Enriched and functional foodstuffs: similarities and differences

A comparison of fortified and functional foods on such parameters as destination, food group, the principles of enrichment with vitamins and/or macro- and micronutrients, doses and forms of vitamins and minerals, hygienic regulations of micronutrients usage and content in the final product, regulatory and technical documentation, duration of application, effectiveness, labeling, information for consumers has been carried out. Insufficiency and the need to improve the regulatory framework for functional foods are noted.     

Dietary intake of antioxidant vitamins in Russian population

Aim of present study was the getting data on dietary intake of antioxidant vitamins in Russian population in 1995-2002. The consumption of food was estimated by 24-hour recall methodology in course of Russian Longitudinal monitoring surveys of economics and health. Mean intake of vitamin A is less than recommended level and 25th procentile is near to zero. Mean and median of vitamin E intake are equal of recommended level. Dietary intake of vitamin A per 1000 kcal is maximal in group of children 0-6 year old and in adults aged 30-60 y. Nutrient density of daly diet in relation to antioxidant vitamins has maximal level in old group of population 60+ and minimal level in 6-18 year old children.     

Differential analysis of the binding forms of iron in various plant foodstuffs

In fourteen plant foodstuffs of various composition a differentiation of iron contents according to water soluble, in ethylacetate extractable, in labile contents and iron(II) or Fe(III) species in the water extract are carried out by the spectrophotometric Ferrozine method. High water-soluble labile iron parts and high iron(II) contents were found in fruit, high complexed parts in the water extract and ethylacetate extractable iron contents in protein rich foodstuffs. The iron total contents are situated between 1 and 90 ppm, the water soluble parts amount to 6 up to 60% of the total content according to the foodstuffs.     

Determination of calcium,potassium, chlorine,sulphur and phosphorus in foodstuffs by X-ray fluorescence spectrometry

A rapid quantitative X-ray spectrometric method of analysis for calcium, potassium, chlorine, sulphur and phosphorus, previously used for analysing meat, has been applied to a wide variety of foodstuffs. Sixty-seven samples of various foods have been analysed and the results are in good agreement with those obtained by standard chemical methods. The proposed method enables 10–15 samples to be analysed for at least five elements by one person in a day.     

维生素对运动员的影响及其摄入方法建议

维生素是维持人体正常生命活动的一类重要的有机化合物。这类化合物既不是构成身体组织的物质,也不能为人体提供能量,但在生命体代谢中发挥着至关重要的作用。维生素作为人体必需的营养素,是维持人体健康和生命活动的重要营养素。运动员在长期的运动过程中,体内大量能量被消耗,新陈代谢加快,维生素等营养物质大量流失或被消耗,因此需要及时合理的补充维生素,使运动员保持良好的竞技状态。本文分析了维生素对运动员运动能力的影响,并对运动员维生素的摄入方式提出建议,以期为运动员的均衡膳食、提高运动员的运动能力、延长其运动寿命提供一定的理论指导依据。     

The use of food enriched with iron and vitamins for iron deficiency correction

The data on the usage of fortified with iron food products for iron deficiency correction are summarized. Efficiency of enrichment with different iron forms (heme, organic and inorganic salts etc.) combining with one or several vitamins and possible undesirable effect of iron excess intake are discussed.     

Health risk assessment of Chinese consumers to nickel via dietary intake of foodstuffs

A quantitative risk assessment was carried out to characterise the health risk from nickel (Ni) via dietary exposure for Chinese consumers. Ni contamination in foods was investigated by conducting a survey and a literature review. The daily diet of the public was categorised into nine food groups and the consumption data for each group were obtained from a nationwide survey. Deterministic and probabilistic methods were applied to calculate the target hazard quotients (THQs) by comparing the estimated dietary Ni intake with respect to the tolerable daily intake (TDI). The average estimated daily Ni intake (μg kg^–1 bw day^–1) for men, women, 2–3-year-old children and 4–17-year-old children were 7.2, 7.3, 17.1 and 10.0, respectively. The consumption of cereals, beans, vegetables and marine products contributed significantly to the total daily intake of Ni. The mean THQ values (95% confidence interval) and the probability of dietary Ni exposure higher than the TDI were 0.60 (0.58–0.62) and 8.2% for men, 0.61 (0.59–0.63) and 8.4% for women, 1.35 (1.32–1.39) and 72.0% for 2–3-year-old children, and 0.87 (0.82–0.91) and 28.5% for 4–17-year-old children, respectively. This study showed a potential health risk from Ni via dietary exposure for Chinese consumers, especially among children.     

浅谈钙盐和铁盐的生物利用性

<正> 过去几年问,食品和饮料工业界中新产品层出不穷,配料的生产技术也不断得到改进,并推出许多营养强化食品和饮料产品。目前采用矿物质来强化食品和饮料趋势的形成,是由于可以让消费者选择的食品种类始终有限,未能满足人体各项所需,从而影响个人的健康状况,长此以往对人体的各项功     

Effect of calcium and fat intake on calcium metabolism in calves

Ten male Holstein calves were fed diets with or without 5% added animal fat in combination with low and high dietary calcium (.15 or .98%) for 4 wk. After 3 wk, the animals were orally dosed with calcium-45. One week later they were killed and tissue samples taken. Except for lower calcium-45 in bile, added dietary fat had no marked influence on calcium metabolism. Net absorption of calcium-45 (not excreted in feces) ranged from 82% for calves fed low calcium to 53% for those given high calcium. Calcium-45 in bone was substantially higher in calves fed .15% calcium. Tailbone biopsies revealed rapid uptake of calcium-45 with approximately as much incorporated during the 1st d as in the following 6 d. Calcium-45 in blood peaked 24 h following dosing. Calves fed .15% calcium had higher calcium-45 in blood and bile than those receiving .98% calcium. Calcium-45 values in soft tissue were low and did not differ materially among treatments. The decreases in radioactive calcium absorption and bone deposition with higher dietary calcium indicated that variable absorption was a major factor in calcium homeostasis. Added fat did not materially effect calcium metabolism with either low or high dietary calcium.     

Opportunities for plant-derived enhancers for iron,zinc, and calcium bioavailability: A review

Understanding of the mechanism of interactions between dietary elements, their salts, and complexing/binding ligands is vital to manage both deficiency and toxicity associated with essential element bioavailability. Numerous mineral ligands are found in both animal and plant foods and are known to exert bioactivity via element chelation resulting in modulation of antioxidant capacity or micobiome metabolism among other physiological outcomes. However, little is explored in the context of dietary mineral ligands and element bioavailability enhancement, particularly with respect to ligands from plant-derived food sources. This review highlights a novel perspective to consider various plant macro/micronutrients as prospective bioavailability enhancing ligands of three essential elements (Fe, Zn, and Ca). We also delineate the molecular mechanisms of the ligand-binding interactions underlying mineral bioaccessibility at the luminal level. We conclude that despite current understandings of some of the structure–activity relationships associated with strong mineral–ligand binding, the physiological links between ligands as element carriers and uptake at targeted sites throughout the gastrointestinal (GI) tract still require more research. The binding behavior of potential ligands in the human diet should be further elucidated and validated using pharmacokinetic approaches and GI models.     

Daily dietary iron, zinc and copper intake of infants in Belgium

Daily dietary iron (Fe), zinc (Zn) and copper (Cu) intake in healthy toddlers in the Antwerp region of Belgium, aged 2-3 years, have been evaluated by duplicate portion sampling and compared with weighed food and food composition tables. The elemental content was analysed by atomic absorption spectrometry after acid destruction and heating in a microwave oven. We found a discrepancy between the two methods of intake calculation. Since we found that duplicate portion sampling and analysis, although labour-intensive, is the most accurate way of estimating intake, we selected the values obtained by that method to compare with literature data. Mean Fe intake (4.8ǂ.2 mg/day) was low compared with intakes from most other countries, and far below the population reference intake (PRI) for Belgium and the recommended dietary allowance (RDA) value (10 mg/day). For Zn, mean intake (7.5DŽ.6 mg/day) was higher than in most other countries and above the recently revised PRI for Belgium (4 mg/day). The mean intake of Cu (0.7ǂ.2 mg/day) was found to be similar to those found for most other countries, was far above the PRI for this element (0.4 mg/day) and was at the lower end of the RDA range (0.7-1.0 mg/day). The intake of Cu and Zn by the healthy toddler population in the Antwerp region seems to be adequate, while intake of Fe is critically low.     

Body composition, energy, protein and iron intake of Nigerian female nursing students

100 apparently healthy female nursing students (aged 20-30 years) were studied. A 24 hours dietary recall was recorded. Additionally a questionnaire was elaborated to collect dietary parameters for 3 days. From the mean daily food intake the energy, protein and iron intake was calculated. A series of anthropometric measurements, i.e. body weight, body height and skinfold thickness (triceps, breast, scapula, abdomen) were used to determine total body fat, lean body mass, optimum weight, and relation weight. The mean total body fat of the 100 subjects was (21.3 +/- 5.1) % and (12.7 +/- 4.4) kg, respectively, the optimum weight (56.6 +/- 6.3) kg and the mean relative weight (101 +/- 12.4) %. 11% of the 100 subjects studied was underweight, 73% showed normal weight, 10% was overweight and 6% obese. All the age groups met their energy and protein requirements as well as the iron intake.     

Comparison of PCDD/F and dl-PCB levels in Turkish foodstuffs: industrial versus rural,local versus supermarket products,and assessment of dietary intake

Polychlorinated dibenzo-p-dioxin and dibenzofurans (PCDD/Fs) and dioxin-like and non-dioxin-like (indicator) polychlorinated biphenyls (PCBs) were monitored in various foodstuffs of animal origin and edible oil samples obtained from two different cities in Turkey both rural and industrial. Total dioxin+dioxin-like PCBs and indicator PCB concentrations of pooled samples ranged 0.20–4.19 pg World Health Organization-Toxic Equivalency (WHO-TEQ)₍₁₉₉₈₎/g fat and 57.2–1710 pg/g fat, respectively. The dominant congeners were 2,3,4,7,8-PeCDF, 1,2,3,7,8-PeCDD, 2,3,7,8-TCDD and PCB126. Dietary intake of dioxin+dioxin-like PCBs and indicator PCBs from fish, dairy products, edible oil, egg and meat was 0.509 pg WHO-TEQ₁₉₉₈/kg bw (body weight)/day and 839 pg/kg bw/day in Afyon and 0.588 pg WHO-TEQ₁₉₉₈/ kg bw/day and 1070 pg/kg bw/day in Kocaeli, respectively. The major contributors to total exposure were dairy products and fish. Despite the unexplained high contamination level in an individual egg sample from Kocaeli, average concentration levels in Turkey, even in industrialized regions, were low compared to reported concentrations in Western Europe. Exposure levels were well below the tolerable daily intake (TDI) of 2 pg WHO-TEQ₁₉₉₈/kg body weight.     

Simultaneous determination of calcium,magnesium and zinc in different foodstuffs and pharmaceutical samples with continuous wavelet transforms

This work presents novel and very simple spectrophotometric methods by ratio spectra–continuous wavelet transformation for the simultaneous determination of ternary mixtures of calcium, magnesium and zinc without prior separation steps. The methods are based on the complexation reaction of these elements with bromopyrogallo red (BPR) at pH 9.4. The results showed that calcium, magnesium and zinc could be determined simultaneously in the range of 0.1–3.5 mg L⁻¹, 0.2–3.2 mg L⁻¹ and 0.5–3.8 mg L⁻¹, respectively. Mexican hat and Morlet from the family of continuous wavelet transforms were selected and applied under the optimal conditions for multi-component determinations. In this study for improving the sensitivity the normalized spectra of divisors were used instead of standard spectrum of divisor. The method was tested by analyzing various synthetic ternary mixtures of Ca²⁺, Mg²⁺ and Zn²⁺. Under the working conditions, the proposed methods were successfully applied to simultaneous determination of elements in cows’ milk, powder milk, pharmaceutical product and tea samples.     

Mineral nutrient interaction: Improving bioavailability of calcium and iron

Insufficient uptake of essential metals leads to serious malnutrition, which is a worldwide problem. Low bioavailability of iron and calcium may lead to anemia and osteoporosis, respectively, even in individuals with a high dietary intake. For iron, fractionation of meat proteins was studied in order to increase iron bioavailability from other meal components, and uptake of iron was found to increase with minimal risk of increasing oxidative damage. Calcium binding to peptides was found to prevent formation of insoluble calcium salts otherwise hampering absorption particularly in combination with calcium hydroxycarboxylates, entailing spontaneous supersaturation. Based on a review of results from different strategies available for increasing bioavailability, safe iron fortification is suggested to be supported by calcium, with modulation of iron as a prooxidant.     

Bioaccessibility of calcium, iron and zinc from three legume samples

Legumes can be a source of mineral elements but also of antinutritional factors which can affect their absorption. An in vitro method including gastrointestinal digestion was used to estimate mineral bioavailability. Soluble (bioaccessible) and insoluble calcium, iron and zinc from white beans, chickpeas and lentils were determined after gastrointestinal digestion. The influence of the original sample weight on the soluble mineral fraction was also estimated. The results obtained show that white beans are the legumes with the highest bioaccessible calcium and iron contents. Lentils have a high iron content but its bioaccessibility is much lower than that of iron from white beans and chickpeas. An increase in sample weight increases the amount of bioaccessible element available for intake, but the increase is not always proportional.     

Experimental approaches for the estimation of uncertainty in analysis of trace inorganic contaminants in foodstuffs by ICP-MS

Total Diet Studies to estimate dietary exposure to food contaminants need to evaluate laboratory measurements data variance. In this process it is critical that data from analytical methods are reliable to correctly scrutinize and compare values over time and between countries. In Europe it is widely recognized that the evaluation of measurement uncertainty is an important parameter when assessing the sources of analytical data variability. Two approaches are considered to estimate uncertainty in analytical measurement. Arsenic, Lead, Chromium and Cadmium, content in several food matrix determined by Inductively Coupled Mass Spectrometry (ICP-MS) microwave digestion assisted, are used as examples. The aim of the present research work is to compare both approaches accepted by Eurolab and GUM: Mathematical modeling to assess uncertainty components based on a classical model (bottom up) and an empirical method (top down), based on either experimental data obtained from a single laboratory validation data or inter-laboratory data from Proficiency Testing schemes. Relative expanded uncertainty calculated by both approaches agree when U (%) <20%. These values are concordant with RSD_R reported in collaborative studies of EN 15763 (2009), which were assumed as target uncertainty. The top down approach described is simple and easy to use when compared with the mathematical modeling approach providing considerable benefits to those who assess data produced by several laboratories.