Micronutrient‐Fortified Milk and Academic  Performance among Chinese Middle School Students:  A Cluster‐Randomized Controlled Trial

Wang, Xiaoqin; Hui, Zhaozhao; Dai, Xiaoling; Terry, Paul; Zhang, Yue; Ma, Mei; Wang, Mingxu; Deng, Fu; Gu, Wei; Lei, Shuangyan; Li, Ling; Ma, Mingyue; Zhang, Bin

doi:10.3390/nu9030226

Cited by 17 publications

(15 citation statements)

References 37 publications

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“…Of note is that many countries promote both water and cow's milk as healthy beverages, and these may be competing for messaging space. Especially in settings where malnutrition is a major public health concern, (fortified) cow's milk can contribute important nutrients to a child's diet . Although guidelines mainly recommend including skim or low‐fat milk as part of children's diet, recent observational evidence points towards a negative association between milk fat percentage and children's body mass index (BMI) .…”

Section: Discussionmentioning

confidence: 99%

Interventions to increase the consumption of water among children: A systematic review and meta‐analysis

et al. 2020

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The aim of this study was to conduct a systematic review and meta-analysis on the effectiveness of interventions to increase children's water consumption. A systematic literature search was conducted in seven electronic databases. Studies published in English before 18 February 2019 that evaluated any type of intervention that measured change in water consumption among children aged 2 to 12 years by applying any type of design were included. Of the 47 interventions included in the systematic review, 24 reported a statistically significant increase in water consumption. Twentyfour interventions (17 randomized controlled trials and seven studies with other controlled designs) were included in the meta-analysis. On average, children in intervention groups consumed 29 mL/d (confidence interval [CI] = 13-46 mL/d) more water than did children in control groups. This effect was larger in eight interventions focused specifically on diet (MD = 73 mL/d, CI = 20-126 mL/d) than in 16 interventions focused also on other lifestyle factors (MD = 15 mL/d, CI = 1-29 mL/d). Significant subgroup differences were also found by study setting and socioecological level targeted but not by children's age group, intervention strategy, or study design. In conclusion, there is evidence that, on average, lifestyle interventions can lead to small increases in children's daily water consumption. More research is needed to further understand the specific intervention elements that have the greatest effect. K E Y W O R D S children, clinical trial, meta-analysis, water

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Section: Discussionmentioning

confidence: 99%

Interventions to increase the consumption of water among children: A systematic review and meta‐analysis

et al. 2020

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“…Overall, most of the studies had a low RoB for randomization and an unclear RoB for allocation concealment because none of the RCTs adequately reported on the methods used for allocation concealment. Four studies had a high RoB for blinding because of lack of blinding [43][44][45][46]. One study had a moderate RoB for incomplete outcome data because the author did perprotocol analysis that led to the exclusion of 20% of children that were participating in an arm not relevant to the analysis group [47].…”

Section: Rob In the Included Studiesmentioning

confidence: 99%

“…Two studies reported on school performances in math, science, and social science [44,54]. Academic performance was measured using age-and gender-standardized end-of-term test scores retrieved from the school administration system.…”

Section: School Performance and Absencesmentioning

confidence: 99%

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The impact of vitamin D food fortification and health outcomes in children: a systematic review and meta-regression

et al. 2020

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Objective: Vitamin D (vitD) deficiency is a global childhood health problem. Food fortification is a promising strategy to curb vitD deficiency. We aimed to assess the effectiveness of utilizing vitD fortification in staple foods to improve 25hydroxyvitamin D (25(OH)D) concentration and to reduce the prevalence of vitD deficiency among healthy children. Methods: We conducted a systematic review and meta-analysis of randomized controlled trials (RCTs) evaluating the use of vitD fortified food products compared to no fortification among healthy children aged 1-18 years old. We searched Medline, Embase, Global Health, and Cochrane (CENTRAL) databases from database inception until May 2019. Independently, six reviewers in pairs screened titles and abstracts, assessed the full text for eligibility, and performed data extraction and quality assessment. The primary outcome is the impact of fortification on 25(OH)D concentration. The secondary outcomes included the impact of fortification on the prevalence of vitD deficiency, school performance, cognitive function, school absences, infection rate, hospital admission length, and compliance with fortified food product consumption. Results: We identified 2229 articles. After assessing eligibility, 20 RCTs met the inclusion criteria. The eligible RCTs assessed the fortification of milk, cereal, juice, bread, yogurt, and cheese compared with no fortification. All RCTs, except for three, had a low risk of bias. Food fortification improved 25(OH)D concentration by a mean difference (MD) of 15.51 nmol/L (95% confidence interval (CI) 6.28, 24.74; I 2 = 99%), which resulted in a mean increase of 3 nmol/l for every 100 IU of vitD, when adjusted for baseline 25(OH)D concentration and country latitude. Additionally, the prevalence of vitD deficiency decreased by a risk ratio of 0.53 (95% CI 0.41, 0.69; I 2 = 95%), and cognitive function improved by a MD of 1.22 intelligence quotient (IQ) points (95% CI 0.65, 1.79; I 2 = 0%). The overall evidence quality was high. Conclusion: VitD food fortification is an effective way to improve 25(OH)D concentration, prevent vitD deficiency, and improve IQ levels. Systematic review registration: PROSPERO CRD42017057631

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“…It is known that deficiency of micronutrients, especially such as zinc, chromium, selenium and others, today there is an acute issue [2,5,7,15,16,17,18]. The deficiency of microelements reduces the body's resistance to various diseases, accelerates the aging process, increases the negative impact of adverse environmental conditions, and prevents the formation of a healthy generation [6,19,20,21,22].…”

Section: Introductionmentioning

confidence: 99%

Efficiency of using of the mineralized malts composition for the enhancement of food products by micronutrients

Башта¹,

Ivchuk²,

Bashta³

2019

UJFS

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Introduction.The purpose of research is to obtain and investigate the composition of malts with high content of deficient micronutrients and enrichment with selected raw materials the rye-wheat bread. Materials and methods. To obtain mineralized grain raw materials, maize and oat were germinated using solutions of zinc salt (ZnSO4) and chromium one (4 2 2 CrK(SO) ×10H O) of different concentrations: 0.001%, 0.002%, 0.003%, 0.004%, and 0.005%. X-ray fluorescence analysis was used to determine the mineral composition of grain and malt and stripping voltammetry method to determine the zinc content. Results and discussion. The optimum concentration of zinc salt in soaking water equaled 0.002%, at which the zinc content of the enriched maize increased by 6.7 times compared to the original grain. For the enrichment of grain with chromium ions, the chromium salt concentration in soaking water should not exceed 0.001%. According to the X-ray fluorescence analysis the mineral content in enriched malt is increasing, the content of zinc increased by 6 times in comparison with the original, and content of chromium by 3 times, that indicate the possibility of the source raw material mineral composition correcting by soaking and germinating grain in aqueous solutions of microelement salts. To enrich the food products with mineralized malts, ryewheat bread was chosen as the traditional product in this work. Mineralized malts have a positive effect on the lifting power of yeast, and more so when zinc salts are added. This indicates a reduction in the duration of the technological process. Studies of influence of the inserted mineralized malt's weight part on the quality indicators of rye-wheat bread showed that the optimal amount is the introduction of 10% by weight of flour. Conclusions. The addition of such mineralized raw materials to food products formula will enrich them with biologically active substances gives them functional properties.

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Micronutrient‐Fortified Milk and Academic Performance among Chinese Middle School Students: A Cluster‐Randomized Controlled Trial

Cited by 17 publications

References 37 publications

Interventions to increase the consumption of water among children: A systematic review and meta‐analysis

Interventions to increase the consumption of water among children: A systematic review and meta‐analysis

The impact of vitamin D food fortification and health outcomes in children: a systematic review and meta-regression

Efficiency of using of the mineralized malts composition for the enhancement of food products by micronutrients

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