Thiamin fortification of bread-making flour: Retention in bread and levels in Australian commercial fortified bread varieties

Tiong, Sue Ann; Chandra-Hioe, Maria V.; Arcot, Jayashree

doi:10.1016/j.jfca.2014.11.003

Cited by 10 publications

(13 citation statements)

References 20 publications

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“…It may also be possible that the introduction of increased levels of vitamins and minerals into these pathways could have detrimental consequences to the plant [ 23 ]. Furthermore, the most frequent food vehicle for fortification with thiamine is wheat flour, followed by maize flour and rice [ 17 , 24 ]. Fortification of vegetables may also constitute an attractive alternative source of many nutrients, including thiamine, for all groups of consumers.…”

Section: Introductionmentioning

confidence: 99%

Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification

Szymandera‐Buszka

Piechocka

Zaremba

et al. 2021

Foods

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The aim of the study is to explore the possibility of vegetables being used as carriers of thiamine. The influence of carrier type (thiamine hydrochloride—TCh and thiamine pyrophosphate—TP) for the thiamine stability were investigated. Two varieties of pumpkin, Muscat and Hokkaido, as well as Cauliflower and Broccoli, were used as a matrix for the thiamine applied. The impregnated and freeze-dried vegetables were stored (230 days) with changing access to light (access to and restriction of light) and temperature (21 °C and 40 °C). The analyzed carriers were also used in the production of gnocchi dumplings. The content of thiamine was analyzed using the thiochromium method. In the study, consumer tests (n = 199) and sensory profiling were used to assess the impact of thiamine carriers on the sensory quality of gnocchi dumplings. It was found that the introduction of dried vegetables at the level of 30% allows for high sensory desirability of analyzed products, as well as suggesting the possibility of their frequent consumption. Such a product could potentially become an alternative to pork meat as a good source of thiamine. However, it should be noted that the thiamine losses may occur during the storage of dried vegetables and their culinary preparation.

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Section: Introductionmentioning

confidence: 99%

Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification

Szymandera‐Buszka

Piechocka

Zaremba

et al. 2021

Foods

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“…Previously, the heat exposure during bread baking was thought to cause thiamine degradation, with losses estimated between 15% and 20% 60 . However, newer research from Australia has shown that although baking results in some thiamine losses, these are more than made up for by the addition of yeast in the bread‐making process 82 . Tiong et al .…”

Section: Potential Thiamine Fortification Vehiclesmentioning

confidence: 99%

“…Tiong et al . demonstrated that, through the addition of naturally thiamine‐rich yeast, both white and wholemeal bread dough reached peak thiamine concentrations, which fell only slightly with baking, yielding a bread with higher thiamine than the flour itself 82 …”

Section: Potential Thiamine Fortification Vehiclesmentioning

confidence: 99%

Thiamine fortification strategies in low‐ and middle‐income settings: a review

Whitfield

Smith

Rohner³

et al. 2021

Annals of the New York Academy of Sciences

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Thiamine (vitamin B 1 ) is an essential micronutrient in energy metabolism and cognitive and neurological health. Thiamine deficiency disorders (TDDs) have a range of clinical presentations that result in various morbidities and can be fatal if not promptly recognized and treated, especially in infants. To intervene, thiamine intakes by breastfeeding mothers and others at risk of thiamine deficiency should be increased to ensure adequate thiamine intake. Although thiamine fortification programs have a long history in high-income countries, there are few mandatory fortification programs to address TDDs in low-and middle-income countries (LMICs), particularly in the regions of greatest concern, South and Southeast Asia. This review highlights essential aspects for consideration in the development of a mandatory fortification program in LMICs, including an overview of the data required to model fortification dosing schemes, available thiamine fortificants, and potential fortification vehicles, as well as identifies current knowledge gaps.

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“…Many factors have likely contributed to the reduction of this public health concern, especially in high‐income countries (HICs), such as significant advancements in large‐scale fortification of widely consumed foods (e.g., wheat flour), although thiamine fortification policies are not mandatory in a number of countries 13–18 . The advances in the diagnosis and treatment of Wernicke encephalopathy (WE) have also contributed to the reduction of its prevalence and burden 19 .…”

Section: Introductionmentioning

confidence: 99%

Pediatric thiamine deficiency disorders in high‐income countries between 2000 and 2020: a clinical reappraisal

Rakotoambinina

Hiffler²,

Gomes

2021

Annals of the New York Academy of Sciences

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Often thought to be a nutritional issue limited to low-and middle-income countries (LMICs), pediatric thiamine deficiency (PTD) is perceived as being eradicated or anecdotal in high-income countries (HICs). In HICs, classic beriberi cases in breastfed infants by thiamine-deficient mothers living in disadvantaged socioeconomic conditions are thought to be rare. This study aims to assess PTD in HICs in the 21st century. Literature searches were conducted to identify case reports of PTD observed in HICs and published between 2000 and 2020. The analyzed variables were age, country, underlying conditions, clinical manifestations of PTD, and response to thiamine supplementation. One hundred and ten articles were identified, totaling 389 PTD cases that were classified into four age groups: neonates, infants, children, and adolescents. Eleven categories of PTD-predisposing factors were identified, including genetic causes, lifestyle (diabetes, obesity, and excessive consumption of sweetened beverages), eating disorders, cancer, gastrointestinal disorders/surgeries, critical illness, and artificial nutrition. TD-associated hyperlactatemia and Wernicke encephalopathy were the most frequent clinical manifestations. The circumstances surrounding PTD in HICs differ from classic PTD observed in LMICs and this study delineates its mutiple predisposing factors. Further studies are required to estimate its magnitude. Awareness is of utmost importance in clinical practice.

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Thiamin fortification of bread-making flour: Retention in bread and levels in Australian commercial fortified bread varieties

Cited by 10 publications

References 20 publications

Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification

Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification

Thiamine fortification strategies in low‐ and middle‐income settings: a review

Pediatric thiamine deficiency disorders in high‐income countries between 2000 and 2020: a clinical reappraisal

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