营养强化面粉改善西部农村妇女营养状况研究

目的观察营养强化面粉人群营养改善效果。方法在中国西部地区甘肃省兰州市郊退耕还林地区,选择20～60岁农村妇女进行营养强化面粉人群营养状况干预研究。干预组268人,食用7种营养素（维生素A、维生素B1、维生素B2、叶酸、尼克酸、铁、锌）强化的退耕还林补助面粉,对照组277人,食用同等级未强化退耕还林补助面粉,观察时间36个月。至观察0月、12月、24月、36月时,进行身高、体重、体脂、血红蛋白、原卟啉、血清铁、铁蛋白、运铁蛋白受体、血清锌、血清维生素A、血清叶酸测定,膳食调查及营养强化面粉摄入量调查;至观察6月、18月、30月时进行血红蛋白测定,膳食调查及营养强化面粉摄入量调查。结果干预组妇女膳食中7种微量营养素摄入量显著增加,达到中国居民膳食营养素推荐摄入量或适宜摄入量标准;干预组血清锌、叶酸和维生素A水平显著高于对照组;干预组铁营养指标在试验期末有所改善,但血红蛋白与对照组比较差异无统计学意义。结论营养强化面粉改善我国西部地区农村妇女营养状况是有效和可行的。     

中国营养强化面粉大规模食用效果首次在兰州公布

由国家发展和改革委员会、国家粮食局、卫生部组成的国家公众营养改善项目组,于2002年在甘肃兰州地区和河北承德围场县开展西部退耕还林补助面粉营养强化试点工作.近3万人食用营养强化面粉至今已有1年半左右,项目组对食用效果进行了跟踪调查,2004年10月26日,国家公众营养改善项目办公室在兰州首次向媒体公布了大规模食用初步调查结果,调查组发现食用强化面粉后,试点人群的微营养素如维生素A、B1、B2、尼克酸、叶酸、铁、锌等摄人量全面提高.在试点人群中,食用强化面粉的育龄妇女的血清维生素A明显提高.河北承德围场县食用强化面粉的育龄妇女的血清维生素A含量从观察初期的0.34mg/L上升至0.37mg/L.而食用普通面粉妇女的血清维生素A含量仍保持在0.34mg/L.营养性贫血状况与对照组相比明显好转,锌缺乏有所改善.这一系列的改善用兰州市八里镇试点居民的话说,"吃了营养强化面粉,老婆白了,孩子胖了,感冒少了".     

叶酸联合维生素B_(12)对儿童癫痫患者同型半胱氨酸水平的影响

目的:观察叶酸联合维生素B_(12)对儿童癫痫患者同型半胱氨酸(Hcy)水平的影响。方法:选取我院2017年1月—2020年12月就诊,接受治疗的98例儿童癫痫患者为研究对象。按照随机数字表,将98例患者随机分为干预组和对照组各49例,两组患者性别、年龄、病程、发病频率间均无差异(P0.05),具有可比性。对照组患者选择临床一线治疗药物进行抗癫痫治疗,干预组患者在对照组用药基础上,添加0.4 mg叶酸+100μg维生素B_(12)进行辅助治疗,对患者进行为期3个月的跟踪随访。测定两组患者干预前、干预1个月、干预3个月后血清Hcy、叶酸和维生素B_(12)水平,比较两者患者干预前后血清Hcy、叶酸和维生素B_(12)水平变化,同时记录患者癫痫发作次数和每次发作持续时间,比较两者患者发作次数和持续时间的差异。结果:治疗前,两组患者血清Hcy、叶酸和维生素B_(12)水平比较均无统计学差异。经叶酸联合维生素B_(12)干预1个月、3个月后,干预组患者血清Hcy水平均显著降低(P0.05),叶酸及维生素B_(12)水平均显著增高(P0.05),而对照组患者血清Hcy水平出现增高现象(P0.05),叶酸及维生素B_(12)水平未观察到差异(P0.05),干预组与对照组相比,血清Hcy、叶酸和维生素B_(12)水平均有差异(P0.05);干预组患者癫痫发作频率显著低于对照组患者,发作持续时间显著短于对照组患者(P0.001)。结论:叶酸联合维生素B_(12)对儿童癫痫患者进行辅助治疗,可显著降低血清Hcy水平,降低癫痫发作频率,缩短癫痫发作时间,值得在临床推广应用。     

孕期叶酸营养状况对新生儿脐带血叶酸水平的影响

目的：了解孕期膳食叶酸摄入及叶酸代谢状况对新生儿脐带血叶酸水平的影响。方法：遵循自愿原则,自北京和山东妇幼保健机构选择孕24～31周138对孕妇及其新生儿作为研究对象。采用3天24小时膳食回顾法进行膳食调查,并计算得出孕妇叶酸及其代谢相关营养素维生素B₂、B₆、B₁₂的摄入量。采集孕妇空腹静脉血和新生儿脐带血,检测母子血液样本中红细胞和血清叶酸水平,以及同型半胱氨酸水平。结果：调查对象新生儿脐带血红细胞叶酸、血清叶酸水平中位数分别为952.86(P₂₅～P₇₅:854.77～1 040.09)ng/mL、49.60(P₂₅～P₇₅:37.57～53.48)nmol/L。根据Spearman相关性分析,母亲孕期膳食叶酸、维生素B₂、维生素B₆和维生素B₁₂摄入量与脐带血红细胞和血清叶酸水平之间无明显相关(P>0.05),孕期血清叶酸与脐带血血清叶酸(r=0.305,...     

香菇多糖对基于维生素D-成纤维细胞生长因子23-Klotho蛋白轴中维生素D缺乏大鼠骨代谢的保护作用

探究香菇多糖基于维生素D-FGF-23-Klotho轴对维生素D缺乏大鼠骨代谢的影响。选取50只SD健康大鼠,10只作为对照组,其余40只建立维生素D缺乏模型,分为模型组、维生素D3组(1000 U/kg)、低剂量香菇多糖组(150 mg/kg)和高剂量香菇多糖组(450 mg/kg)各10只。检测大鼠血清钙、磷、碱性磷酸酶水平、维生素D-FGF-23-Klotho轴因子水平、骨代谢指标水平。研究结果显示,对照组大鼠血清25(OH)VD_3、1,25(OH)VD_3、FGF-23、Klotho水平分别为(75.58 ng/mL、4.98 ng/mL、468.25 pg/L、62.58pg/mL),模型组大鼠25(OH)VD_3、1,25(OH)VD_3、Klotho下降至(34.35 ng/mL、3.52 ng/mL、40.12 pg/mL),FGF-23水平上升至(896.35pg/L),与对照组相比差异具有统计学意义(p0.05)。高剂量香菇多糖组大鼠25(OH)VD_3、1,25(OH)VD_3、Klotho水平上升至(71.24 ng/mL、4.85 ng/mL、58.68 pg/mL),统计上高于维生素D3组、低剂量香菇多糖组,FGF-23下降至(552.23pg/L),统计上低于维生素D3组、低剂量香菇多糖组(p0.05)。香菇多糖通过作用于维生素D-FGF-23-Klotho轴,调控轴因子,增加维生素D的含量,改善因维生素缺乏所导致的成骨障碍,起到保护维生素D缺乏大鼠骨质的作用。     

面粉强化技术研究进展

近年来面粉强化已从以往的维生素VB1、VB2和铁强化,逐步发展到强调铁、锌、叶酸、维生素B12和维生素A的强化。本文详细讨论了铁、锌、叶酸、维生素B12和维生素A强化面粉时的技术问题和生物学效果,并介绍了国际组织对面粉强化强化剂种类和推荐量的最新推荐。     

面粉强化技术研究进展

近年来面粉强化已从以往的维生素VB1、VB2和铁强化,逐步发展到强调铁、锌、叶酸、维生素B12和维生素A的强化。本文详细讨论了铁、锌、叶酸、维生素B12和维生素A强化面粉时的技术问题和生物学效果,并介绍了国际组织对面粉强化强化剂种类和推荐量的最新推荐。     

有研究论文称补充维生素B可减少脑卒中

脑卒中是我国致死致残的主要疾病之一。众所周知,高血压、糖尿病、血脂紊乱及吸烟等是心脑血管病的主要危险因素,但它们只占约一半。从动脉粥样硬化及内皮细胞功能紊乱的病理生理机制上研究,同型半胱氨酸增多是危险因素之一。而某几个维生素B缺乏往往使血中同型半胱氨酸增高,使血压增高。它们是维生素B6、维生素B12及叶酸（过去称为维生素B9）。因此补充维生素B族是个简单而合理的预防脑卒中的方法。     

叶酸联合维生素B12辅助治疗对H型高血压的临床疗效及血管内皮功能的影响

目的：探索叶酸联合维生素B₁₂辅助治疗对H型高血压患者的临床疗效及血管内皮细胞功能的影响。方法：采用随机对照试验方法，纳入2020年4月—2022年4月在江南大学附属医院就诊的70例H型高血压患者为研究对象。采用简单随机抽样方法，将患者随机分为观察组和对照组各35例。对照组接受苯磺酸氨氯地平片治疗，观察组在此基础上加用叶酸和维生素B₁₂，两组患者均进行为期12周的干预。观察两组患者干预前后血压值、血清同型半胱氨酸(Hcy)、内皮素-1(ET-1)、血管内皮生长因子(VEGF)、白细胞介素-6(6IL-6)、超敏C反应蛋白(hsCRP)水平变化。结果：叶酸联合维生素B₁₂辅助治疗H型高血压患者，相比于单纯降压药治疗，降压效果更好(91.43%vs71.43%,P<0.05)，可更好地降低血清Hcy水平[(8.93±2.19) vs (15.87±3.74)μmol/L]，且可更好地控制血清IL-6、hs-CRP、ET-1、VEGF水平，差异均具有统计学意义(P<0.05)。结论：在H型高血压患者临床实际治疗中，...     

维生素A强化的饮品对儿童血清视黄醇水平的影响

了解维生素A强化燕麦饮品对儿童血清视黄醇水平的影响。方法 选取北京市郊区某小学一、二年级6～8岁学生294名,男女各半,分为干预组和对照组,进行为期1年的营养干预,两组保持日常饮食,干预组每日补充维生素A强化燕麦饮品250 ml。采用连续3日24小时膳食回顾法调查学生膳食维生素A摄入量,检测学生血清视黄醇水平。结果 干预后男、女干预组及对照组维生素A的摄入量均低于国家推荐标准。干预后干预组维生素A摄入量增加(P＜0.05)。干预前,男、女干预组和对照组间血清视黄醇水平差异无统计学意义(P＞0.05),干预后干预组高于对照组(P＜0.05)。结论 北京市郊区6～8岁小学生维生素A营养素的摄入量不足。补充维生素A强化燕麦饮品,提高了儿童血清视黄醇水平。     

Acceptability of complementary foods and breads prepared from zinc-fortified cereal flours among young children and adults in Senegal

We completed a series of studies to assess the acceptability of zinc-fortified, cereal-based complementary foods and zinc-fortified wheat breads. Young children and their caregivers completed acceptability tests with complementary foods fortified with iron only (60 mg iron as ferrous fumarate per kilogram cereal flour), or the same level of iron and zinc (240 mg zinc as zinc oxide per kilogram cereal flour), and the caregivers completed triangle taste tests to compare the same products. A separate group of adult participants completed acceptability tests with wheat breads fortified with iron and folic acid (15 mg iron as ferrous fumarate per kilogram flour and 1.5 mg folic acid per kilogram flour) or the same levels of iron-folic acid and 2 levels of zinc (63 mg zinc or 126 mg zinc as zinc oxide per kilogram flour). Finally, a threshold test was administered to another group of adult participants to compare nonfortified wheat bread to breads fortified with zinc in 80 mg increments ranging from 80 to 400 mg zinc as zinc oxide per kilogram flour. All products were acceptable when compared to non-zinc-fortified equivalents, and were well liked by the respective participants. For the triangle tests, caregivers were not able to detect significant differences between products. For threshold tests, adult participants detected differences in breads prepared from fortified wheat flour at 80 mg, 160 mg, and 320 mg zinc per kilogram flour, but not at 240 mg and 400 mg zinc per kilogram flour, respectively, when compared to nonfortified bread equivalents. Zinc fortification of cereal flours in the ranges of fortification that were tested does not adversely affect the acceptability of complementary foods and breads prepared from these flours. Practical Application: Fortification of staple food products is a low-cost approach to deliver additional micronutrients (including zinc) to large segments of a population. Determining the acceptability of products fortified with zinc is an important step in the development of zinc fortification programs.     

Iron fortification of finger millet (Eleucine coracana) flour with EDTA and folic acid as co-fortificants

Fortification of staple foods with iron is a feasible strategy to enhance the intake of this mineral. In the present investigation, finger millet flour was explored for its suitability as a vehicle for fortification with iron. Ferrous fumarate and ferric pyrophosphate were added at levels that provided 6 mg of iron per 100 g of the flour, and both were found to be equally effective. Inclusion of EDTA and folic acid, along with the iron salts, significantly increased the bioaccessibility of iron from the fortified flours. The fortified flours were stable up to a period of 60 days. There was a decline in the bioaccessible iron content in the flour fortified with ferric pyrophosphate after 30 days of storage. Heat processing of the flours improved the bioaccessibility of iron from the unfortified and fortified flours. Fortification with iron did not affect the bioaccessibility of the native zinc from the flours.     

Reduction of folic acid during baking and implications for mandatory fortification of bread

A pilot scale study designed to quantify the reduction of folic acid during bread baking in Ireland was undertaken. Flour was fortified with different concentrations of folic acid and used to make four different types of commercial bread. The dispersal of folic acid in flour on a pilot scale was variable but better homogeneity would have been achieved in the final bread due to batch size and thorough mixing of the dough. Generally, the heat degradation of folic acid during baking was between 21.9% and 32.1%. Whilst the percentage degradation of folic acid in white pan loaves, white baguettes and brown soda bread were similar the result in wholemeal bread was found to be significantly higher than in other bread types tested. Taking into account all variables affecting folic acid concentration during baking, a concentration of c. 225 μg 100 g^?1 folic acid would be needed in flour to deliver commercial bread in Ireland with an average folic acid content of 120 μg 100 g^?1 in line with Government requirements.     

STORAGE STABILITY OF FERROUS IRON IN WHOLE WHEAT FLOUR NAAN PRODUCTION

Premix containing ferrous sulfate, ethylenediamine tetraacetic acid and folic acid (20.0:20.0:1.5 ppm) was used to fortify whole wheat flour stored at ambient temperature for 42 days. Naans (flat bread) were prepared from 0‐, 20‐, 40‐ and 60‐ppm ferrous iron‐fortified flour samples at weekly intervals and were analyzed for physicochemical constants and sensory evaluation. It was observed that flour containing 60‐ppm ferrous sulfate contained the highest iron residues. Total iron in flour samples showed no significant difference, while ferrous iron significantly decreased in fortified flour (0.53–3.08%) and in the naans (0.42–3.48%) because of its oxidation to ferric iron during storage. Phytic acid content decreased (0.886–0.810%) significantly during the same storage period. Iron levels affected some sensory characteristics significantly (P ≤ 0.05) including color, texture, flexibility, chewability and overall acceptability of the naans, but not taste and flavor. The sensory attributes of naans illustrated that naans containing 40‐ppm ferrous iron are more acceptable than those prepared with 60‐ppm ferrous iron.     

Folic Acid-fortified Flour: Optimised and Fast Sample Preparation Coupled with a Validated High-Speed Mass Spectrometry Analysis Suitable for a Fortification Monitoring Program

In Australia, folic acid (FA) has been mandatorily added to bread making flour (non-organic wheat flour) since September 2009. The objective of FA fortification is to reduce the prevalence of neural tube defects. This study validated a quantitative assay to determine FA in fortified flour using ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). For this purpose, a procedure of aqueous extraction followed by solid phase extraction (SPE) was developed for isolating FA from fortified flour samples. SPE using phenyl cartridges is more selective and avoids the high sodium concentrations used to elute FA from ion exchange sorbents. The validated method is linear over the range 0.024–14 μg/g flour. Absolute recovery of FA was 89 %; inter-day variability coefficient of variation (CV) was 11 % and limit of detection (LOD) was 9.8 ng/g flour. The experimental data revealed that the majority of commercially fortified bread premixes and flour had mean FA concentrations lower than the minimum mandated level of 200 μg/100 g flour. The findings of this study support the need for regular monitoring of actual fortification levels by the Australian States and Territories.     

Characteristics of reduced fat milks as influenced by the incorporation of folic acid

Folic acid plays an important role in the prevention of neural tube defects (e.g., spina bifida and anencephaly), heart defects, facial clefts, urinary abnormalities, and limb deficiencies. Milk and milk products serve as a potential source for folic acid fortification because of the presence of folate-binding proteins that seem to be involved in folate bioavailability. Although milk is not a good source of folic acid, fortification could help in the prevention of the above-mentioned defects. The objective of this study was to examine the physicochemical characteristics of reduced fat milks fortified with folic acid. Reduced fat milks were prepared using 25, 50, 75, and 100% of the recommended dietary allowance of 400 μg of folic acid. Treatments included addition of folic acid at these levels before and after pasteurization. Color, pH, fat, protein, viscosity, folic acid concentration, folate-binding protein concentration, folate-binding protein profile, standard plate count, and coliform counts were determined on d 1, 7, 14, and 21. A consumer acceptability test was conducted on d 7. Data from the consumer panel were analyzed using ANOVA (PROC GLM) with means separation to determine the differences among treatments. Data obtained from the color, pH, fat, protein, viscosity, folic acid concentration, folate-binding protein concentration, standard plate count, and coliform counts were analyzed using the GLM with a repeated measure in time. Significant differences were determined at P < 0.05 using Tukey's Studentized Range Test. There were no differences in the electrophoretic mobility of folate-binding protein in the samples. The concentration of folic acid was significantly higher in reduced fat milks fortified with folic acid after pasteurization compared with the treatments in which folic acid was added before pasteurization. The consumer panelists did not find any significant differences in flavor, appearance, or texture of folic acid fortified reduced fat milks compared with that of the control. Fortification of reduced fat milks with folic acid can be accomplished without adversely affecting the product characteristics.     

EFFECT OF PACKAGING MATERIALS ON THE QUALITY OF IRON-FORTIFIED WHOLEMEAL FLOUR DURING STORAGE

ABSTRACT

The effect of packaging materials on the physicochemical and rheological characteristics of iron‐fortified wholemeal flour (WMF) during storage was determined. WMF was fortified with three fortificants, namely ferrous sulfate (30 ppm), ferrous sulfate + ethylenediamine tetraacetic acid (EDTA) (20 + 20 ppm) and elemental iron (60 ppm). Each flour was also fortified with 1.5 ppm folic acid. Moisture, flour acidity and peroxide value increased during storage, while protein and fat contents decreased. Highest conversion of Fe²⁺ into Fe³⁺was observed in flour fortified with ferrous sulfate (2.72%), followed by that fortified with ferrous sulfate + EDTA (1.49%) and elemental iron (1.06%). Water absorption and dough viscosity of iron‐fortified flours increased during storage. The flour containing ferrous sulfate was most acceptable regarding sensory characteristics, followed by samples containing ferrous sulfate + EDTA. Fortified flours were more stable during storage than unfortified. Addition of EDTA increased the stability of flours and fortificants. The fortified flours stored in polypropylene bags proved more stable than those stored in the tin boxes.

PRACTICAL APPLICATIONS

The main role of packaging is to protect the product during handling, distribution and storage against environmental and mechanical hazards. The success of a fortification program depends on the stability of micronutrients and food to which these are added. Chemical changes during storage badly affect chapatti making and sensory properties. Exposure of the fortificant to any factor including heat, moisture, air or light, and acid or alkaline environments during processing, packaging, distribution, or storage affects its stability. Flour containing elemental iron and ferrous sulfate with EDTA remained stable up to 42 days. The unfortified flour and flour containing ferrous sulfate remained stable for 21 days in tin boxes and 28 days in the polypropylene bags. Wheat flour milling industry would be benefited from this research if government is keen to launch iron fortification program in the country to curb iron deficiency anemia among population.

     

Edible coating materials—their properties and use in the fortification of rice with folic acid

This study investigated the technical feasibility of adding folic acid on to rice and coating with edible polymers. The coating solutions were cast into film and their properties were investigated. A concentrated premix of rice was prepared in a rotating coating pan by spraying first with folic acid solution, and then with polymer solutions and drying. The fortified rice premixes were evaluated for washing and cooking losses. The loss of folic acid in washing was lowest in rice premixes coated with ethyl cellulose followed by pectin, composite mixtures of locust bean and other coating materials with highest loss in gum arabic coated rice. No edible polymer could satisfactorily retain folic acid during boiling in excess water. Edible polymers failed to mask the yellow color of folic acid and additional masking agent was needed. The premixes had a higher water uptake ratio than raw milled rice had. Triangle tests did not show any significant difference (=0.05) between the sensory qualities of cooked fortified rice and raw milled rice.     

Garbanzo Bean Flour Usage in Cantonese Noodles

Cantonese noodles were fortified with several levels of garbanzo bean flours with different particle sizes. The mixogram water absorption of dough fortified with garbanzo bean flour fractions decreased by 2% to 9%. The replacement of wheat flour by garbanzo bean flour resulted in a decrease in texture profile analysis (TPA) parameters of cooked noodles. Noodles fortified with flour containing small particles of garbanzo bean fractions had higher TPA parameters and lower cooking loss than those fortified with large particles. The L* values of Cantonese noodle doughs slightly decreased with garbanzo bean substitution and b* values increased significantly. Essential amino acid contents of noodles were increased by garbanzo bean fortification.     

Folic acid fortified fat-free plain set yoghurt

The objective was to elucidate the effect of folic acid incorporation on the physico-chemical and sensory characteristics of yoghurt. Folic acid was added during mix preparation (before pasteurization) or immediately after culture addition (after pasteurization) at 25 and 50% of the recommended dietary allowance (RDA) of 300 µg. Folic acid fortified yoghurts were significantly different from the control and were yellowish. The pH and titratable acidity (TA) values of folic acid fortified yoghurts remained unchanged compared to the control. Folic acid fortified yoghurts had significantly lower flavour, body and texture scores and better water-holding capacity compared to the control.