Food Fortification Strategies Research Articles

Agronomic Biofortification of Plants with Iodine and Selenium: A Potential Solution for Iodine and Selenium Deficiencies.

Iodine and selenium deficiencies are widespread both in developed countries and developing countries. The soil is the fundamental source of iodine and selenium for plants, and iodine and/or selenium-depleted soil restrains the cultivation of crops to cover recommended daily intakes of iodine and selenium. Although food fortification strategies, including salt iodization, increase the dietary intake of these minerals, their global deficiencies have not been eliminated. Therefore, new strategies have been developed to prevent iodine and selenium deficiencies, and biofortification is one of them. The aim of this review is to assert the outcomes of the studies that investigate the optimum conditions for biofortification with iodine and selenium and to recognize the role of biofortification practices as a potential solution for preventing iodine and selenium deficiencies. The findings of studies show that biofortification with iodine and selenium can be a solution for iodine and selenium deficiencies. Agronomic biofortification is currently a more convenient method to increase selenium and iodine contents in plants. However, the most effective agronomic biofortification conditions are crucial to acquire biofortified food. Moreover, increasing the awareness of the producers and consumers on biofortification has a determinative role in the achievement of biofortification practices for human health. Although research about iodine and selenium biofortification has been increased, the effectiveness of biofortified foods to meet recommended daily intakes is still unknown. More research is needed to understand most effective biofortification conditions for plants and bioavailability of biofortified foods for humans.

Hemoglobin Regeneration Efficiency and Relative Iron Bioavailability of Four Elemental Iron Powders in Rats.

Effective food fortification strategies using elemental iron powders (EIPs) are needed to combat iron deficiency anemia. The purpose of this study was to determine hemoglobin regeneration efficiency (HRE) and relative iron bioavailability (RBV) of four food-grade EIPs (El-Lyte (EL), Hi-Sol (HS), H-325 (H3), and A-131 (A1)) by treating anemic rats with 14 d iron repletion diets (uncooked and cooked), fortified with a 12, 24, or 36 mg iron/kg diet of the EIPs, ferrous sulfate monohydrate (FS, FeSO4•H2O), or no added iron (control), n = 9-12/group. The ability of EL and HS to maintain hemoglobin for 6 weeks on the 6 mg iron/kg diet was also studied. The dissolution rate of iron from the EIPs was measured in hydrochloric acid at pH 1.0. Compared to FS, the EL, HS, and A1 EIPs had >50% overall RBV, with the following order: HS > A1 > EL > H3 (p ≤ 0.05); the effect of cooking was not significant (p > 0.05). Dissolution testing revealed that the mean RBV of the EIPs was positively associated with the percentage of iron solubility. In the 6-week maintenance study, EL and HS maintained hemoglobin as well as FS. Overall, the findings show that at the concentrations of iron tested, these EIPs are effective fortification agents to replenish hemoglobin and correct iron deficiency anemia.

Metals on the Menu-Analyzing the Presence, Importance, and Consequences.

Metals are integral components of the natural environment, and their presence in the food supply is inevitable and complex. While essential metals such as sodium, potassium, magnesium, calcium, iron, zinc, and copper are crucial for various physiological functions and must be consumed through the diet, others, like lead, mercury, and cadmium, are toxic even at low concentrations and pose serious health risks. This study comprehensively analyzes the presence, importance, and consequences of metals in the food chain. We explore the pathways through which metals enter the food supply, their distribution across different food types, and the associated health implications. By examining current regulatory standards for maximum allowable levels of various metals, we highlight the importance of ensuring food safety and protecting public health. Furthermore, this research underscores the need for continuous monitoring and management of metal content in food, especially as global agricultural and food production practices evolve. Our findings aim to inform dietary recommendations, food fortification strategies, and regulatory policies, ultimately contributing to safer and more nutritionally balanced diets.

Estimated intake of vitamin D is low in Aboriginal and Torres Strait Islander people

Despite high UVB radiation from the sun in Australia (the primary source of vitamin D), vitamin D deficiency (serum 25-hydroxyvitamin D concentrations [25(OH)D] <50 nmol/L) is prevalent among Aboriginal and Torres Strait Islander peoples (27% of adults nationally; 39% of adults living in remote areas)(1). Vitamin D deficiency affects musculoskeletal health and may be associated with non-communicable diseases, such as type 2 diabetes and cardiovascular diseases, prevalent in Aboriginal and Torres Strait Islander peoples.(2, 3) Alternative to UVB radiation, vitamin D can also be obtained from foods (e.g., fish, eggs, and meat) and supplements. However, vitamin D intake in Aboriginal and Torres Strait Islander peoples is currently unknown. Hence, we aimed to provide the first estimate of absolute vitamin D intake in Aboriginal and Torres Strait Islander peoples. We used food consumption data from the 2012-2013 National Aboriginal and Torres Strait Islander Nutrition and Physical Activity Survey and vitamin D food composition data for vitamin D3, 25(OH)D3, vitamin D2, and 25(OH)D2. Absolute vitamin D intake was estimated by sex and remote and non-remote areas using bioactivity factors (BF) of 1 and 5 for 25(OH)D, which may be up to five times more bioactive than vitamin D. The estimated average requirement for vitamin D intake recommended by the Institute of Medicine is 10 μg/day(4). The estimated absolute vitamin D intake from food and beverages was low for Aboriginal and Torres Strait Islander peoples. The mean estimated absolute vitamin D intake of Aboriginal and Torres Strait Islander peoples was 2.9 μg/day and 5.3 μg/day for BF 1 and 5, respectively. Males had a higher mean intake (3.2 μg/day, BF 1 and 5.9 μg/day, BF 5) than females (2.6 μg/day, BF 1 and 4.7 μg/day, BF 5). Vitamin D intake was 2.9 μg/day (BF 1) and 5.2 μg/day (BF 5) in non-remote and 2.8 μg/day (BF 1) and 5.4 μg/day (BF 5) in remote areas. The high prevalence of vitamin D deficiency and low vitamin D intake highlights a need to promote vitamin D sufficiency through public health policies. The results from this study can be used to model food fortification strategies to provide evidence for the development of nutrition policies to improve the vitamin D status of the Aboriginal and Torres Strait Islander population.

Investigating the stability of vitamin D3 and Bifidobacterium lactis nanoparticles coated with polycaprolactone-polyethylene glycol-polycaprolactone triblock copolymer in Iranian white cheese and determining its physicochemical and sensory properties

ObjectiveTo investigate the stability and efficacy of vitamin D3 and Bifidobacterium lactis nanoparticles coated with polycaprolactone-polyethylene glycol-polycaprolactone (PCL-PEG-PCL) in enhancing the nutritional value of Iranian white cheese and to assess their impact on the cheese's physicochemical and sensory properties. MethodsBifidobacterium lactis and vitamin D3 were encapsulated using PCL-PEG-PCL. The particle size was analyzed using Dynamic Light Scattering (DLS). Five different cheese groups were produced and analyzed over two months. This included assessing microbial viability in simulated gastric and intestinal environments, quantifying vitamin D3 content, and evaluating physicochemical and sensory characteristics using a 9-point hedonic scale. ResultsThe Cheese with Bifidobacterium lactis coated with PCL-PEG-PCL and vitamin D3 nanoparticles (BCND3), showed a marked improvement in the stability of both Bifidobacterium lactis and vitamin D3. Specifically, the coated bacteria maintained a concentration of 106 cfu/g until day 45 in the intestinal model, demonstrating effective protection against the acidic gastric environment. The vitamin D3 nanoparticles displayed enhanced stability within the cheese matrix, contributing to the nutritional value and potentially extending the shelf life. Physicochemically, initial pH reduction due to lactic acid production stabilized by day 60, aligning with other groups. Sensory evaluation revealed a preference for the softer texture of cheese with vitamin D3 nanoparticles, suggesting a positive impact on consumer acceptability. ConclusionThe application of PCL-PEG-PCL coating significantly improved the stability of probiotics and vitamin D3 in cheese. This method proved effective in protecting Bifidobacterium lactis from harsh gastrointestinal conditions and in sustaining vitamin D3 content, with a notable impact on the cheese's sensory qualities. These findings highlight the potential of this coating technique in food fortification strategies.

Vegetarian diets and global disparities in calcium intake in pregnant women: A systematic review and meta‐analysis

AbstractBackgroundVegetarian diets are currently experiencing increasing popularity and are also becoming more common in pregnant women. Calcium plays a crucial role for skeletal health and for physiologic processes during pregnancy for the mother and foetus.AimsOur study aimed to evaluate calcium intake of vegetarian versus nonvegetarian expectant mothers.Materials and MethodsWe searched PubMed and retrieved seven studies (six prospective cohort and one cross‐sectional) for inclusion in our random‐effects meta‐analysis. We calculated standardised mean differences (SMD).ResultsResults showed a significantly higher calcium intake in vegetarian than nonvegetarian pregnant women [SMD: 0.25; 95% confidence interval (CI): 0.14, 0.36].DiscussionMost studies showed that the recommendations for calcium intake during pregnancy (ranging from 700 to 1200 mg/d) were met. Both vegetarian and nonvegetarian pregnant women showed higher calcium intakes in Europe and North America than in Asia. Serum calcium levels did not differ between vegetarian and nonvegetarian pregnant women (SMD: − 0.15; 95% CI: −0.42, 0.11), confirming that the tight regulation of calcium metabolism is not affected by dietary calcium intake.ConclusionTo prevent inadequate calcium intake potentially associated with adverse gestational outcomes, we recommend adherence to existing recommendations by means of calcium supplementation (1.5–2 g/d), food fortification strategies, or behavioural interventions.

Trends in Micronutrient Interventions, Anemia, and Iron Deficiency among Women and Children in Guatemala, 2009–2019

BackgroundFood fortification and micronutrient supplementation are public health strategies to improve micronutrient status in Guatemala; their population effectiveness has not been evaluated in recent years. ObjectiveWe evaluated trends in food fortification, micronutrient supplementation, anemia, and iron deficiency among nonpregnant women aged 15–49 y [women of reproductive age (WRA)] and children 6–59 aged mo [preschool age children (PSC)]. MethodNationally representative serial cross-sectional surveys were used to assess changes in hemoglobin, anemia, ferritin, iron deficiency, iron deficiency anemia, and self-reported consumption of fortifiable foods and micronutrient supplements during 2008/2009, 2013, 2015, 2016, 2017/2018, and 2018/2019. Predictors of hemoglobin and ferritin were assessed using generalized linear mixed models adjusted for survey year as random effects, and the consumption of fortifiable foods, supplements, and other potential confounders were fixed effects. ResultsMultiple micronutrient powder consumption among PSC during the previous 3 mo was 53.3% (95% CI: 49.4, 57.2) in 2013 and 33.6% (28.8, 38.4) in 2018/2019. Anemia among PSC was 11.3% (8.0, 14.5) in 2008/2009 and 6.1% (3.6, 8.6) in 2018/2019. Anemia among WRA was 10.7% (7.2, 14.2) in 2008/2009 and 3.9% (2.7, 5.2) in 2018/2019. Iron deficiency among PSC was 15.5% (12.1, 19.0) in 2008/2009 and 10.9% (7.4, 14.5) in 2016 (lowest), but 17.1 (13.3, 21.0) in 2017/2018 (highest). Iron deficiency among WRA was 14.9% (11.6, 18.2) in 2008/2009, 13.8% (11.8, 15.8) in 2013 (lowest), and 18.9% (16.3, 21.6) in 2017/2018 (highest). Wheat flour/bread consumption was positively associated with hemoglobin among PSC, and sugar consumption was positively associated with hemoglobin among WRA. The reported consumption of fortifiable foods was not associated with ferritin among PSC or WRA. ConclusionsGuatemala has implemented multiple food fortification strategies, and anemia has declined. Increases in iron deficiency in 2017–2019 warrant further attention. Secular trends toward poverty alleviation, education, and development might be responsible for changes not explained by the micronutrient interventions evaluated.

Encapsulation of atomized erythrocytes in liposomes as source of heme iron for oral supplementation strategies

AbstractThis work aimed to develop and characterize liposomes of atomized bovine erythrocytes (ABE‐liposomes) for potential use as a heme iron supplement or to fortify food with heme iron. Soy lecithin (SL) and Tween 80 (T80) were chosen to prepare empty liposomes (8 types), and ABE‐liposomes (16 types) by a rotary‐evaporated film method. Variables of interest for our study were: ABE concentration, proportion of SL:T80 and ultrasonic bath time. ABE‐liposomes were characterized according to appearance, color, morphology, Fourier transform infrared spectroscopy (FTIR), size, zeta potential, total iron content, encapsulation efficiency (EE) and in vitro iron release under gastrointestinal conditions. ABE‐liposomes presented a brown color and spherical shape. Hydrogen bridges were the main interactions in ABE‐liposomes. Their size ranged from 379 to 964 nm, the zeta potential from −56 to −74 mV, the iron concentration range was 0.8–9.0 mg/100 mL, and EE ranged from 29% to 48%. Ultrasonic bath time was the most important variable on the reduction of ABE‐liposomes' size and EE. Under in vitro gastrointestinal conditions, iron release from ABE‐liposomes occurred mainly at the intestinal level. In conclusion, ABE‐liposomes were effectively developed, which could become a complement for supplementation or food fortification strategies with nonheme for the prevention of iron deficiency anemia.Practical ApplicationsIn this study atomized bovine erythrocytes (ABE)‐liposomes were developed, due to the: (1) lack of supplements or products to fortify foods based on heme iron, (2) higher bioavailability of heme iron than nonheme iron, especially when working with ABE, and (3) ABE is a low value‐added product that is generated in slaughter plants and in turn is an excellent source of underutilized heme iron. In this study it was possible to develop ABE‐liposomes, where ABE was encapsulated inside liposomes, obtaining a product that could be used as a complement in iron supplementation strategies or food fortification to prevent or treat iron deficiency or iron deficiency anemia, especially in developing countries that have low consumption of heme iron.

Vitamin D Food Fortification Strategies on Population-Based Dietary Intake Data Using Mixed-Integer Programming.

The dietary vitamin D intake of the Danish population is low, and food fortification is a strategy to increase intake. This paper explores the possibility of vitamin D fortification on the current population food intake in Denmark, such that the population receives adequate amounts of vitamin D without having to change current dietary patterns. A mixed-integer programming approach is used to arrive at a solution for the optimal fortification required at each food group level so that the majority of the population receive the minimum intake of average requirement (AR) and do not exceed the tolerable upper intake level (UL). The method shows a significant increase in vitamin D intake compared to the current scenario, keeping a neutral approach towards preferences of one food group over others. The method can also be fine-tuned in different scenarios where certain food group preferences are known, which can be encoded into the model in the form of constraints.

Enhanced stability and clinical absorption of a form of encapsulated vitamin A for food fortification

Food fortification is an effective strategy to address vitamin A (VitA) deficiency, which is the leading cause of childhood blindness and drastically increases mortality from severe infections. However, VitA food fortification remains challenging due to significant degradation during storage and cooking. We utilized an FDA-approved, thermostable, and pH-responsive basic methacrylate copolymer (BMC) to encapsulate and stabilize VitA in microparticles (MPs). Encapsulation of VitA in VitA-BMC MPs greatly improved stability during simulated cooking conditions and long-term storage. VitA absorption was nine times greater from cooked MPs than from cooked free VitA in rats. In a randomized controlled cross-over study in healthy premenopausal women, VitA was readily released from MPs after consumption and had a similar absorption profile to free VitA. This VitA encapsulation technology will enable global food fortification strategies toward eliminating VitA deficiency.

A Data Driven Approach to Identify Safe and Adequate Schemes for Vitamin D Fortification

Food fortification is a strategy to increase low vitamin D intake. In order to avoid the intake of a population exceeding the upper tolerable intake level, the right choice of food groups to fortify is of crucial importance. An automated fortification tool was developed based on dietary intake data from the Danish National Survey of Dietary Habits and Physical Activity 2011-2013 (DANSDA), taking into account the energy contribution of the fortified food. The fortification of food group is a variant in the linear modelling, where the optimization ensures the lowest possible variation in deviation of the calculated intake and the target intake. The resulting tool demonstrated that the lowest limit of fortification, where the model works, is 12 µg/10 MJ, when fortification of any food group is allowed. The tool also demonstrated that, by increasing the allowed upper level of fortification from 12 µg/10 MJ up to 30 µg/10 MJ, the food groups selected for fortification and the level of fortification in those food groups may change. Specifically, fewer food groups seem to be needed as the upper level of fortification is increased. The optimized scenarios, using the food groups, including milk, cheese, cereals, fats, and juice, were tested on dietary-survey data and demonstrated that all the projected scenarios manage to lift the median vitamin D intake to the targeted intake safely. A data-driven approach was used to develop a simple, fast, and automated fortification tool to test different vitamin D food fortification strategies.

Nanotech-based Food: An Initiative for Alternative Pharmaceuticals.

Nanotechnology opens many avenues in the food sector and offers applications associated with food production, processing, cultivation, and packaging. Nanofood employs nanotechniques like nano-encapsulation to conjugate various phytochemicals, antioxidants, probiotics, minerals, vitamins, etc., into nanovehicles. Food fortification strategies are implemented to incorporate nano-processed substances. Nanofood is mostly used for improving health and as a supplementation in various diseases ranging from liver diseases to neurodegenerative disorders. Here, we focus on recent studies that exhibit comparable results for nanofood and conventional medicines, subsiding the limitations of traditional therapies. Nanofood holds the potential for the management of various health problems and can be used as an alternative to medicine in clinical conditions, like cancers and inflammatory bowel disease. With further advances in nanotechnology and expansion in the scope of the current nanofood industry, in addition to proper regulations set in place, nanofood may offer a wide variety of advantages in terms of safety, long-term stability, etc.

Effect of 12 weeks consumption of palm weevil larvae and orange-fleshed sweet potato fortified biscuit on nutritional status and cognitive performance of school children in Kumasi, Ghana

Micronutrients are important for improving the physical growth and cognition of school-aged children. Food fortification strategies using locally available and consumed micronutrient rich foods such as edible insects can be cost effective and sustainable in improving nutritional and cognitive outcomes in school children. The study evaluated the impact of biscuits fortified with palm weevil larvae and orange-fleshed sweet potato on cognitive performance and nutritional status of school children from low income families in an urban setting in Ghana. A 12-week randomized, blinded controlled trial was conducted. 102 school children aged 6-11 years were assigned to consume either the fortified biscuits or non-fortified biscuits. Raven’s cognition test, anthropometrics, hematological and biochemical parameters were assessed at baseline and at the end of the study. After 12 weeks of intervention, there were no statistically significant differences in the means of the nutritional outcomes and cognitive performance between the treatment and control groups (p>0.05). However, significant increase in mean levels of serum ferritin (Baseline: 26.15 ± 18.42 µg/L, Endline: 42.63 ± 19.54 µg/L, mean increase: +16.48 µg/L, p=0.001), weight-for-age (Baseline: -0.37 ± 0.97, Endline: -0.11 ± 0.91, mean increase: +0.26, p<0.0001), and Raven’s cognition test score (Baseline: 14.22 ± 4.93, Endline: 16.35 ± 4.40, mean increase: +2.13, p<0.0001) were observed within the treatment group compared to the control group where significant increase was observed in only the Ravens cognition test score (Baseline: 14.79 ± 4.57, Endline: 15.95 ± 5.32, mean increase: +1.16, p<0.029). Moreover, the mean increase in cognition score was higher in intervention (+2.13) than control (+1.16) children. Results from binary logistic regression showed that although statistically insignificant, children in the treatment group had lower odds of iron deficiency (AOR= 0.7, p = 0.545, 95%CI= 0.2-2.4). In conclusion, consumption of the fortified biscuit significantly improved serum ferritin and weight-for-age in the school-aged children within the treatment group. Improvement in cognitive test score was also higher in the treatment group than the control group. Key words: Fortified biscuit, cognition, micronutrients, school children, palm weevil larvae, insects

Dietary Intakes and Nutritional Status of Mother-Child (6-23 Months Old) Pair Targeted through the "Organic Residual Products for Biofortified Foods for Africa Project" in Rural Area in Senegal

Background: Despite micronutrient supplementation and food fortification strategies carried out for decades, micronutrient deficiencies remain prevalent among children under 5 years old in rural area in Senegal. The OR4FOOD project was implemented as a preventive and long-term approach to reduce malnutrition through biofortification.
 Objective: We aimed to assess the baseline dietary intakes and nutritional status of the mother-child (6-23 months old) pair in a rural community in Senegal. 
 Methods: Dietary intakes were assessed using dietary recall questionnaires and weight food records. All foods and beverages consumed from waking to bedtime were quantified, and nutrient intakes were calculated. The nutritional status was measured by anthropometry.
 Results: Results showed that 77.2% of children had low dietary diversity score. Only 18% of them received an appropriate complementary feeding according to the minimum acceptable diet. Cereals and legumes were among the most consumed food groups, whereas orange-fleshed sweet potato (OFSP) and animal food products were rarely consumed. Median dietary intakes of iron, zinc, and vitamin A were lower than the recommended dietary allowances. Acute malnutrition and stunting affected 14.6% and 16.9% of children, respectively. Overall, 20.8% of mothers were underweighted, and overweight/obesity affected 23.1% of them.
 Conclusion: Malnutrition remains prevalent in rural areas of Senegal and affects both mothers and children. Furthermore, their nutrient requirements were not covered by the diet. Millet and cowpea being widely consumed, optimizing their iron and zinc content through biofortification and the introduction of OFSP might improve micronutrient intakes and would be promising strategies to prevent child malnutrition.

Prospective observational cohort study of reached protein and energy targets in general wards during the post-intensive care period: The PROSPECT-I study

Nutrition plays an essential role in the recovery of critical illness. In the post-Intensive Care Unit (ICU) period, patients typically return to oral nutrition gradually. However, studies quantifying nutritional intake in the post-ICU hospitalization period are scarce and formal guidelines are lacking. This study aims to describe energy and protein intake in detail over the entire post-ICU hospitalization period and explore associations between protein intake and clinical outcomes. A prospective observational single-center cohort study was conducted amongst post-ICU patients in general wards after a minimum ICU-stay of 72h and who received (par)enteral feeding for ≥24h in the ICU. Oral intake was assessed daily using food order lines and digital photography of meal leftovers. Other data, including amounts of (par)enteral nutrition, were collected from electronic medical records. The primary outcome was to identify energy and protein intake, and reached targets, in the post-ICU period. In addition, length of hospital stay after ICU discharge, readmission and mortality rates were compared between patients meeting protein targets or not. In total, 48 patients were included. Complete nutritional data of 34 patients were analyzed in the current study, adding up to a total number of 484 observational days, 1681 photos and 6634 food order lines. Inter-rater agreement was excellent (ICC 0.878). Overall mean energy and protein adequacy for all nutritional groups was 82.3% (SD 18.3) and 83.1% (SD 19.8). Only 51.2% of the study participants (n=21) reached overall >90% of prescribed protein targets during their entire post-ICU ward stay. The lowest intake was seen in the patient group with exclusively oral intake (median protein adequacy 75.5%), whereas patients with (supplemental) enteral nutrition (EN) all met >90% of their protein targets. Prescribed targets were below recommendations, and prescribed calories and proteins were neither ordered nor consumed. Discontinuation of EN resulted in immediate marked drops in energy (44.1%) and protein intake (50.7%). Subsequently, patients needed up to six days to reach protein targets again. No differences in clinical outcomes were observed. Most patients did not meet energy and protein targets in the post-ICU hospitalization period. Nutrition performance was highly dependent on the route of nutrition and was lowest among patients with oral intake only (despite of food fortification strategies and/or oral nutritional supplements). The best intake was observed in patients receiving (supplemental) EN. However, cessation of EN posed an immediate nutritional risk. No differences in clinical outcomes were found in this study. Our findings stress the need for follow-up studies to close the gap with individualized nutritional support in the post-ICU period to reach protein and energy targets.

Enhancing the bioaccessibility of vitamin D using mixed micelles – An in vitro study

Vitamin-D deficiency is a global issue and a food fortification strategy may reduce deficiency levels. Mixed micelles (MM) are crucial to vitamin-D absorption in vivo and may enhance vitamin-D food fortification. This study compared the ability of MM based delivery systems to oil-in-water emulsions to improve vitamin-D bioaccessibility in vitro. Vitamin-D loaded emulsions were formed with olive or coconut oil alone or with added l-α-phosphatidylcholine, as well as two MM based systems. Particle size throughout digestion, fatty acid release, and vitamin-D bioaccessibility were measured. After digestion, particles in the MM size range (∼6–10 nm) were observed for emulsions but not for MM based systems. The bioaccessibility of vitamin-D in olive and coconut emulsions was 75% and 78%, respectively, and ∼ 90% with added l-α-phosphatidylcholine. Bioaccessibility for the MM alone was 93% and 90% when mixed with a protein/lactose base. Overall, MM show good potential as a delivery system for vitamin-D in vitro.

Effects of zinc oxide nano particle on fortified tilapia mince during refrigerated storage (4 ± 1°C).

Microbial and zinc concentration changes in Tilapia (Oreochromis niloticus) mince, fortified with zinc oxide nano particle during storage for 18days at 4 ± 1 °C were investigated. During the present study the samples treated with ZnO nano particles T4 (60ppm) and T5 (80ppm) were recorded to have the lowest (p < 0.05) Total Plate Count (TPC) figures among all the treatments suggesting a significant antimicrobial effect of ZnO nano partials. The control sample without fortification did not meet the daily requirement of Zn for an adult. The T1 (inorganic ZnO @ 20ppm) samples meet the dietary requirements till 3days of storage where, sample T3, T4, T5 and T6 (ZnO nano particles @ 40ppm, 60ppm, 80ppm and 100ppm respectively) provides enough Zn till 6days under storage at 4 ± 1°C and in certain cases it is more than the dietary requirement of 10-15mg/day for an adult individual. In the present study Zn concentration was significantly (p < 0.05) decreased in control. Hence, the intake of tilapia mince of these treatments may be adjusted accordingly to provide dietary Zn. Fortification of tilapia mince with Zn will not only improve the shelf life of the mince but also prove to be a good food fortification strategy to eradicate Zn deficiency.

Fortification of staple foods with calcium: a novel costing tool to inform decision making.

Low calcium intake and its impact on maternal and child health are a major concern in low- and middle-income countries. Given the low calcium in diet, as well as the low adherence and acceptability of calcium pills in those settings, the discussion about policies to increase calcium intake has moved toward staple food fortification strategies. Nevertheless, there is scarce information on the economic feasibility of implementing these strategies. We aimed to design and propose a novel costing tool to estimate the cost of the flour fortification with calcium by carrying out a literature review about costing studies for staple food fortification programs and costing tools previously developed. A deliberative meeting with stakeholders was held to discuss and face-validate the conceptual framework proposed. We showed the costing tool application for the case of Costa Rica (a country with a population with low calcium intake), including the absolute cost of the staple food fortification production process, the incremental cost of fortification according to the public/private sector, and the incremental cost by target population. This open-source and publicly available costing tool can be useful to inform policymaking in countries considering the implementation of staple food fortification programs.

Ultraprocessed Products as Food Fortification Alternatives: A Critical Appraisal from Latin America.

Ultraprocessed products (UPPs), associated with obesity and non-communicable diseases (NCDs), are becoming predominant on the global market and a target for market-driven fortification initiatives. The aim of this article is to describe the implications of adding micronutrients to UPPs with excessive amounts of critical nutrients associated with NCDs and provide recommendations for legislation and policies. UPPs with added micronutrients such as breakfast cereals, sugar-sweetened beverages, powder beverages, fruit juices, sauces, and bouillon cubes, among others, are commonly available and heavily promoted in Latin American countries. Misleading advertising of UPPs with added micronutrients and with excessive content of sugar, fat, and salt might increase the consumption of such products, giving them a “health halo effect” that leads consumers to overestimate their nutritional quality and healthfulness. Although international collections of standards such as the Codex Alimentarius provide some guidelines on this matter, countries need to implement national legislations, through a food systems approach, to regulate the marketing and labeling of UPPs. Lastly, there is still the need to foster research to close knowledge gaps and help countries to guide the process of food fortification strategies from a regulatory standpoint.

Food and Nutrition Champions in Residential Aged Care Homes Are Key for Sustainable Systems Change within Foodservices; Results from a Qualitative Study of Stakeholders.

The role of foodservices in aged care is difficult to understand, and strategies to improve the nutritional care of residents are often unsustainable. In particular, food-first strategies such as food fortification are poorly executed in everyday practice and its execution relies upon the foodservice system in aged care homes. The aim of this study was to explore the perspective of staff on the role of foodservices in aged care and gauge the level of skills, education, access, time, and ability to deliver food fortification. Semi-structured interviews were conducted with foodservice managers, foodservice workers, dietitians, carers, and other managers who work in aged care homes across Australia. Participants were recruited purposively through email and through snowballing. Interviews (n = 21) were recorded, transcribed verbatim, and analyzed using inductive thematic analysis. Three themes and six sub-themes were identified. The three themes include the role of foodservices being more than just serving food, teamwork between all staff to champion nutrition, and workplace culture that values continuous improvement. These themes identify how staff perceive the role of foodservices in aged care and provide an important perspective on the long-term sustainability of food fortification strategies and how to improve current practice.