The addition of nutrients to foods

Richardson, David

doi:10.1079/pns19970089

Cited by 20 publications

(20 citation statements)

References 16 publications

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“…However, in the USA, 50% of the pregnancies are unplanned 10,69,72 and in developing countries, this value is even higher.…”

Section: Folic Acidmentioning

confidence: 98%

“…The frequent intake of enriched foods may lead to an accumulation of some nutrients, increasing acute or chronic intoxication leading to an essential nutrient imbalance 10,23 The maximum tolerable intake (UL), i. e., the maximum amount that can be ingested daily without causing risks or adverse effects to healthy individuals, has already been determined for most vitamins 34 . The UL / RDA ratio is extremely variable, depending on the vitamin, being 2 and 1250 for vitamins B 3 and B 12 , respectively (Table 4).…”

Section: Risk Of Hypervitaminosis Due To the Intake Of Fortified Foodsmentioning

confidence: 99%

“…These terms are: vitamin-added foods, enriched, fortified, reconstituted. There is disagreement in the literature as to the definitions of these terms [8][9][10] .…”

Section: Terminology Definitions and Basic Principles Of Nutrient Admentioning

confidence: 99%

“…In the United Kingdom, food fortification has been carried out for 50 years 10 . Currently, food fortification is carried out in several countries, the main foods being margarine, milk and derivatives, cereal flours and sugar (Table 1).…”

Section: Availability Of Fortified Foodsmentioning

confidence: 99%

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Fortification of industrialized foods with vitamins

Liberato

Pinheiro-Sant’Ana

2006

Rev. Nutr.

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A B S T R A C TVitamins are essential to life. Inadequate eating habits, high caloric intake and metabolic defects lead to micronutrient deficiencies, affecting more than two billion people worldwide. The increasing intake of industrialized foods, combined with low vitamin stability has led to the common practice of adding these nutrients to processed foods. This review discusses the terminology, availability, intake and risk of hypervitaminosis, due to the intake and nutritional importance of foods fortified with vitamins. The addition of nutrients should occur in foods that are effectively consumed by the target population and must meet the real needs of a significant segment of the population. In Brazil, a total of 166 products available in supermarkets are vitamin-enriched. A 10-year study involving children and adolescents in Germany showed that 90% of those surveyed used at least one fortified food. During this 10-year period, 472 fortified products were consumed. The enrichment of foods should be based on the needs of each country and, if possible, regional needs. For instance, in order to increase its intake, Vitamin D is added to foods in Denmark during the winter, mainly for the elderly. However, in Brazil, there is no evidence of the need to fortify food with this vitamin. A survey showed that of the 76 enriched dairy products, 37 contained vitamin D. Food-fortification is a very important strategy to solve nutritional deficiency problems, but it can also cause many health problems.Indexing terms: food, fortified; food habits. R E S U M O

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“…However, in the USA, 50% of the pregnancies are unplanned 10,69,72 and in developing countries, this value is even higher.…”

Section: Folic Acidmentioning

confidence: 98%

Section: Risk Of Hypervitaminosis Due To the Intake Of Fortified Foodsmentioning

confidence: 99%

“…These terms are: vitamin-added foods, enriched, fortified, reconstituted. There is disagreement in the literature as to the definitions of these terms [8][9][10] .…”

Section: Terminology Definitions and Basic Principles Of Nutrient Admentioning

confidence: 99%

Section: Availability Of Fortified Foodsmentioning

confidence: 99%

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Fortification of industrialized foods with vitamins

Liberato

Pinheiro-Sant’Ana

2006

Rev. Nutr.

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“…For processed foods, the constraining factors include: higher cost of ingredients, processing, quality control and routine analysis; adverse effects on sensory properties, taste, odour and appearance; reduced product shelf-life; nutrient stability, either in processing or during storage. For any added nutrient the technological problems increase as the proportion of the RDA included in the food is increased (Richardson, 1990(Richardson, , 1997. The stability of vitamins is susceptible to temperature, moisture, O 2 , light, pro-oxidants, reducing agents, high and low pH, and metallic ions (Ottaway, 1995).…”

Section: The Role Of Voluntary Fortificationmentioning

confidence: 99%

Public health aspects of food fortification: a question of balance

Fletcher

Bell

Lambert³

2004

Proc. Nutr. Soc.

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Micronutrient malnutrition is widespread throughout the world, with important health and economic consequences. Tools to address this situation include food fortification, supplementation and dietary diversification, each having different and complementary roles. Fortification (mandatory and voluntary) has been practised over several decades in Western countries as well as in developing countries. Iodised salt was introduced in the USA in 1924 to reduce severe I deficiency. In 1938 voluntary enrichment of flours and breads with niacin and Fe was initiated to reduce the incidence of pellagra and Fe-deficiency anaemia respectively. Micronutrient intakes in European countries appear to be generally adequate for most nutrients. However, a number of population subgroups are at higher risk of suboptimal intakes (below the lower reference nutrient intake) for some micronutrients, e.g. folate, Fe, Zn and Ca in children, adolescents and young women. Dietary surveys indicate that fortified foods play a role in mitigating such risks for several important nutrients. The number of foods suited to fortification are considerably limited by several factors, including technological properties (notably moisture, pH and O2permeability), leading to unacceptable taste and appearance, as well as cost and consumer expectations. In countries in which voluntary fortification is widely practised micronutrient intakes are considerably below tolerable upper intake levels. Concerns about safety are addressed in relation to the potentially increased level or proportion of fortified foods (e.g. following potential EU legislation), for nutrients with relatively low tolerable upper intake levels and where the potential benefit and risks are in different subpopulations (e.g. folic acid). Recent models for assessing these issues are discussed.

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Nutritional composition and antinutritional properties of maize ogi cofermented with pigeon pea

Okafor

Omemu

Obadina

et al. 2018

Food Science & Nutrition

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Maize was cofermented with pigeon pea for ogi production and evaluated for nutritional (proximate composition, minerals, vitamins, and amino acid profile analyses) and antinutritional (phytate, tannin, and trypsin inhibitor activity analyses) qualities. White maize and pigeon pea were mixed at ratios of 90:10, 80:20, 70:30, 60:40, and 50:50, respectively, with 100:0 serving as the control. Mixtures were cofermented for 96 hr at 27°C ± 2°C and nutritional, mineral, and antinutritional qualities were analyzed using analysis of variance. Results of proximate analysis showed that the values were significantly difference at p ≤ .05. Maize cofermented with pigeon pea at a ratio of 60:40 had the highest protein (22.79 mg/100 g), fat (19.27 mg/100 g), ash (2.98 mg/100 g), crude fiber (0.73 mg/100 g), and lowest moisture (1.98 mg/100 g) content, and was significantly (p ≤ .05) different from the other ratios. Of all the mixtures analyzed, 60:40 was significantly (p ≤ .05) different and had the highest Vitamin B1, B2, and B3 contents. Amino acid profile results showed that maize cofermented with pigeon pea at a ratio of 60:40 showed the highest contents of lysine (93.95 mg/g), tryptophan (20.38 mg/g), isoleucine (54.78 mg/g), phenylalanine (86.23 mg/g), leucine (109.55 mg/g), and valine (68.29 mg/g), respectively, and was significantly (p ≤ .05) different from the other ratios. Results of antinutritional analysis showed low phytate, tannin, and trypsin inhibitor values in maize cofermented with pigeon pea at a ratio of 60:40 when compared with other ratios. The cofermented maize‐pigeon pea product 60:40 had high amino acid profile than the others.

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The addition of nutrients to foods

Cited by 20 publications

References 16 publications

Fortification of industrialized foods with vitamins

Fortification of industrialized foods with vitamins

Public health aspects of food fortification: a question of balance

Nutritional composition and antinutritional properties of maize ogi cofermented with pigeon pea

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