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Nankumbi J, Grant F, Sibeko L, Mercado E, O'Neil K, Cordeiro LS. Effects of Food-Based Approaches on Vitamin A Status of Women and Children: A Systematic Review. Adv Nutr 2023; 14:1436-1452. [PMID: 37634852 PMCID: PMC10721510 DOI: 10.1016/j.advnut.2023.08.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 08/02/2023] [Accepted: 08/15/2023] [Indexed: 08/29/2023] Open
Abstract
Vitamin A deficiency (VAD) increases risk for morbidity and mortality. Food-based approaches offer one strategy to improve vitamin A status. This systematic review assessed evidence of the effects of food-based approaches on the vitamin A status of women and children under 5 y. VAD was defined as clinical ocular symptoms, such as loss of vision, and/or retinol plasma or serum concentration <0.70 μmol/L. Searches on food-based approaches to improve vitamin A status were conducted for the period 2011-2022 on PubMed, CINHAL, Web of Science, and Google Scholar using PRISMA guidelines. English-language publications were included. Case studies, unpublished dissertations, and non-peer-reviewed studies were excluded. This review comprises 24 of 27,322 identified studies; 23 included studies focused on provitamin A carotenoids. There were 17,214 participants across the 24 studies with sample sizes ranging from 8 to 3571 individuals. Intervention studies spanned from 3 wk to 2 y. Fifteen (63%) studies were randomized control trials, 7 were cross-sectional, and 2 were longitudinal studies. Most studies (N = 21) used biochemical measurements, for example, serum retinol, to assess vitamin A status; other studies used clinical symptoms (for example, xerophtalmia) or dietary intake. Thirteen (54%) studies reported a statistically significant effect of food-based interventions (N = 8) or an association of diet (N = 5) on vitamin A status. This systematic review indicated that some food-based interventions improved vitamin A status, thus offering a safe and effective delivery mechanism for vitamin A. There appeared to be significant association between vitamin A status and consumption of foods with high concentrations of preformed vitamin A and provitamin A carotenoids. Differences across studies in regard to the period of evaluation, food approaches used, and statistical power may explain the lack of effectiveness of food-based approaches on vitamin A status in some studies.
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Affiliation(s)
- Joyce Nankumbi
- Department of Nutrition, University of Massachusetts, Amherst, MA, United States
| | | | - Lindiwe Sibeko
- Department of Nutrition, University of Massachusetts, Amherst, MA, United States
| | - Evelyn Mercado
- Department of Psychology and Brain Sciences, University of Massachusetts Amherst, Amherst, MA, United States
| | - Kristina O'Neil
- Department of Nutrition, University of Massachusetts, Amherst, MA, United States
| | - Lorraine S Cordeiro
- Department of Nutrition, University of Massachusetts, Amherst, MA, United States.
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Gao Z, Zhu Y, Jin J, Jin Q, Wang X. Chemical-Physical Properties of Red Palm Oils and Their Application in the Manufacture of Aerated Emulsions with Improved Whipping Capabilities. Foods 2023; 12:3933. [PMID: 37959052 PMCID: PMC10648229 DOI: 10.3390/foods12213933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Revised: 10/24/2023] [Accepted: 10/25/2023] [Indexed: 11/15/2023] Open
Abstract
Red palm oil (RPO), which is rich in micronutrients, especially carotenoids, is different from its deodorized counterpart, palm oil. It is considered as one of the most promising food ingredients, owing to its unique compositions and nutritional values, while its usage could be further developed by improving its thermal behaviors. In this article, two typical commercial RPOs, HRPO (H. red palm oil) and NRPO (N. red palm oil), were evaluated by analyzing their fatty acids, triacylglycerols, micronutrients, oxidative stability index (OSI), and solid fat contents (SFCs). Micronutrients, mainly carotenes, tocopherols, polyphenols, and squalene, significantly increased the oxidative stability indices (OSIs) of the RPOs (from 10.02 to 12.06 h), while the OSIs of their micronutrient-free counterparts were only 1.12 to 1.82 h. HRPO exhibited a lower SFC than those of NRPO. RPOs softened at around 10 °C and completely melted near 20 °C. Although the softening problem may limit the usages of RPOs, that problem could be solved by incorporating RPOs with mango kernel fat (MKF). The binary blends containing 40% RPOs and 60% MKF exhibited desirable compatibilities, making that blend suitable for the manufacture of aerated emulsions with improved whipping performance and foam stabilities. The results provide a new application of RPOs and MKF in the manufacture of aerated emulsions with improved nutritional values and desired whipping capabilities.
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Affiliation(s)
| | | | - Jun Jin
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Z.G.); (Y.Z.); (Q.J.); (X.W.)
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Huey SL, Mehta NH, Konieczynski EM, Bhargava A, Friesen VM, Krisher JT, Mbuya MNN, Monterrosa E, Nyangaresi AM, Boy E, Mehta S. Bioaccessibility and bioavailability of biofortified food and food products: Current evidence. Crit Rev Food Sci Nutr 2022; 64:4500-4522. [PMID: 36384354 DOI: 10.1080/10408398.2022.2142762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Biofortification increases micronutrient content in staple crops through conventional breeding, agronomic methods, or genetic engineering. Bioaccessibility is a prerequisite for a nutrient to fulfill a biological function, e.g., to be bioavailable. The objective of this systematic review is to examine the bioavailability (and bioaccessibility as a proxy via in vitro and animal models) of the target micronutrients enriched in conventionally biofortified crops that have undergone post-harvest storage and/or processing, which has not been systematically reviewed previously, to our knowledge. We searched for articles indexed in MEDLINE, Agricola, AgEcon, and Center for Agriculture and Biosciences International databases, organizational websites, and hand-searched studies' reference lists to identify 18 studies reporting on bioaccessibility and 58 studies on bioavailability. Conventionally bred biofortified crops overall had higher bioaccessibility and bioavailability than their conventional counterparts, which generally provide more absorbed micronutrient on a fixed ration basis. However, these estimates depended on exact cultivar, processing method, context (crop measured alone or as part of a composite meal), and experimental method used. Measuring bioaccessibility and bioavailability of target micronutrients in biofortified and conventional foods is critical to optimize nutrient availability and absorption, ultimately to improve programs targeting micronutrient deficiency.
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Affiliation(s)
- Samantha L Huey
- Division of Nutritional Sciences, Cornell University, Ithaca, New York, USA
- Program in International Nutrition, Cornell University, Ithaca, New York, USA
- Center for Precision Nutrition and Health, Cornell University, Ithaca, New York, USA
| | - Neel H Mehta
- Division of Nutritional Sciences, Cornell University, Ithaca, New York, USA
| | | | - Arini Bhargava
- Division of Nutritional Sciences, Cornell University, Ithaca, New York, USA
| | | | - Jesse T Krisher
- Division of Nutritional Sciences, Cornell University, Ithaca, New York, USA
| | | | - Eva Monterrosa
- Global Alliance for Improved Nutrition, Geneva, Switzerland
| | | | - Erick Boy
- Harvest Plus, International Food Policy Research Institute, Washington, DC, USA
| | - Saurabh Mehta
- Division of Nutritional Sciences, Cornell University, Ithaca, New York, USA
- Program in International Nutrition, Cornell University, Ithaca, New York, USA
- Center for Precision Nutrition and Health, Cornell University, Ithaca, New York, USA
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Lockyer S, White A, Buttriss JL. Biofortified crops for tackling micronutrient deficiencies - what impact are these having in developing countries and could they be of relevance within Europe? NUTR BULL 2018. [DOI: 10.1111/nbu.12347] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
| | - A. White
- British Nutrition Foundation; London UK
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Bechoff A, Chijioke U, Westby A, Tomlins KI. 'Yellow is good for you': Consumer perception and acceptability of fortified and biofortified cassava products. PLoS One 2018; 13:e0203421. [PMID: 30216344 PMCID: PMC6138417 DOI: 10.1371/journal.pone.0203421] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Accepted: 08/21/2018] [Indexed: 11/29/2022] Open
Abstract
Vitamin A, an essential micronutrient for health, can be obtained from various food sources including cassava products made from either traditional white cassava varieties fortified with red palm oil containing provitamin A, or new high provitamin A biofortified yellow cassava varieties. Both products have a similar yellow appearance due to the coloured pigmentation of provitamin A. Using a range of methods to provide a comprehensive understanding of sensory acceptability (blind triangle test, sensory profiling, hedonic preference that included Check-all-that-applies and Just-about-right tests), we tested the acceptability and nutritional perception of traditional West-African food dough-like products (eba and fufu) made from biofortified, fortified, or control products made with non-fortified white cassava (n = 7) at three suburban locations near Ibadan, Nigeria on a total of 122 consumers. Biofortified, fortified, and control products could be differentiated blindly confirming that products clearly differed with respect to other sensory characteristics than appearance. Overall biofortified products were better accepted than control and fortified ones. Three classes of consumer preference were identified based on the dislike for control and fortified products, which indicated that acceptance of biofortified products was not a hindrance. On the contrary the traditional fortified product had poorer acceptance and this was due to its less desirable sensory characteristics as demonstrated by Just-about-right Penalty analysis. A majority of consumers (85%) had previous knowledge of biofortified cassava. Consumers associated ‘yellow colour’ with ‘good for eyesight’, ‘good for children’s health’ and ‘new’. More nutritional benefits were attributed to biofortified than fortified products although they had similar provitamin A contents and this demonstrates a bias. We suggest that nutrition promotion campaigns to improve the vitamin A status should also encompass all natural sources of provitamin A, including biofortified and traditional fortified products.
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Affiliation(s)
- Aurélie Bechoff
- Natural Resources Institute (NRI), University of Greenwich, Chatham, Kent, United Kingdom
- * E-mail:
| | - Ugo Chijioke
- National Root Crop Research Institute, Umudike, Umuahia, Abia State, Nigeria
| | - Andrew Westby
- Natural Resources Institute (NRI), University of Greenwich, Chatham, Kent, United Kingdom
| | - Keith Ian Tomlins
- Natural Resources Institute (NRI), University of Greenwich, Chatham, Kent, United Kingdom
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Loganathan R, Subramaniam KM, Radhakrishnan AK, Choo YM, Teng KT. Health-promoting effects of red palm oil: evidence from animal and human studies. Nutr Rev 2018; 75:98-113. [PMID: 28158744 DOI: 10.1093/nutrit/nuw054] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
The fruit of the oil palm tree (Elaeis guineesis) is the source of antioxidant-rich red palm oil. Red palm oil is a rich source of phytonutrients such as tocotrienols, tocopherols, carotenoids, phytosterols, squalene, and coenzyme Q10, all of which exhibit nutritional properties and oxidative stability. Mutagenic, nutritional, and toxicological studies have shown that red palm oil contains highly bioavailable β-carotene and vitamin A and is reasonably stable to heat without any adverse effects. This review provides a comprehensive overview of the nutritional properties of red palm oil. The possible antiatherogenic, antihemorrhagic, antihypertensive, anticancer, and anti-infective properties of red palm oil are examined. Moreover, evidence supporting the potential effectiveness of red palm oil to overcome vitamin A deficiency in children and pregnant women, to improve ocular complications of vitamin A deficiency, to protect against ischemic heart disease, to promote normal reproduction in males and females, to aid in the management of diabetes, to ameliorate the adverse effects of chemotherapy, and to aid in managing hypobaric conditions is presented.
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Affiliation(s)
- Radhika Loganathan
- Malaysian Palm Oil Board, Kajang, Selangor, Malaysia. Department of Molecular Medicine, Faculty of Medicine, University of Malaya, Kuala Lumpur, Malaysia. University of Malaya Centre for Proteomics Research, Faculty of Medicine, University of Malaya, Kuala Lumpur, Malaysia. Pathology Division, Faculty of Medicine and Health, International Medical University, Bukit Jalil, Kuala Lumpur, Malaysia
| | - Kanthimathi M Subramaniam
- Malaysian Palm Oil Board, Kajang, Selangor, Malaysia. Department of Molecular Medicine, Faculty of Medicine, University of Malaya, Kuala Lumpur, Malaysia. University of Malaya Centre for Proteomics Research, Faculty of Medicine, University of Malaya, Kuala Lumpur, Malaysia. Pathology Division, Faculty of Medicine and Health, International Medical University, Bukit Jalil, Kuala Lumpur, Malaysia
| | - Ammu K Radhakrishnan
- Malaysian Palm Oil Board, Kajang, Selangor, Malaysia. Department of Molecular Medicine, Faculty of Medicine, University of Malaya, Kuala Lumpur, Malaysia. University of Malaya Centre for Proteomics Research, Faculty of Medicine, University of Malaya, Kuala Lumpur, Malaysia. Pathology Division, Faculty of Medicine and Health, International Medical University, Bukit Jalil, Kuala Lumpur, Malaysia
| | - Yuen-May Choo
- Malaysian Palm Oil Board, Kajang, Selangor, Malaysia. Department of Molecular Medicine, Faculty of Medicine, University of Malaya, Kuala Lumpur, Malaysia. University of Malaya Centre for Proteomics Research, Faculty of Medicine, University of Malaya, Kuala Lumpur, Malaysia. Pathology Division, Faculty of Medicine and Health, International Medical University, Bukit Jalil, Kuala Lumpur, Malaysia
| | - Kim-Tiu Teng
- Malaysian Palm Oil Board, Kajang, Selangor, Malaysia. Department of Molecular Medicine, Faculty of Medicine, University of Malaya, Kuala Lumpur, Malaysia. University of Malaya Centre for Proteomics Research, Faculty of Medicine, University of Malaya, Kuala Lumpur, Malaysia. Pathology Division, Faculty of Medicine and Health, International Medical University, Bukit Jalil, Kuala Lumpur, Malaysia
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Wu X, Wu S, Ji M, Yoong JH. Influence of red palm oil on the physicochemical and sensory qualities of flavouring oil gravy for instant noodles. RSC Adv 2018; 8:1148-1158. [PMID: 35538949 PMCID: PMC9076990 DOI: 10.1039/c7ra12387f] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2017] [Accepted: 12/21/2017] [Indexed: 11/21/2022] Open
Abstract
The nutrition and flavour of instant noodles is largely attributed to added flavouring oil gravy. Herein, we evaluated the influence of red palm oil (RPO) on the physicochemical properties and sensory qualities by comparing palm oils and commercial oils and fats. The induction time for RPO (10.20 h) was higher than that for 5° (7.20 h) and 8° (8.40 h) palm oils. The RPO carotenoid, β-carotene and vitamin E content was 563.50, 520.00, and 364.00 mg kg-1, respectively. The carotenoid content of red sauce with RPO (RPR) and spicy sauce with RPO (SPR) gravies was 450.00 and 451.20 mg kg-1, respectively, far higher than those without RPO. The induction times of RPR and SPR were highest (16.65 h and 15.48 h). The peroxide value (POV) and polar compound (PC) content of pilot gravies were 0.06-0.10 g 100 g-1 and 11.00-15.00%, respectively. Principal component analysis of electronic tongue results revealed that gravies containing RPO displayed higher repeatability, demonstrating the reliability of the method for detecting RPO.
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Affiliation(s)
- Xiaojing Wu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University Dongchuan Road 800 Shanghai 200240 China +86 21 34205717 +86 21 34205717
| | - Shimin Wu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University Dongchuan Road 800 Shanghai 200240 China +86 21 34205717 +86 21 34205717
- Key Laboratory of Urban Agriculture (South), Ministry of Agriculture Dongchuan Road 800 Shanghai 200240 China
| | - Min Ji
- Palm Oil Research and Technical Service Institute of MPOB Shanghai 201108 China
| | - Jun Hao Yoong
- Palm Oil Research and Technical Service Institute of MPOB Shanghai 201108 China
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Aragón IJ, Ceballos H, Dufour D, Ferruzzi MG. Pro-vitamin A carotenoids stability and bioaccessibility from elite selection of biofortified cassava roots (Manihot esculenta, Crantz) processed to traditional flours and porridges. Food Funct 2018; 9:4822-4835. [DOI: 10.1039/c8fo01276h] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The effects of fermentation and thermal processing on the stability and bioaccessibility of pVAC from elite selections of biofortified cassava roots were assessed to determine the potential for genotype x processing effects.
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Affiliation(s)
| | - Hernán Ceballos
- International Center for Tropical Agriculture (CIAT)
- Cali
- Colombia
| | - Dominique Dufour
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD)
- UMR Qualisud
- 34398 Montpellier Cedex
- France
| | - Mario G. Ferruzzi
- Department of Food Science
- Purdue University
- West Lafayette
- USA
- Plants for Human Health Institute
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Bechoff A, Dhuique-Mayer C. Factors influencing micronutrient bioavailability in biofortified crops. Ann N Y Acad Sci 2016; 1390:74-87. [PMID: 28009050 DOI: 10.1111/nyas.13301] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2016] [Revised: 11/02/2016] [Accepted: 11/07/2016] [Indexed: 01/09/2023]
Abstract
Dietary and human factors have been found to be the major factors influencing the bioavailability of micronutrients, such as provitamin A carotenoid (pVAC), iron, and zinc, in biofortified crops. Dietary factors are related to food matrix structure and composition. Processing can improve pVAC bioavailability by disrupting the food matrix but can also result in carotenoid losses. By degrading antinutrients, such as phytate, processing can also enhance mineral bioavailability. In in vivo interventions, biofortified crops have been shown to be overall efficacious in reducing micronutrient deficiency, with bioconversion factors varying between 2.3:1 and 10.4:1 for trans-β-carotene and amounts of iron and zinc absorbed varying between 0.7 and 1.1 mg/day and 1.1 and 2.1 mg/day, respectively. Micronutrient bioavailability was dependent on the crop type and the presence of fat for pVACs and on antinutrients for minerals. In addition to dietary factors, human factors, such as inflammation and disease, can affect micronutrient status. Understanding the interactions between micronutrients is also essential, for example, the synergic effect of iron and pVACs or the competitive effect of iron and zinc. Future efficacy trials should consider human status and genetic polymorphisms linked to interindividual variations.
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Affiliation(s)
- Aurélie Bechoff
- Natural Resources Institute (NRI), University of Greenwich, Kent, UK
| | - Claudie Dhuique-Mayer
- Department of Persyst-UMR Qualisud, Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Montpellier, France
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