prevent and treat IDA is to use iron supplements. This study aims to examine the factors associated with noncompliance (such as non-utilization or inconsistent usage) of iron drop supplementation among infants between 6 and 24 months old. Design/methodology/approach Online databases (PubMed, Scopus and SID) were searched to retrieve relevant articles published from inception up to July 2023. Among the 2,177 articles detected, after removing duplicate and irrelevant titles, 21 cross-sectional studies that met the authors’ inclusion criteria were included. Screening for articles and data extraction were conducted separately by two researchers. Findings The findings suggest that some factors related to mothers, such as education, knowledge, attitude and performance; some factors associated with child such as child’s gastrointestinal and dental complications; taste and smell of iron drops; and birth order and gender are the main determinants of adherence to iron supplementation. Originality/value It can be proposed that the most significant factors affecting the feeding of iron drops to children under the age of two include: the level of mother’s awareness, socio-economic status of the household and the occurrence of digestive complications following the supplementation. Given these observations, adopting proper policies toward improving the nutritional awareness of mothers and producing iron supplements with minimal side effects seems crucial.

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“…Beef and beef products serve as essential sources of human nutrition, including high-quality proteins, lipids, carbohydrates, vitamins and minerals. Fresh minced beef is a basic ingredient in burger patties, which are worldwide consumed due to their convenience (Rodr ıguez-Carpena et al, 2012). To prevent bacterial spoilage, minced beef needs to be refrigerated or frozen as soon as it is purchased.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and antimicrobial characteristics of mangosteen peel extract and synergistic capacity in beef burger preservation

Nguyen,

et al. 2024

Int J of Food Sci Tech

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SummaryThis study aimed to investigate the efficiency of mangosteen peel extract (MPE) in preservation of beef burgers. MPE was first evaluated for its total phenolic content (TPC), total flavonoid content (TFC) and antioxidant and antimicrobial activities. Subsequently, beef burgers were prepared with different MPE amounts (0–1%) and stored for 1 day, 3 days and 5 days. The synthetic antioxidant 2,6‐di‐tert‐butyl‐4‐methyl phenol (BHT) and synthetic antimicrobial sodium benzoate (SB) were used for comparison. The changes of burgers in physicochemical parameters (moisture, cooking loss, storage loss and pH), lipid and protein oxidation (peroxide value, PV; thiobarbituric acid reactive substances, TBARS and carbonyl content), microbiological (total viable count, TVC) and sensory characteristics were assessed. The results revealed that MPE contained a high TPC of 128.93 mg gallic acid equivalent g−1 dry extract and TFC of 62.98 mg rutin equivalent g−1 dry extract. These bioactive compounds rendered MPE with its antioxidant activity approximately equivalent to ascorbic acid and antimicrobial activities against Escherichia coli and Staphylococcus aureus comparable with SB. MPE‐combined burger samples had higher moisture and cooking loss (P < 0.05) but almost equal storage loss and pH value compared with the control samples (P > 0.05). However, the incorporation of MPE into beef burgers did not affect the sensory attributes and preferences of consumers (P > 0.05). The burger with 1% MPE had lower values of PV, TBARS and carbonyl content than all other samples (P < 0.05), including the one added with BHT, indicating the strong potential of MPE as natural antioxidant alternative to prevent the oxidation of lipids and proteins. Through the TVC test, 1% MPE was demonstrated to result in the safe preservation of burgers up to 5 days of storage, equivalent to SB (P > 0.05). Therefore, MPE could become a natural synergistic alternative to both synthetic antioxidant and antimicrobial in the preservation of meat and meat products.

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Concentrations of iron, copper and zinc in human milk and powdered infant formula

Cited by 32 publications

References 38 publications

Probabilistic risk assessment for determining nonessential metals in commercial infant formula products in Taiwan

Probabilistic risk assessment for determining nonessential metals in commercial infant formula products in Taiwan

Factors influencing adherence to iron drop supplementation in infants aged 6 to 24 months: a systematic review of observational studies

Antioxidant and antimicrobial characteristics of mangosteen peel extract and synergistic capacity in beef burger preservation

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