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Jin D, Wei X, He Y, Zhong L, Lu H, Lan J, Wei Y, Liu Z, Liu H. The nutritional roles of zinc for immune system and COVID-19 patients. Front Nutr 2024; 11:1385591. [PMID: 38706559 PMCID: PMC11066294 DOI: 10.3389/fnut.2024.1385591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Accepted: 04/09/2024] [Indexed: 05/07/2024] Open
Abstract
Zinc (Zn) is a vital micronutrient that strengthens the immune system, aids cellular activities, and treats infectious diseases. A deficiency in Zn can lead to an imbalance in the immune system. This imbalance is particularly evident in severe deficiency cases, where there is a high susceptibility to various viral infections, including COVID-19 caused by SARS-CoV-2. This review article examines the nutritional roles of Zn in human health, the maintenance of Zn concentration, and Zn uptake. As Zn is an essential trace element that plays a critical role in the immune system and is necessary for immune cell function and cell signaling, the roles of Zn in the human immune system, immune cells, interleukins, and its role in SARS-CoV-2 infection are further discussed. In summary, this review paper encapsulates the nutritional role of Zn in the human immune system, with the hope of providing specific insights into Zn research.
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Affiliation(s)
- Di Jin
- Guangxi Key Laboratory of Metabolic Reprogramming and Intelligent Medical Engineering for Chronic Diseases, Department of Laboratory Medicine, Guangxi Clinical Research Center for Diabetes and Metabolic Diseases, The Second Affiliated Hospital of Guilin Medical University, Guilin, China
- College of Medical Laboratory Science, Guilin Medical University, Guilin, China
| | - Xinran Wei
- Guangxi Key Laboratory of Metabolic Reprogramming and Intelligent Medical Engineering for Chronic Diseases, Department of Laboratory Medicine, Guangxi Clinical Research Center for Diabetes and Metabolic Diseases, The Second Affiliated Hospital of Guilin Medical University, Guilin, China
- College of Medical Laboratory Science, Guilin Medical University, Guilin, China
| | - Yunyi He
- College of Medical Laboratory Science, Guilin Medical University, Guilin, China
| | - Luying Zhong
- College of Medical Laboratory Science, Guilin Medical University, Guilin, China
| | - Huijie Lu
- College of Medical Laboratory Science, Guilin Medical University, Guilin, China
| | - Jiaxin Lan
- College of Medical Laboratory Science, Guilin Medical University, Guilin, China
| | - Yuting Wei
- College of Medical Laboratory Science, Guilin Medical University, Guilin, China
| | - Zheng Liu
- College of Medical Laboratory Science, Guilin Medical University, Guilin, China
| | - Hongbo Liu
- Guangxi Key Laboratory of Metabolic Reprogramming and Intelligent Medical Engineering for Chronic Diseases, Department of Laboratory Medicine, Guangxi Clinical Research Center for Diabetes and Metabolic Diseases, The Second Affiliated Hospital of Guilin Medical University, Guilin, China
- College of Medical Laboratory Science, Guilin Medical University, Guilin, China
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Wessells KR, Kumordzie SM, Becher E, Davis JN, Nyaaba KW, Zyba SJ, Arnold CD, Tan X, Vosti SA, Adams KP, Haskell M, Adu-Afarwuah S, Engle-Stone R. Acceptability of Multiple Micronutrient-Fortified Bouillon Cubes among Women and Their Households in 2 Districts in The Northern Region of Ghana. Curr Dev Nutr 2024; 8:102056. [PMID: 38304733 PMCID: PMC10832376 DOI: 10.1016/j.cdnut.2023.102056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 11/27/2023] [Accepted: 12/04/2023] [Indexed: 02/03/2024] Open
Abstract
Background Bouillon is a promising large-scale food fortification vehicle, but there is uncertainty regarding the types and concentrations of micronutrients that are feasible to add without compromising consumer acceptability. Objective The objective of this study was to evaluate the acceptability of 2 different multiple micronutrient-fortified bouillon cube formulations, compared with a bouillon cube fortified with iodine only. Methods We conducted a double-blind, randomized, controlled acceptability study in 2 districts in northern Ghana. Two nonproprietary, noncommercialized formulations of multiple micronutrient-fortified bouillon cubes containing iron, zinc, folic acid, vitamins A and B12, and iodine at "upper-level" (45-125% CODEX NRV/2.5g) or "lower-level" (15-50% CODEX NRV/2.5g) concentrations, and a control cube that contained iodine only (50% CODEX NRV/2.5g) were evaluated. Eligible women (n = 84) were invited to participate in 1) center-based sensory evaluations designed to permit within-individual comparisons among the different study products; and 2) in-home evaluation of bouillon acceptability and use, in which participants were randomized to receive 1 of the 3 study products to use in household cooking for a 2-wk period. Acceptance test ratings were based on a 5-point Likert scale (1 = dislike very much, 5 = like very much). Results In the center-based evaluations, overall liking of the 3 bouillon cube formulations both dry and in prepared dishes ranged from 4.3 to 4.6 on the 5-point Likert scale and did not differ among formulations (P > 0.05). After the 2-wk in-home trial, 93.8% of index participants (n = 75/80) rated their overall liking of the bouillon product formulation to which they were randomly assigned as "like" or "like very much" (4-5 on the 5-point Likert scale) and median apparent intake of study-provided bouillon over 2 wk was 3.6 g/capita/d; neither value differed by study group (P = 0.91 for both). Conclusions All 3 formulations of bouillon cubes assessed were acceptable to women and their households in 2 districts in northern Ghana.This trial was registered at www.clinicaltrials.gov as NCT05177614.
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Affiliation(s)
- K. Ryan Wessells
- Institute for Global Nutrition, University of California, Davis, Davis, CA, United States
- Department of Nutrition, University of California, Davis, Davis, CA, United States
| | - Sika M Kumordzie
- Institute for Global Nutrition, University of California, Davis, Davis, CA, United States
| | - Emily Becher
- Institute for Global Nutrition, University of California, Davis, Davis, CA, United States
| | - Jennie N Davis
- Institute for Global Nutrition, University of California, Davis, Davis, CA, United States
| | - Kania W Nyaaba
- Department of Nutrition and Food Science, University of Ghana, Legon, Accra, Ghana
| | - Sarah J Zyba
- School of Public Health, University of California, Berkeley, Berkeley, CA, United States
| | - Charles D Arnold
- Institute for Global Nutrition, University of California, Davis, Davis, CA, United States
| | - Xiuping Tan
- Institute for Global Nutrition, University of California, Davis, Davis, CA, United States
| | - Stephen A Vosti
- Institute for Global Nutrition, University of California, Davis, Davis, CA, United States
- Department of Agricultural and Resource Economics, University of California, Davis, Davis, CA, United States
| | - Katherine P Adams
- Institute for Global Nutrition, University of California, Davis, Davis, CA, United States
- Department of Nutrition, University of California, Davis, Davis, CA, United States
| | - Marjorie Haskell
- Institute for Global Nutrition, University of California, Davis, Davis, CA, United States
- Department of Nutrition, University of California, Davis, Davis, CA, United States
| | - Seth Adu-Afarwuah
- Department of Nutrition and Food Science, University of Ghana, Legon, Accra, Ghana
| | - Reina Engle-Stone
- Institute for Global Nutrition, University of California, Davis, Davis, CA, United States
- Department of Nutrition, University of California, Davis, Davis, CA, United States
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The Potential of Condiments, Seasonings, and Bouillon Cubes to Deliver Essential Micronutrients in Asia: Scenario Analyses of Iodine and Iron Fortification. Nutrients 2023; 15:nu15030616. [PMID: 36771323 PMCID: PMC9920952 DOI: 10.3390/nu15030616] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 01/16/2023] [Accepted: 01/19/2023] [Indexed: 01/27/2023] Open
Abstract
Micronutrient deficiencies are still highly prevalent in Asia. Fortification of cooking aids, such as condiments (fish and soy sauces), seasonings, and bouillon cubes, may be an additional strategy to improve micronutrient intake. The current study evaluated the potential impact of iodine and iron fortification of cooking aids on micronutrient intake in Asian countries. A systematic literature search was performed to collect consumption data from different countries in Asia. Data from 18 studies in nine Asian countries were included. Scenario analyses were performed using different fortification levels based on regulations and literature. Mean intake of cooking aids ranged from 3.2-15.9 g/day for condiments and 0.4-11.7 g/day for seasonings and bouillon cubes. When replacing salt with iodized salt (30 µg of iodine/g of salt), iodine intake would increase by 13-119 µg/day for soy and fish sauces (9-80% of the Nutrient Reference Value (NRV)), and 5-83 µg/day for bouillon cubes and seasonings (4-56% of the NRV). Fortification with iron 0.5 mg/g food product for condiments or 1 mg/g food product for bouillon cubes and seasonings improved iron intake for soy and fish sauces by 1.6-8.0 mg/day (11-57% of the NRV), and for bouillon cubes and seasonings by 0.4-5.6 mg/day (3-40% of the NRV). These results indicate that, depending on the consumption pattern, fortification of cooking aids can be a suitable strategy to increase intake of micronutrients.
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Bioequivalence of micronutrient powders to Corn-soy Blend on serum zinc concentration of children (6–36 months) with Moderate Acute Malnutrition in Thika urban slums, Kenya: A cluster-randomized controlled trial. PLoS One 2022; 17:e0274870. [PMID: 36121865 PMCID: PMC9484639 DOI: 10.1371/journal.pone.0274870] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Accepted: 09/02/2022] [Indexed: 11/21/2022] Open
Abstract
Zinc deficiency is common among children with Moderate Acute Malnutrition (MAM) and contributes to growth failure, increased morbidity and mortality. Diarrhoea and poor dietary practices are the main causes of zinc deficiency. Corn-soy Blend (CSB), the standard product in management of children with MAM has a limitation of poor micronutrient bioavailability. Micronutrient powders (MNPs) which are added at the point of consumption have a potential in improving micronutrient status however, scientific evidence on efficacy on improving the zinc status is scarce. A cluster-randomized clinical trial was designed to establish bioequivalence of MNPs to CSB on serum zinc status among children (6–36 months) with MAM in Thika informal settlements, Kenya. Sample size was calculated to show bioequivalence within ±20% limit. Twelve villages were randomized to four study groups. Three experimental groups received different formulations of MNPs added to unfortified CSB porridge as; multiple micronutrients containing zinc (CSB-MNP-A n = 84), multiple micronutrients without zinc (CSB-MNP-B n = 88) and zinc only (CSB-MNP-C n = 94). Control group (n = 80) received standard CSB fortified with multiple micronutrients. Standard amount of CSB was consumed in feeding centres for six months. Serum zinc concentration was assessed pre- and post-intervention. Data was analyzed based on treatment assignment regardless of adherence and drop-out status. Mixed effects linear regression was used to model pre-post change in serum zinc concentration, adjusting for clustering effect and baseline differences. Bioequivalence was assessed using two one-sided t-tests. At baseline, 84.4% were zinc deficient (serum zinc <65μg/dL) and zinc intake was sub-optimal (<3 mg/day) for 95.7% of children. Mean change in serum zinc concentration was significantly higher (p = 0.024) in CSB-MNP-A (18.7 ± 2.1) μg/dL compared to control group (11.8 ± 2.6 μg/dL). MNPs are not bioequivalent to CSB within the ±20% bioequivalence limit. MNPs are more effective in improving serum zinc status compared to CSB. Trials with larger sample sizes are recommended to validate the current findings. Trial registration: Pan African Clinical Trials Registry: PACTR201907492232376.
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Crider KS, Qi YP, Yeung LF, Mai CT, Head Zauche L, Wang A, Daniels K, Williams JL. Folic Acid and the Prevention of Birth Defects: 30 Years of Opportunity and Controversies. Annu Rev Nutr 2022; 42:423-452. [PMID: 35995050 PMCID: PMC9875360 DOI: 10.1146/annurev-nutr-043020-091647] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
For three decades, the US Public Health Service has recommended that all persons capable of becoming pregnant consume 400 μg/day of folic acid (FA) to prevent neural tube defects (NTDs). The neural tube forms by 28 days after conception. Fortification can be an effective NTD prevention strategy in populations with limited access to folic acid foods and/or supplements. This review describes the status of mandatory FA fortification among countries that fortify (n = 71) and the research describing the impact of those programs on NTD rates (up to 78% reduction), blood folate concentrations [red blood cell folate concentrations increased ∼1.47-fold (95% CI, 1.27, 1.70) following fortification], and other health outcomes. Across settings, high-quality studies such as those with randomized exposures (e.g., randomized controlled trials, Mendelian randomization studies) are needed to elucidate interactions of FA with vitamin B12 as well as expanded biomarker testing.
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Affiliation(s)
- Krista S Crider
- Neural Tube Defects Surveillance and Prevention Team, Infant Outcomes Monitoring, Research, and Prevention Branch, Division of Birth Defects and Infant Disorders, National Center on Birth Defects and Developmental Disabilities, Centers for Disease Control and Prevention, Atlanta, Georgia, USA;
| | - Yan Ping Qi
- Neural Tube Defects Surveillance and Prevention Team, Infant Outcomes Monitoring, Research, and Prevention Branch, Division of Birth Defects and Infant Disorders, National Center on Birth Defects and Developmental Disabilities, Centers for Disease Control and Prevention, Atlanta, Georgia, USA;
| | - Lorraine F Yeung
- Neural Tube Defects Surveillance and Prevention Team, Infant Outcomes Monitoring, Research, and Prevention Branch, Division of Birth Defects and Infant Disorders, National Center on Birth Defects and Developmental Disabilities, Centers for Disease Control and Prevention, Atlanta, Georgia, USA;
| | - Cara T Mai
- Neural Tube Defects Surveillance and Prevention Team, Infant Outcomes Monitoring, Research, and Prevention Branch, Division of Birth Defects and Infant Disorders, National Center on Birth Defects and Developmental Disabilities, Centers for Disease Control and Prevention, Atlanta, Georgia, USA;
| | - Lauren Head Zauche
- Oak Ridge Institute for Science and Education, Oak Ridge, Tennessee, USA
| | - Arick Wang
- Neural Tube Defects Surveillance and Prevention Team, Infant Outcomes Monitoring, Research, and Prevention Branch, Division of Birth Defects and Infant Disorders, National Center on Birth Defects and Developmental Disabilities, Centers for Disease Control and Prevention, Atlanta, Georgia, USA;
| | | | - Jennifer L Williams
- Neural Tube Defects Surveillance and Prevention Team, Infant Outcomes Monitoring, Research, and Prevention Branch, Division of Birth Defects and Infant Disorders, National Center on Birth Defects and Developmental Disabilities, Centers for Disease Control and Prevention, Atlanta, Georgia, USA;
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OUP accepted manuscript. Nutr Rev 2022; 80:1974-1984. [DOI: 10.1093/nutrit/nuac011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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Miedziaszczyk M, Ciabach P, Grześkowiak E, Szałek E. The Safety of a Vegan Diet During Pregnancy. POSTEP HIG MED DOSW 2021. [DOI: 10.5604/01.3001.0014.9343] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
Abstract
There is an increasing number of people who go vegetarian. Some young parents also switch
to this diet. The safety of vegetarian diets, especially vegan diets, is very important, especially
during pregnancy. Unfortunately, reference publications do not provide coherent data on the
safety of vegetarian diets during pregnancy. On the one hand, the vegan diet has advantages
because it reduces the risk of heart disease and gestational diabetes. On the other hand,
vegetarians/vegans should be aware of potential deficiencies of some nutrients (iron, zinc,
vitamin B12, vitamin D, omega-3 fatty acids, calcium, iodine) and the clinical consequences
for the fetus. For example, iron deficiency may affect cognitive abilities, behavior, intelligence
and increase the risk of preterm birth and low birth weight of infants. Plant food contains
non-haem iron with variable absorption. Therefore, the vegan diet should include nutrients
increasing the bioavailability of iron, e.g. ascorbic acid, carotene and retinol. Due to the fact
that animal food is the main source of vitamin B12, vegans are at a very high risk of vitamin
B12 deficiency, which will affect the infant’s weight at birth. Low level of vitamin D, which is
prevalent in animal food, is the most common deficiency among vegans and lacto-ovo vegetarians.
This vitamin prevents gestational diabetes, reduces insulin resistance and guarantees
normal function of the musculoskeletal system. Zinc deficiency during pregnancy may lead to
preterm birth, neural tube defects or even miscarriage. In view of the clinical consequences
of potential deficiencies of nutrients, the vegetarian/vegan diet should be well balanced.
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Affiliation(s)
- Miłosz Miedziaszczyk
- Student’s Scientific Circle of Clinical Pharmacy of Department of Clinical Pharmacy and Biopharmacy, Poznan University of Medical Sciences, Poznan, Poland
| | - Patrycja Ciabach
- Student’s Scientific Circle of Clinical Pharmacy of Department of Clinical Pharmacy and Biopharmacy, Poznan University of Medical Sciences, Poznan, Poland
| | - Edmund Grześkowiak
- Department of Clinical Pharmacy and Biopharmacy, Poznan University of Medical Sciences, Poznan, Poland
| | - Edyta Szałek
- Department of Clinical Pharmacy and Biopharmacy, Poznan University of Medical Sciences, Poznan, Poland
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Banerjee M, Chawla R, Kumar A. Antioxidant supplements in age-related macular degeneration: are they actually beneficial? Ther Adv Ophthalmol 2021; 13:25158414211030418. [PMID: 34471798 PMCID: PMC8404659 DOI: 10.1177/25158414211030418] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Accepted: 06/16/2021] [Indexed: 11/17/2022] Open
Abstract
Age-related macular degeneration (ARMD) is one of the prominent causes of central visual loss in the older age group in the urbanized, industrialized world. In recent years, many epidemiological studies and clinical trials have evaluated the role of antioxidants and micronutrients to prevent the progression of ARMD. In this article, we review some of these major studies. In addition, we review the absorption and bioavailability and possible undesirable effects of these nutrients after ingestion. The role of genotypes and inappropriate use of these supplements are also discussed. From all the above evidence, we conclude that it may not be prudent to prescribe these formulations without a proper assessment of the individual's health and dietary status. The effectiveness of all the components in antioxidant formulations is controversial. Thus, these supplements should not be prescribed just for the purpose of providing patients some kind of therapy, which may give a false sense of mental satisfaction.
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Affiliation(s)
- Mousumi Banerjee
- Dr. Rajendra Prasad Centre for Ophthalmic Sciences, All India Institute of Medical Sciences, New Delhi, India
| | - Rohan Chawla
- Dr. Rajendra Prasad Centre for Ophthalmic Sciences, All India Institute of Medical Sciences, New Delhi 110029, India
| | - Atul Kumar
- Dr. Rajendra Prasad Centre for Ophthalmic Sciences, All India Institute of Medical Sciences, New Delhi, India
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Ryals RC, Huang SJ, Wafai D, Bernert C, Steele W, Six M, Bonthala S, Titus H, Yang P, Gillingham M, Pennesi ME. A Ketogenic & Low-Protein Diet Slows Retinal Degeneration in rd10 Mice. Transl Vis Sci Technol 2020; 9:18. [PMID: 33117609 PMCID: PMC7571290 DOI: 10.1167/tvst.9.11.18] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Accepted: 09/23/2020] [Indexed: 01/01/2023] Open
Abstract
Purpose Treatments that delay retinal cell death regardless of genetic causation are needed for inherited retinal degeneration (IRD) patients. The ketogenic diet is a high-fat, low-carbohydrate diet, used to treat epilepsy, and has beneficial effects for neurodegenerative diseases. This study aimed to determine whether the ketogenic diet could slow retinal degeneration. Methods Early weaned, rd10 and wild-type (WT) mice were placed on either standard chow, a ketogenic diet, or a ketogenic & low-protein diet. From postnatal day (PD) 23 to PD50, weight and blood β-hydroxybutyrate levels were recorded. Retinal thickness, retinal function, and visual performance were measured via optical coherence tomography, electroretinography (ERG), and optokinetic tracking (OKT). At PD40, serum albumin, rhodopsin protein, and phototransduction gene expression were measured. Results Both ketogenic diets elicited a systemic induction of ketosis. However, rd10 mice on the ketogenic & low-protein diet had significant increases in photoreceptor thickness, ERG amplitudes, and OKT thresholds, whereas rd10 mice on the ketogenic diet showed no photoreceptor preservation. In both rd10 and WT mice, the ketogenic & low-protein diet was associated with abnormal weight gain and decreases in serum albumin levels, 27% and 56%, respectively. In WT mice, the ketogenic & low-protein diet was also associated with an ∼20% to 30% reduction in ERG amplitudes. Conclusions The ketogenic & low-protein diet slowed retinal degeneration in a clinically relevant IRD model. In WT mice, the ketogenic & low-protein diet was associated with a decrease in phototransduction and serum albumin, which could serve as a protective mechanism in the rd10 model. Although ketosis was associated with protection, its role remains unclear. Translational Relevance Neuroprotective mechanisms associated with the ketogenic & low-protein diet have potential to slow retinal degeneration.
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Affiliation(s)
- Renee C Ryals
- Department of Ophthalmology, Casey Eye Institute, Oregon Health & Science University, Portland, OR, USA
| | - Samuel J Huang
- Department of Ophthalmology, Casey Eye Institute, Oregon Health & Science University, Portland, OR, USA
| | - Dahlia Wafai
- Department of Ophthalmology, Casey Eye Institute, Oregon Health & Science University, Portland, OR, USA
| | - Claire Bernert
- Department of Ophthalmology, Casey Eye Institute, Oregon Health & Science University, Portland, OR, USA
| | - William Steele
- Department of Ophthalmology, Casey Eye Institute, Oregon Health & Science University, Portland, OR, USA
| | - Makayla Six
- Department of Ophthalmology, Casey Eye Institute, Oregon Health & Science University, Portland, OR, USA
| | - Shasank Bonthala
- Department of Ophthalmology, Casey Eye Institute, Oregon Health & Science University, Portland, OR, USA
| | - Hope Titus
- Department of Ophthalmology, Casey Eye Institute, Oregon Health & Science University, Portland, OR, USA
| | - Paul Yang
- Department of Ophthalmology, Casey Eye Institute, Oregon Health & Science University, Portland, OR, USA
| | - Melanie Gillingham
- Department of Molecular and Medical Genetics, Oregon Health & Science University, Portland, OR, USA
| | - Mark E Pennesi
- Department of Ophthalmology, Casey Eye Institute, Oregon Health & Science University, Portland, OR, USA
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Blanco-Rojo R, Vaquero MP. Iron bioavailability from food fortification to precision nutrition. A review. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.04.015] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Vitamin-supplemented chewing gum can increase salivary and plasma levels of a panel of vitamins in healthy human participants. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.09.026] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
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Malichati AR, Adi AC. Kaldu Ayam Instan dengan Substitusi Tepung Hati Ayam sebagai Alternatif Bumbu untuk Mencegah Anemia. AMERTA NUTRITION 2018. [DOI: 10.20473/amnt.v2i1.2018.74-82] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Background: Instant chicken broth with chicken liver powder substitution had a potential to become a non-MSG alternative seasoning with health value, especially to prevent anemia. Innovation of processing chicken liver into the product could increase its value as a by-product.Objective: This research was aimed to determine product’s organoleptic quality and nutritional values (protein, fat, water and iron).Methods: This research was true experimental design with Complete Randomized Design (CRD) with four levels. Level of chicken liver powder substitution to 300 g flours as broth’s filling were 0%, 10%, 30% and 40%. Organoleptic test to determine product’s acceptance was statistically analyzed by descriptive and inferential analysis, with Kruskal Wallis and Mann Whitney test. Analysis of nutritional values only for the chosen formula from organoleptic test’s result.Results: The chosen formula which had the highest organoleptic quality score was F1 with 10% chicken liver powder substitution. The texture (p=0.000) and taste (p=0.007) of instant chicken broth was significantly affected by chicken liver powder substitution. Nutritional value of product had met the requirement of instant broth standart with 10.24% protein, 2.87% fat, 3.67% water, and 20.42 ppm iron in 100 g serving. Conclusion: It could be concluded that instant chicken broth with 10% chicken liver powder substitution had a good organoleptic quality and had a potential to be non-MSG alternative seasoning to prevent anemia. The product contained higher protein and iron compared to commercial instant chicken broth.ABSTRAKLatar Belakang: Kaldu ayam instan dengan substitusi tepung hati ayam berpotensi untuk menjadi penyedap non-MSG yang memiliki manfaat kesehatan terutama sebagai alternatif pencegahan anemia. Inovasi pengolahan hati ayam pada produk sekaligus dapat meningkatkan nilai guna jerohan sebagai by-product.Tujuan: Penelitian ini bertujuan untuk mengetahui mutu organoleptik dan kandungan protein, lemak, kadar air, dan zat besi pada produk kaldu ayam instan dengan substitusi tepung hati ayam.Metode: Penelitian ini menggunakan desain eksperimental murni dengan Rancangan Acak Lengkap (RAL) dengan 4 (empat) taraf perlakuan. Tepung hati ayam disubstitusikan pada 300 g bahan pengisi tepung terigu dengan persentase 0%, 10%, 30%, dan 40%, kemudian dilakukan uji organoleptik yang dianalisis secara deskriptif dan inferensial menggunakan uji Kruskal Wallis dengan uji lanjutan Mann Whitney. Analisis kandungan gizi dilakukan hanya pada formula terpilih dari hasil analisis deskriptif uji organoleptik.Hasil: Hasil uji organoleptik menunjukkan produk dengan mutu organoleptik tertinggi adalah F1 dengan substitusi tepung hati ayam sebesar 10%. Substitusi tepung hati ayam memberikan pengaruh secara signifikan terhadap tekstur (p=0,000) dan rasa (p=0,007) dari produk kaldu ayam instan. Kandungan gizi kaldu ayam instan F1 sudah memenuhi standar kaldu bubuk dengan 10,24% protein, 2,87% lemak, 3,67% air, dan 20,42 ppm zat besi dalam 100 g sajian.Kesimpulan: Dapat disimpulkan kaldu ayam instan dengan substitusi 10% tepung hati ayam memiliki mutu organoleptik yang baik dan berpotensi menjadi alternatif bumbu non-MSG tambahan untuk mencegah anemia, karena memiliki kandungan protein dan zat besi yang lebih tinggi dibandingkan kaldu ayam instan komersial.
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Dille MJ, Hattrem MN, Draget KI. Bioactively filled gelatin gels; challenges and opportunities. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2016.12.028] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Granado-Lorencio F, Blanco-Navarro I, Pérez-Sacristán B, Hernández-Álvarez E. Biomarkers of carotenoid bioavailability. Food Res Int 2017; 99:902-916. [PMID: 28847427 DOI: 10.1016/j.foodres.2017.03.036] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2016] [Revised: 03/15/2017] [Accepted: 03/19/2017] [Indexed: 12/31/2022]
Abstract
The use of biomarkers constitutes an essential tool to assess the bioavailability of carotenoids in humans. The present article aims to review several methodological, host-related and modulating factors relevant on assessing and interpreting carotenoid bioavailability. Markers for carotenoid bioavailability can be broadly divided into direct, biochemical or "analytical" markers and indirect, physiological or "functional" indicators. Analytical markers usually refer to biochemical indicators of intake and/or status (short and long term exposure) while functional measures may be interpreted in terms of cumulative exposure, biological effect (bioactivity) or modification of risk factors. Both types of markers display advantages and limitations but, in general, a relationship exists among the type of marker, the biological specimen needed and the time required for a change. Humans may absorb a wide range of carotenes and xanthophylls and many of them may be found in serum and tissues. However, under physiological conditions, the several classes of dietary carotenoids may behave unequally leading to a different systemic profile and, moreover, they can be selectively accumulated at target tissues. In addition, some carotenoids may be chemically and enzymatically modified generating different oxidative metabolites and apocarotenoids. Quantitatively, the biological response upon carotenoid intervention (assessed by analytical and functional markers) is highly variable but the use of large doses and long-term protocols may lead to saturation effects and the loss of linearity in the response. Also, despite carotenoid exposition is considered to be safe, markers of overexposure include clinical signs (i.e. carotenodermia, corneal rings and retinopathy) and biochemical indicators (hypercarotenemia, xanthophyll esters). Overall, both host-related and methodological factors may influence analytical and functional markers to assess carotenoid bioavailability although the different subclasses of carotenoids may not be equally affected.
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Affiliation(s)
- F Granado-Lorencio
- Grupo Metabolismo y Nutrición, IDIPHIM, Spain; Unidad de Vitaminas, Spain; Servicio de Bioquímica Clínica, Hospital Universitario Puerta de Hierro-Majadahonda, 28222 Madrid, Spain.
| | - I Blanco-Navarro
- Grupo Metabolismo y Nutrición, IDIPHIM, Spain; Unidad de Vitaminas, Spain; Servicio de Bioquímica Clínica, Hospital Universitario Puerta de Hierro-Majadahonda, 28222 Madrid, Spain
| | - B Pérez-Sacristán
- Grupo Metabolismo y Nutrición, IDIPHIM, Spain; Unidad de Vitaminas, Spain
| | - E Hernández-Álvarez
- Grupo Metabolismo y Nutrición, IDIPHIM, Spain; Unidad de Vitaminas, Spain; Servicio de Bioquímica Clínica, Hospital Universitario Puerta de Hierro-Majadahonda, 28222 Madrid, Spain
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Jalal C, Wuehler S, Osendarp S, De-Regil LM. Estimating nutrient fortification levels in condiments and seasonings for public health programs: considerations and adaptations. Ann N Y Acad Sci 2016; 1379:28-37. [PMID: 27737493 DOI: 10.1111/nyas.13227] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2016] [Revised: 08/08/2016] [Accepted: 08/15/2016] [Indexed: 11/29/2022]
Abstract
Condiments and seasonings have been considered as potential vehicles for fortification in place of, or in addition to, fortifiable staple foods. Methodologies for establishing fortification programs focus primarily on use of staple foods, which are consumed in larger portions than condiments and seasonings. Some fortification models assume self-limiting consumption relative to the maximum energy consumed by target populations. However, this assumption may prove incorrect for estimating fortification concentrations of condiments and seasonings because they may only provide negligible energy. Although flavor or color may limit consumption, these limits would vary across each condiment or seasoning vehicle. In addition, the small volume of condiments and seasonings consumed relative to staple foods can lead to proportionally larger potential errors than with staple foods when measuring usual dietary intakes for establishing safe and effective fortification concentrations. This paper reviews available methods for setting fortification levels, whether or how available methods or conceptual frameworks could be adapted to condiments and seasonings, and gaps in knowledge for appropriately using condiments and seasonings as vehicles for fortification in public health.
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Affiliation(s)
- Chowdhury Jalal
- Technical Services, Micronutrient Initiative, Ottawa, Ontario, Canada
| | - Sara Wuehler
- Technical Services, Micronutrient Initiative, Ottawa, Ontario, Canada.
| | - Saskia Osendarp
- Technical Services, Micronutrient Initiative, Ottawa, Ontario, Canada
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