Food Sources Of Vitamin Research Articles

Nutritional Status of Vitamin A in Morbid Obesity before and after Roux-en-Y Gastric Bypass

The objective of the present study was to identify the factors which contribute to the appearance and/or aggravation of Vitamin A Deficiency (VAD) in individuals with morbid obesity in the pre- and postoperative stages of Roux-en-Y gastric bypass (RYGBP). Bibliography searches were done in the data-bases of Medline and Lilacs, published in the last 35 years, priorizing the studies which assessed VAD through serum levels of retinol. The principal factors identified as contributors to VAD were oxidative stress, deficiency of other nutrients, lipid malabsorption in the postoperative stage, insufficient intake of lipids and food sources of Vitamin A, and presence of nonalcoholic fatty liver disease. The investigation of the nutritional status of Vitamin A in those individuals may foment intervention strategies easily incorporated in already established routine procedures, aiming to reduce VAD rates, which will reflect upon those individuals' quality of life.

Dietary intake of vitamin D during the second half of infancy in Swedish infants

Background: The physiological requirement for vitamin D in infants and young children is not known. The current Nordic recommendation is a daily intake of 10 µg or 400 IU. In Sweden a daily supplement with vitamins A and D (AD-drops) is recommended from 6 weeks to 6 years of age, but compliance has been questioned, particularly after the first 2 years of life. Objective: To estimate the total dietary intake of vitamin D and the contribution from AD-drops to the total daily intake during the second half of infancy. Design: A postal survey on food intake with emphasis on vitamin D, including the recommended AD supplements at 5, 7 and 10 months of age, was answered by parents of 174 infants. Results: The average total intake of vitamin D was estimated at 11-15 µg day-1. AD-drops accounted for 76,64 and 53% of the total daily intake of vitamin D at 5, 7 and 10 months of age, respectively. Infant formula, milk cereal drink and commercial infant porridge were the most important food sources of vitamin D in these age groups. Conclusions: During the second half of infancy, when food is becoming successively more diversified, the average daily vitamin D intake was above the recommended daily intake of 10 µg for that age group. Vitamin D supplement accounted for more than half of the daily intake in all age groups studied. Without the recommended supplement the average vitamin D intake would have been below the level considered to lead to a risk of developing rickets in the youngest age group of the healthy, term infants. Keywords: allergy; infancy; retrospective; questionnaire; vitamin D

Literacy, readability and cultural barriers: critical factors to consider when educating older African Americans about anticoagulation therapy.

The number of patients on anticoagulation therapy has increased dramatically over the past two decades. Yet, few studies have examined the psychosocial barriers of low literacy, culture and inappropriate patient education materials used to teach older African Americans about their anticoagulation therapy. The aims of this study were to investigate literacy levels among older patients, and evaluate the readability and determine the cultural sensitivity of written information used in an anticoagulation management clinic. A descriptive, correlational design was used. Patients' (n = 62) knowledge levels and the readability and cultural sensitivity of written materials were examined. The Rapid Estimate of Adult Literacy in Medicine (REALM) was used to measure reading skills of patients, while the SMOG formula (a formula for assessing readability) was used to test the readability of written educational materials used in an Anticoagulation Management Clinic. A Knowledge Information Profile, developed for this study by one of the authors (Wilson), was used to measure patient knowledge about warfarin, medication side-effects and food sources of vitamin K. A modified, culturally sensitive and easy-to-read pamphlet was used as an alternative teaching tool in the study. The results of the study revealed the average self-reported for highest grade completed in school was twelfth grade; however, the actual mean reading skills were between seventh and eighth grade. The readability of the written information was three to four grades higher than patients' reading abilities. None of the patient education materials were culturally sensitive. This study underscores the importance of having information that is understandable and culturally relevant to prevent the outcome of internal bleeding. Nurses have a vital role in educating patients and ensuring that teaching materials are appropriate for the target population.

Carotenoid-rich bananas: a potential food source for alleviating vitamin A deficiency.

This review article points out that bananas are an important food for many people in the world. Thus, banana cultivars rich in provitamin A carotenoids may offer a potential food source for alleviating vitamin A deficiency, particularly in developing countries. Many factors are associated with the presently known food sources of vitamin A that limit their effectiveness in improving vitamin A status. Acceptable carotenoid-rich banana cultivars have been identified in Micronesia, and some carotenoid-rich bananas have been identified elsewhere. Bananas are an ideal food for young children and families for many regions of the world, because of their sweetness, texture, portion size, familiarity, availability, convenience, versatility, and cost. Foods containing high levels of carotenoids have been shown to protect against chronic disease, including certain cancers, cardiovascular disease, and diabetes. Because the coloration of the edible flesh of the banana appears to be a good indicator of likely carotenoid content, it may be possible to develop a simple method for selecting carotenoid-rich banana cultivars in the community. Research is needed on the identification of carotenoid-rich cultivars, targeting those areas of the world where bananas are a major staple food; investigating factors affecting production, consumption, and acceptability; and determining the impact that carotenoid-rich bananas may have on improving vitamin A status. Based on these results, interventions should be undertaken for initiating or increasing homestead and commercial production.

Food Sources of Vitamin A and Provitamin a Specific to Africa: An FAO Perspective

Vitamin A deficiency is a major public health problem in Africa, especially in the Sahelian countries. It occurs mainly in young children and women of childbearing age. Inadequate intake of vitamin A is the main cause of the deficiency. The main animal sources of vitamin A are liver, eggs, milk, and milk products. They contain 25 to 8,235 retinol equivalents (RE)/100 g of edible portion. Even though these sources are rich in highly bioavailable vitamin A, their consumption among the population is still low. Plant foods rich in provitamin A represent more than 80% of the total food intake of vitamin A because of their low cost, high availability, and diversity. Fruits, roots, tubers, and leafy vegetables are the main providers of provitamin A carotenoids. Because of their availability and affordability, green leafy vegetables are consumed largely by the poor populations, but their provitamin A activity has been proven to be less than previously assumed. Among fruits, mangoes constitute an important seasonal source of vitamin A. Yellow or orange sweet potatoes are rich in provitamin A. Red palm oil has a high concentration of provitamin A carotenoids (500–700 ppm/100 g). Extension of new varieties with a high content of bioavailable provitamin A and locally adapted education and counseling on the handling and storage of provitamin A sources can significantly increase the vitamin A intake of vulnerable people. The Food and Agriculture Organization has implemented projects in several African countries to increase production and promote consumption of locally produced or available vitamin A–rich foods. The focus has been on women as the principal food producers and behavioral change agents. Adoption of food- and agriculture-based strategies as the best, appropriate, efficient, and long-term solution should be the focus of African efforts to improve nutrition. Food sources of vitamin A and provitamin A are plentiful in Africa. Food-consumption practices, food habits, and cultural aspects represent essential factors to be taken into account for successful implementation of these approaches.

Marketing of Red Palm Oil as a Food Source of Vitamin A in Burkina Faso: A Pilot Project Involving Women's Groups

Consumption of red palm oil for its provitamin A activity could extend to nonproducing areas of Africa. To assess the impact of red palm oil introduction, vitamin A status was measured in a random sample of mother-child pairs in the pilot areas. This paper describes the marketing approach, the evaluation design, and results after one year. Red palm oil purchased in southern Burkina Faso is retailed in the north-central pilot area by women's groups. At onset, serum retinol was low in 66% of children and 43% of mothers. After one year, 94% of mothers reported liking red palm oil, 71% had purchased it, and 32% had consumed some in the last week. The rates of risk of inadequate vitamin A intake declined by one-third. Prior to scaling-up, the main challenges ahead are positioning red palm oil as a food supplement rather than a cooking oil, and determining whether the increased demand can be met by local production without undue pressure on prices.

FOOD SOURCES OF VITAMIN B-6 OF A GROUP OF INDONESIAN CHILDREN

Food sources of vitamin B-6, commonly consumed by 77 children (age =8–9 years) in Bogor, West Java, Indonesia, were analyzed for total vitamin B-6 content using Saccharomyces uvarum, and compared with the vitamin B-6 values of the USDA Nutrient Database for Standard Reference. The total vitamin B-6 analyzed values for these foods (mg/100 g) were significantly lower than the USDA database values. The mean vitamin B-6 intakes of the subjects calculated using analyzed values (0.57 pm 0.26 mg/day) were significantly lower (p<0.0001) than the mean vitamin B-6 intakes calculated using USDA database values (0.97 pm 0.31 mg/day). Mean differences between intakes calculated by the two methods were about 70%. The contribution of vitamin B-6 from plant foods (52%) was similar to that of animal sources (48%). Estimation of vitamin B-6 intakes using analyzed values of the local foods more accurately represented actual intakes than database values.

Finding Food Sources of Vitamin A and Provitamin A

Food-based programmes have the potential to effect long-term and sustainable solutions to the problem of vitamin A deficiency. Dietary sources of vitamin A and provitamin A, including natural and fortified food, are multiple and include a variety of plants, animals, and their fats and oils. These may be available to the community or the individual routinely or only seasonally, and their effectiveness in vitamin A nutrition is dependent on a host of issues affecting bioavailability and other health and nutrition circumstances. Procedures are now attainable to define the holistic framework of local availability and cultural acceptability of vitamin A–containing food, and the perceptions and other factors that influence its harvest, preparation, preservation, and consumption. This kind of information is essential to bring behavioural change in dietary patterns to improve vitamin A status. A wealth of information on vitamin A– and provitamin A–rich food species exists within traditional food systems of indigenous peoples. Research to scientifically define these foods, their vitamin A contents, and constraints on availability and cultural acceptability will benefit food-based strategies to prevent and alleviate vitamin A deficiency.

Nutritional Adequacy of Self–Selected Low–Fat Diets

To identify areas for nutrition interventions, nutrient intakes were examined in a cross-sectional sample of West Virginians. A random sample of adults (N=788, ages 18–74) completed one 24-hour recall over the telephone. Trained interviewers, using the University of Minnesota Nutrition Data System (vs.2.9), conducted the recalls. Forty-two percent of the sample had consumed a lower fat diet (≤30% of Calories) on the day recalled. Consumption of a lower fat diet resulted in significantly lower caloric intakes (1677 kcal lowfat vs. 2130 kcal high fat, p=.002) due to carbohydrate substitution for fats. Lower–fat eaters consumed significantly more carbohydrate, 63% of kcal lowfat vs. 45% of kcal high fat and less fat, 22% of kcal lowfat vs. 39% of kcal high fat, than higher fat eaters, p <.0005. The sources of carbohydrates was probably due to higher consumption of fruits and vegetables since fiber (18 gm lowfat vs. 16 gm high fat. P=.01), vitamin C (103mg lowfat vs. 84mg high fat p=.02), and folate intakes (299 μg lowfat vs. 251 μg high fat, p=.001) were the only nutrients that were higher in persons consuming a low fat diet. Nutrients that were significantly less in the lower–fat eaters were saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, cholesterol, sodium, vitamin E, vitamin B12, calcium, and zinc. Only vitamin E was below the RDA in lower fat eaters. Calcium and zinc intakes were below the RDA in both higher fat and lower fat eaters. There were no differences between the groups for vitamin A, B-6, or iron. Overall, consumption of a low fat diet was associated with positive increases in nutrients except for vitamin E, calcium, and zinc. The latter two were problematic in both groups regardless of fat intake. Progress has been made toward reducing the population fat intake; however, over half still do not meet recommendations. As lower fat diets are adopted, food sources of vitamin E, calcium, and zinc need reinforced in our low fat diet messages.

Vitamin C intake and dietary sources by demographic characteristics.

Evidence from several lines of research indicates a role for vitamin C in the prevention of some types of cancer in addition to a possible role in hypercholesterolemia and other conditions. It is not yet clear, however, whether observed relationships are due to ascorbic acid alone or in conjunction with other constituents present in the foods containing ascorbic acid. A knowledge of the particular food sources of vitamin C in different demographic groups thus becomes important to fully understand the etiology. This information will also aid in planning effective education or intervention programs. This paper identifies the dietary sources of vitamin C by age, sex, race, and poverty status, using data from the second National Health and Nutrition Examination Survey (NHANES II). Orange juice is the leading dietary source in all subgroups, but the importance of other sources varies markedly by subgroup. Fortified foods are major contributors among the young but not the old, and southern greens are very important sources among blacks but not among whites. The intake of vitamin C is substantially lower among the poor. Potential relationships with disease are also discussed.

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A dietary history method for use in a case-control study of vitamin A and lung cancer is described. The method was designed to obtain estimates of the usual frequencies and quantities of 84 major food sources of vitamin A and carotene consumed prior to symptoms of disease in cases and during the same time period in matched controls. Amounts were estimated from photographs of each item that showed three different quantities. The development of the questionnaire is described in detail, as well as the data collection and analysis. The results of the study showed that relative to those men with the highest intakes, the men who consumed less vitamin A or carotene had a higher risk for lung cancer in a general dose-response fashion. These findings were not apparent for females. Recommendations regarding dietary methodology for future studies concerning vitamin A and carotene intakes include further research on the validation and reproducibility of the dietary methods, identification of appropriate biological markers that reflect past exposures of vitamin A and carotene, and further research on the vitamin A and carotene content of available food items.

The Health and Nutritional Status of Alaskan Eskimos: A Survey of the Interdepartmental Committee on Nutrition for National Defense—1958

The Alaskan aboriginal people have had, and continue to have, a remarkably successful adaptation to their rigorous and unique food supply. This adaptation is imperiled in the cultural transition they are now undergoing. Specific nutritional deficiencies are not a health problem at this time. Infectious disease is the main health problem, and no obvious way appears whereby nutritional improvement will affect this situation. Housing and medical care seem more important than dietary improvement. Two dietary “riddles” appear among these people. The intake of vitamin C is often low but scurvy is not seen. This may be accounted for by a sporadic intake of a few exceptionally rich sources of vitamin C in the diet, e.g., willow leaves and cloudberries, aided by effective if unpremeditated ways of preserving these during winter. The other riddle involves vitamin A. The food sources of vitamin A are rich and plentiful, and yet the plasma levels are often low, and clinical signs suggesting past or present deficiency are seen. It is suspected but not established that vitamin A deprivation may contribute to the problem of phlyctenular keratoconjunctivitis. Studies of the absorption and utilization of vitamin A in these people are needed. Dental disease is rampant and increasing. It appears related to the cultural transition, being a more serious problem in the more acculturated groups. Two opportunities are presented: (1) to study the pathogenesis of dental disease and (2) to minimize the ravages of a diet perhaps damaged by same dietary change. The Eskimo people deserve and need medical and technical help. It appears inevitable that they will be acculturated and in time will leave their barren ground. Unless the medical and social assistance now given by the state and federal governments and private charities is augmented, this noble and resourceful people will continue to suffer from the health hazards and physical limitations which were characteristic of the rest of the United States over fifty years ago. There is an opportunity in Alaska to prevent all this waste of human beings with modern methods of public health and medical science. The present efforts in Alaska are insufficient for the tasks.

The Vitamin A Content of Fresh and Stored Shell Eggs

ABSTRACT THE vitamin A content of fresh and stored shell eggs has been determined as part of a study of changes in composition occurring when shell eggs are kept in cold storage. Egg yolk is one of the better food sources of vitamin A, one egg furnishing 4 to 16 percent of the daily requirement (Boucher, 1941). Any losses of vitamin A from such a rich dietary source is of importance nutritionally. Large numbers of eggs are stored for extended times, and so-called fresh eggs are usually several days old before they are eaten. According to previous work from this laboratory, eggs stored for 12 months lost 18 percent of the niacin (Evans et al., 1951a), 51 percent of the vitamin B6 (Evans et al., 1951b), 14 percent of the riboflavin (Evans et al., 1952a), 8 percent of the pantothenic acid (Evans et al., 1952b), 27 percent of the folic acid . . .

Evidence of the Synthesis of Vitamin C by Dairy Cows

Summary 1. Dairy cows are not dependent upon a food source of vitamin C. Animals maintained up to three or four years on an experimental ration low in vitamin C showed a concentration of this factor in the blood plasma and milk equal to, or even somewhat higher than, that of some cows receiving larger amounts in normal herd rations which included silage and other cows on pasture receiving an abundance of this factor. 2. Six twenty-four-hour vitamin-C-balance trials run on three cows receiving the experimental ration low in vitamin C showed that the outgo of this factor far exceeded the intake even after long periods of time on this ration. The negative balances were greater for cows in heavier milk production. The outgo was relatively large in the feces, next highest in the milk for cows in production, and extremely small in the urine. 3. The presence of normal concentrations of vitamin C in the blood plasma and milk of dairy cows after three to four years on experimental rations low in vitamin C, and on which the outgo of this factor has undoubtedly been far in excess of the intake as evidenced by the results of six vitamin-C-balance trials, lends strong support to the hypothesis that dairy cows synthesize vitamin C. 4. While the site of the probable synthesis of vitamin C has not been conclusively demonstrated these data suggest that it may be along the gastrointestinal tract.