Dietary Intake and Status of Vitamin B12 in Slovenian Population

Lavriša, Živa; Hristov, Hristo; Hribar, Maša; Žmitek, Katja; Kušar, Anita; Seljak, Barbara Koroušić; Gregorič, Matej; Blaznik, Urška; Gregorič, Nadan; Zaletel, Katja; Oblak, Adrijana; Osredkar, Joško; Pravst, Igor

doi:10.3390/nu14020334

Cited by 17 publications

(17 citation statements)

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“…A sub-sample of adult and elderly participants from the SI.Menu study further participated in the Nutrihealth study, where biological samples were taken to investigate diet related biomarkers. In previous papers, we focused on biomarkers related to vitamins (vitamin D [ 55 ], folate [ 60 ], and vitamin B12 [ 72 ]), while in the present study, we investigated markers of iron status, using serum ferritin, haemoglobin, and serum iron concentrations. The study results are presented in Table 3 .…”

Section: Resultsmentioning

confidence: 99%

“…In adults and the elderly, the second largest dietary iron contributor was meat and meat products, but in adolescents, this was cereals and cereal products—particularly breakfast cereals. In Slovenian adolescents, this food category was also found to be an important source of folate [ 60 ] and vitamin B12 [ 72 ]. This is mainly due to the fact that such foods are often fortified with various vitamins and minerals (e.g., fortified breakfast cereals), including iron [ 52 ].…”

Section: Discussionmentioning

confidence: 99%

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Dietary Iron Intake and Biomarkers of Iron Status in Slovenian Population: Results of SI.Menu/Nutrihealth Study

et al. 2022

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Inadequate iron intake and iron deficiency are recognised as a public health problem in the population at large, and particularly in specific subpopulations. Dietary iron intake was analysed using data of the national Slovenian food consumption study, SI.Menu (n = 1248 subjects; 10–74 years), while iron status was evaluated with laboratory analyses of blood haemoglobin, serum ferritin, and iron concentration in samples, collected in the Nutrihealth study (n = 280, adults). The estimated daily usual population-weighted mean iron intakes ranged from 16.0 mg in adults and the elderly to 16.7 in adolescents, and were lower in females for all three age groups. The main dietary iron sources in all the age groups were bread and bakery products, meat (products), fruit, and vegetables. The highest prevalence of haemoglobin anaemia was observed in females aged 51–64 years (6.7%). Critically depleted iron stores (ferritin concentration < 15 µg/L) were particularly found in premenopausal females (10.1%). Factors influencing low haemoglobin, ferritin, and iron intake were also investigated. We observed significant correlations between iron status with meat and fish intake, and with iron intake from meat and fish, but not with total iron intake. We can conclude that particularly premenopausal females are the most fragile population in terms of inadequate iron intake and iron deficiency, which should be considered in future research and public health strategies.

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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Dietary Iron Intake and Biomarkers of Iron Status in Slovenian Population: Results of SI.Menu/Nutrihealth Study

et al. 2022

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“…In addition, the biomarkers of vitamins were not considered. However, previous studies suggested that diet intake was highly correlated with B vitamin status [ 30 , 31 , 32 ].…”

Section: Discussionmentioning

confidence: 99%

Intakes of Folate, Vitamin B6, and Vitamin B12 in Relation to All-Cause and Cause-Specific Mortality: A National Population-Based Cohort

Zhang

et al. 2022

Nutrients

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The evidence regarding the intake of dietary folate, vitamin B6, and vitamin B12 in relation to mortality in the general population is limited. This study aimed to examine the relationship between dietary intakes of folate, vitamin B6, and vitamin B12 in relation to all-cause and cause-specific mortality in a large U.S. cohort. This study included a total of 55,569 adults from the Third National Health and Nutrition Examination Survey (NHANES III) and NHANES 1999–2014. Vital data were determined by linking with the National Death Index records through 31 December 2015. Cox proportional hazards models were used to investigate the relationships of all-cause and cause-specific mortality with dietary folate, vitamin B6, and vitamin B12 intake. Dietary intakes of folate and vitamin B6 were inversely associated with mortality from all-cause, cardiovascular disease, and cancer for men and with mortality from all-cause and cardiovascular disease for women. In men, the multivariable hazard ratios (95% confidence intervals) for the highest versus lowest quintiles of folate and vitamin B6 were 0.77 (0.71–0.85) and 0.79 (0.71–0.86) for all-cause mortality, 0.59 (0.48–0.72) and 0.69 (0.56–0.85) for CVD mortality, and 0.68 (0.56–0.84) and 0.73 (0.60–0.90) for cancer mortality, respectively. Among women, the multivariable hazard ratios (95% confidence intervals) for the highest versus lowest quintiles of folate and vitamin B6 were 0.86 (0.78–0.95) and 0.88 (0.80–0.97) for all-cause mortality and 0.53 (0.41–0.69) and 0.56 (0.44–0.73) for CVD mortality, respectively. No significant associations between dietary vitamin B12 and all-cause and cause-specific mortality were observed. In conclusion, higher dietary intakes of folate and vitamin B6 were significantly associated with lower all-cause and cardiovascular mortality. Our findings suggest that increasing the intake of folate and vitamin B6 may lower the mortality risk among U.S. adults.

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“…It has a leading role in cellular metabolism, acting as cofactor in several metabolic processes such as mitochondrial metabolism and DNA methylation and synthesis. Several diseases such as megaloblastic anemia or even neuropsychiatric ones could derive from vitamin B12 deficiency [63]. In the oral phase, vitamin B12 starts to be bound to haptocorrin, a specific protein from saliva and gastric juice, but in duodenum, due to the presence of pancreatic proteases, the complex is disrupted [64].…”

Section: Discussionmentioning

confidence: 99%

In Vitro Digestibility of Minerals and B Group Vitamins from Different Brewers’ Spent Grains

et al. 2022

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Brewers’ spent grain (BSG), the main by-product of the brewing industry, is a rich source of minerals and water-soluble vitamins such as thiamine, pyridoxine, niacin, and cobalamin. Bioaccessibility through in vitro digestion is an important step toward the complete absorption of minerals and B group vitamins in the gastrointestinal system. Inductively coupled plasma optical emission spectrometry (ICP-OES) together with inductively coupled plasma quadrupole mass spectrometry (ICP-MS) was used for the quantification of the macro- and micro-minerals. An ultra-high performance liquid chromatography (UHPLC) system coupled with a diode array detector (DAD) was used for B group vitamin identification. Four different industrial BSG samples were used in the present study, with different percentages of malted cereals such as barley, wheat, and degermed corn. Calcium’s bioaccessibility was higher in the BSG4 sample composed of 50% malted barley and 50% malted wheat (16.03%), while iron presented the highest bioaccessibility value in the BSG2 sample (30.03%) composed of 65% Pale Ale malt and 35% Vienna malt. On the other hand, vitamin B1 had the highest bioaccessibility value (72.45%) in the BSG3 sample, whilst B6 registered the lowest bioaccessibility value (16.47%) in the BSG2 sample. Therefore, measuring the bioaccessibilty of bioactive BSG compounds before their further use is crucial in assessing their bioavailability.

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Dietary Intake and Status of Vitamin B12 in Slovenian Population

Cited by 17 publications

References 97 publications

Dietary Iron Intake and Biomarkers of Iron Status in Slovenian Population: Results of SI.Menu/Nutrihealth Study

Dietary Iron Intake and Biomarkers of Iron Status in Slovenian Population: Results of SI.Menu/Nutrihealth Study

Intakes of Folate, Vitamin B6, and Vitamin B12 in Relation to All-Cause and Cause-Specific Mortality: A National Population-Based Cohort

In Vitro Digestibility of Minerals and B Group Vitamins from Different Brewers’ Spent Grains

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