Nutrient addition to corn masa flour: effect on corn flour stability, nutrient loss, and acceptability of fortified corn tortillas

BACKGROUND: Iron, zinc, and vitamin B complex are among the most prevalent nutritional deficiencies in Mexico, with iron deficiency being the leading cause of anemia. Mexico has the highest per capita consumption of corn in the world, consumed mainly as tortilla. Thus, corn flour for making tortillas has been suggested as an effective strategy to overcome malnutrition in developing countries such as Mexico where corn is a staple food. The stability of micronutrients added to food is an important factor for the success of fortification programs. OBJECTIVE: The aim of this study was to evaluate the stability of corn flour fortified with micronutrients, and to measure the effect of micronutrient fortification on the sensory quality and stability of the fortificants in fresh and stored tortilla. METHODS: A commercially homogenized nonfortified corn flour (NCFC) produced from degermed white corn was fortified with a premix containing iron, zinc, thiamin, and riboflavin. Changes in thiamin, riboflavin, iron, and zinc content in fortified corn flour (FCF) and nonfortified corn flour (NFCF) during storage were investigated. Vitamin B1 and B2 content was determined by fluorescence spectroscopy while iron and zinc content was analyzed by atomic absorption. RESULTS: Thiamin content in FCF and NFCF showed a significant (p < .05) decrease (24% and 37%, respectively) after 90 days of storage. Riboflavin losses of 18% and 22% were observed for FCF and NFCF, respectively. FCF retained over 90% of iron, while zinc content remained constant. Losses of thiamin (27 to 39%) and riboflavin (37%) were produced during the process to convert corn masa flour into tortillas. CONCLUSIONS: Storage time slightly affected the stability of riboflavin and thiamin in FCF while the cooking process produced considerable losses of both vitamins. Tortillas made from FCF were well accepted by Mexican adults. We conclude that the addition of vitamins and minerals in the forms and quantities used in this study do not modify the shelf-life of corn flour, and neither do they cause sensorial changes in tortillas made from FCF.     

Micronutrient deficiencies in Switzerland: causes and consequences

In Western countries marginal deficiencies of micronutrients are still observed. Risk groups can be defined with data from groups (food balance sheets) and individuals. In Switzerland a comprehensive dietary survey is still lacking.Based on the results of food balance sheets the vitamin recommendations with the exception of folate, vitamin D and pantothenic acid seem to be met. But data from individuals reveal that in many subgroups of the Swiss population marginal deficiencies of the vitamins B₁, B₂, and B₆ are present. For the primary prevention of neural tube defects the Swiss Federal Office of Public Health recommends that women capable of becoming pregnant consume 400 μg of folic acid daily from supplements. To improve the limited compliance with this recommendation a new strategy is now being evaluated (education program, fortification of a staple food, fortification of several foodstuffs with folic acid). Due to the fact that the concentration of iodine in the fortified salt was increased several times in the last decades and due to the import of wheat rich in selenium from Northern America, at present requirements of iodine and selenium are met. Calcium and iron requirements on the other hand are insufficiently met by women.Based on the scientific literature and Swiss surveys on consumer knowledge and attitudes about diet, other risk groups for vitamin and mineral deficiencies are expected. People with a low intake of calories and/or with high requirements of micronutrients as well as people with special food habits or inadequate food choice and/or handling are especially at risk. Governmental and non-governmental efforts are made to monitor and improve the micronutrient status of the Swiss population.     

Seasonal variations of vitamin sufficiency in pregnant women (Mzensk City)

The investigation of sufficiency of vitamin C, A, E, B2, B6, carotenoids and iron dietary intake has been carried out in 61 pregnant women in spring and early autumn 1998. There were no women adequately supplied with all vitamins irrespective of season and residence. Most of them (70-80 per cent) had combined deficiency of 3-5 vitamins in spring. About 50 per cent of women had combined insufficiency of vitamins and iron. Intake of vitamins improved in autumn especially due to vitamins C, A, E and carotenoids. The frequency of 3-5 vitamins deficit decreased while occurrence of combined deficiency of vitamin B6 and carotenoids still often took place. Thus, normalization of vitamin status of pregnant women is necessary all year round.     

The development and release of maize fortified with provitamin A carotenoids in developing countries

Micronutrient deficiencies have been identified as major public health problems affecting a large part of the world's population. Biofortification of staple crops like maize has been proposed as one of the most cost effective and feasible approaches to combat micronutrient deficiencies. Studies have shown that provitamin A from biofortified crops is highly bioavailable and has the capacity to improve vitamin A status of vulnerable groups. Most people in sub-Saharan Africa subsist on maize and many people may benefit from consumption of provitamin A carotenoid biofortified maize, especially women and children. With the exception of transgenic golden rice, biofortified crops have received considerable acceptance by most communities. Negative perceptions associated with yellow maize do not affect orange maize, which is, for example, well-liked in rural Zambia. With proper policy frameworks and full commercialization, provitamin A maize can address the problem of vitamin A deficiencies among poor nations with maize-based diets.     

History,Global Distribution,and Nutritional Importance of Citrus Fruits

Abstract: Although the mysteries of its history and origin remain unsolved, worldwide cultivation and high‐demand production for citrus fruit (genus Citrus in family Rutaceae) make it stand high among fruit crops. Growth of the citrus industry, including rapid development of the processing technology of frozen concentrated orange juice after World War II, has greatly expanded with international trade and steadily increased consumption of citrus fruits and their products during the past several decades. Characterized by the distinct aroma and delicious taste, citrus fruits have been recognized as an important food and integrated as part of our daily diet, playing key roles in supplying energy and nutrients and in health promotion. With low protein and very little fat content, citrus fruits supply mainly carbohydrates, such as sucrose, glucose, and fructose. Fresh citrus fruits are also a good source of dietary fiber, which is associated with gastrointestinal disease prevention and lowered circulating cholesterol. In addition to vitamin C, which is the most abundant nutrient, the fruits are a source of B vitamins (thiamin, pyridoxine, niacin, riboflavin, pantothenic acid, and folate), and contribute phytochemicals such as carotenoids, flavonoids, and limonoids. These biological constituents are of vital importance in human health improvement due to their antioxidant properties, ability to be converted to vitamin A (for example, β‐cryptoxanthin), and purported protection from various chronic diseases.     

Vitamin and mineral supply of patients with cardiovascular diseases

Analysis of dietary intake for the month before admission using the food frequency method in patients with cardiovascular diseases (CVD) showed high level consumption of vitamin C, excessive consumption of phosphorus and deficiency in consumption of vitamins A, B1, B2. 82% of patients had low calcium excretion per 1 kg of body mass, 16% of people had high level of bone resorption. In the group of patients with low calcium consumption, content of all the vitamins in daily ration was significantly lower, than that in the group with adequate calcium consumption. High spread of osteopenia among patients with CVD was expected because of deficiency in calcium consumption and their lowe supply with vitamin D, that appears risk factors of osteoporosis. But, actually, only 10% of patients had osteopenia and only 2 from 132 osteoporosis. Knowing that 95% of patients were overweighted, we suppose that low spread of osteopenia may be caused by estrogen-producing ability of fatty tissue.     

Short communication: Apparent ruminal synthesis of B vitamins in lactating dairy cows fed Saccharomyces cerevisiae fermentation product

Apparent ruminal synthesis and duodenal flow of thiamin, riboflavin, niacin, vitamin B₆, folates, and vitamin B₁₂ were evaluated in an experiment using 15 ruminally and duodenally cannulated lactating Holstein cows fed a basal diet, according to a crossover design, supplemented or not with 56 g/d of Saccharomyces cerevisiae fermentation product. Duration of the treatment period was 28 d. The basal ration had 28% neutral detergent fber, 30% starch and 16.5% crude protein; forages were corn silage (67% of forage dry matter) and alfalfa silage (33% of forage dry matter). Concentrations of B vitamins were analyzed in feed and duodenal digesta. Apparent ruminal synthesis of each B vitamin was calculated as the duodenal flow minus the intake. Under the present experimental conditions, a dietary supplement of Saccharomyces cerevisiae fermentation product had no effect apparent synthesis of B vitamins in the rumen or on the amounts of these vitamins reaching the duodenum and available for absorption by the dairy cow.     

Development, Stability, and Sensory Testing of Microcapsules Containing Iron, Iodine, and Vitamin A for Use in Food Fortification

Iodine, vitamin A, and iron deficiencies are important public health problems in developing countries and often coexist in vulnerable groups, such as pregnant women and young children. Food fortification can be a sustainable, cost‐effective strategy to combat these deficiencies. In remote, rural areas of subsistence farming, salt may be 1 of few regularly purchased food items and is therefore likely to be a good food vehicle for fortification. However, fortification of salt is challenging due to the white color and highly reactive impurities, and added micronutrients often cause color changes. Encapsulation may prevent or reduce these reactions. Potassium io‐date, retinyl palmitate, and ferric pyrophosphate were microencapsulated in hydrogenated palm fat by spray cooling. The size and morphology of the sprayed microparticles and losses of iodine and vitamin A during spraying were analyzed. The microcapsules were added to local salt in Morocco. During storage for 6 mo, color change in the triple fortified salt (TFS) was acceptable, and iodine losses were approximately 20% comparable to the iodized salt (IS). Stability of retinyl palmitate was excellent, resulting in losses of only about 12% after 6 mo of storage. Sensory tests were performed with typical Moroccan dishes cooked with either TFS or IS by triangle testing. No sensory difference was detectable, and overall acceptability of the salt was good. Encapsulation by spray cooling produces highly stable microcapsules containing iodine, vitamin A, and iron for salt fortification in Africa. Such capsules may also be used to fortify other dry matrices (for example, sugar, flour).     

Vitamin Fortification of Fluid Milk

Vitamin concentrates with vitamins A and D are used for fortification of fluid milk. Although many of the degradation components of vitamins A and D have an important role in flavor/fragrance applications, they may also be source(s) of off‐flavor(s) in vitamin fortified milk due to their heat, oxygen, and the light sensitivity. It is very important for the dairy industry to understand how vitamin concentrates can impact flavor and flavor stability of fluid milk. Currently, little research on vitamin degradation products can be found with respect to flavor contributions. In this review, the history, regulations, processing, and storage stability of vitamins in fluid milk are addressed along with some hypotheses for the role of vitamin A and D fortification on flavor and stability of fluid milk.     

The vitamin C, B12 and folate allowances of pregnant women in Moscow]

A dietary supply of vitamins was studied in 212 pregnant women for 11 months. Mean blood levels of vitamins were found subnormal, the percentage of the women with vitamin deficiency increased. Especially inadequate was supply of folate followed by vitamin C. Intake of 1 dragee a day of polyvitamins "Gendevitum" improved the vitamin status of the examinees with the best results obtained in the first trimester. Folate and B12 levels decreased with advance of pregnancy irrespective of polyvitamins administration. Vitamin C supply was better in summer and autumn, folate levels were higher in winter and spring. It is suggested that vitamins C, B12 and folate deficiency observed in pregnancy should be corrected.     

Micronutrient fortification of wheat flour: Recent development and strategies

Deficiencies of iron, zinc and vitamin A have been a focus of the governments and world organizations for decades and extensive efforts are being made to address this malnutrition. Being a popular and most common dietary staple of the population living in sub-continent and developing countries, wheat flour (WF) has gained a significant attention as a suitable vehicle for micronutrient fortification. Fortification of wheat flour has been established as an appropriate strategy to curtail micronutrient deficiencies especially in the developing economies. Extent of the prevalence of micronutrient deficiencies, their consequences, selection of a suitable vehicle, choice of fortificants and their levels and storage stability, acceptability and bioavailability of iron and zinc fortified WF are the key points of discussion in the current review. This review further highlights multifaceted issues pertaining to the appropriateness and suitability of fortification over other intervention strategies, ecological needs and fortification success stories and advantages of simply adding fortificants to flour to meet nutritional requirements of vulnerable groups. The authors have attempted to encompass the subject matter based on their research endeavors made in this direction.     

Folates in foods: reactivity, stability during processing, and nutritional implications

Nutritional deficiencies are eminent at all socioeconomic levels of the world population and have created a critical need for a reevaluation of the nutritional quality of the food supply. A particular group of vitamers, collectively referred to as folates, has received a great deal of attention due to their significance in human metabolism, their prevalent deficiency worldwide, as well as their complexity of analysis. Severe folate deficiency may result in megaloblastic anemia and is generally attributed to low dietary intake, although it may also result from malabsorption. Such concerns have instigated increased interest in food-fortification programs. In order to ensure appropriate levels of nutrient fortification and optimization of food processes for maximum folate retention, it is of great importance to have a basic understanding of the kinetic behavior of individual vitamers with respect to processing parameters and various environmental conditions. This article reviews kinetic stability of folates as affected by processing conditions, discusses problems associated with current methodology for folate analyses, and integrates this information with the nutritional aspects of folates.     

食品中不同铁强化措施的安全性研究

目的研究不同食品强化措施对人群铁摄入水平的影响,为食品强化标准的制修订提供参考。方法基于风险评估基本原则,利用2002年中国居民营养与健康状况调查数据,按年龄、性别、经济发展水平等分层计算模拟实施3种不同的强化措施(强化酱油、强化面粉及酱油面粉同时强化)前后居民的铁摄入水平。结果在全人群水平上,模拟场景下的酱油强化使各组人群中达到适宜摄入量(AI值)的人群比例增加了3%～10%,超出可耐受最高摄入量(UL)的人群比例基本没有增加。面粉强化则使达到AI值的人群比例增加了4%～22%,同时5%左右的2～10岁组人群超出UL。大城市强化前后铁摄入水平变化趋势与全人群基本相同;三类农村地区面粉强化使得2～10岁组、男性18～49岁组人群铁摄入超出UL的比例增加了近20%。结论以铁的最大强化量(27.3mg/100ml)进行的模拟全民酱油铁强化,在改善人群铁缺乏状况的同时能够保证绝大多数居民的食用安全性,因此标准中的现有规定是安全的。以铁的最大强化量(4.8mg/100g)进行的模拟全民面粉强化,可以普遍提高居民铁摄入水平,但也使某些地区的相当部分人群的铁摄入量超过了UL,而2.6mg/100g的铁强化水平相对安全。建议食品强化标准的制定应充分考虑不同地区、不同人群的膳食结构和营养摄入状况。     

Particle size and endosperm type of dry corn grain altered duodenal flow of B vitamins in lactating dairy cows

The objective of the experiment was to determine if factors such as endosperm type (floury vs. vitreous) and particle size (fine vs. medium) of dry corn grain, known to affect starch digestibility in the rumen, modify apparent ruminal synthesis and duodenal flow of B vitamins in lactating dairy cows. Eight lactating multiparous Holstein cows equipped with rumen and duodenal cannulas were assigned randomly to a treatment sequence according to a 2 × 2 factorial arrangement in duplicate 4 × 4 Latin square design experiment. Duration of each experimental period was 21 d. When expressed per unit of dry matter intake (DMI), floury treatments increased duodenal flow and apparent ruminal synthesis of niacin and folates but tended to increase apparent degradation of thiamin in the rumen. Duodenal flow of thiamin, riboflavin, niacin, folates, and vitamin B₁₂, expressed per unit of DMI, decreased with an increase in particle size. Similarly, apparent degradation of thiamin and riboflavin was greater and apparent synthesis of niacin, folates, and vitamin B₁₂ was reduced when cows were fed coarser dry corn grain particles. Neither endosperm type nor particle size had an effect on duodenal flow and apparent ruminal synthesis of vitamin B₆. Apparent ruminal syntheses, expressed per unit of DMI, of all studied B vitamins but thiamin were negatively correlated with apparent ruminal digestibility of neutral detergent fiber. Duodenal flow of microbial N was positively correlated with apparent ruminal synthesis of riboflavin, niacin, vitamin B₆, and folates. Under the conditions of the present experiment, except for thiamin, the effects of factors increasing starch digestibility of dry corn grain in the rumen on the amounts of B vitamins available for absorption by the dairy cow seem to be mediated through differences on ruminal digestibility of neutral detergent fiber and, to a lesser extent, on duodenal microbial N flow.     

Delivery of oral doses of vitamin a to prevent vitamin a deficiency and nutritional blindness

Abstract

Approximately 8 to 10 million new cases of xerophthalmia due to vitamin A deficiency occur each year, with as many as ½ to 1 million children developing potentially blinding corneal disease. While vitamin A deficiency is the leading cause of blindness among children in developing countries, even milder states of deficiency carry an increased risk of morbidity and mortality, making its prevention a major public health priority. Three basic preventive strategies exist: (1) dietary modification through a variety of horticultural and nutrition education techniques to increase the routine availability and consumption of food sources of vitamin A, (2) fortification of a centrally processed, locally available and consumed food “vehicle” with vitamin A, and (3) periodic administration of a large dose of vitamin A to specific target groups in the community. This paper provides a critical review of the effectiveness of and challenges to management in implementing periodic, large‐dose vitamin A delivery. Current evidence indicates that programs that are well supervised and sustain at least 65% coverage of their “at risk” populations can expect to have a measurable impact on the occurrence of xerophthahnia among children in the community.     

Concept of double salt fortification; a tool to curtail micronutrient deficiencies and improve human health status

Fortification of food with micronutrients such as vitamins and minerals is one of the main strategies used to combat micronutrient deficiencies. Fortification in common salt is a fruitful strategy because of the daily consumption of 5–12 g salt per person globally. Therefore double fortification of salt with iodine and iron could be a reasonable approach to prevent both iodine and iron deficiencies. It is reckoned that about two billion people are iodine‐deficient worldwide. Iodine deficiency during pregnancy may affect the health status of both mother and fetus and increase infant mortality. Deficiencies of both these micronutrients during childhood affect somatic growth and cognitive and neurological function. Thyroid metabolism is negatively affected by iron deficiency and reduced effectiveness of iodine prophylaxis in areas of endemic goiter. High prevalence of iron deficiency among children may be reduced by the application of effective iodized salt programs. However, ensuring the stability and bioavailability of both iron and iodine as double‐fortified salt is difficult. Iodine present in iodide or iodate form in dual‐fortified salt is oxidized to free iodine in the presence of ferrous ions and oxygen and consequently loses its characteristics. Moreover, ferrous iron is more bioavailable but is readily oxidized to the less bioavailable ferric form. However, both forms of iron may lead to discoloration of the final product, which can be reduced by providing a physical barrier around the iron. Salt encapsulation is one of the best tools to provide a physical barrier for undesirable reactions and interactions during storage. In this review the concept of dual salt fortification, the impact of fortification on curing various life‐threatening maladies, latest assessments of mineral deficiencies and the choice of fortificants are discussed. © 2014 Society of Chemical Industry     

Nutrition, immune response, and outcome

The immune system plays a key role in the body's ability to fight infection and reduce the risk of developing tumors, autoimmune and degenerative disease. Nutritional deficiencies and excesses influence various components of the immune system. Early studies investigating the association between nutrition and immunity focused on generalized protein-energy malnutrition, particularly in children in developing countries. The extent of immunological impairment depends not only on the severity of malnutrition but on the presence of infection and on the age of onset of nutritional deprivation, among other factors. In industrialized nations, immune function has been shown to be compromised in many malnourished hospitalized patients, small-for-gestational age infants, and the elderly. Obesity also may adversely influence immune function. Imbalances of single nutrients are relatively uncommon in humans, and investigations of protein and amino acids and specific vitamins, minerals, and trace elements generally are carried out in experimental animals. Deficiencies of protein and some amino acids, as well as vitamins A, E, B6 and folate, are associated with reduced immunocompetence. In contrast, excessive intake of fat, in particular polyunsaturated fatty acids (e.g. linoleic and arachidonic acids), iron, and vitamin E are immunosuppressive. Trace elements modulate immune responses through their critical role in enzyme activity. Both deficiency and excess of trace elements have been recognized. Although dietary requirements of most of these elements are met by a balanced diet, there are certain population groups and specific disease states which are likely to be associated with deficiency of one or more of these essential elements. The role of trace elements in maintenance of immune function and their causal role in secondary immunodeficiency is increasingly being recognized. There is growing research concerning the role of zinc, copper, selenium, and other elements in immunity and the mechanisms that underlie such roles. The problem of interaction of trace elements and immunity is a complex one because of the frequently associated other nutritional deficiencies, the presence of clinical or subclinical infections which in themselves have a significant effect on immunity, and finally the altered metabolism due to the underlying disease. There are many practical applications of our recently acquired knowledge regarding nutritional regulation of immunity.(ABSTRACT TRUNCATED AT 400 WORDS)     

Providing with vitamins of different population groups in Sverdlovsk]

The investigation on providing with vitamins of varying population groups: preschool children, schoolchildren, students of trade schools and higher schools, workers and employees was conducted in Sverdlovsk. Low levels of vitamin C were detected in the blood of 40-92%, folic acid--in 10-76%, vitamin A--in 4-28%, carotene--in 8-60%, tocopherol--in 4-50% of the examinees. Vitamin B1 deficiency was noted in 36-68%, vitamin B2--in 17-71%. The highest deficiency of ascorbic acid was recorded in workers and students of trade schools and higher schools, of folic acid--in workers and adolescents of 15-18 years, of vitamins B1, E, A and carotene--in children and adolescents, vitamin B1--in employees. The mass character of vitamin deficiencies and their negative effects on the health of the population have necessitated broad-scale prophylactic measures: production of vitamin-enriched foods, regular use of multivitamins.     

The experimental model of alimentary polyhypovitaminosis of different degree in rats

A model of the alimentary polyhypovitaminosis varying degrees basing on partitive simultaneous reduction of all vitamins in rats diet has been proposed. The model has a principal difference from other experimental models, based on complete exclusion of 1 or 2 vitamins from animal diet. The proposed model allows you to get as close to the actually observed combined deficiency of several vitamins among the population. 5-fold decrease of vitamin mixture resulted in the fact that animals received 20-23% of vitamins D, A, B2, 33% of vitamin B1 and 57% of vitamin E from the content of these vitamins in the diet of animals from control group because of some nature vitamins contained in such diet basic components as casein (vitamins D, A, B1, B2) and sunflower oil (vitamin E). After one month treatment a deep deficiency of all vitamins has developed in rats from this group. Liver level of vitamin A decreased 8,5-fold, vitamins E and B1 - approximately 2-fold, vitamins C and B2 by 22%. Urinary excretion of vitamin B1 and B2 declined 2 and 5,3 fold. Blood plasma concentration of vitamin A decreased 1,9 fold, and E - 1,4 fold, B2 - by 30%. Activities of blood plasma vitamin B6-dependent enzymes reduced 1,4-fold. 2-fold decrease in the amount of vitamin mixture ensured intake about 50-59% of vitamins D, A, B2, and B1 and about 71% of vitamin E of those contained in the diet of animals from control group. Vitamin status indexes of these animals occupied an intermediate position. They have developed a moderate deficit of these essential micronutrients. The proposed model may be useful for metabolic disorders identification, the study of vitamins and minerals assimilation, investigations of the influence of biologically active components of food on these processes, as well as the development of personalized approaches to the correction of vitamin insufficient accuracy.     

An analysis of the etiology of anemia and iron deficiency in young women of low socioeconomic status in Bangalore, India

BACKGROUND: Anemia and iron deficiency are significant public health problems in India, particularly among women and children. Recent figures suggest that nearly 50% of young Indian women are anemic. OBJECTIVES: Few studies have comprehensively assessed etiologic factors contributing to anemia and iron deficiency in India. Hence, this study assessed the relative importance of various factors contributing to these problems in young women of low socioeconomic status in Bangalore, India. METHODS: A random sample of 100 nonpregnant, nonlactating women 18 to 35 years of age, selected from among 511 women living in a poor urban settlement, participated in this study. Data were obtained on demography, socioeconomic status, anthropometry, three-day dietary intake, blood hemoglobin, hemoglobinopathies, serum ferritin, serum C-reactive protein, and stool parasites. RESULTS: The prevalence rates of anemia and iron deficiency were 39% and 62%, respectively; 95% of the anemic women were iron deficient. The mean dietary iron intake was 9.5 mg per day, predominantly from the consumption of cereals, pulses, and vegetables (77%). The estimated bioavailability of nonheme iron in this diet was 2.8%. Dietary intakes were suboptimal for several nutrients. Blood hemoglobin was significantly correlated with dietary intake of fat, riboflavin, milk and yogurt, and coffee. Serum ferritin was significantly correlated with intake of niacin, vitamin B12, and selenium. Parasitic infestation was low. CONCLUSIONS: An inadequate intake of dietary iron, its poor bioavailability, and concurrent inadequate intake of dietary micronutrients appear to be the primary factors responsible for the high prevalence of anemia and iron deficiency in this population.