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Oluoch VO, Otinga AN, Njoroge R. Effect of Zinc-fertilizer on varietal performance of finger millet ( Eleusine coracana) and soybean ( Glycine max) in western Kenya. Heliyon 2024; 10:e34829. [PMID: 39144961 PMCID: PMC11320314 DOI: 10.1016/j.heliyon.2024.e34829] [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: 12/21/2023] [Revised: 07/15/2024] [Accepted: 07/17/2024] [Indexed: 08/16/2024] Open
Abstract
Soil zinc deficiency in Sub-Saharan Africa (SSA) is a major contributor to poor crop responses to nitrogen, phosphorus and potassium (N, P and K) fertilizer leading to low economic returns on fertilizer use. Despite being drought-tolerant crops, finger millet (Eleusine coracana) and soybean (Glycine max) yields are consistently lower than 1000 kg ha-1 in western Kenya. On-farm trials were conducted in Bungoma and Siaya Counties of western Kenya during two subsequent cropping seasons (long & short rains of 2019) to evaluate the responses of two varieties of finger millet (U15 and SEC915) and soybean (SB19 and SB134) to N, P and K after addition of Zn. Zinc was applied at 0, 1.5, and 3 kg ha-1 and N, P and K at blanket rates. Results showed that application of Zn fertilizer alongside N, P and K fertilizer significantly (p < 0.05) increased grain yields, grain Zn concentration and grain Zn uptake. The largest Zn agronomic efficiency (AEZn) was realized when Zn was applied at 1.5 kg ha-1 for both crops. Application of Zn was profitable (VCR >1) for growing finger millet and soybean in Bungoma and Siaya during long rains and short rains. We recommend applying Zn along with N, P and K fertilizer in Zn-depleted soils to increase finger millet and soybean yields.
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Affiliation(s)
- Victor Ouma Oluoch
- University of Eldoret, Department of Soil Science, P.O. Box 1125-30100, Eldoret, Kenya
| | - Abigael N. Otinga
- University of Eldoret, Department of Soil Science, P.O. Box 1125-30100, Eldoret, Kenya
| | - Ruth Njoroge
- University of Eldoret, Department of Soil Science, P.O. Box 1125-30100, Eldoret, Kenya
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2
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Nandeep ER, Mahajan H, Mummadi MK, Sairam C, K. V, Kadiyam J, Meshram I, Pagidoju S, Reddy VR, Panda H, Pullakandham R, Geddam JJB, Gavaravarapu SM, R. H, Reddy N. S. Implementation, delivery, and utilization of iron fortified rice supplied through public distribution system across different states in India: An exploratory mixed-method study. PLOS GLOBAL PUBLIC HEALTH 2024; 4:e0003533. [PMID: 39110751 PMCID: PMC11305529 DOI: 10.1371/journal.pgph.0003533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Accepted: 07/03/2024] [Indexed: 08/10/2024]
Abstract
Food fortification with micronutrients is one of the cost-effective and sustainable methods to prevent micronutrient deficiencies at community level. The rice fortified with iron, folic acid, and vitamin B12 is being supplied through various social welfare schemes in India in a phased manner and planned to cover the entire country by March 2024. We have conducted a situational analysis to assess the rollout of fortified rice supplied through the Public Distribution System (PDS) and to evaluate the accessibility, availability, acceptability, and utilization of fortified rice by the beneficiaries of the PDS. This was a mixed-method, sequential exploratory study conducted in six districts from six different states of India that had begun distribution of fortified rice through PDS in pilot mode during 2020-2021. In each district, the district supply officer of the PDS, Food Corporation of India (FCI) or State Food Corporation (SFC) warehouse supervisor, and four Fair Price Shop (FPS) dealers were interviewed. Under each FPS, a minimum of seven beneficiary households were randomly selected and interviewed using a structured questionnaire. The in-depth interviews were conducted with different stakeholders using theme guides. All the interviewed stakeholders were aware about their roles and responsibilities and purpose to distribute fortified rice. There was a continuous supply of fortified rice (across all visited districts) to beneficiaries through a well-established system. Acceptability and compliance to intake of fortified rice was good with no reported gastrointestinal adverse outcomes following fortified rice intake. There was an efficient roll-out of fortified rice though PDS with a good compliance to intake of fortified rice. It is feasible to design and conduct a study to assess the impact of fortified rice on anemia and iron storage at the community level.
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Affiliation(s)
- E. R. Nandeep
- Clinical Epidemiology Division, ICMR-National Institute of Nutrition, Beside Tarnaka Metro Station, Hyderabad, India
| | - Hemant Mahajan
- Maternal and Child Health Nutrition Division, ICMR-National Institute of Nutrition, Beside Tarnaka Metro Station, Hyderabad, India
| | - Mahesh Kumar Mummadi
- Clinical Epidemiology Division, ICMR-National Institute of Nutrition, Beside Tarnaka Metro Station, Hyderabad, India
| | - Challa Sairam
- Maternal and Child Health Nutrition Division, ICMR-National Institute of Nutrition, Beside Tarnaka Metro Station, Hyderabad, India
| | - Venkatesh K.
- Extension and Training Division, ICMR-National Institute of Nutrition, Beside Tarnaka Metro Station, Hyderabad, India
| | - Jayachandra Kadiyam
- Maternal and Child Health Nutrition Division, ICMR-National Institute of Nutrition, Beside Tarnaka Metro Station, Hyderabad, India
| | - Indrapal Meshram
- Public Health Nutrition Division, ICMR-National Institute of Nutrition, Beside Tarnaka Metro Station, Hyderabad, India
| | - Sreenu Pagidoju
- Clinical Epidemiology Division, ICMR-National Institute of Nutrition, Beside Tarnaka Metro Station, Hyderabad, India
| | - Venkata Raji Reddy
- Clinical Epidemiology Division, ICMR-National Institute of Nutrition, Beside Tarnaka Metro Station, Hyderabad, India
| | - Hrusikesh Panda
- Nutrition, Information, Communication and Health Education Division, ICMR-National Institute of Nutrition, Beside Tarnaka Metro Station, Hyderabad, India
| | - Raghu Pullakandham
- Drug safety and Toxicology Division, ICMR-National Institute of Nutrition, Beside Tarnaka Metro Station, Hyderabad, India
| | - J. J. Babu Geddam
- Clinical Epidemiology Division, ICMR-National Institute of Nutrition, Beside Tarnaka Metro Station, Hyderabad, India
| | - Subbarao M. Gavaravarapu
- Nutrition, Information, Communication and Health Education Division, ICMR-National Institute of Nutrition, Beside Tarnaka Metro Station, Hyderabad, India
| | - Hemalatha R.
- Director, ICMR-National Institute of Nutrition, Beside Tarnaka Metro Station, Hyderabad, India
| | - Samarasimha Reddy N.
- Clinical Epidemiology Division, ICMR-National Institute of Nutrition, Beside Tarnaka Metro Station, Hyderabad, India
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3
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Bell V, Rodrigues AR, Ferrão J, Varzakas T, Fernandes TH. The Policy of Compulsory Large-Scale Food Fortification in Sub-Saharan Africa. Foods 2024; 13:2438. [PMID: 39123628 PMCID: PMC11312076 DOI: 10.3390/foods13152438] [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: 07/05/2024] [Revised: 07/27/2024] [Accepted: 07/28/2024] [Indexed: 08/12/2024] Open
Abstract
Food fortification with micronutrients was initially justified in developed countries by a lack of availability of micronutrients in staple crops, mainly due to soil exhaustion. However, in Sub-Saharan arable lands, soil fatigue is not predominant, and communities consume mostly home-grown, organic, non-processed crops. Sub-Saharan food systems are nevertheless deeply entwined with food insecurity, driver of illnesses. Family production can promote subsistence, food stability, and self-sufficiency, the main SSA setback being the vicious cycle of poverty and the lack of dietary variety, contributing to malnutrition. Poverty reduction and women's education are significant strategies for reducing child and adolescent undernourishment. Fortification of foods consumed daily by individuals makes sense and can minimize, if not entirely, eliminate deficiencies. Compulsory mass fortification of foods in Sub-Saharan Africa (SSA) with single micronutrients is, however, controversial since they work in synergy among each other and with the food matrix, for optimal absorption and metabolism. Since the causes of malnutrition are many, caused by diverse, unequal, and unjust food distribution, interrelated with political, social, cultural, or economic factors, education status of the population, season and climatic changes, and effectiveness of nutrition programs, just food fortification cannot solve the composite of all these elements. Further, compulsory fortification is excessive, unproductive, and likely harmful to human health, while many challenges remain in assessing the quality of available premixes. Furthermore, aiming at dietary diversification is the best approach of increasing trace element intake from commonly accessible and easily available food sources.
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Affiliation(s)
- Victoria Bell
- Faculty of Pharmacy, University of Coimbra, Polo das Ciências da Saúde, Azinhaga de Stª Comba, 3000-548 Coimbra, Portugal; (V.B.)
- REQUIMTE/LAQV, Group of Pharmaceutical Technology, University of Coimbra, Polo das Ciências da Saúde, Azinhaga de Stª Comba, 3000-548 Coimbra, Portugal
| | - Ana Rita Rodrigues
- Faculty of Pharmacy, University of Coimbra, Polo das Ciências da Saúde, Azinhaga de Stª Comba, 3000-548 Coimbra, Portugal; (V.B.)
| | - Jorge Ferrão
- Vice-Chancellor Office, Universidade Pedagógica de Maputo, Rua João Carlos Raposo Beirão 135, Maputo 1000-001, Mozambique;
| | - Theodoros Varzakas
- Food Science and Technology, University of the Peloponnese, GR-22100 Kalamata, Greece
| | - Tito H. Fernandes
- CIISA—Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisbon, Portugal
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4
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Wessells KR, Manger MS, Tsang BL, Brown KH, McDonald CM. Mandatory large-scale food fortification programmes can reduce the estimated prevalence of inadequate zinc intake by up to 50% globally. NATURE FOOD 2024; 5:625-637. [PMID: 38898330 PMCID: PMC11272573 DOI: 10.1038/s43016-024-00997-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Accepted: 05/13/2024] [Indexed: 06/21/2024]
Abstract
Large-scale food fortification (LSFF) can increase dietary micronutrient intake and improve micronutrient status. Here we used food balance sheet data from the Food and Agriculture Organization of the United Nations to estimate current country-specific prevalences of inadequate zinc intake. We assessed the potential effects of improving existing LSFF programmes for cereal grains or implementing new programmes in 40 countries where zinc deficiency is a potential public health problem. Accounting for LSFF programmes as currently implemented, 15% of the global population (1.13 billion individuals) is estimated to have inadequate zinc intake. In countries where zinc deficiency is a potential public health problem, the implementation of high-quality mandatory LSFF programmes that include zinc as a fortificant would substantially increase the availability of zinc in the national food supply, reducing the estimated prevalence of inadequate zinc intake by up to 50% globally. Investments in strong LSFF programmes could have a substantial impact on population zinc status.
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Affiliation(s)
- K Ryan Wessells
- Department of Nutrition and Institute for Global Nutrition, University of California, Davis, Davis, CA, USA.
| | - Mari S Manger
- International Zinc Nutrition Consultative Group, San Francisco, CA, USA
- Department of Pediatrics, School of Medicine, University of California, San Francisco, San Francisco, CA, USA
| | | | - Kenneth H Brown
- Department of Nutrition and Institute for Global Nutrition, University of California, Davis, Davis, CA, USA
| | - Christine M McDonald
- Department of Nutrition and Institute for Global Nutrition, University of California, Davis, Davis, CA, USA
- International Zinc Nutrition Consultative Group, San Francisco, CA, USA
- Department of Pediatrics, School of Medicine, University of California, San Francisco, San Francisco, CA, USA
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5
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Moslehi N, van Eekelen M, Velikov KP, Kegel WK. Ferrous Pyrophosphate and Mixed Divalent Pyrophosphates as Delivery Systems for Essential Minerals. ACS FOOD SCIENCE & TECHNOLOGY 2024; 4:1388-1401. [PMID: 38934009 PMCID: PMC11197097 DOI: 10.1021/acsfoodscitech.4c00050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 05/19/2024] [Accepted: 05/28/2024] [Indexed: 06/28/2024]
Abstract
Poorly water-soluble iron-containing compounds are promising iron fortificants. However, ensuring high bioaccessibility and low reactivity of iron is challenging. We present the potential application of ferrous pyrophosphate (Fe(II)PP) and Fe(II)-containing M2(1-x)Fe2x P2O7 salts (0 < x < 1, M = Ca, Zn, or Mn) for delivery of iron and a second essential mineral (M). After preparation by a facile and environment-friendly coprecipitation method, the salts were investigated for their composition, pH-dependent dissolution, iron-mediated discoloration of a black tea solution, and oxidation of vitamin C. Our results suggest that these salts are possible dual-fortificants with tunable composition that compared to Fe(II)PP (i) show lower (<0.5 mM) and enhanced (to 5 mM) iron dissolution in moderate and gastric pH, respectively, (ii) exhibit less discoloration and dissolved iron in tea when x = 0.470 for M = Ca or Zn and x = 0.086 for M = Mn, and (iii) do not increase the oxidation extent of vitamin C over 48 h when x = 0.06, 0.086, or 0.053 for M = Ca, Zn, or Mn, respectively.
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Affiliation(s)
- Neshat Moslehi
- Van’t
Hoff Laboratory for Physical and Colloid Chemistry, Debye Institute
for Nanomaterials Science, Utrecht University, Padualaan 8, 3584 CH Utrecht, The Netherlands
| | - Michiel van Eekelen
- Van’t
Hoff Laboratory for Physical and Colloid Chemistry, Debye Institute
for Nanomaterials Science, Utrecht University, Padualaan 8, 3584 CH Utrecht, The Netherlands
| | - Krassimir P. Velikov
- Unilever
Innovation Centre Wageningen, Bronland 14, 6708 WH Wageningen, The Netherlands
- Soft
Condensed Matter, Debye Institute for Nanomaterials Science, Utrecht University, Princetonplein 5, 3584 CC Utrecht, The Netherlands
- Institute
of Physics, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, The Netherlands
| | - Willem K. Kegel
- Van’t
Hoff Laboratory for Physical and Colloid Chemistry, Debye Institute
for Nanomaterials Science, Utrecht University, Padualaan 8, 3584 CH Utrecht, The Netherlands
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6
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Theriault V, Kirimi L, Wineman A, Kinyumu E, Tschirley D. Assessment of the policy enabling environment for large-scale food fortification: A novel framework with an application to Kenya. PLOS GLOBAL PUBLIC HEALTH 2024; 4:e0003211. [PMID: 38753812 PMCID: PMC11098474 DOI: 10.1371/journal.pgph.0003211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Accepted: 04/17/2024] [Indexed: 05/18/2024]
Abstract
Large-scale food fortification (LSFF) programs have potential to improve a population's nutritional status. Though their success depends heavily on the prevailing policy environment, few tools exist to understand this environment. To address this gap, we develop a novel framework to define and assess the policy enabling environment for LSFF. This easy-to-apply framework can be used in any setting to track progress and identify next steps for continued improvements. The policy enabling environment is conceptualized as having three domains-policy agenda setting, policy implementation, and policy monitoring and evaluation-each of which is captured through indicators that can be evaluated using existing documentation, key informant interviews, and/or a survey of stakeholder perceptions. To validate the framework and demonstrate how it can be operationalized, we apply it in Kenya, where a mandatory LSFF program for salt has been in place since 1978, and a program for packaged maize and wheat flours and vegetable oils was introduced in 2012. Per our assessment, Kenya has achieved the greatest success within the domain of policy agenda setting, has realized moderate success in policy implementation, and has a weaker record in policy monitoring and evaluation. The positive trajectory for many indicators points to a promising future for Kenya's LSFF program. This assessment yields policy implications for Kenya to improve its policy environment for LSFF, especially around financial sustainability of the program; ways to improve the processes for surveillance and enforcement; efforts to support fortification among medium-and small-scale millers; and a need to improve the data landscape.
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Affiliation(s)
- Veronique Theriault
- Department of Agricultural, Food, and Resource Economics, Michigan State University, East Lansing, Michigan, United States of America
| | - Lilian Kirimi
- Tegemeo Institute of Agricultural Policy and Development, Egerton University, Nairobi, Kenya
| | - Ayala Wineman
- Department of Agricultural, Food, and Resource Economics, Michigan State University, East Lansing, Michigan, United States of America
| | - Ephiphania Kinyumu
- Tegemeo Institute of Agricultural Policy and Development, Egerton University, Nairobi, Kenya
| | - David Tschirley
- Department of Agricultural, Food, and Resource Economics, Michigan State University, East Lansing, Michigan, United States of America
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7
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Naik B, Kumar V, Rizwanuddin S, Mishra S, Kumar V, Saris PEJ, Khanduri N, Kumar A, Pandey P, Gupta AK, Khan JM, Rustagi S. Biofortification as a solution for addressing nutrient deficiencies and malnutrition. Heliyon 2024; 10:e30595. [PMID: 38726166 PMCID: PMC11079288 DOI: 10.1016/j.heliyon.2024.e30595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 04/30/2024] [Accepted: 04/30/2024] [Indexed: 05/12/2024] Open
Abstract
Malnutrition, defined as both undernutrition and overnutrition, is a major global health concern affecting millions of people. One possible way to address nutrient deficiency and combat malnutrition is through biofortification. A comprehensive review of the literature was conducted to explore the current state of biofortification research, including techniques, applications, effectiveness and challenges. Biofortification is a promising strategy for enhancing the nutritional condition of at-risk populations. Biofortified varieties of basic crops, including rice, wheat, maize and beans, with elevated amounts of vital micronutrients, such as iron, zinc, vitamin A and vitamin C, have been successfully developed using conventional and advanced technologies. Additionally, the ability to specifically modify crop genomes to improve their nutritional profiles has been made possible by recent developments in genetic engineering, such as CRISPR-Cas9 technology. The health conditions of people have been shown to improve and nutrient deficiencies were reduced when biofortified crops were grown. Particularly in environments with limited resources, biofortification showed considerable promise as a long-term and economical solution to nutrient shortages and malnutrition. To fully exploit the potential of biofortified crops to enhance public health and global nutrition, issues such as consumer acceptance, regulatory permitting and production and distribution scaling up need to be resolved. Collaboration among governments, researchers, non-governmental organizations and the private sector is essential to overcome these challenges and promote the widespread adoption of biofortification as a key part of global food security and nutrition strategies.
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Affiliation(s)
- Bindu Naik
- Department of Food Science and Technology, Graphic Era (Deemed to Be) University, Bell Road, Clement Town, Dehradun, 248002, Uttarakhand, India
- School of Agriculture, Graphic Hill University, Clement Town, Dehradun, Uttarakhand, India
| | - Vijay Kumar
- Himalayan School of Biosciences, Swami Rama Himalayan University, Swami Rama Nagar, Jolly Grant, Dehradun, 248016, Uttarakhand, India
| | - Sheikh Rizwanuddin
- Department of Food Science and Technology, Graphic Era (Deemed to Be) University, Bell Road, Clement Town, Dehradun, 248002, Uttarakhand, India
| | - Sadhna Mishra
- Faculty of Agricultural Sciences, GLA University, Mathura, India
| | - Vivek Kumar
- Himalayan School of Biosciences, Swami Rama Himalayan University, Swami Rama Nagar, Jolly Grant, Dehradun, 248016, Uttarakhand, India
| | - Per Erik Joakim Saris
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, 00100, Helsinki, Finland
| | - Naresh Khanduri
- Himalayan School of Biosciences, Swami Rama Himalayan University, Swami Rama Nagar, Jolly Grant, Dehradun, 248016, Uttarakhand, India
| | - Akhilesh Kumar
- Himalayan School of Biosciences, Swami Rama Himalayan University, Swami Rama Nagar, Jolly Grant, Dehradun, 248016, Uttarakhand, India
| | - Piyush Pandey
- Soil and Environment Microbiology Laboratory, Department of Microbiology, Assam University, Silchur, 788011, Assam, India
| | - Arun Kumar Gupta
- Department of Food Science and Technology, Graphic Era (Deemed to Be) University, Bell Road, Clement Town, Dehradun, 248002, Uttarakhand, India
| | - Javed Masood Khan
- Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, 2460, Riyadh, 11451, Saudi Arabia
| | - Sarvesh Rustagi
- Department of Food Technology, Uttaranchal University, Dehradun, 248007, Uttarakhand, India
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8
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Lee MH, Kim HD, Jang YJ. Delivery systems designed to enhance stability and suitability of lipophilic bioactive compounds in food processing: A review. Food Chem 2024; 437:137910. [PMID: 37931451 DOI: 10.1016/j.foodchem.2023.137910] [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: 05/29/2023] [Revised: 10/17/2023] [Accepted: 10/29/2023] [Indexed: 11/08/2023]
Abstract
Lipophilic compounds, such as flavors, fat-soluble vitamins, and hydrophobic nutrients possess vital properties including antioxidant effects, functional attributes, and nutritional value that can improve human health. However, their susceptibility to environmental factors including heat, pH changes, and ionic strength encountered during food processing poses significant challenges. To address these issues, diverse bioactive delivery systems have been developed. This review explores delivery systems designed to optimize the stability and suitability of lipophilic bioactive compounds in food processing. Extensive literature analysis reveals that tailoring delivery systems with various biopolymers can protect bioactives through steric hindrance and formation of thick interfacial layers on the emulsion surfaces. Thus, the access of oxygen, prooxidants, and free radicals at the emulsion interface could be inhibited, resulting in enhanced processing suitability of bioactives as well as chemical stability under diverse environmental conditions. The insights presented in this review hold immense value for the food and beverage industries.
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Affiliation(s)
- Min Hyeock Lee
- Department of Food Science and Biotechnology, Kyung Hee University, 1732, Deogyeong-daero, Giheung-gu, Yongin 17104, Republic of Korea.
| | - Hyeong Do Kim
- Department of Food Science and Biotechnology, Kyung Hee University, 1732, Deogyeong-daero, Giheung-gu, Yongin 17104, Republic of Korea
| | - Yun Jae Jang
- Department of Food Science and Biotechnology, Kyung Hee University, 1732, Deogyeong-daero, Giheung-gu, Yongin 17104, Republic of Korea
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9
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Lowe NM, Hall AG, Broadley MR, Foley J, Boy E, Bhutta ZA. Preventing and Controlling Zinc Deficiency Across the Life Course: A Call to Action. Adv Nutr 2024; 15:100181. [PMID: 38280724 PMCID: PMC10882121 DOI: 10.1016/j.advnut.2024.100181] [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: 10/31/2023] [Revised: 01/11/2024] [Accepted: 01/23/2024] [Indexed: 01/29/2024] Open
Abstract
Through diverse roles, zinc determines a greater number of critical life functions than any other single micronutrient. Beyond the well-recognized importance of zinc for child growth and resistance to infections, zinc has numerous specific roles covering the regulation of glucose metabolism, and growing evidence links zinc deficiency with increased risk of diabetes and cardiometabolic disorders. Zinc nutriture is, thus, vitally important to health across the life course. Zinc deficiency is also one of the most common forms of micronutrient malnutrition globally. A clearer estimate of the burden of health disparity attributable to zinc deficiency in adulthood and later life emerges when accounting for its contribution to global elevated fasting blood glucose and related noncommunicable diseases (NCDs). Yet progress attenuating its prevalence has been limited due, in part, to the lack of sensitive and specific methods to assess human zinc status. This narrative review covers recent developments in our understanding of zinc's role in health, the impact of the changing climate and global context on zinc intake, novel functional biomarkers showing promise for monitoring population-level interventions, and solutions for improving population zinc intake. It aims to spur on implementation of evidence-based interventions for preventing and controlling zinc deficiency across the life course. Increasing zinc intake and combating global zinc deficiency requires context-specific strategies and a combination of complementary, evidence-based interventions, including supplementation, food fortification, and food and agricultural solutions such as biofortification, alongside efforts to improve zinc bioavailability. Enhancing dietary zinc content and bioavailability through zinc biofortification is an inclusive nutrition solution that can benefit the most vulnerable individuals and populations affected by inadequate diets to the greatest extent.
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Affiliation(s)
- Nicola M Lowe
- Center for Global Development, University of Central Lancashire, Preston, United Kingdom.
| | - Andrew G Hall
- Department of Nutrition, University of California, Davis, CA, United States; Department of Nutritional Sciences & Toxicology, University of California, Berkeley, CA, United States
| | - Martin R Broadley
- Rothamsted Research, West Common, Harpenden, United Kingdom; School of Biosciences, University of Nottingham, Loughborough, United Kingdom
| | - Jennifer Foley
- HarvestPlus, International Food Policy Research Institute, Washington, DC, United States
| | - Erick Boy
- HarvestPlus, International Food Policy Research Institute, Washington, DC, United States
| | - Zulfiqar A Bhutta
- Center for Global Child Health, The Hospital for Sick Children, Toronto, ON, Canada; Center of Excellence in Women and Child Health, Aga Khan University, Karachi, Pakistan
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10
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Begum R, Hasan M, Akter S, Rahman M. Fortified edible oils in Bangladesh: A study on vitamin A fortification and physicochemical properties. Heliyon 2024; 10:e25489. [PMID: 38356593 PMCID: PMC10864982 DOI: 10.1016/j.heliyon.2024.e25489] [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: 08/11/2023] [Revised: 01/20/2024] [Accepted: 01/29/2024] [Indexed: 02/16/2024] Open
Abstract
Food fortification has always been an effective and proven practice for eradicating various nutrient deficiencies in Bangladesh. This study investigated different quality parameters of three types (soybean, sunflower, and palm) of extensively consumed fortified edible oils in Bangladesh. Vitamin A analysis has shown that the vitamin A fortification level of most of the oil brands (73 %) did not comply with the Bangladesh Standard and Testing Institution (BSTI) standards (1.5-3.0 mg/100 g). Vitamin A contents of soybean, sunflower, and palm oil brands ranged from 0.13 to 2.06, 0.92-1.34, and 0.99-1.31 mg/100 g, respectively. Inter-brand values of vitamin A were also significantly different (p < 0.05). The majority of the samples were found to be within the acceptable ranges of Codex and BSTI, taking into account the significant chemical quality parameters for soybean, sunflower, and palm oil, such as acid value (0.31-0.93, 0.31-0.56, 0.39-0.81 mg KOH/g), free fatty acid (0.15-0.46, 0.15-0.28, 0.2-0.41 %), saponification (188.64-196.35, 186.53-188, 197.05-199.86 mg KOH/g), and peroxide values (0.06-2.9, 0.65-1.58, 1.35-1.75 meq O2/kg) respectively. All the brands' physical quality parameters (density, specific gravity, pH, viscosity, smoke point, color, and RI) complied with Codex standards. Various physical and chemical quality parameters were analyzed for significant correlations at 0.01 and 0.05 levels of significance. Remarkably, significant correlations were found between vitamin A and peroxide value (p < 0.01), iodine value and viscosity (p < 0.01), saponification value and viscosity (p < 0.01), pH and viscosity (p < 0.01), and saponification value and pH (p < 0.05). In conclusion, although the vitamin A status of most of the fortified edible oil brands was poor, the key quality indicators (except iodine value) of most of the oils were within the Codex and BSTI standard limits and were acceptable for human consumption.
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Affiliation(s)
- Rokeya Begum
- Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh
| | - MdRakibul Hasan
- Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh
| | - Shamoli Akter
- Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh
| | - MdNannur Rahman
- Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh
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11
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Derbyshire EJ, Birch CS, Bonwick GA, English A, Metcalfe P, Li W. Optimal omegas - barriers and novel methods to narrow omega-3 gaps. A narrative review. Front Nutr 2024; 11:1325099. [PMID: 38371504 PMCID: PMC10869628 DOI: 10.3389/fnut.2024.1325099] [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: 10/20/2023] [Accepted: 01/05/2024] [Indexed: 02/20/2024] Open
Abstract
Dietary intakes of omega-3 long chain polyunsaturated fatty acids (O3LC-PUFAs) such as eicosapentaenoic and docosahexaenoic acid are central to development and health across the life course. O3LC-PUFAs have been linked to neurological development, maternal and child health and the etiology of certain non-communicable diseases including age-related cognitive decline, cardiovascular disease, and diabetes. However, dietary inadequacies exist in the United Kingdom and on a wider global scale. One predominant dietary source of O3LC-PUFAs is fish and fish oils. However, growing concerns about overfishing, oceanic contaminants such as dioxins and microplastics and the trend towards plant-based diets appear to be acting as cumulative barriers to O3LC-PUFAs from these food sources. Microalgae are an alternative provider of O3LC-PUFA-rich oils. The delivery of these into food systems is gaining interest. The present narrative review aims to discuss the present barriers to obtaining suitable levels of O3LC-PUFAs for health and wellbeing. It then discusses potential ways forward focusing on innovative delivery methods to utilize O3LC-PUFA-rich oils including the use of fortification strategies, bioengineered plants, microencapsulation, and microalgae.
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Affiliation(s)
| | | | | | | | - Phil Metcalfe
- Efficiency Technologies Limited, Milton Keynes, England, United Kingdom
| | - Weili Li
- University of Chester, Chester, United Kingdom
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12
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Lowe NM. Fortification or biofortification: complimentary strategies or duplication of effort? Proc Nutr Soc 2024:1-10. [PMID: 38197143 DOI: 10.1017/s0029665124000041] [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: 01/11/2024]
Abstract
Micronutrient deficiencies continue to be a global concern, with the most common deficiencies being vitamin A, iron, zinc and B vitamins (folate and B12). Addressing this requires strategies that are scalable and equitable such that they reach all members of a population irrespective of socioeconomic status and geography. Fortification and biofortification offer potential large-scale solutions, however each have strengths and limitations depending on the context, particularly the cultural and political factors that may create barriers or opportunities for effectiveness. Planning how to target scarce resources for maximum impact requires an in-depth knowledge and understanding of local food systems and market dynamics, alongside strong government policy and legislative support. A food fortification programme was launched in Pakistan in 2016, supported by UK Aid and designed to address the high prevalence of vitamin A, iron and zinc deficiency, particularly in women and children. In the same year, the first zinc biofortified variety of wheat, Zincol-2016, was released in Pakistan, supported and developed through the HarvestPlus programme in collaboration with the Pakistan National Agriculture Research Centre. This review explores the challenges faced by fortification and biofortification, initiated independently, (but around the same time) in Pakistan.
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Affiliation(s)
- Nicola Mary Lowe
- Centre for Global Development, University of Central Lancashire, PrestonPR1 2HE, UK
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13
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Miller CH, Sheyholislami H, Burns JL, Connor KL. Sensory evaluations of a novel iron and zinc-enriched powder for the potential treatment and prevention of iron deficiency in women of reproductive age. MATERNAL & CHILD NUTRITION 2024; 20:e13575. [PMID: 37950427 PMCID: PMC10750016 DOI: 10.1111/mcn.13575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 09/19/2023] [Accepted: 09/29/2023] [Indexed: 11/12/2023]
Abstract
Iron deficiency (ID) and ID with anaemia (IDA) are serious global health problems that disproportionately affect women aged 15-49 years. Although food fortification is one of the most effective and sustainable ways to combat nutritional deficiencies, iron remains one of the most difficult micronutrients to fortify, given its tendency to react strongly with food constituents. Therefore, it is important to assess the sensory properties of foods fortified with iron to determine the acceptability and palatability in target populations. We aimed to determine the palatability and acceptability of a novel iron and zinc-enriched powder fortified in tap water by conducting sensory evaluations in 35 women of reproductive age using a 9-point hedonic scale, where participants rated the sensory properties of six samples containing different amounts of the active or placebo powder. We found significant differences between samples reconstituted at 1, 2, and 3 g/L for sensory properties, including overall taste. Participants were found to be more willing to drink the mineral-enriched powder when prepared at the lowest concentration (1 g/L) compared to higher concentrations. Our results provide important insight into the sensory qualities of a novel formulation of an iron and zinc-enriched powder for at-home fortification and indicate consumer acceptability in reproductive-aged women, a key group at risk for ID/IDA. If found to improve iron status, novel treatments like this product will contribute to global efforts to develop safe, acceptable and sustainable interventions for ID and IDA.
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Affiliation(s)
- Clara H. Miller
- Department of Health SciencesCarleton UniversityOttawaOntarioCanada
| | | | - Jessie L. Burns
- Department of Health SciencesCarleton UniversityOttawaOntarioCanada
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14
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Darwar R, Rowe LA, Chadha M, Rosas AMS, Arabi M. A blueprint for fortification planning and programming: Lessons learned from an analytical review of existing fortification frameworks. MATERNAL & CHILD NUTRITION 2023:e13571. [PMID: 38155486 DOI: 10.1111/mcn.13571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 09/06/2023] [Accepted: 09/08/2023] [Indexed: 12/30/2023]
Abstract
With multiple food fortification frameworks, countries can find it challenging to determine optimal methods for planning and implementing food fortification programmes to combat vitamin and mineral deficiencies, especially without additional technical support. To address this challenge, this study aimed to review existing frameworks to determine consistencies, differences, strengths, and weaknesses across the frameworks, and based on the review findings, formulate an enhanced and streamlined fortification framework. Nineteen frameworks were ultimately examined following a comprehensive literature review and key informant interviews. Generally, the reviewed frameworks amply describe motives and methods for the determination of fortification need and feasibility, industry engagement/quality assurance and quality control, and impact evaluations/surveillance. However, there was limited inclusion or discussion throughout the reviewed frameworks around harmonization of fortification with existing micronutrient interventions; fortification policy and/or strategy; enforcement, incentives, and penalties to ensure producer compliance with industry standards; and periodic fortification programme review and reassessment. The findings were used to develop a comprehensive Fortification Blueprint that aims to provide structured guidance and a library of tools and resources to fortification programme managers and key stakeholders to ensure optimal and sustainable programme design.
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Affiliation(s)
- Roopa Darwar
- Department of Public Health, Rollins School of Public Health, Emory University, Atlanta, Georgia, USA
| | - Laura A Rowe
- Nutrition International, Ottawa, Ontario, Canada
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15
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Pinel P, Emmambux MN, Bourlieu C, Micard V. Nutritional contributions and processability of pasta made from climate-smart, sustainable crops: A critical review. Crit Rev Food Sci Nutr 2023:1-31. [PMID: 37937848 DOI: 10.1080/10408398.2023.2271952] [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: 11/09/2023]
Abstract
Total or partial replacement of traditional durum wheat semolina (DWS) by alternative flours, such as legumes or wholegrain cereals in pasta improves their nutritional quality and can make them interesting vector for fortification. Climate-smart gluten-free (C-GF) flours, such as legumes (bambara groundnut, chickpea, cowpea, faba bean, and pigeon pea), some cereals (amaranth, teff, millet, and sorghum), and tubers (cassava and orange fleshed sweet potato), are of high interest to face ecological transition and develop sustainable food systems. In this review, an overview and a critical analysis of their nutritional potential for pasta production and processing conditions are undertaken. Special emphasis is given to understanding the influence of formulation and processing on techno-functional and nutritional (starch and protein digestibility) properties. Globally C-GF flours improve pasta protein quantity and quality, fibers, and micronutrients contents while keeping a low glycemic index and increasing protein digestibility. However, their use introduces anti-nutritional factors and could lead to the alteration of their techno-functional properties (higher cooking losses, lower firmness, and variability in color in comparison to classical DWS pasta). Nevertheless, these alternative pasta remain more interesting in terms of nutritional and techno-functional quality than traditional maize and rice-based gluten free pasta.
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Affiliation(s)
- P Pinel
- UMR IATE, INRAE, Institut Agro, Univ. Montpellier, Montpellier, France
| | - M N Emmambux
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
| | - C Bourlieu
- UMR IATE, INRAE, Institut Agro, Univ. Montpellier, Montpellier, France
| | - V Micard
- UMR IATE, INRAE, Institut Agro, Univ. Montpellier, Montpellier, France
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16
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Jindal A, Patil N, Bains A, Sridhar K, Stephen Inbaraj B, Tripathi M, Chawla P, Sharma M. Recent Trends in Cereal- and Legume-Based Protein-Mineral Complexes: Formulation Methods, Toxicity, and Food Applications. Foods 2023; 12:3898. [PMID: 37959017 PMCID: PMC10649166 DOI: 10.3390/foods12213898] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2023] [Revised: 10/16/2023] [Accepted: 10/18/2023] [Indexed: 11/15/2023] Open
Abstract
Minerals play an important role in maintaining human health as the deficiency of these minerals can lead to serious health issues. To address these deficiencies, current research efforts are actively investigating the utilization of protein-mineral complexes as eco-friendly, non-hazardous, suitable mineral fortifiers, characterized by minimal toxicity, for incorporation into food products. Thus, we reviewed the current challenges in incorporating the cereal-legume protein-inorganic minerals complexes' structure, binding properties, and toxicity during fortification on human health. Moreover, we further reviewed the development of protein-mineral complexes, characterization, and their food applications. The use of inorganic minerals has been associated with several toxic effects, leading to tissue-level toxicity. Cereal- and legume-based protein-mineral complexes effectively reduced the toxicity, improved bone mineral density, and has antioxidant properties. The characterization techniques provided a better understanding of the binding efficiency of cereal- and legume-based protein-mineral complexes. Overall, understanding the mechanism and binding efficiency underlying protein-mineral complex formation provided a novel insight into the design of therapeutic strategies for mineral-related diseases with minimal toxicity.
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Affiliation(s)
- Aprajita Jindal
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India; (A.J.); (N.P.)
| | - Nikhil Patil
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India; (A.J.); (N.P.)
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to Be University), Coimbatore 641021, India
| | | | - Manikant Tripathi
- Biotechnology Program, Dr. Rammanohar Lohia Avadh University, Ayodhya 224001, India
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India; (A.J.); (N.P.)
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17
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Kaim U, Goluch ZS. Health Benefits of Bread Fortification: A Systematic Review of Clinical Trials according to the PRISMA Statement. Nutrients 2023; 15:4459. [PMID: 37892534 PMCID: PMC10609867 DOI: 10.3390/nu15204459] [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: 10/04/2023] [Revised: 10/18/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023] Open
Abstract
Bread is among the most common foods for the world's population. Therefore, it can be fortified to eliminate deficiencies of nutrients or be a carrier of other substances with a nutritional or physiological effect, bringing health benefits to its consumers, thus impacting sustainable health. This systematic review aimed to analyze clinical studies on the effects of bread fortification on human health. The study followed the PRISMA guidelines for transparency and utilized databases Scopus, Embase, PubMed, and Web of Science to search clinical trials focused on the effects of bread fortification on human health over the entire last decade. The methodological quality of selected studies was assessed using the Jadad scale. As a result, twenty-six studies meet the inclusion criteria. Clinical trials have shown health benefits from consuming bread fortified with vitamins (B9, C, D2, D3), minerals (K, P, Ca, Mg, Fe, Zn, Cr, Se), fiber, proteins, and polyphenolic compounds. Conclusions reveal that mandatory fortification aligns with the sustainable development goals. Thus, collaborative partnerships are essential for successful implementation and accessibility, fostering public health advances and progress developing into sustainable health.
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Affiliation(s)
- Urszula Kaim
- Department of Bioprocess Engineering, Wrocław University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland
| | - Zuzanna Sabina Goluch
- Department of Food Technology and Nutrition, Wrocław University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland;
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18
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Jinbaani AN, Owusu EY, Mohammed AR, Tengey TK, Mawunya M, Kusi F, Mohammed H. Gender trait preferences among smallholder cowpea farmers in northern Ghana: lessons from a case study. FRONTIERS IN SOCIOLOGY 2023; 8:1260407. [PMID: 37899782 PMCID: PMC10602653 DOI: 10.3389/fsoc.2023.1260407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Accepted: 09/21/2023] [Indexed: 10/31/2023]
Abstract
Introduction This case study reports on how a gender responsive breeding program contributes to meeting the trait preference of men and women for improved cowpea varieties in northern Ghana. Methods Fifty-eight early-maturing, medium-maturing and dual-purpose cowpea lines were planted at the CSIR-SARI research fields and women and men farmers invited for participatory plant breeding (PPB) in 2016. Selected lines from the PPB were further evaluated in 2017 using participatory varietal selection (PVS) in 5 districts in northern Ghana. In addition, 20 focus group discussions (FGDs) were held in 2018 in 10 randomly selected communities with 260 participants (130 women and 130 men) across the districts where the PVS had been held previously. Results and discussion The study finds drought tolerance, short cooking time and pest resistance to be the most preferred cowpea traits among both men and women. The study also finds that gender differences exist in trait preference, especially for traits such as seed coat color, earliness, pod above canopy and indeterminate growth habit. As breeding programs focus on improving genetic gains for tolerance of biotic and abiotic stresses, equal attention must be given to breeding for traits desired by women.
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Sherpa K, Priyadarshini MB, Mehta NK, Vaishnav A, Singh NS, Pati BK. Shelf-Stability of Kiln- and Liquid-Smoked Inulin-Fortified Emulsion-Type Pangasius Mince Sausage at Refrigerated Temperature. ACS OMEGA 2023; 8:34431-34441. [PMID: 37779966 PMCID: PMC10536037 DOI: 10.1021/acsomega.3c02756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Accepted: 08/29/2023] [Indexed: 10/03/2023]
Abstract
The objective of this study was to investigate the effects of the kiln (SK-S) and liquid smoking (LS-S) processes on the quality of inulin-fortified emulsion-type Pangasius mince sausages. The moisture content during the storage significantly (p < 0.05) decreased in C-S (control) sausages and increased (p < 0.05) in SK-S and LS-S sausages. The protein content decreased (p < 0.05) in C-S, SK-S, and LS-S throughout the storage period. Initially, among the three processed sausages, LS-S showed a lower pH value, and as the days of storage progressed, all the treatments exhibited a declining trend (p < 0.05). A significant (p < 0.05) increase in the PV was observed in all the sausages during the storage days at 5 ± 1 °C, but the intensity of the increase was lower in SK-S and LS-S. The total viable count of C-S and SK-S sausages reached the limit of acceptability (6 log10cfu g-1) on the 20th day and on the 24th day of storage. The electrophoretic protein pattern of LS-S samples exhibited retention of all bands, indicating the lower proteolysis of MHC, actin, and troponin T in comparison with other treatments. The hardness (p < 0.05) and cohesiveness (p > 0.05) values of both SK-S and LS-S reduced as the storage days progressed. The present study indicates that the emulsion-type Pangasius sausages incorporated with inulin powder (2%) exposed to kiln smoking and commercial liquid smoking retained good-to-better sensory attributes up to day 16 (C-S) and day 20 (SK-S and LS-S) under refrigerated storage at 5 ± 1 °C in low-density vacuum polyethylene (LDPE) pouches.
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Affiliation(s)
- Kusang Sherpa
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
| | - M Bhargavi Priyadarshini
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
| | - Naresh Kumar Mehta
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
| | - Anand Vaishnav
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
| | - N Sureshchandra Singh
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
| | - Bikash Kumar Pati
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
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20
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Shah N, Zaheer S, Safdar NF, Turk T, Hashmi S. Women's awareness, knowledge, attitudes, and behaviours towards nutrition and health in Pakistan: Evaluation of kitchen gardens nutrition program. PLoS One 2023; 18:e0291245. [PMID: 37708133 PMCID: PMC10501633 DOI: 10.1371/journal.pone.0291245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Accepted: 08/25/2023] [Indexed: 09/16/2023] Open
Abstract
INTRODUCTION Vulnerability to malnutrition is very high with low-income women and their children in rural Balochistan with contributing factors including lack of awareness about proper nutrition, low literacy, scarcity of vegetables and fruit, and low purchasing power of households. The Food and Agriculture Organization's kitchen garden program provides resources to improve nutrition and health knowledge and promote healthy eating practices. The objective of this study was to assess nutrition and health awareness, knowledge, attitudes, behavioural intentions/behaviours (AKAB) of women who attended the kitchen garden program and trainings. MATERIALS AND METHODS A community based cross-sectional survey (N = 209) using a two-stage cluster sampling method was used to select households with survey participants being mothers with children under five years of age. A pretested questionnaire was administered via face-to-face surveys by trained enumerators in two districts of Balochistan province of Pakistan. Nutrition and health AKAB were constructed indices. Chi-square tests compared statistical differences in AKAB by women attending against a control group who did not-attend kitchen garden interventions. Binary logistic regression analyses were performed to assess kitchen garden program outcomes against key AKAB indicators, while adjusting for covariates. RESULTS Significant differences (p<0.001) were identified between intervention and control groups with women attending kitchen garden being more aware of the components of kitchen garden (65.8% vs 36.8%), and more knowledgeable about causes of illnesses caused by poor nutrition including, iron deficiency anemia, pregnancy, and unborn child health complications, compared to women not attending kitchen gardens program. Logistic regression analysis identified women attending kitchen gardens also had higher odds of being more knowledgeable (OR = 1.59, 95%CI 1.27-1.99, p<0.001), having improved attitudes (OR = 4.86, 95%CI 2.77-8.53, p <0.001), and behavioural intentions/behaviours (OR = 1.98, 95%CI 1.26-3.12, p = 0.003) towards improved nutrition and health. CONCLUSIONS Substantial opportunities exist for achieving improved nutrition and health outcomes with vulnerable groups in Balochistan, through greater participation in kitchen gardens behavioural change programs and interventions. As part of scaling-up efforts, academically rigorous project evaluations should be institutionalized for continuous improvement of nutrition programs to address micronutrient deficiencies in rural communities.
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Affiliation(s)
- Nadia Shah
- School of Public Health, Dow University of Health Sciences, Karachi, Pakistan
| | - Sidra Zaheer
- School of Public Health, Dow University of Health Sciences, Karachi, Pakistan
| | | | - Tahir Turk
- School of Public Health, Dow University of Health Sciences, Karachi, Pakistan
- Communication Partners International (CPI), Springfield, NSW, Australia
| | - Shahkamal Hashmi
- School of Public Health, Dow University of Health Sciences, Karachi, Pakistan
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Durotoye T, Yusufali R, Ajieroh V, Ezekannagha O. Building the Commitment of the Private Sector and Leveraging Effective Partnerships to Sustain Food Fortification. Food Nutr Bull 2023; 44:S61-S73. [PMID: 36221237 DOI: 10.1177/03795721221123699] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The private sector is a critical partner in achieving the universally adopted Sustainable Development Goals (SDGs)-UNDP 2022. As part of a national strategy to address malnutrition (SDG2), Large-Scale Food Fortification of commonly consumed staple foods and condiments with vitamins and minerals is a proven intervention that requires the concerted engagement of multiple actors in a country's agri-food and public health ecosystems. Lessons from TechnoServe's Strengthening African Processors of Fortified Foods (SAPFF) Program, implemented from 2016 to 2022 in Kenya, Nigeria, and Tanzania with support from the Bill and Melinda Gates Foundation, provide essential learnings about how to effectively engage, motivate, and improve the food fortification performance of the industry in compliance with national standards, through capacity building, responsive technical assistance, and multistakeholder engagement that builds trust and accountability of industry in the fight against malnutrition.
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Affiliation(s)
- Tobi Durotoye
- TechnoServe Inc Ringgold Standard Institution, Arlington, VA, USA
| | | | - Victor Ajieroh
- Bill & Melinda Gates Foundation Ringgold Standard Institution, Abuja, Nigeria
| | - Oluchi Ezekannagha
- CGIAR Ringgold Standard Institution, via di San Domenico, Rome, Lazio, Italy
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22
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Fatemi SF, Irankhah K, Kruger J, Bruins MJ, Sobhani SR. Implementing micronutrient fortification programs as a potential practical contribution to achieving sustainable diets. NUTR BULL 2023; 48:411-424. [PMID: 37503811 DOI: 10.1111/nbu.12630] [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: 02/22/2023] [Revised: 07/12/2023] [Accepted: 07/13/2023] [Indexed: 07/29/2023]
Abstract
Due to sustainability concerns related to current diets and environmental challenges, it is crucial to have sound policies to protect human and planetary health. It is proposed that sustainable diets will improve public health and food security and decrease the food system's effect on the environment. Micronutrient deficiencies are a well-known major public health concern. One-third to half of the world's population suffers from nutrient deficiencies, which have a negative impact on society in terms of unrealised potential and lost economic productivity. Large-scale fortification with different micronutrients has been found to be a useful strategy to improve public health. As a cost-effective strategy to improve micronutrient deficiency, this review explores the role of micronutrient fortification programmes in ensuring the nutritional quality (and affordability) of diets that are adjusted to help ensure environmental sustainability in the face of climate change, for example by replacing some animal-sourced foods with nutrient-dense, plant-sourced foods fortified with the micronutrients commonly supplied by animal-sourced foods. Additionally, micronutrient fortification considers food preferences based on the dimensions of a culturally sustainable diet. Thus, we conclude that investing in micronutrient fortification could play a significant role in preventing and controlling micronutrient deficiencies, improving diets and being environmentally, culturally and economically sustainable.
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Affiliation(s)
- Seyedeh Fatemeh Fatemi
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Kiyavash Irankhah
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Johanita Kruger
- Institute of Nutritional Sciences, University of Hohenheim, Stuttgart, Germany
| | | | - Seyyed Reza Sobhani
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
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23
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Bachewe F, Genye T, Girma M, Samuel A, Warner J, van Zyl C. Biofortification in Ethiopia: Opportunities and Challenges. Food Nutr Bull 2023; 44:151-161. [PMID: 37496282 DOI: 10.1177/03795721231188913] [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: 07/28/2023]
Abstract
BACKGROUND Children younger than 5 years and women of reproductive age often suffer from micronutrient deficiencies. Biofortification, which involves enriching staple crops with micronutrients, is a nutritional intervention focused on addressing micronutrient deficiencies. It is equitable, sustainable, and costs less than other nutritional interventions. OBJECTIVE This study investigates biofortification in Ethiopia, considering 6 globally biofortified crops, 5 of which are currently being biofortified in Ethiopia. However, only 2 of these crops are important in the consumption baskets of most Ethiopians. Therefore, efforts to mainstream biofortification should begin with studies to identify crops that have larger impacts in reducing local micronutrient deficiencies and their cost-effectiveness. METHODS Literature was searched between July and December 2021 using Google Scholar to provide insights into the state of biofortification in Ethiopia. Key-informant interviews were conducted to gain insights into the state of biofortification in Ethiopia and to identify bottlenecks for scaling up the production and consumption of biofortified foods. Furthermore, Annual Agriculture Sample Survey and 2015/16 Ethiopian Household Consumption and Expenditure Survey data were used to describe the area under production of biofortifiable crops and their importance in total consumption, respectively. RESULTS Mainstreaming biofortification in Ethiopia faces several challenges. Policy documents appear to be inconsistent, regressive, and vague regarding biofortification. Critically, there is no specific institution to oversee and/or coordinate biofortification-related activities. CONCLUSION Overall, the success of biofortification depends upon a strong coordination body with clear mandates from detailed policies; adequate funding for research and development; and robust monitoring and evaluation of the identified production, adoption, and consumption issues.
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Affiliation(s)
- Fantu Bachewe
- International Food Policy Research Institute, Addis Ababa, Ethiopia
| | - Tirsit Genye
- International Food Policy Research Institute, Addis Ababa, Ethiopia
| | - Meron Girma
- Ethiopian Public Health Institute, Addis Ababa, Ethiopia
| | - Aregash Samuel
- Ethiopian Public Health Institute, Addis Ababa, Ethiopia
| | - James Warner
- International Food Policy Research Institute, Addis Ababa, Ethiopia
| | - Cornelia van Zyl
- International Food Policy Research Institute, Addis Ababa, Ethiopia
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24
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Nxasana N, Oladimeji KE, Pulido-Estrada GA, Apalata TR. Prevalence of Micronutrient Deficiency among People Living with HIV in Selected Rural Districts of the Eastern Cape Province of South Africa. Nutrients 2023; 15:3017. [PMID: 37447343 DOI: 10.3390/nu15133017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 06/27/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
Human immunodeficiency virus (HIV)/acquired immune deficiency syndrome (AIDS) leads to immune suppression, and micronutrients play vital roles in human immune responses. Hence, this study aimed to evaluate the effects of viral load suppression in adult HIV-infected patients receiving antiretroviral therapy (ART) on micronutrient deficiency and its prevalence in selected rural districts in the Eastern Cape Province of South Africa. This cross-sectional study was conducted from February 2019 to February 2021 among 50 consenting HIV-infected patients attending community health centers within the three selected districts. The data were analysed with ArcGIS v.10.8 to create geospatial maps; the Global Positioning System (GPS) for analysis and presentation; and SPSS version 25 for inferential statistics involving the t-test and Fisher's exact test, with the level of significance set at p < 0.05. Of the 50 participants, a significant difference of p = 0.003 was observed in mean age among viral load-suppressed (42.9 ± 8.89 years) and unsuppressed (32 ± 6.3 years). In addition, significant differences in the mean viral load and CD4 counts (p < 0.05) were seen. Only iron micronutrient showed a statistically significant difference (p < 0.001) between the viral load-suppressed group (mean 14.8, SD 6.1) and the unsuppressed group (mean 8.1, SD 1.6). Of the 38 individuals from the OR Tambo district, overall micronutrient deficiency was 60.5% (13 (34.2%) deficient for zinc, 9 (23.7%) deficient for iron, 5 (13.2%) for folate, and 1 (2.63%) for vitamin D). In all three study districts, deficiencies in zinc, iron, and folate micronutrients exceeded 25%, particularly in those with an unsuppressed viral load. To address these micronutrient deficiencies, people living with HIV (PLHIV) require robust nutritional supplementation programs.
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Affiliation(s)
- Ntombizodumo Nxasana
- Department of Laboratory Medicine and Pathology, Faculty of Health Sciences, Walter Sisulu University, Mthatha 5100, Eastern Cape, South Africa
| | | | | | - Teke Ruffin Apalata
- Department of Laboratory Medicine and Pathology, Faculty of Health Sciences, Walter Sisulu University, Mthatha 5100, Eastern Cape, South Africa
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25
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Onyeaka H, Nwaiwu O, Obileke K, Miri T, Al‐Sharify ZT. Global nutritional challenges of reformulated food: A review. Food Sci Nutr 2023; 11:2483-2499. [PMID: 37324840 PMCID: PMC10261815 DOI: 10.1002/fsn3.3286] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 02/05/2023] [Accepted: 02/14/2023] [Indexed: 03/09/2023] Open
Abstract
Food reformulation, the process of redesigning processed food products to make them healthier, is considered a crucial step in the fight against noncommunicable diseases. The reasons for reformulating food vary, with a common focus on reducing the levels of harmful substances, such as fats, sugars, and salts. Although this topic is broad, this review aims to shed light on the current challenges faced in the reformulation of food and to explore different approaches that can be taken to overcome these challenges. The review highlights the perception of consumer risk, the reasons for reformulating food, and the challenges involved. The review also emphasizes the importance of fortifying artisanal food processing and modifying microbial fermentation in order to meet the nutrient requirements of people in developing countries. The literature suggests that while the traditional reductionist approach remains relevant and yields quicker results, the food matrix approach, which involves engineering food microstructure, is a more complex process that may take longer to implement in developing economies. The findings of the review indicate that food reformulation policies are more likely to succeed if the private sector collaborates with or responds to the government regulatory process, and further research is conducted to establish newly developed reformulation concepts from different countries. In conclusion, food reformulation holds great promise in reducing the burden of noncommunicable diseases and improving the health of people around the world.
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Affiliation(s)
- Helen Onyeaka
- School of Chemical EngineeringUniversity of Birmingham, EdgbastonBirminghamUK
| | - Ogueri Nwaiwu
- School of Chemical EngineeringUniversity of Birmingham, EdgbastonBirminghamUK
| | - KeChrist Obileke
- Faculty of Science and AgricultureUniversity of Fort HareAliceSouth Africa
| | - Taghi Miri
- School of Chemical EngineeringUniversity of Birmingham, EdgbastonBirminghamUK
| | - Zainab T. Al‐Sharify
- School of Chemical EngineeringUniversity of Birmingham, EdgbastonBirminghamUK
- Department of Environmental Engineering, College of EngineeringUniversity of Al‐MustansiriyaBaghdadIraq
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Almaghlouth BJ, Alqahtani NK, Alnabbat KI, Mohamed HA, Alnemr TM, Habib HM. Valorization of Second-Grade Date Fruit Byproducts and Nonstandard Sweet Potato Tubers to Produce Novel Biofortified Functional Jam. Foods 2023; 12:foods12091906. [PMID: 37174443 PMCID: PMC10178723 DOI: 10.3390/foods12091906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 04/26/2023] [Accepted: 05/05/2023] [Indexed: 05/15/2023] Open
Abstract
Byproducts of second-grade dates and sweet potato tubers of noncommercial standard are produced along with the main product and are just as important as the main product but cannot be sold in the open market, as they may not be considered acceptable by consumers. Such byproducts can be valorized through the manufacture of a wide range of functional food products with high market appeal, such as jams. The research approach of this study included measuring antioxidant activity, total flavonoids, polyphenols, physicochemical and color indices, pH, and total sugar, as well as conducting a sensory evaluation, of mixed jams composed of different ratios of date jam (DFJ) to sweet potato jam (SPJ), namely, DP1 (80:20), DP2 (70:30), DP3 (60:40), and DP4 (50:50). To date, no other studies have considered producing mixed jam from dates and sweet potato byproducts. The sensory evaluation results indicated that jam DP4 (consisting of 50% date and 50% sweet potato) had the maximum overall acceptability. This investigation reveals the potential of using mixed byproducts in jams as natural functional ingredients, suggesting the economic value of valorization byproducts as low-cost ingredients to expand the properties, nutritional value, antioxidant content, and overall acceptability of jams. The discovered optimal mixed fruit jam has significant potential for further development as a commercial product.
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Affiliation(s)
- Bayan J Almaghlouth
- Department of Food and Nutrition Sciences, College of Agricultural and food Sciences, King Faisal University, Al Hufuf 31982, Saudi Arabia
| | - Nashi K Alqahtani
- Department of Food and Nutrition Sciences, College of Agricultural and food Sciences, King Faisal University, Al Hufuf 31982, Saudi Arabia
- Date Palm Research Center of Excellence, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
| | - Khadijah I Alnabbat
- Department of Food and Nutrition Sciences, College of Agricultural and food Sciences, King Faisal University, Al Hufuf 31982, Saudi Arabia
| | - Hisham A Mohamed
- Date Palm Research Center of Excellence, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
- Central Laboratory for Date Palm Research and Development, Agriculture Research Center, Giza 12511, Egypt
| | - Tareq M Alnemr
- Department of Food and Nutrition Sciences, College of Agricultural and food Sciences, King Faisal University, Al Hufuf 31982, Saudi Arabia
| | - Hosam M Habib
- Research & Innovation Hub, Alamein International University (AIU), Alamein City 5060310, Egypt
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27
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Ogidi CO, Ogunlade AO, Bodunde RS, Aladejana OM. Evaluation of Nutrient Contents and Antioxidant Activity of Wheat Cookies Fortified with Mushroom ( Termitomyces robustus) and Edible Insects. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2023. [DOI: 10.1080/15428052.2023.2181253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
Affiliation(s)
- Clement Olusola Ogidi
- Department of Food Science and Technology, School of Agriculture, Food and Natural Resources, Olusegun Agagu University of Science and Technology, Okitipupa, Nigeria
| | | | - Rachael Seun Bodunde
- African Centre of Excellence for Mycotoxin and Food Safety, Department of Biochemistry, Federal University of Technology, Minna, Nigeria
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Physicochemical and Sensory Properties and Shelf Life of Block-Type Processed Cheeses Fortified with Date Seeds ( Phoenix dactylifera L.) as a Functional Food. Foods 2023; 12:foods12030679. [PMID: 36766207 PMCID: PMC9914802 DOI: 10.3390/foods12030679] [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: 01/02/2023] [Revised: 01/25/2023] [Accepted: 01/30/2023] [Indexed: 02/09/2023] Open
Abstract
Processed cheese has rapidly been established as a commercial product in recent years. A new ingredient, a byproduct from date fruit seed (DFS), was obtained and tested as a fortified fiber from food industrial waste in block-type processed cheese. This is the first inclusive investigation to report such a test. Different concentrations of DFS (0%, 5%, 10%, 15%, and 20%) were added to block-type processed cheese as a partial substitution for butter. The current investigation was undertaken to estimate the impact of the partial substitution of butter by DFS and its effect on the product's quality in terms of its shelf life and physicochemical, microstructure, color, and sensory properties. Quality was assessed over a 150-day storage period. The results indicate that adding DFS to cheese increased its nutritional value due to the addition of fiber. Additionally, the texture profile of cheese was decreased in terms of hardness, adhesion, springiness, and cohesiveness. The overall structure of cheeses became less compact and had a more open cheese network, which increased with increasing DFS% and duration of storage. Moreover, DFS exhibited the darkest color with increasing ratios of supplementary DFS and duration of storage. Based on the results found in the present investigation, it was concluded that an acceptable quality of block-type processed cheese could be achieved using DFS fiber at 5% and 10% levels of fortification.
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Bechoff A, de Bruyn J, Alpha A, Wieringa F, Greffeuille V. Exploring the Complementarity of Fortification and Dietary Diversification to Combat Micronutrient Deficiencies: A Scoping Review. Curr Dev Nutr 2023; 7:100033. [PMID: 37180084 PMCID: PMC10111601 DOI: 10.1016/j.cdnut.2023.100033] [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: 10/19/2022] [Revised: 01/11/2023] [Accepted: 01/25/2023] [Indexed: 01/30/2023] Open
Abstract
Achieving a balanced and diverse diet remains a challenge for many people, contributing to an ongoing burden of micronutrient deficiencies, particularly in low-income settings. Fortification or dietary diversification are common food-based approaches. We conducted a scoping review to: 1) find evidence on whether combined food-based strategies are more effective than single strategies, and 2) understand how strategies implemented together could complement each other to achieve optimal nutritional impact on populations. Peer-reviewed articles selected (n = 21) included interventions or observational studies (n = 13) and reviews (n = 8). We found little evidence of an added nutritional impact. On the other hand, it is apparent that fortification and dietary diversification target different types of settings (urban compared with rural) and foods (that is, low priced compared with highly priced). Further research is needed to understand the complementarity of these approaches and establish evidence of the effectiveness of combined strategies to foster policy adoption.
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Affiliation(s)
- Aurélie Bechoff
- Natural Resources Institute, University of Greenwich, Chatham, United Kingdom
| | - Julia de Bruyn
- Australian Research Council Centre of Excellence for Children and Families over the Life Course, The University of Melbourne, Melbourne, Australia
| | - Arlène Alpha
- Centre de Recherche Agronomique pour le Développement, Montpellier, France
| | - Frank Wieringa
- Institut de Recherche pour le Développement, Montpellier, France
- Unité Mixte de Recherche Qualisud, (alliance between Université Montpellier, Université Avignon, Centre de Recherche Agronomique pour le Développement, Institut Agro, Institut de Recherche pour le Développement and Université de la Réunion), Montpellier, France
| | - Valérie Greffeuille
- Institut de Recherche pour le Développement, Montpellier, France
- Unité Mixte de Recherche Qualisud, (alliance between Université Montpellier, Université Avignon, Centre de Recherche Agronomique pour le Développement, Institut Agro, Institut de Recherche pour le Développement and Université de la Réunion), Montpellier, France
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30
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Ferraz de Arruda H, Aleta A, Moreno Y. Food composition databases in the era of Big Data: Vegetable oils as a case study. Front Nutr 2023; 9:1052934. [PMID: 36687693 PMCID: PMC9851468 DOI: 10.3389/fnut.2022.1052934] [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: 09/24/2022] [Accepted: 12/07/2022] [Indexed: 01/07/2023] Open
Abstract
Understanding the population's dietary patterns and their impacts on health requires many different sources of information. The development of reliable food composition databases is a key step in this pursuit. With them, nutrition and health care professionals can provide better public health advice and guide society toward achieving a better and healthier life. Unfortunately, these databases are full of caveats. Focusing on the specific case of vegetable oils, we analyzed the possible obsolescence of the information and the differences or inconsistencies among databases. We show that in many cases, the information is limited, incompletely documented, old or unreliable. More importantly, despite the many efforts carried out in the last decades, there is still much work to be done. As such, institutions should develop long-standing programs that can ensure the quality of the information on what we eat in the long term. In the face of climate change and complex societal challenges in an interconnected world, the full diversity of the food system needs to be recognized and more efforts should be put toward achieving a data-driven food system.
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Affiliation(s)
- Henrique Ferraz de Arruda
- ISI Foundation, Turin, Italy,CENTAI Institute, Turin, Italy,*Correspondence: Henrique Ferraz de Arruda ✉
| | - Alberto Aleta
- ISI Foundation, Turin, Italy,Institute for Biocomputation and Physics of Complex Systems (BIFI), University of Zaragoza, Zaragoza, Spain,Department of Theoretical Physics, Faculty of Sciences, University of Zaragoza, Zaragoza, Spain
| | - Yamir Moreno
- ISI Foundation, Turin, Italy,CENTAI Institute, Turin, Italy,Institute for Biocomputation and Physics of Complex Systems (BIFI), University of Zaragoza, Zaragoza, Spain,Department of Theoretical Physics, Faculty of Sciences, University of Zaragoza, Zaragoza, Spain
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31
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Ofori KF, Antoniello S, English MM, Aryee ANA. Improving nutrition through biofortification-A systematic review. Front Nutr 2022; 9:1043655. [PMID: 36570169 PMCID: PMC9784929 DOI: 10.3389/fnut.2022.1043655] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Accepted: 09/30/2022] [Indexed: 12/14/2022] Open
Abstract
Nutritious foods are essential for human health and development. However, malnutrition and hidden hunger continue to be a challenge globally. In most developing countries, access to adequate and nutritious food continues to be a challenge. Although hidden hunger is less prevalent in developed countries compared to developing countries where iron (Fe) and zinc (Zn) deficiencies are common. The United Nations (UN) 2nd Sustainable Development Goal was set to eradicate malnutrition and hidden hunger. Hidden hunger has led to numerous cases of infant and maternal mortalities, and has greatly impacted growth, development, cognitive ability, and physical working capacity. This has influenced several countries to develop interventions that could help combat malnutrition and hidden hunger. Interventions such as dietary diversification and food supplementation are being adopted. However, fortification but mainly biofortification has been projected to be the most sustainable solution to malnutrition and hidden hunger. Plant-based foods (PBFs) form a greater proportion of diets in certain populations; hence, fortification of PBFs is relevant in combating malnutrition and hidden hunger. Agronomic biofortification, plant breeding, and transgenic approaches are some currently used strategies in food crops. Crops such as cereals, legumes, oilseeds, vegetables, and fruits have been biofortified through all these three strategies. The transgenic approach is sustainable, efficient, and rapid, making it suitable for biofortification programs. Omics technology has also been introduced to improve the efficiency of the transgenic approach.
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Affiliation(s)
- Kelvin F. Ofori
- Department of Human Ecology, Delaware State University, Dover, DE, United States
| | - Sophia Antoniello
- Department Human Nutrition, Saint Francis Xavier University, Antigonish, NS, Canada
| | - Marcia M. English
- Department Human Nutrition, Saint Francis Xavier University, Antigonish, NS, Canada
| | - Alberta N. A. Aryee
- Department of Human Ecology, Delaware State University, Dover, DE, United States,*Correspondence: Alberta N. A. Aryee,
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Hyphaene thebaica (Areceaeae) as a Promising Functional Food: Extraction, Analytical Techniques, Bioactivity, Food, and Industrial Applications. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02412-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
AbstractHyphaene thebaica, also known as doum, is a wild plant growing in Egypt, Sudan, and other African countries. It is usually used to prepare nutritive diets, tasty beverages, and other food products. This review aimed to highlight the phytochemical composition of the doum plant using NMR, GC–MS, HPLC, and UPLC/Qtof/MS. The reported active constituents are also described, with flavonoids, phenolic acids, and saponins being the most dominant components. Extraction methods, both conventional and non-conventional, and their existing parameters were summarized. The in vitro and in vivo studies on the extracts and active constituents were also reported. We focused on different applications of doum in functional food products, animal feeding systems, and pharmaceutical applications. Doum is considered a promising dietary and therapeutic candidate to be applied on a wider scale. Proteomic analysis of doum and clinical assessment are still lacking and warrant further investigations in the future.
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The optimization of a gluten-free and soy-free plant-based meat analogue recipe enriched with anthocyanins microcapsules. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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34
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Monroy-Gomez J, Ferraboschi C, van Zutphen KG, Gavin-Smith B, Amanquah D, Kraemer K. Small and Medium Enterprises' Perspectives on Food Fortification Amid the Growing Burden of Malnutrition. Nutrients 2022; 14:nu14183837. [PMID: 36145210 PMCID: PMC9503820 DOI: 10.3390/nu14183837] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 09/09/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022] Open
Abstract
The need for a profound food system transformation has never been greater. The growing burden of malnutrition has become the new normal, with two billion people who are overweight, over 140 million children under five who are stunted and over two billion people affected by hidden hunger. Food fortification has been recognized as a cost-effective strategy to address micronutrient deficiencies. Small and medium enterprises (SMEs) play a strategic role in the food supply chain in low- and middle-income countries, accounting for over 80% of food sales. It is therefore critical to create an enabling environment to facilitate SMEs' involvement in food fortification practices as a potential solution to tackle all forms of malnutrition. This review highlights SMEs' relevance as agents of change in the food system through food fortification practices and their indirect yet key role in producing nutritious, tasty and affordable foods. It discusses their challenges (e.g., access to long-term finance, sustainable technical assistance, limited capacity), presents solutions and discusses how different actors can help SMEs to overcome these challenges. Furthermore, it presents a relevant public-private partnership case study to demonstrate how SMEs can address the growing burden of malnutrition through food fortification practices, nutrient profiling schemes and demand generation.
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Affiliation(s)
| | | | - Kesso Gabrielle van Zutphen
- Sight and Life, P.O. Box 2116, 4002 Basel, Switzerland
- Department of Human Nutrition & Health, Wageningen University & Research, 6708 PB Wageningen, The Netherlands
| | | | | | - Klaus Kraemer
- Sight and Life, P.O. Box 2116, 4002 Basel, Switzerland
- Department of International Health, Johns Hopkins School of Public, Baltimore, MD 21218, USA
- Correspondence:
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Ros-Baró M, Casas-Agustench P, Díaz-Rizzolo DA, Batlle-Bayer L, Adrià-Acosta F, Aguilar-Martínez A, Medina FX, Pujolà M, Bach-Faig A. Edible Insect Consumption for Human and Planetary Health: A Systematic Review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:11653. [PMID: 36141915 PMCID: PMC9517137 DOI: 10.3390/ijerph191811653] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 09/12/2022] [Accepted: 09/14/2022] [Indexed: 05/27/2023]
Abstract
This systematic review aimed to examine the health outcomes and environmental impact of edible insect consumption. Following PRISMA-P guidelines, PubMed, Medline ProQuest, and Cochrane Library databases were searched until February 2021. Twenty-five articles met inclusion criteria: twelve animal and six human studies (randomized, non-randomized, and crossover control trials), and seven studies on sustainability outcomes. In animal studies, a supplement (in powdered form) of 0.5 g/kg of glycosaminoglycans significantly reduced abdominal and epididymal fat weight (5-40% and 5-24%, respectively), blood glucose (10-22%), and total cholesterol levels (9-10%), and a supplement of 5 mg/kg chitin/chitosan reduced body weight (1-4%) and abdominal fat accumulation (4%) versus control diets. In other animal studies, doses up to 7-15% of edible insect inclusion level significantly improved the live weight (9-33%), reduced levels of triglycerides (44%), cholesterol (14%), and blood glucose (8%), and increased microbiota diversity (2%) versus control diet. In human studies, doses up to 7% of edible insect inclusion level produced a significant improvement in gut health (6%) and reduction in systemic inflammation (2%) versus control diets and a significant increase in blood concentrations of essential and branched-chain amino acids and slowing of digestion (40%) versus whey treatment. Environmental indicators (land use, water footprint, and greenhouse gas emissions) were 40-60% lower for the feed and food of edible insects than for traditional animal livestock. More research is warranted on the edible insect dose responsible for health effects and on environmental indicators of edible insects for human nutrition. This research demonstrates how edible insects can be an alternative protein source not only to improve human and animal nutrition but also to exert positive effects on planetary health.
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Affiliation(s)
- Marta Ros-Baró
- Faculty of Health Sciences, Open University of Catalonia (UOC), 08018 Barcelona, Spain
| | - Patricia Casas-Agustench
- Faculty of Health Sciences, Open University of Catalonia (UOC), 08018 Barcelona, Spain
- School of Health Professions, Faculty of Health, University of Plymouth, Plymouth PL4 8AA, UK
| | - Diana Alícia Díaz-Rizzolo
- Faculty of Health Sciences, Open University of Catalonia (UOC), 08018 Barcelona, Spain
- Primary Healthcare Transversal Research Group, Institut d’Investigacions Biomèdiques August Pi i Sunyer (IDIBAPS), 08018 Barcelona, Spain
| | - Laura Batlle-Bayer
- UNESCO Chair in Life Cycle and Climate Change ESCI-UPF, Universitat Pompeu Fabra, 08003 Barcelona, Spain
| | | | - Alícia Aguilar-Martínez
- Food Lab Research Group (2017SGR 83), Faculty of Health Sciences, Open University of Catalonia (UOC), 08018 Barcelona, Spain
- Unesco Chair on Food, Culture and Development, Open University of Catalonia (UOC), 08018 Barcelona, Spain
| | - Francesc-Xavier Medina
- Food Lab Research Group (2017SGR 83), Faculty of Health Sciences, Open University of Catalonia (UOC), 08018 Barcelona, Spain
- Unesco Chair on Food, Culture and Development, Open University of Catalonia (UOC), 08018 Barcelona, Spain
| | - Montserrat Pujolà
- Faculty of Agri-Food Engineering and Biotechnology, Universitat Politècnica de Catalunya BarcelonaTech, 08860 Castelldefels, Spain
| | - Anna Bach-Faig
- Food Lab Research Group (2017SGR 83), Faculty of Health Sciences, Open University of Catalonia (UOC), 08018 Barcelona, Spain
- Food and Nutrition Area, Barcelona Official College of Pharmacists, 08009 Barcelona, Spain
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Reconnoitring the Usage of Agroindustrial Waste in Carotenoid Production for Food Fortification: a Sustainable Approach to Tackle Vitamin A Deficiency. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02888-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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37
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Hassoun A, Cropotova J, Trif M, Rusu AV, Bobiş O, Nayik GA, Jagdale YD, Saeed F, Afzaal M, Mostashari P, Khaneghah AM, Regenstein JM. Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives. Front Nutr 2022; 9:972154. [PMID: 36034919 PMCID: PMC9399420 DOI: 10.3389/fnut.2022.972154] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Accepted: 07/15/2022] [Indexed: 12/11/2022] Open
Abstract
The growing consumer awareness of climate change and the resulting food sustainability issues have led to an increasing adoption of several emerging food trends. Some of these trends have been strengthened by the emergence of the fourth industrial revolution (or Industry 4.0), and its innovations and technologies that have fundamentally reshaped and transformed current strategies and prospects for food production and consumption patterns. In this review a general overview of the industrial revolutions through a food perspective will be provided. Then, the current knowledge base regarding consumer acceptance of eight traditional animal-proteins alternatives (e.g., plant-based foods and insects) and more recent trends (e.g., cell-cultured meat and 3D-printed foods) will be updated. A special focus will be given to the impact of digital technologies and other food Industry 4.0 innovations on the shift toward greener, healthier, and more sustainable diets. Emerging food trends have promising potential to promote nutritious and sustainable alternatives to animal-based products. This literature narrative review showed that plant-based foods are the largest portion of alternative proteins but intensive research is being done with other sources (notably the insects and cell-cultured animal products). Recent technological advances are likely to have significant roles in enhancing sensory and nutritional properties, improving consumer perception of these emerging foods. Thus, consumer acceptance and consumption of new foods are predicted to continue growing, although more effort should be made to make these food products more convenient, nutritious, and affordable, and to market them to consumers positively emphasizing their safety and benefits.
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Affiliation(s)
- Abdo Hassoun
- Sustainable AgriFoodtech Innovation and Research (SAFIR), Arras, France
- Syrian Academic Expertise (SAE), Gaziantep, Turkey
| | - Janna Cropotova
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Ålesund, Norway
| | - Monica Trif
- Department of Food Research, Centre for Innovative Process Engineering (CENTIV) GmbH, Syke, Germany
| | - Alexandru Vasile Rusu
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
- Genetics and Genetic Engineering, Faculty of Animal Science and Biotechnology, University of Animal Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Otilia Bobiş
- Animal Science and Biotechnology Faculty, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Government Degree College, Shopian, India
| | - Yash D. Jagdale
- MIT School of Food Technology, MIT ADT University, Pune, India
| | - Farhan Saeed
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Parisa Mostashari
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dabrowski Institute of Agricultural and Food Biotechnology – State Research Institute, Warsaw, Poland
| | - Joe M. Regenstein
- Department of Food Science, Cornell University, Ithaca, NY, United States
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Hassoun A, Bekhit AED, Jambrak AR, Regenstein JM, Chemat F, Morton JD, Gudjónsdóttir M, Carpena M, Prieto MA, Varela P, Arshad RN, Aadil RM, Bhat Z, Ueland Ø. The fourth industrial revolution in the food industry-part II: Emerging food trends. Crit Rev Food Sci Nutr 2022; 64:407-437. [PMID: 35930319 DOI: 10.1080/10408398.2022.2106472] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has revolutionized the way in which food is produced, transported, stored, perceived, and consumed worldwide, leading to the emergence of new food trends. After reviewing Industry 4.0 technologies (e.g. artificial intelligence, smart sensors, robotics, blockchain, and the Internet of Things) in Part I of this work (Hassoun, Aït-Kaddour, et al. 2022. The fourth industrial revolution in the food industry-Part I: Industry 4.0 technologies. Critical Reviews in Food Science and Nutrition, 1-17.), this complimentary review will focus on emerging food trends (such as fortified and functional foods, additive manufacturing technologies, cultured meat, precision fermentation, and personalized food) and their connection with Industry 4.0 innovations. Implementation of new food trends has been associated with recent advances in Industry 4.0 technologies, enabling a range of new possibilities. The results show several positive food trends that reflect increased awareness of food chain actors of the food-related health and environmental impacts of food systems. Emergence of other food trends and higher consumer interest and engagement in the transition toward sustainable food development and innovative green strategies are expected in the future.
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Affiliation(s)
- Abdo Hassoun
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
- Syrian AcademicExpertise (SAE), Gaziantep, Turkey
| | | | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Farid Chemat
- Green Extraction Team, INRAE, Avignon University, Avignon, France
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - María Gudjónsdóttir
- Faculty of Food Science and Nutrition, School of Health Sciences, University of Iceland, Reykjavík, Iceland
| | - María Carpena
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| | - Miguel A Prieto
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| | - Paula Varela
- Fisheries and Aquaculture Research, Nofima - Norwegian Institute of Food, Ås, Norway
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Zuhaib Bhat
- Division of Livestock Products Technology, SKUAST-J, Jammu, India
| | - Øydis Ueland
- Fisheries and Aquaculture Research, Nofima - Norwegian Institute of Food, Ås, Norway
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FAYEMI OE, AKANNI GB, SOBOWALE SS, OELOFSE A, BUYS EM. Potential for increasing folate contents of traditional African fermented sorghum gruel (Motoho) using presumptive probiotic lactic acid bacteria. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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40
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The effects of vitamin D-fortified foods on circulating 25(OH)D concentrations in adults: a systematic review and meta-analysis. Br J Nutr 2022; 127:1821-1838. [PMID: 34308818 DOI: 10.1017/s0007114521002816] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Improvement of vitamin D status of the general population has been a challenge for policymakers. We conducted a meta-analysis to evaluate whether vitamin D-fortified products can be a suitable solution for tackling vitamin D deficiency. Our secondary objective was to determine the effect of some variables including age, latitude and BMI on efficacy of this strategy. MEDLINE, PubMed, Embase, Cochrane Library and Google Scholar were searched and 231 studies were found in a preliminary search. After screening of titles and abstracts, 23 studies were selected. Pooled data comparing fortification with vitamin D +/- Ca with control showed statistically significant effect on total 25(OH)D concentrations (2002 participants, mean difference (MD): 25·4 nmol/l, (95 % CI 19·5, 31·3)). The subgroup analysis by duration of intervention (less than 12 weeks v. more than 12 weeks) and type of vehicle (dairy product, juice, grain product, oil and combination of dairy and grain products), isoform of the vitamin (D3v. D2) and dose of the fortificant (≥ 1000 IU/d v. < 1000 IU/d) also indicated significant effect of fortification with vitamin D on serum 25(OH)D concentrations. In conclusion, the circulating 25(OH)D response to vitamin D-fortified food consumption is influenced by age, BMI and the baseline 25(OH)D concentrations. Notwithstanding, an average of 2 nmol/l increase in circulating 25(OH)D concentration for each 100 IU vitamin D intake per d is expected for general adult population. These findings can be informative for policymakers to tackle vitamin D deficiency through food fortification strategy.
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Zaremba A, Waszkowiak K, Kmiecik D, Jędrusek-Golińska A, Jarzębski M, Szymandera-Buszka K. The Selection of the Optimal Impregnation Conditions of Vegetable Matrices with Iodine. Molecules 2022; 27:molecules27103351. [PMID: 35630828 PMCID: PMC9144381 DOI: 10.3390/molecules27103351] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 05/17/2022] [Accepted: 05/19/2022] [Indexed: 02/04/2023] Open
Abstract
This study aimed to determine the use of selected vegetables (pumpkin, cauliflower, broccoli, carrot) as carriers of potassium iodide (KI) and potassium iodate (KIO3) by determining changes in iodine content under various conditions of impregnation as the degree of hydration, impregnated sample temperature, and impregnation time. The influence of these conditions on iodine contents in vegetables after their fortification and storage (21 °C/230 days) was analyzed. The results showed that all selected vegetables could be efficient iodine carriers. However, the conditions of the impregnation process are crucial for fortification efficiency, particularly the degree of hydration and the temperature of the impregnated samples before drying. The results showed that the lowest iodine content was in samples fortified at 4 °C and 1:4 hydration. On the other hand, the highest reproducibility of iodine was for the following fortification conditions: temperature of −76 °C and hydration of 1:1. The studies confirmed the higher stability of iodine in KIO3 form compared to KI. To increase recovery of the introduced iodine in the product after drying, using the conditioning step at 4 °C is not recommended. We recommend freezing vegetables immediately after the impregnation process
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Affiliation(s)
- Agata Zaremba
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 61-624 Poznań, Poland; (A.Z.); (K.W.); (A.J.-G.)
| | - Katarzyna Waszkowiak
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 61-624 Poznań, Poland; (A.Z.); (K.W.); (A.J.-G.)
| | - Dominik Kmiecik
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 61-624 Poznań, Poland;
| | - Anna Jędrusek-Golińska
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 61-624 Poznań, Poland; (A.Z.); (K.W.); (A.J.-G.)
| | - Maciej Jarzębski
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland;
| | - Krystyna Szymandera-Buszka
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 61-624 Poznań, Poland; (A.Z.); (K.W.); (A.J.-G.)
- Correspondence: ; Tel.: +48-061-848-7326 or +48-061-848-6093
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Chouraqui JP. Dietary Approaches to Iron Deficiency Prevention in Childhood—A Critical Public Health Issue. Nutrients 2022; 14:nu14081604. [PMID: 35458166 PMCID: PMC9026685 DOI: 10.3390/nu14081604] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 04/03/2022] [Accepted: 04/08/2022] [Indexed: 12/15/2022] Open
Abstract
Iron is an essential nutrient, and individual iron status is determined by the regulation of iron absorption, which is driven by iron requirements. Iron deficiency (ID) disproportionately affects infants, children, and adolescents, particularly those who live in areas with unfavorable socioeconomic conditions. The main reason for this is that diet provides insufficient bioavailable iron to meet their needs. The consequences of ID include poor immune function and response to vaccination, and moderate ID anemia is associated with depressed neurodevelopment and impaired cognitive and academic performances. The persistently high prevalence of ID worldwide leads to the need for effective measures of ID prevention. The main strategies include the dietary diversification of foods with more bioavailable iron and/or the use of iron-fortified staple foods such as formula or cereals. However, this strategy may be limited due to its cost, especially in low-income countries where biofortification is a promising approach. Another option is iron supplementation. In terms of health policy, the choice between mass and targeted ID prevention depends on local conditions. In any case, this remains a critical public health issue in many countries that must be taken into consideration, especially in children under 5 years of age.
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Affiliation(s)
- Jean-Pierre Chouraqui
- Pediatric Nutrition and Gastroenterology Unit, Woman, Mother and Child Department, University Hospital of Lausanne, 1011 Lausanne, Switzerland
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Nuzzo D, Picone P, Lozano Sanchez J, Borras-Linares I, Guiducci A, Muscolino E, Giacomazza D, Sanfilippo T, Guggino R, Bulone D, Dispenza C, San Biagio PL, Lapasin R. Recovery from Food Waste-Biscuit Doughs Enriched with Pomegranate Peel Powder as a Model of Fortified Aliment. BIOLOGY 2022; 11:biology11030416. [PMID: 35336790 PMCID: PMC8945212 DOI: 10.3390/biology11030416] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 03/07/2022] [Accepted: 03/08/2022] [Indexed: 01/02/2023]
Abstract
The aim of the present work is the characterization of biscuit doughs enriched with pomegranate peel powder (PPP) at 3 (PPP3) and 5 (PPP5) wt% in the prospect of developing a fortified aliment as a support of the therapy of chronic inflammatory diseases of the intestinal tract. The total phenolic content of the powder was preliminarily evaluated. Then, the main compounds present in the PPP were identified by HPLC-ESI-TOF-MS analysis, being mainly hydrolysable tannins. The PPP was then treated at 180 °C for 20 min to mimic the baking treatment, and its water-soluble fraction (PPPwsf) was then added in the Caco-2 cell culture as a model of the intestinal epithelial barrier to verify its dose-dependent toxicity, ability in counteracting the oxidative stress, and anti-inflammatory action. Rheological experiments were performed to predict the macroscopic behavior of the PPP-added doughs during lamination and biscuit baking. SEM investigations gave their contribution to the microscopic comprehension of the dough structure. Finally, a consumer panel composed by thirty volunteers was enrolled to express its opinion on the sensory agreeableness of the biscuits prepared with two different concentrations of PPP compared with the reference dough. The discussion is focused on the biological effects of the main components found in the PPP.
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Affiliation(s)
- Domenico Nuzzo
- Istituto per la Ricerca e l’Innovazione Biomedica, Consiglio Nazionale delle Ricerche, 90146 Palermo, Italy;
- Correspondence: (D.N.); (D.G.); (C.D.)
| | - Pasquale Picone
- Istituto per la Ricerca e l’Innovazione Biomedica, Consiglio Nazionale delle Ricerche, 90146 Palermo, Italy;
| | - Jesus Lozano Sanchez
- Department of Food Science and Nutrition, University of Granada, 18071 Granada, Spain;
- Center of Research and Development of Functional Food, Health Science Technological Park, 18100 Granada, Spain;
| | - Isabel Borras-Linares
- Center of Research and Development of Functional Food, Health Science Technological Park, 18100 Granada, Spain;
| | - Alessandro Guiducci
- IEMEST-Istituto Euro-Mediterraneo di Scienza e Tecnologia, 90139 Palermo, Italy;
| | - Emanuela Muscolino
- Dipartimento di Ingegneria, Università degli Studi di Palermo, 90128 Palermo, Italy;
| | - Daniela Giacomazza
- Istituto di Biofisica, Consiglio Nazionale delle Ricerche, 90146 Palermo, Italy; (D.B.); (P.L.S.B.)
- Correspondence: (D.N.); (D.G.); (C.D.)
| | - Tiziana Sanfilippo
- Anestesia e Rianimazione, Presidio Ospedaliero “Salvatore Cimino”, 90141 Palermo, Italy; (T.S.); (R.G.)
- Ambulatorio di Nutrizione Clinica, ASP Palermo, 90141 Palermo, Italy
| | - Rossella Guggino
- Anestesia e Rianimazione, Presidio Ospedaliero “Salvatore Cimino”, 90141 Palermo, Italy; (T.S.); (R.G.)
- Ambulatorio di Nutrizione Clinica, ASP Palermo, 90141 Palermo, Italy
| | - Donatella Bulone
- Istituto di Biofisica, Consiglio Nazionale delle Ricerche, 90146 Palermo, Italy; (D.B.); (P.L.S.B.)
| | - Clelia Dispenza
- Dipartimento di Ingegneria, Università degli Studi di Palermo, 90128 Palermo, Italy;
- Istituto di Biofisica, Consiglio Nazionale delle Ricerche, 90146 Palermo, Italy; (D.B.); (P.L.S.B.)
- Correspondence: (D.N.); (D.G.); (C.D.)
| | - Pier Luigi San Biagio
- Istituto di Biofisica, Consiglio Nazionale delle Ricerche, 90146 Palermo, Italy; (D.B.); (P.L.S.B.)
| | - Romano Lapasin
- Dipartimento di Ingegneria e Architettura, Università degli Studi di Trieste, 34127 Trieste, Italy;
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De B, Goswami TK. Micronutrient Fortification in Foods and Soy Milk, Plant Based Milk Substitute, as a Candidate Vehicle. CURRENT NUTRITION & FOOD SCIENCE 2022. [DOI: 10.2174/1573401318666220204091748] [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]
Abstract
Background:
Background: Food fortification is an effective intervention strategy to combat micronutrient malnutrition, hidden hunger, and improvement of public health and nutritional status. Choice of a cost-effective, widely consumed, compatible, and stable candidate vehicle is essential for a successful fortification.
Objective:
Objective: This comprehensive review discusses the aspects of food fortification along with the suitability of soy milk, plant based milk substitute as a candidate vehicle for fortification.
Methods:
Methods: Literature mining was done in food research journals, Pubmed, Scopus for collection of adopted fortification strategies and preferred vehicles for fortification.
Results:
Results: Soy milk is a popular health beverage, globally consumed and preferred amongst lacto-vegetarians and especially those with bovine milk allergy and lactose intolerance. This plant-based milk alternative is enriched in polyunsaturated fatty acids, phytoestrogens, and isoflavones along with different macro-and micronutrients. As a candidate vehicle, soy milk offers the advantage of incorporating a wide range of fortificants, is widely consumed, stable, and is compatible with fortificants.
Conclusion:
Conclusion: Successful implementation of the fortification strategy and its global scale-up need to overcome different scientific and technological hurdles, socio-economic, ethical, and political barriers as well as legislative issues. Public-private, multi-stake holder and global partnerships, boosting of small-scale food industries, and developing tie-ups with large scale industries, promoting public awareness about the need of fortification are other necessary requisites.
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Affiliation(s)
- Baishakhi De
- Agricultural and Food Engineering Department, IIT Kharagpur- 721302, India
| | - Tridib Kumar Goswami
- Prof Tridib Kumar Goswami, Department of Agriculture and Food Engineering, IIT Kharagpur- 721302, India
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Gulzar S, Nilsuwan K, Raju N, Benjakul S. Whole Wheat Crackers Fortified with Mixed Shrimp Oil and Tea Seed Oil Microcapsules Prepared from Mung Bean Protein Isolate and Sodium Alginate. Foods 2022; 11:foods11020202. [PMID: 35053933 PMCID: PMC8774931 DOI: 10.3390/foods11020202] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 01/11/2022] [Accepted: 01/11/2022] [Indexed: 12/15/2022] Open
Abstract
Shrimp oil (SO) rich in n-3 fatty acids and astaxanthin, mixed with antioxidant-rich tea seed oil (TSO), was microencapsulated using mung bean protein isolate and sodium alginate and fortified into whole wheat crackers. SO and TSO mixed in equal proportions were emulsified in a solution containing mung bean protein isolate (MBPI) and sodium alginate (SA) at varied ratios. The emulsions were spray-dried to entrap SO-TSO in MBPI-SA microcapsules. MBPI-SA microcapsules loaded with SO-TSO showed low to moderately high encapsulation efficiencies (EE) of 32.26–72.09% and had a fair flowability index. Two selected microcapsules with high EE possessed the particle sizes of 1.592 and 1.796 µm with moderate PDI of 0.372 and 0.403, respectively. Zeta potential values were −54.81 mV and −53.41 mV. Scanning electron microscopic (SEM) images indicated that microcapsules were spherical in shape with some shrinkage on the surface and aggregation took place to some extent. Fourier transform infrared (FTIR) and differential scanning calorimetry (DSC) analyses of samples empirically validated the presence of SO-TSO in the microcapsules. Encapsulated SO-TSO showed superior oxidative stability and retention of polyunsaturated fatty acids (PUFAs) to unencapsulated counterparts during storage of 6 weeks. When SO-TSO microcapsules were fortified in whole wheat crackers at varying levels (0–10%), the crackers showed sensorial acceptability with no perceivable fishy odor. Thus, microencapsulation of SO-TSO using MBPI-SA as wall materials could be used as an alternative carrier system, in which microcapsules loaded with PUFAs could be fortified in a wide range of foods.
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Dorn GA, Lobach EY, Ragozinnikova EV, Lapina VY, Poznyakovsky VM, Tokhiriyon B. A Review of Antler Supplements: Benefits, Trends, and Potential. JOURNAL OF BIOCHEMICAL TECHNOLOGY 2022. [DOI: 10.51847/v8clncdvwk] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Menal-Puey S, Marques-Lopes I. Regulatory Framework of Fortified Foods and Dietary Supplements for Athletes: An Interpretive Approach. Nutrients 2021; 13:nu13113858. [PMID: 34836109 PMCID: PMC8624468 DOI: 10.3390/nu13113858] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 10/25/2021] [Accepted: 10/27/2021] [Indexed: 11/16/2022] Open
Abstract
A varied and well-planned diet can meet the nutritional needs of an athlete; however, in certain cases, it could be advisable to increase the intake of some vitamins, minerals or other components through the controlled intake of fortified foods or dietary supplements. In the European Union, a high number of sport foods and supplements are marketed; athletes could at times consume them indiscriminately or even choose products that have not been evaluated and approved by scientific evidence. In this sense, it is necessary to know and interpret the specific regulations for these products in order to make adequate use of them. The aim of this manuscript is to describe the current status of the European regulatory framework, focusing on: (1) regulation of the marketing and labelling of both fortified foods and supplements; (2) regulation of the use of substances used as ingredients in fortified foods; and (3) regulation of nutritional claims and/or health properties associated with nutrients, ingredients and other related substances. This review can facilitate knowledgeable decision making by sports nutrition professionals in order to counsel or manage adequate food choices as well as help consumers make better-informed food decisions. Other experts, such as producers who ensure food safety, might also be interested in this review.
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Budzyńska S, Siwulski M, Magdziak Z, Budka A, Gąsecka M, Kalač P, Rzymski P, Niedzielski P, Mleczek M. Influence of Iron Addition (Alone or with Calcium) to Elements Biofortification and Antioxidants in Pholiota nameko. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10112275. [PMID: 34834638 PMCID: PMC8623578 DOI: 10.3390/plants10112275] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/03/2021] [Revised: 10/19/2021] [Accepted: 10/21/2021] [Indexed: 05/02/2023]
Abstract
Mushrooms supplementation with iron (Fe) is usually limited, and therefore it would be beneficial to search for other vital elements able to improve the process. The aim of this study was to verify a possible interaction between Fe and calcium (Ca) to estimate the role of the addition of the latter metal to stimulate Fe accumulation in Pholiota nameko. Additionally, an analysis of phenolic compounds and low molecular weight organic acids (LMWOAs) was performed. The increase of Fe concentration in the substrate caused a significantly higher accumulation of this metal in P. nameko. The addition of Ca (5 or 10 mM) stimulated Fe accumulation, just as Fe concentration in the substrate stimulated Ca accumulation, which pointed to a synergism between these metals. The obtained results show that the presence of Fe in the substrate may also promote K, Mg, Mn, Na, P, and S accumulation. In contrast, the addition of Ca stimulates and/or inhibits their content in fruit bodies. The phenolic and organic acids profile was poor. Only gallic, 4-hydroxybenzoic, sinapic and syringic acids (phenolics), as well as citric and succinic acids (LMWOAs), were quantified in some combinations in P. nameko fruiting bodies.
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Affiliation(s)
- Sylwia Budzyńska
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznań University of Life Sciences, Wojska Polskiego 75, 60-625 Poznań, Poland; (Z.M.); (M.G.); (M.M.)
- Correspondence: ; Tel.: +48-61-8487846; Fax: +48-61-8487824
| | - Marek Siwulski
- Department of Vegetable Crops, Faculty of Agriculture, Horticulture and Bioengineering, Poznań University of Life Sciences, Dąbrowskiego 159, 60-594 Poznań, Poland;
| | - Zuzanna Magdziak
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznań University of Life Sciences, Wojska Polskiego 75, 60-625 Poznań, Poland; (Z.M.); (M.G.); (M.M.)
| | - Anna Budka
- Department of Mathematical and Statistical Methods, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland;
| | - Monika Gąsecka
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznań University of Life Sciences, Wojska Polskiego 75, 60-625 Poznań, Poland; (Z.M.); (M.G.); (M.M.)
| | - Pavel Kalač
- Department of Applied Chemistry, Faculty of Agriculture, University of South Bohemia, 370-04 České Budějovice, Czech Republic;
| | - Piotr Rzymski
- Department of Environmental Medicine, Poznań University of Medical Sciences, Rokietnicka 8, 60-806 Poznań, Poland;
- Integrated Science Association (ISA), Universal Scientific Education and Research Network (USERN), Rokietnicka 8, 60-806 Poznań, Poland
| | - Przemysław Niedzielski
- Faculty of Chemistry, Adam Mickiewicz University in Poznań, Uniwersytetu Poznańskiego 8, 61-614 Poznań, Poland;
| | - Mirosław Mleczek
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznań University of Life Sciences, Wojska Polskiego 75, 60-625 Poznań, Poland; (Z.M.); (M.G.); (M.M.)
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Scharff LB, Saltenis VLR, Jensen PE, Baekelandt A, Burgess AJ, Burow M, Ceriotti A, Cohan J, Geu‐Flores F, Halkier BA, Haslam RP, Inzé D, Klein Lankhorst R, Murchie EH, Napier JA, Nacry P, Parry MAJ, Santino A, Scarano A, Sparvoli F, Wilhelm R, Pribil M. Prospects to improve the nutritional quality of crops. Food Energy Secur 2021. [DOI: 10.1002/fes3.327] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Affiliation(s)
- Lars B. Scharff
- Department of Plant and Environmental Sciences Copenhagen Plant Science Centre University of Copenhagen Frederiksberg Denmark
| | - Vandasue L. R. Saltenis
- Department of Plant and Environmental Sciences Copenhagen Plant Science Centre University of Copenhagen Frederiksberg Denmark
| | - Poul Erik Jensen
- Department of Food Science University of Copenhagen Frederiksberg Denmark
| | - Alexandra Baekelandt
- Department of Plant Biotechnology and Bioinformatics Ghent University Ghent Belgium
- VIB Center for Plant Systems Biology Ghent Belgium
| | | | - Meike Burow
- DynaMo Center Copenhagen Plant Science Centre Department of Plant and Environmental Sciences University of Copenhagen Frederiksberg Denmark
| | - Aldo Ceriotti
- Institute of Agricultural Biology and Biotechnology National Research Council (CNR) Milan Italy
| | | | - Fernando Geu‐Flores
- Department of Plant and Environmental Sciences Copenhagen Plant Science Centre University of Copenhagen Frederiksberg Denmark
| | - Barbara Ann Halkier
- DynaMo Center Copenhagen Plant Science Centre Department of Plant and Environmental Sciences University of Copenhagen Frederiksberg Denmark
| | | | - Dirk Inzé
- Department of Plant Biotechnology and Bioinformatics Ghent University Ghent Belgium
| | - René Klein Lankhorst
- Wageningen Plant Research Wageningen University & Research Wageningen The Netherlands
| | - Erik H. Murchie
- School of Biosciences University of Nottingham Loughborough UK
| | | | - Philippe Nacry
- BPMPUniv MontpellierINRAECNRSMontpellier SupAgro Montpellier France
| | | | - Angelo Santino
- Institute of Sciences of Food Production (ISPA) National Research Council (CNR) Lecce Italy
| | - Aurelia Scarano
- Institute of Sciences of Food Production (ISPA) National Research Council (CNR) Lecce Italy
| | - Francesca Sparvoli
- DynaMo Center Copenhagen Plant Science Centre Department of Plant and Environmental Sciences University of Copenhagen Frederiksberg Denmark
| | - Ralf Wilhelm
- Institute for Biosafety in Plant Biotechnology Julius Kühn‐Institut – Federal Research Centre for Cultivated Plants Quedlinburg Germany
| | - Mathias Pribil
- Department of Plant and Environmental Sciences Copenhagen Plant Science Centre University of Copenhagen Frederiksberg Denmark
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Miller GD, Kanter M, Rycken L, Comerford KB, Gardner NM, Brown KA. Food Systems Transformation for Child Health and Well-Being: The Essential Role of Dairy. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:10535. [PMID: 34639835 PMCID: PMC8507772 DOI: 10.3390/ijerph181910535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 09/30/2021] [Accepted: 10/05/2021] [Indexed: 11/17/2022]
Abstract
Malnutrition, in all its forms, during the critical stages of child growth and development can have lifelong impacts on health and well-being. While most forms of malnutrition can be prevented with simple dietary interventions, both undernutrition and overnutrition remain persistent and burdensome challenges for large portions of the global population, especially for young children who are dependent on others for nourishment. In addition to dietary factors, children's health also faces the growing challenges of climate change, environmental degradation, pollution, and infectious disease. Food production and consumption practices both sit at the nexus of these issues, and both must be significantly transformed if we are to achieve the 2030 Sustainable Development Goals. Food sources (i.e., animal-source foods vs. plant-source foods), food production practices, the effects of food processing, the impacts of a more globalized food system, and food loss and waste have all been receiving growing attention in health and sustainability research and policy discussions. Much of this work points to recommendations to reduce resource-intensive animal-source foods, heavily processed foods, and foods associated with excessive waste and pollution, while simultaneously increasing plant-source options. However, some of these recommendations require a little more nuance when considered in the context of issues such as global child health. All types of foods can play significant roles in providing essential nutrition for children across the globe, and for improving the well-being and livelihoods of their families and communities. Dairy foods provide a prime example of this need for nuance, as both dairy production practices and consumption patterns vary greatly throughout the world, as do their impacts on child health and food system sustainability. The objective of this narrative review is to highlight the role of dairy in supporting child health in the context of food system sustainability. When considering child health within this context it is recommended to take a holistic approach that considers all four domains of sustainability (health, economics, society, and the environment) to better weigh trade-offs, optimize outcomes, and avoid unintended consequences. To ensure that children have access to nutritious and safe foods within sustainable food systems, special consideration of their needs must be included within the broader food systems transformation narrative.
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Affiliation(s)
- Gregory D. Miller
- National Dairy Council, Rosemont, IL 60018-5616, USA; (G.D.M.); (K.A.B.)
- Global Dairy Platform, Rosemont, IL 60018-5616, USA;
| | - Mitch Kanter
- Global Dairy Platform, Rosemont, IL 60018-5616, USA;
| | | | | | | | - Katie A. Brown
- National Dairy Council, Rosemont, IL 60018-5616, USA; (G.D.M.); (K.A.B.)
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