Effects of animal source food and micronutrient fortification in complementary food products on body composition, iron status, and linear growth: a randomized trial in Cambodia

Skau, Jutta; Touch, Bunthang; Chamnan, Chhoun; Chea, Mary; Unni, Uma S.; Makurat, Jan; Filteau, Suzanne; Wieringa, Frank T.; Dijkhuizen, Marjoleine A.; Ritz, Christian; Wells, Jonathan C. K.; Berger, Jacques; Friis, Henrik; Michaelsen, Kim F.; Roos, Nanna

doi:10.3945/ajcn.114.084889

Cited by 74 publications

(104 citation statements)

References 33 publications

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“…These foods were dubbed “WinFoods.” The WinFood project was carried out in parallel in Kenya and Cambodia from 2009 to 2012. In each site, processed complementary food products were formulated and produced on the basis of locally available foods and optimized for nutrient composition with emphasis on iron and zinc (Kinyuru et al, ; Kinyuru et al, ; Skau et al, ). Prior to the final decision on formulations, the acceptability of the products was assessed among mothers and infants (Konyole et al, ).…”

Section: Introductionmentioning

confidence: 99%

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Effect of locally produced complementary foods on fat‐free mass, linear growth, and iron status among Kenyan infants: A randomized controlled trial

Konyole

Omollo

Kinyuru

et al. 2019

Maternal & Child Nutrition

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The impact of quality complementary food products on infant growth and body composition has not been adequately investigated. This study evaluated the effect on fat‐free mass (FFM) accrual, linear growth, and iron status of locally produced complementary food products comparing to a standard product. In a randomized, double‐blind trial, 499 infants at 6 months received nine monthly rations of (a) WinFood Classic (WFC) comprising germinated amaranth (71%), maize (10.4%), small fish (3%), and edible termites (10%); (b) WinFood Lite (WFL) comprising germinated amaranth (82.5%), maize (10.2%), and multimicronutrient premix; or (c) fortified corn–soy blend plus (CSB+). Primary outcomes were changes in FFM, length, and plasma ferritin and transferrin receptors (TfR). FFM was determined using deuterium dilution. Analysis was by intention to treat, based on available cases. Compared with CSB+, there were no differences in change from 6 to 15 months in FFM for WFC 0.0 kg (95% CI [−0.30, 0.29]) and WFL 0.03 kg (95% CI [−0.25, 0.32]) and length change for WFC −0.3 cm (95% CI [−0.9, 0.4]) and WFL −0.3 cm (95% CI [−0.9, 0.3]). TfR increased in WFC group 3.3 mg L−1 (95% CI [1.7, 4.9]) and WFL group 1.7 mg L−1 (95% CI [0.1, 3.4]) compared with CSB+. Compared with the increase in Hb in CSB+ group, there was a reduction in Hb in WFC of −0.9 g dl−1 (95% CI [−1.3, −0.5]) and a lower increase in WFL −0.4 g dl−1 (95% CI [−0.8, 0.0]). In conclusion, the tested WinFoods had the same effect on FFM and length as CSB+, whereas Hb and iron status decreased, suggesting inhibited iron bioavailability from the amaranth‐based WinFoods.

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Section: Introductionmentioning

confidence: 99%

“…It was concluded that micronutrient fortification may be necessary, and small fish may be an affordable alternative to milk to improve complementary foods. The Cambodian trial also showed that, despite the daily complementary food supplement, the children became increasingly stunted over the intervention period (Skau et al, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of locally produced complementary foods on fat‐free mass, linear growth, and iron status among Kenyan infants: A randomized controlled trial

Konyole

Omollo

Kinyuru

et al. 2019

Maternal & Child Nutrition

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“…In Cambodia, micronutrient fortification in rice-based complementary food products was studied using animal sourced food such as the local fish and tarantula spider Haplopelma sp. (Araneae: Theraphosidae) (86) . The latter is eaten in Cambodia and traded in local food markets.…”

Section: Micronutrientsmentioning

confidence: 99%

Edible insects are the future?

2016

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The global increase in demand for meat and the limited land area available prompt the search for alternative protein sources. Also the sustainability of meat production has been questioned. Edible insects as an alternative protein source for human food and animal feed are interesting in terms of low greenhouse gas emissions, high feed conversion efficiency, low land use, and their ability to transform low value organic side streams into high value protein products. More than 2000 insect species are eaten mainly in tropical regions. The role of edible insects in the livelihoods and nutrition of people in tropical countries is discussed, but this food source is threatened. In the Western world, there is an increasing interest in edible insects, and examples are given. Insects as feed, in particular as aquafeed, have a large potential. Edible insects have about the same protein content as conventional meat and more PUFA. They may also have some beneficial health effects. Edible insects need to be processed and turned into palatable dishes. Food safety may be affected by toxicity of insects, contamination with pathogens, spoilage during conservation and allergies. Consumer attitude is a major issue in the Western world and a number of strategies are proposed to encourage insect consumption. We discuss research pathways to make insects a viable sector in food and agriculture: an appropriate disciplinary focus, quantifying its importance, comparing its nutritional value to conventional protein sources, environmental benefits, safeguarding food safety, optimising farming, consumer acceptance and gastronomy.

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“…Limitations to utilising animal protein isolates like whey protein concentrate (WPC) include: they are costly, may not provide the protein quantity to support linear growth in suggested amounts, and may lack beneficial bioactive components reported as important components of supporting growth ( 18 ) . A recent field trial comparing CSB+ against a complementary food product containing an animal-source protein found no difference in Fe status, or lean mass between protein-rich complementary foods in children at 6 months of age for 9 months, although there were significant improvements in knee–heel height ( 19 ) . Utilisation of soya-based proteins may be a safe, cost-effective and efficacious alternative to WPC ( 20 ) , and therefore, whey and soya protein may similarly enhance protein quality of FBF by providing amino acids that are highly bioavailable.…”

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confidence: 99%

Newly formulated, protein quality-enhanced, extruded sorghum-, cowpea-, corn-, soya-, sugar- and oil-containing fortified-blended foods lead to adequate vitamin A and iron outcomes and improved growth compared with non-extruded CSB+ in rats

et al. 2017

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Corn and soyabean micronutrient-fortified-blended foods (FBF) are commonly used for food aid. Sorghum and cowpeas have been suggested as alternative commodities because they are drought tolerant, can be grown in many localities, and are not genetically modified. Change in formulation of blends may improve protein quality, vitamin A and Fe availability of FBF. The primary objective of this study was to compare protein efficiency, Fe and vitamin A availability of newly formulated extruded sorghum-, cowpea-, soya- and corn-based FBF, along with a current, non-extruded United States Agency for International Development (USAID) corn and soya blend FBF (CSB+). A second objective was to compare protein efficiency of whey protein concentrate (WPC) and soya protein isolate (SPI) containing FBF to determine whether WPC inclusion improved outcomes. Eight groups of growing rats (n 10) consumed two white and one red sorghum–cowpea (WSC1 + WPC, WSC2 + WPC, RSC + WPC), white sorghum–soya (WSS + WPC) and corn–soya (CSB14 + WPC) extruded WPC-containing FBF, an extruded white sorghum–cowpea with SPI (WSC1 + SPI), non-extruded CSB+, and American Institute of Nutrition (AIN)-93G, a weanling rat diet, for 4 weeks. There were no significant differences in protein efficiency, Fe or vitamin A outcomes between WPC FBF groups. The CSB+ group consumed significantly less food, gained significantly less weight, and had significantly lower energy efficiency, protein efficiency and length, compared with all other groups. Compared with WSC1 + WPC, the WSC1 + SPI FBF group had significantly lower energy efficiency, protein efficiency and weight gain. These results suggest that a variety of commodities can be used in the formulation of FBF, and that newly formulated extruded FBF are of better nutritional quality than non-extruded CSB+.

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Effects of animal source food and micronutrient fortification in complementary food products on body composition, iron status, and linear growth: a randomized trial in Cambodia

Cited by 74 publications

References 33 publications

Effect of locally produced complementary foods on fat‐free mass, linear growth, and iron status among Kenyan infants: A randomized controlled trial

Effect of locally produced complementary foods on fat‐free mass, linear growth, and iron status among Kenyan infants: A randomized controlled trial

Edible insects are the future?

Newly formulated, protein quality-enhanced, extruded sorghum-, cowpea-, corn-, soya-, sugar- and oil-containing fortified-blended foods lead to adequate vitamin A and iron outcomes and improved growth compared with non-extruded CSB+ in rats

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