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Matamoros N, Puchulu MB, Colman Lerner JE, Maury-Sintjago E, López JL, Sosio V, Belizán JM, Porta A, Cormick G. Feasibility of increasing calcium content of drinking tap water following quality regulations to improve calcium intake at population level. Gates Open Res 2024; 8:5. [PMID: 39319308 PMCID: PMC11421485 DOI: 10.12688/gatesopenres.15184.2] [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] [Accepted: 08/28/2024] [Indexed: 09/26/2024] Open
Abstract
Background Calcium intake is below recommendations in several parts of the world. Improving calcium intake has benefits not only for bone health but also helps to prevent pregnancy hypertension disorders. Calcium concentration of tap water is usually low The aim of the present study was to determine the maximum amount of calcium that can be added to tap water while complying with drinking water Argentine regulations. Methods Tap water samples were collected from the Province of Buenos Aires (Argentina). Physicochemical properties and saturation index were measured. Different incremental concentrations of calcium chloride were added to the experimental aliquots. Results Baseline water had a mean calcium concentration of 22.00 ± 2.54 mg/L, water hardness of 89.9 ± 6.4 mg/L CaCO 3, and a saturation index of -1.50 ± 0.11. After the addition of 0.4554 ± 0.0071 g of salt, water hard-ness reached 355.0 ± 7.1 mg/L CaCO 3, a calcium concentration of 140.50 ± 2.12 mg/L, and a saturation index -0.53 ± 0.02. Conclusions This study shows that at laboratory level it is feasible to increase calcium concentration of drinking water by adding calcium chloride while complying with national standards. Calcium concentration of drinking tap water could be evaluated and minimum calcium concentration of tap water regulated so as to improve calcium intake in populations with low calcium intake.
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Affiliation(s)
- Natalia Matamoros
- Instituto de Desarrollo e Investigaciones Pediátricas "Prof. Dr. Fernando E. Viteri" Hospital de Niños Sor María Ludovica (IDIP), Instituto de Desarrollo e Investigaciones Pediátricas "Prof. Dr. Fernando E. Viteri" Hospital de Niños Sor María Ludovica (IDIP), Ministerio de Salud/Comisión de Investigaciones Científicas de La Provincia de Buenos Aires, La Plata, Buenos Aires Province, 1900, Argentina
- Universidad Nacional Arturo Jauretche (UNAJ), Florencio Varela, Buenos Aires, Argentina
| | - María Bernardita Puchulu
- Facultad de Medicina, Departamento de Ciencias Fisiológicas, Universidad de Buenos Aires, Buenos Aires, 1121, Argentina
- Universidad Nacional de La Matanza, San Justo, Provincia de Buenos Aires, Argentina
| | - Jorge E Colman Lerner
- Universidad Nacional Arturo Jauretche (UNAJ), Florencio Varela, Buenos Aires, Argentina
- Centro de Investigación y Desarrollo en Ciencias Aplicadas "Dr. Jorge J. Ronco" (CINDECA), CONICET, La Plata, 1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), La Plata, Argentina
| | - Eduard Maury-Sintjago
- Department of Nutrition and Public Health, Universidad del Bío-Bío, Chillan, 3800708, Chile
- Centro de Investigaciones en Epidemiología y Salud Pública (CIESP), CONICET, Ciudad de Buenos Aires, Argentina
| | - Jorge L López
- Universidad Nacional Arturo Jauretche (UNAJ), Florencio Varela, Buenos Aires, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), La Plata, Argentina
| | - Verónica Sosio
- Departamento de Hidráulica, Facultad de Ingeniería, Universidad Nacional de La Plata (UNLP), La Plata, 1900, Argentina
| | - José M Belizán
- Centro de Investigaciones en Epidemiología y Salud Pública (CIESP), CONICET, Ciudad de Buenos Aires, Argentina
- Instituto de Efectividad Clinica y Sanitaria, Buenos Aires, Argentina
| | - Andrés Porta
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), La Plata, Argentina
- Centro de Investigaciones del Medio Ambiente (CIM), CONICET, La Plata, 1900, Argentina
| | - Gabriela Cormick
- Universidad Nacional de La Matanza, San Justo, Provincia de Buenos Aires, Argentina
- Centro de Investigaciones en Epidemiología y Salud Pública (CIESP), CONICET, Ciudad de Buenos Aires, Argentina
- Instituto de Efectividad Clinica y Sanitaria, Buenos Aires, Argentina
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2
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Berhanu KG, Lohani TK, Hatiye SD. Spatial and seasonal groundwater quality assessment for drinking suitability using index and machine learning approach. Heliyon 2024; 10:e30362. [PMID: 38742059 PMCID: PMC11089328 DOI: 10.1016/j.heliyon.2024.e30362] [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: 01/29/2024] [Revised: 03/20/2024] [Accepted: 04/24/2024] [Indexed: 05/16/2024] Open
Abstract
Spatial and seasonal evaluation and monitoring of groundwater (GW) quality is essential for the sustainable management of this priceless resource and the provision of safe drinking water. Nevertheless, GW quality appraisal was not given due attention in the current study area (flat terrain part of the Tana sub-basin). This study sought to assess the seasonal and regional physicochemical GW quality parameters for drinking appropriateness using the drinking water quality index (DWQI) and support vector machine (SVM). The main cations in both the dry and wet study seasons were, in decreasing order, Na+, Ca2+, Mg2+, K+, and Fe2+, according to the results. Conversely, the main anions were HCO3-, CO32-, Cl- or NO3-, SO42- and PO43-, ordered from higher to lower. During the two research seasons, Ca-HCO3 and Na-HCO3 were the predominant water types based on Piper diagram results. Reverse ion exchange and evaporation were the principal hydrogeochemical processes that control the hydrogeochemistry identified by Durov and Gibbs diagrams, respectively. Excellent GW quality class for drinking was demonstrated by the majority of geographical and seasonal DWQI readings over the two seasons. Nevertheless, during the rainy season, there was a noticeable decline in the GW quality condition around the northern shores of Lake Tana. Therefore, it is advised to implement comprehensive GW quality protection measures and improve system management to mitigate pollution to reduce health hazards in the examined region.
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Affiliation(s)
- Kibru Gedam Berhanu
- Arba Minch Water Technology Institute, Faculty of Water Resources and Irrigation Engineering, Arba Minch University, Arba Minch, Ethiopia
| | - Tarun Kumar Lohani
- Arba Minch Water Technology Institute, Faculty of Hydraulic and Water Resources Engineering, Arba Minch University, Arba Minch, Ethiopia
| | - Samuel Dagalo Hatiye
- Arba Minch Water Technology Institute, Faculty of Water Resources and Irrigation Engineering, Arba Minch University, Arba Minch, Ethiopia
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3
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Knight F, Ferguson EL, Rana ZH, Belizan J, Gomes F, Bourassa MW, Dickin KL, Weaver CM, Cormick G. Including calcium-fortified water or flour in modeled diets based on local foods could improve calcium intake for women, adolescent girls, and young children in Bangladesh, Uganda, and Guatemala. Ann N Y Acad Sci 2023; 1526:84-98. [PMID: 37391187 DOI: 10.1111/nyas.15032] [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: 07/02/2023]
Abstract
Adequate calcium intake is essential for health, especially for infants, children, adolescents, and women, yet is difficult to achieve with local foods in many low- and middle-income countries. Previous analysis found it was not always possible to identify food-based recommendations (FBRs) that reached the calcium population recommended intake (PRI) for these groups in Bangladesh, Guatemala, and Uganda. We have modeled the potential contribution of calcium-fortified drinking water or wheat flour to FBR sets, to fill the remaining intake gaps. Optimized diets containing fortified products, with calcium-rich local foods, achieved the calcium PRI for all target groups. Combining fortified water or flour with FBRs met dietary intake targets for adolescent girls in all geographies and allowed a reduction from 3-4 to the more feasible 1-2 FBRs. Water with a calcium concentration of 100 mg/L with FBRs was sufficient to meet calcium targets in Uganda, but higher concentrations (400-500 mg/L) were mostly required in Guatemala and Bangladesh. Combining calcium-fortified wheat flour at 400 mg/100 g of flour and the FBR for small fish resulted in diets meeting the calcium PRI in Bangladesh. Calcium-fortified water or flour could improve calcium intake for vulnerable populations, especially when combined with FBRs based on locally available foods.
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Affiliation(s)
- Frances Knight
- London School of Hygiene and Tropical Medicine, London, UK
- Nutrition Division, United Nations World Food Programme, Rome, Italy
| | | | - Ziaul H Rana
- The New York Academy of Sciences, New York, New York, USA
| | - José Belizan
- Centro de Investigaciones en Epidemiología y Salud Pública (CIESP-IECS). CONICET, Ciudad de Buenos Aires, Argentina
- Department of Mother and Child Health Research, Institute for Clinical Effectiveness and Health Policy (IECS-CONICET), Ciudad de Buenos Aires, Argentina
| | - Filomena Gomes
- The New York Academy of Sciences, New York, New York, USA
- NOVA Medical School, Universidade NOVA de Lisboa, Lisboa, Portugal
| | | | - Katherine L Dickin
- Department of Public and Ecosystem Health, Cornell University, Ithaca, New York, USA
| | | | - Gabriela Cormick
- Centro de Investigaciones en Epidemiología y Salud Pública (CIESP-IECS). CONICET, Ciudad de Buenos Aires, Argentina
- Department of Mother and Child Health Research, Institute for Clinical Effectiveness and Health Policy (IECS-CONICET), Ciudad de Buenos Aires, Argentina
- Departamento de Salud, Universidad Nacional de La Matanza (UNLAM), San Justo, Argentina
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4
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Pop MS, Cheregi DC, Onose G, Munteanu C, Popescu C, Rotariu M, Turnea MA, Dogaru G, Ionescu EV, Oprea D, Iliescu MG, Minea M, Stanciu LE, Silișteanu SC, Oprea C. Exploring the Potential Benefits of Natural Calcium-Rich Mineral Waters for Health and Wellness: A Systematic Review. Nutrients 2023; 15:3126. [PMID: 37513544 PMCID: PMC10384676 DOI: 10.3390/nu15143126] [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: 06/28/2023] [Revised: 07/10/2023] [Accepted: 07/10/2023] [Indexed: 07/30/2023] Open
Abstract
This systematic review investigates the potential health and wellness benefits of natural calcium-rich mineral waters. It emphasizes the importance of dietary calcium sourced from natural mineral waters in promoting bone health, maintaining cardiovascular function, aiding in weight management, and enhancing overall well-being. The review process involved the comprehensive analysis of peer-reviewed articles, clinical trials, and experimental studies published within the last decade. Findings reveal that consuming calcium-rich mineral water can contribute significantly to daily calcium intake, particularly for those with lactose intolerance or individuals adhering to plant-based diets. The unique bioavailability of calcium from such waters also appears to enhance absorption, thus potentially offering an advantage over other calcium sources. The potential benefits extend to the cardiovascular system, with some studies indicating a reduction in blood pressure and the prevalence of cardiovascular diseases. Emerging evidence suggests that calcium-rich mineral water might have a role in body weight management, though further research is needed. The review identifies several areas requiring additional research, such as the potential interaction between calcium-rich mineral water and other dietary components, the effects on populations with specific health conditions, and the long-term effects of consumption. In conclusion, natural calcium-rich mineral waters show promise as a readily accessible and bioavailable sources of dietary calcium, potentially beneficial for a broad range of individuals. However, further investigation is required to fully understand its range of health impacts and define optimal intake levels.
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Affiliation(s)
- Manuela Simona Pop
- Faculty of Medicine and Pharmacy, University of Oradea, 410073 Oradea, Romania
| | | | - Gelu Onose
- Teaching Emergency Hospital "Bagdasar-Arseni" (TEHBA), 041915 Bucharest, Romania
- Faculty of Medicine, University of Medicine and Pharmacy "Carol Davila" (UMPCD), 020022 Bucharest, Romania
| | - Constantin Munteanu
- Faculty of Medicine, University of Medicine and Pharmacy "Carol Davila" (UMPCD), 020022 Bucharest, Romania
- Faculty of Medical Bioengineering, University of Medicine and Pharmacy "Grigore T. Popa" Iași, 700454 Iași, Romania
| | - Cristina Popescu
- Teaching Emergency Hospital "Bagdasar-Arseni" (TEHBA), 041915 Bucharest, Romania
- Faculty of Medicine, University of Medicine and Pharmacy "Carol Davila" (UMPCD), 020022 Bucharest, Romania
| | - Mariana Rotariu
- Faculty of Medical Bioengineering, University of Medicine and Pharmacy "Grigore T. Popa" Iași, 700454 Iași, Romania
| | - Marius-Alexandru Turnea
- Faculty of Medical Bioengineering, University of Medicine and Pharmacy "Grigore T. Popa" Iași, 700454 Iași, Romania
| | - Gabriela Dogaru
- Faculty of Medicine, "Iuliu Hatieganu" University of Medicine and Pharmacy, 400012 Cluj-Napoca, Romania
- Clinical Rehabilitation Hospital, 400437 Cluj-Napoca, Romania
| | - Elena Valentina Ionescu
- Faculty of Medicine, Ovidius University of Constanta, 900527 Constanta, Romania
- Balneal and Rehabilitation Sanatorium of Techirghiol, 34-40 Dr. Victor Climescu Street, 906100 Techirghiol, Romania
| | - Doinița Oprea
- Faculty of Medicine, Ovidius University of Constanta, 900527 Constanta, Romania
- Balneal and Rehabilitation Sanatorium of Techirghiol, 34-40 Dr. Victor Climescu Street, 906100 Techirghiol, Romania
| | - Mădălina Gabriela Iliescu
- Faculty of Medicine, Ovidius University of Constanta, 900527 Constanta, Romania
- Balneal and Rehabilitation Sanatorium of Techirghiol, 34-40 Dr. Victor Climescu Street, 906100 Techirghiol, Romania
| | - Mihaela Minea
- Balneal and Rehabilitation Sanatorium of Techirghiol, 34-40 Dr. Victor Climescu Street, 906100 Techirghiol, Romania
| | - Liliana Elena Stanciu
- Faculty of Medicine, Ovidius University of Constanta, 900527 Constanta, Romania
- Balneal and Rehabilitation Sanatorium of Techirghiol, 34-40 Dr. Victor Climescu Street, 906100 Techirghiol, Romania
| | - Sînziana Călina Silișteanu
- Faculty of Medicine and Biological Sciences, "Stefan cel Mare" University of Suceava, 720229 Suceava, Romania
| | - Carmen Oprea
- Faculty of Medicine, Ovidius University of Constanta, 900527 Constanta, Romania
- Balneal and Rehabilitation Sanatorium of Techirghiol, 34-40 Dr. Victor Climescu Street, 906100 Techirghiol, Romania
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5
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Cormick G, Settecase E, Wu ML, Nichols PM, Devia M, Dziarski A, Matamoros N, Puchulu MB, Belizán JM, Gibbons L. Calculation of the contribution of water to calcium intake in low- and middle-income countries. Ann N Y Acad Sci 2023; 1522:149-157. [PMID: 36841929 DOI: 10.1111/nyas.14973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/27/2023]
Abstract
Dietary calcium intake is low in many countries, particularly in low- and middle-income countries (LMICs). Water is often overlooked as a source of dietary calcium despite it being universally consumed and providing good calcium bioavailability. Our objective was to assess water distribution systems in LMICs and to develop a formula to simulate the contribution of different water sources to calcium availability. We calculated the contribution of drinking water considering different calcium concentration levels to estimate total calcium availability. We consider a country's households' access to drinking water sources and the distribution of the country's population by age and gender. Calcium availability could be increased by an average of 49 mg of calcium per person per day in the 62 countries assessed if calcium in drinking water was considered. In 22 (31%) of the countries studied, 80% of households are supplied by water sources that could increase calcium availability. Improving calcium concentration in water could be considered as a strategy in LMICs to slightly improve calcium availability.
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Affiliation(s)
- Gabriela Cormick
- Centro de Investigaciones Epidemiológicas y Salud Pública (CIESP-IECS), CONICET, Buenos Aires, Argentina.,Department of Mother and Child Health Research, Institute for Clinical Effectiveness and Health Policy (IECS-CONICET), Buenos Aires, Argentina.,Departamento de Salud, Universidad Nacional de La Matanza (UNLAM), San Justo, Argentina
| | - Eugenia Settecase
- Department of Mother and Child Health Research, Institute for Clinical Effectiveness and Health Policy (IECS-CONICET), Buenos Aires, Argentina
| | - Michaella L Wu
- University of North Carolina at Chapel Hill, Chapel Hill, North Carolina, USA
| | - Paulina M Nichols
- University of North Carolina at Chapel Hill, Chapel Hill, North Carolina, USA
| | - Mara Devia
- Johns Hopkins University School of Medicine, Baltimore, Maryland, USA
| | - Alisha Dziarski
- Johns Hopkins University School of Medicine, Baltimore, Maryland, USA
| | - Natalia Matamoros
- Instituto de Desarrollo E Investigaciones Pediátricas "Prof. Dr. Fernando E. Viteri" Hospital de Niños "Sor María Ludovica de La Plata (IDIP), Ministerio de Salud/Comisión de Investigaciones Científicas de La Provincia de Buenos Aires, La Plata, Argentina
| | - María B Puchulu
- Universidad de Buenos Aires, Facultad de Medicina, Departamento de Ciencias Fisiológicas, Ciudad Autónoma de Buenos Aires, Buenos Aires, Argentina
| | - José M Belizán
- Centro de Investigaciones Epidemiológicas y Salud Pública (CIESP-IECS), CONICET, Buenos Aires, Argentina.,Department of Mother and Child Health Research, Institute for Clinical Effectiveness and Health Policy (IECS-CONICET), Buenos Aires, Argentina
| | - Luz Gibbons
- Department of Mother and Child Health Research, Institute for Clinical Effectiveness and Health Policy (IECS-CONICET), Buenos Aires, Argentina
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6
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Bourassa MW, Abrams SA, Belizán JM, Boy E, Cormick G, Quijano CD, Gibson S, Gomes F, Hofmeyr GJ, Humphrey J, Kraemer K, Lividini K, Neufeld LM, Palacios C, Shlisky J, Thankachan P, Villalpando S, Weaver CM. Interventions to improve calcium intake through foods in populations with low intake. Ann N Y Acad Sci 2022; 1511:40-58. [PMID: 35103316 PMCID: PMC9306636 DOI: 10.1111/nyas.14743] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 11/15/2021] [Accepted: 12/05/2021] [Indexed: 11/28/2022]
Abstract
Calcium intake remains inadequate in many low- and middle-income countries, especially in Africa and South Asia, where average intakes can be below 400 mg/day. Given the vital role of calcium in bone health, metabolism, and cell signaling, countries with low calcium intake may want to consider food-based approaches to improve calcium consumption and bioavailability within their population. This is especially true for those with low calcium intake who would benefit the most, including pregnant women (by reducing the risk of preeclampsia) and children (by reducing calcium-deficiency rickets). Specifically, some animal-source foods that are naturally high in bioavailable calcium and plant foods that can contribute to calcium intake could be promoted either through policies or educational materials. Some food processing techniques can improve the calcium content in food or increase calcium bioavailability. Staple-food fortification with calcium can also be a cost-effective method to increase intake with minimal behavior change required. Lastly, biofortification is currently being investigated to improve calcium content, either through genetic screening and breeding of high-calcium varieties or through the application of calcium-rich fertilizers. These mechanisms can be used alone or in combination based on the local context to improve calcium intake within a population.
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Affiliation(s)
| | | | - José M Belizán
- Centro de Investigaciones en Epidemiología y Salud Pública (CIESP), Instituto de Efectividad Clínica y Sanitaria (IECS-CONICET), Buenos Aires, Argentina
| | | | - Gabriela Cormick
- Centro de Investigaciones en Epidemiología y Salud Pública (CIESP), Instituto de Efectividad Clínica y Sanitaria (IECS-CONICET), Buenos Aires, Argentina.,Departamento de Salud, Universidad Nacional de La Matanza UNLAM, San Justo, Argentina
| | | | - Sarah Gibson
- Children's Investment Fund Foundation, London, UK
| | - Filomena Gomes
- New York Academy of Sciences, New York, New York.,NOVA Medical School, Universidade NOVA de Lisboa, Lisboa, Portugal
| | - G Justus Hofmeyr
- University of Botswana, Gaborone, Botswana.,University of the Witwatersrand and Walter Sisulu University, Mthatha, South Africa
| | - Jean Humphrey
- Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland
| | - Klaus Kraemer
- Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland.,Sight and Life Foundation, Basel, Switzerland
| | | | | | | | | | | | | | - Connie M Weaver
- Purdue University, West Lafayette, Indiana.,San Diego State University, San Diego, California
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7
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Cormick G, Matamoros N, Romero IB, Perez SM, White C, Watson DZ, Belizán JM, Sosa M, Gugole Ottaviano MF, Elizagoyen E, Garitta L. Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water. Gates Open Res 2022; 5:151. [PMID: 35071994 PMCID: PMC8753188 DOI: 10.12688/gatesopenres.13361.2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 12/15/2021] [Indexed: 11/20/2022] Open
Abstract
Background: Food fortification is an effective strategy that has been recommended for improving population calcium inadequate intakes. Increasing calcium concentration of water has been proposed as a possible strategy to improve calcium intake. The objective of this study was to determine the sensory threshold of different calcium salts added to drinking water using survival analysis. Methods: We performed the triangle test methodology for samples of water with added calcium using three different calcium salts: calcium chloride, calcium gluconate and calcium lactate. For each salt, a panel of 54 consumers tested seven batches of three water samples. Data were adjusted for chance and sensory threshold was estimated using the survival methodology and a discrimination of 50%. Results: The threshold value estimation for calcium gluconate was 587 ± 131 mg/L of water, corresponding to 25% discrimination, for calcium lactate was 676 ± 186 mg/L, corresponding to 50% discrimination, and for calcium chloride was 291 ± 73 mg/L, corresponding to 50% discrimination. Conclusions: These results show that water with calcium added in different salts and up to a concentration of 500 mg of calcium/L of water is feasible. The calcium salt allowing the highest calcium concentration with the lowest perceived changes in taste was calcium gluconate. Future studies need to explore stability and acceptability over longer periods of time.
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Affiliation(s)
- Gabriela Cormick
- Department of Mother and Child Health Research, Institute for Clinical Effectiveness and Health Policy (IECS-CONICET), Ciudad de Buenos Aires, 1414, Argentina
- Centro de Investigaciones en Epidemiología y Salud Pública (CIESP-IECS), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ciudad de Buenos Aires, 1414, Argentina
- Departamento de Ciencias de la Salud, Universidad Nacional de La Matanza (UNLaM), San Justo, 1754, Argentina
| | - Natalia Matamoros
- Instituto de Desarrollo E Investigaciones Pediátricas "Prof. Dr. Fernando E. Viteri" Hospital de Niños "Sor María Ludovica de La Plata (IDIP), Ministerio de Salud/Comisión de Investigaciones Científicas de La Provincia de Buenos Aires, La Plata, 1900, Argentina
| | - Iris B. Romero
- Departamento de Ciencias de la Salud, Universidad Nacional de La Matanza (UNLaM), San Justo, 1754, Argentina
| | - Surya M. Perez
- Departamento de Ciencias de la Salud, Universidad Nacional de La Matanza (UNLaM), San Justo, 1754, Argentina
| | - Cintia White
- Departamento de Ciencias de la Salud, Universidad Nacional de La Matanza (UNLaM), San Justo, 1754, Argentina
| | - Dana Z. Watson
- Departamento de Ciencias de la Salud, Universidad Nacional de La Matanza (UNLaM), San Justo, 1754, Argentina
| | - José M. Belizán
- Department of Mother and Child Health Research, Institute for Clinical Effectiveness and Health Policy (IECS-CONICET), Ciudad de Buenos Aires, 1414, Argentina
- Centro de Investigaciones en Epidemiología y Salud Pública (CIESP-IECS), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ciudad de Buenos Aires, 1414, Argentina
| | - Miriam Sosa
- Departamento de Evaluación Sensorial de Alimentos (DESA), Instituto Superior Experimental de Tecnología Alimentaria (ISETA), 9 de Julio, Buenos Aires, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
| | - M. Fernanda Gugole Ottaviano
- Departamento de Evaluación Sensorial de Alimentos (DESA), Instituto Superior Experimental de Tecnología Alimentaria (ISETA), 9 de Julio, Buenos Aires, Argentina
- Comisión de Investigaciones Científicas de la provincia de Buenos Aires (CIC), Buenos Aires, Argentina
| | - Eliana Elizagoyen
- Departamento de Evaluación Sensorial de Alimentos (DESA), Instituto Superior Experimental de Tecnología Alimentaria (ISETA), 9 de Julio, Buenos Aires, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
| | - Lorena Garitta
- Departamento de Evaluación Sensorial de Alimentos (DESA), Instituto Superior Experimental de Tecnología Alimentaria (ISETA), 9 de Julio, Buenos Aires, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
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8
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Askari M, Saeedi R, Nabizadeh R, Zarei A, Ghani M, Ehsani M, Alimohammadi M, Abtahi M. Assessing contribution of bottled water in nutrient absorption using the bottled water nutritional quality index (BWNQI) in Iran. Sci Rep 2021; 11:24322. [PMID: 34934124 PMCID: PMC8692346 DOI: 10.1038/s41598-021-03792-w] [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: 06/04/2021] [Accepted: 12/09/2021] [Indexed: 12/16/2022] Open
Abstract
In this study, the contribution of bottled water in the absorption of nutritional minerals in Iran has been investigated. To calculate the nutritional quality index of bottled water (BWNQI) and evaluate the contribution of bottled water in nutrient absorption; the concentration of nutrient minerals, the standard level of these elements in bottled water, the recommended amount of nutrient mineral and the total consumption of drinking water in different age-sex groups were analyzed. The results showed that the average contribution of bottled water in absorbing the recommended amount of the nutrients of fluoride (F), magnesium (Mg), calcium (Ca), sodium (Na), copper (Cu), zinc (Zn) and manganese (Mn) was 12.16, 4.98, 4.85, 2.12, 0.49, 0.33 and 0.02%, respectively. According to the BWNQI index, the bottled water quality was as follows: 53.5% poor, 36.6% marginal, 7% fair, 2.81% good. Although most of the bottled water studied in this research were mineral water, a significant portion of them had poor nutritional quality, so the addition of minerals needed by the body through bottled water should be given more attention by the bottled water manufacturers and suppliers.
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Affiliation(s)
- Masoomeh Askari
- Master Student of MPH, Department of Environmental Health Engineering, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Reza Saeedi
- Workplace Health Promotion Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- Department of Health, Safety and Environment, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Ramin Nabizadeh
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Ahmad Zarei
- Department of Environmental Health Engineering, School of Public Health, Infectious Diseases Research Center, Gonabad University of Medical Sciences, Gonabad, Iran
| | - Maryam Ghani
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Marzieh Ehsani
- Dentistry Student, School of Dentistry, Tehran University of Medical Sciences, Tehran, Iran
| | - Mahmood Alimohammadi
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
- Center for Water Quality Research (CWQI), Institute for Environmental Research (IER), Tehran University of Medical Sciences, Tehran, Iran.
- Health Equity Research Center (HERC), Tehran University of Medical Sciences, Tehran, Iran.
| | - Mehrnoosh Abtahi
- Workplace Health Promotion Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
- Department of Environmental Health Engineering, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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Cormick G, Matamoros N, Romero IB, Perez SM, White C, Watson DZ, Belizán JM, Sosa M, Gugole Ottaviano MF, Elizagoyen E, Garitta L. Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water. Gates Open Res 2021; 5:151. [DOI: 10.12688/gatesopenres.13361.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/06/2021] [Indexed: 11/20/2022] Open
Abstract
Background: Food fortification is an effective strategy that has been recommended for improving population calcium inadequate intakes. Increasing calcium concentration of water has been proposed as a possible strategy to improve calcium intake. The objective of this study was to determine the sensory threshold of different calcium salts added to drinking water using survival analysis. Methods: We performed the triangle test methodology for samples of water with added calcium using three different calcium salts: calcium chloride, calcium gluconate and calcium lactate. For each salt, a panel of 54 consumers tested seven batches of three water samples. Data were adjusted for chance and sensory threshold was estimated using the survival methodology and a discrimination of 50%. Results: The threshold value estimation for calcium gluconate was 587 ± 131 mg/L of water, corresponding to 25% discrimination, for calcium lactate was 676 ± 186 mg/L, corresponding to 50% discrimination, and for calcium chloride was 291 ± 73 mg/L, corresponding to 50% discrimination. Conclusions: These results show that water with calcium added in different salts and up to a concentration of 500 mg of calcium/L of water is feasible. The calcium salt allowing the highest calcium concentration with the lowest perceived changes in taste was calcium gluconate. Future studies need to explore stability and acceptability over longer periods of time.
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Tucci M, Martini D, Del Bo’ C, Marino M, Battezzati A, Bertoli S, Porrini M, Riso P. An Italian-Mediterranean Dietary Pattern Developed Based on the EAT-Lancet Reference Diet (EAT-IT): A Nutritional Evaluation. Foods 2021; 10:foods10030558. [PMID: 33800396 PMCID: PMC8002105 DOI: 10.3390/foods10030558] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 02/24/2021] [Accepted: 03/03/2021] [Indexed: 12/24/2022] Open
Abstract
There is an urgent need to promote healthy and sustainable diets that are tailored to the preferences and cultures of different populations. The present study aimed to (i) define a Mediterranean dietary pattern in line with the EAT-Lancet Commission reference diet (ELCRD), based on 2500 kcal/day and adapted to the Italian food habits (EAT-IT); (ii) develop a mid/long-term dietary plan based on EAT-IT and a dietary plan based on the Italian Dietary Guidelines (IDG); (iii) compare the two dietary plans in terms of portions, frequencies of consumption, and nutritional adequacy based on the nutrient and energy recommendations for the Italian adult population. The main differences between the two plans were related to the higher amount of fruit and vegetables in the IDG compared to the EAT-IT, while the EAT-IT plan was higher in nuts and legumes, which represent the main protein sources in the ELCRD. Differences in the protein sources, especially milk and derivatives, and for cereal-based foods, were also found. Dietary plans were comparable for most nutrients, except for higher energy from lipids and vegetal protein, a higher amount of fiber, and lower levels of calcium that were evidenced for the EAT-IT dietary plan compared to the IDG-based one. In conclusion, the analysis of the EAT-IT demonstrated certain nutritional issues. It remains to be determined whether this may represent a health concern in further studies aimed at investigating the feasibility of sustainable dietary patterns.
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Affiliation(s)
- Massimiliano Tucci
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; (M.T.); (D.M.); (C.D.B.); (M.M.); (A.B.); (S.B.); (M.P.)
| | - Daniela Martini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; (M.T.); (D.M.); (C.D.B.); (M.M.); (A.B.); (S.B.); (M.P.)
| | - Cristian Del Bo’
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; (M.T.); (D.M.); (C.D.B.); (M.M.); (A.B.); (S.B.); (M.P.)
| | - Mirko Marino
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; (M.T.); (D.M.); (C.D.B.); (M.M.); (A.B.); (S.B.); (M.P.)
| | - Alberto Battezzati
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; (M.T.); (D.M.); (C.D.B.); (M.M.); (A.B.); (S.B.); (M.P.)
- International Center for the Assessment of Nutritional Status (ICANS), Università degli Studi di Milano, 20133 Milan, Italy
| | - Simona Bertoli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; (M.T.); (D.M.); (C.D.B.); (M.M.); (A.B.); (S.B.); (M.P.)
- International Center for the Assessment of Nutritional Status (ICANS), Università degli Studi di Milano, 20133 Milan, Italy
| | - Marisa Porrini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; (M.T.); (D.M.); (C.D.B.); (M.M.); (A.B.); (S.B.); (M.P.)
| | - Patrizia Riso
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; (M.T.); (D.M.); (C.D.B.); (M.M.); (A.B.); (S.B.); (M.P.)
- Correspondence:
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