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10 pages, 1142 KiB

Open AccessArticle

Vitamin D Food Fortification Strategies on Population-Based Dietary Intake Data Using Mixed-Integer Programming

by Sayantan Sengupta, Tue Christensen, Gitte Ravn-Haren and Rikke Andersen

Foods 2023, 12(4), 698; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12040698 - 06 Feb 2023

Cited by 1 | Viewed by 1162

The dietary vitamin D intake of the Danish population is low, and food fortification is a strategy to increase intake. This paper explores the possibility of vitamin D fortification on the current population food intake in Denmark, such that the population receives adequate [...] Read more.

The dietary vitamin D intake of the Danish population is low, and food fortification is a strategy to increase intake. This paper explores the possibility of vitamin D fortification on the current population food intake in Denmark, such that the population receives adequate amounts of vitamin D without having to change current dietary patterns. A mixed-integer programming approach is used to arrive at a solution for the optimal fortification required at each food group level so that the majority of the population receive the minimum intake of average requirement (AR) and do not exceed the tolerable upper intake level (UL). The method shows a significant increase in vitamin D intake compared to the current scenario, keeping a neutral approach towards preferences of one food group over others. The method can also be fine-tuned in different scenarios where certain food group preferences are known, which can be encoded into the model in the form of constraints. Full article

(This article belongs to the Special Issue Current Research on Vitamin and Mineral Fortification in Foods)

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11 pages, 808 KiB

Open AccessArticle

A Data Driven Approach to Identify Safe and Adequate Schemes for Vitamin D Fortification

by Tue Christensen, Gitte Ravn-Haren and Rikke Andersen

Foods 2022, 11(24), 3981; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11243981 - 08 Dec 2022

Viewed by 815

Abstract

Food fortification is a strategy to increase low vitamin D intake. In order to avoid the intake of a population exceeding the upper tolerable intake level, the right choice of food groups to fortify is of crucial importance. An automated fortification tool was [...] Read more.

Food fortification is a strategy to increase low vitamin D intake. In order to avoid the intake of a population exceeding the upper tolerable intake level, the right choice of food groups to fortify is of crucial importance. An automated fortification tool was developed based on dietary intake data from the Danish National Survey of Dietary Habits and Physical Activity 2011–2013 (DANSDA), taking into account the energy contribution of the fortified food. The fortification of food group is a variant in the linear modelling, where the optimization ensures the lowest possible variation in deviation of the calculated intake and the target intake. The resulting tool demonstrated that the lowest limit of fortification, where the model works, is 12 µg/10 MJ, when fortification of any food group is allowed. The tool also demonstrated that, by increasing the allowed upper level of fortification from 12 µg/10 MJ up to 30 µg/10 MJ, the food groups selected for fortification and the level of fortification in those food groups may change. Specifically, fewer food groups seem to be needed as the upper level of fortification is increased. The optimized scenarios, using the food groups, including milk, cheese, cereals, fats, and juice, were tested on dietary-survey data and demonstrated that all the projected scenarios manage to lift the median vitamin D intake to the targeted intake safely. A data-driven approach was used to develop a simple, fast, and automated fortification tool to test different vitamin D food fortification strategies. Full article

(This article belongs to the Special Issue Current Research on Vitamin and Mineral Fortification in Foods)

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9 pages, 2529 KiB

Open AccessArticle

Effect of Encapsulated Ferrous Sulphate Fortified Salt on Hemoglobin Levels in Anemic Rats

by Dasharath B. Shinde, Santosh S. Koratkar, Vinay Rale, Shashikala NM and Neetu Mishra

Foods 2022, 11(12), 1795; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11121795 - 17 Jun 2022

Cited by 3 | Viewed by 2328

Abstract

(1) Background: Iron deficiency anemia is a significant nutritional problem all over the world. Salt formulations supplemented with encapsulated iron and iodine (double-fortified) were tested for their efficacy in managing iron deficiency anemia. In this study, we have checked the effect of these [...] Read more.

(1) Background: Iron deficiency anemia is a significant nutritional problem all over the world. Salt formulations supplemented with encapsulated iron and iodine (double-fortified) were tested for their efficacy in managing iron deficiency anemia. In this study, we have checked the effect of these double-fortified salt formulations (iron and iodine) on hemoglobin (Hb) levels in anemic Wistar male rats. (2) Methods: The study was divided into two phases, viz., the development of anemia in the first phase and then the random division of anemic rats into five groups (Groups A to E). These rats were fed with three different salt formulations (Groups A to C); Group D was continued on a low iron diet, and Group E was on a normal pellet diet over a period of 84 days. The level of Hb was tested in each group. (3) Results: The rats in Groups A, B, C, and E recovered from anemia significantly, with higher Hb levels. On day 84, however, the Hb level in Group D continued to decrease. The bodyweight of the rats was not affected in any way. In all of the groups, histopathology examinations in various organs revealed no significant changes. (4) Conclusions: All of the three different salt formulations showed significant recovery in the anemic rats as compared to the rats fed with a normal pelleted diet. Full article

(This article belongs to the Special Issue Current Research on Vitamin and Mineral Fortification in Foods)

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14 pages, 696 KiB

Open AccessArticle

Risk–Benefit Assessment of an Increase in the Iodine Fortification Level of Foods in Denmark—A Pilot Study

by Lea Sletting Jakobsen, Josefine Ostenfeld Nielsen, Sophie Egesø Paulsen, Malene Outzen, Allan Linneberg, Line Tang Møllehave, Tue Christensen and Gitte Ravn-Haren

Foods 2022, 11(9), 1281; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11091281 - 28 Apr 2022

Cited by 2 | Viewed by 1906

Abstract

Iodine deficiency is one of the most common nutritional disorders worldwide. In Denmark, the mandatory iodine fortification of salt of 13 ppm was introduced in 2000 to eradicate mild to moderate iodine deficiency and the fortification level was increased to 20 ppm in [...] Read more.

Iodine deficiency is one of the most common nutritional disorders worldwide. In Denmark, the mandatory iodine fortification of salt of 13 ppm was introduced in 2000 to eradicate mild to moderate iodine deficiency and the fortification level was increased to 20 ppm in 2019. However, the optimal iodine intake is a narrow interval, and the risk of disease increases with intakes both below and above this interval. In this study, we quantified the risk–benefit balance in the Danish adult population by increasing the mandatory fortification level. We applied a risk–benefit assessment approach in which population-level iodine intakes before and after the increase in fortification were integrated with epidemiological evidence of the association between iodine nutrition status and risk of relevant diseases to estimate the number of cases caused or prevented and estimated health impact in terms of disability-adjusted life years (DALY). We estimated an overall beneficial health impact and prevention of 34.9 (95% UI: −51.6; −21.7) DALY per 100,000 adults in the population annually with the increase in fortification level. Prevention of low IQ in children due to maternal iodine deficiency was the primary contributor to overall health gain. The gain in healthy life years comes at the expense of extra cases of goiter due to iodine excess. Due to lack of data, hypo- and hyperthyroidism related to iodine status were not included. Neither were children as a population group. Because of this, as well as uncertainties inherent in the model and data used, results should be interpreted with caution. We argue that nation-specific, quantitative assessments of the public health impact of fortification programs provide transparent, evidence-based decision support. Future research should aim to enable the inclusion of all relevant health effects as well as children in the assessment. Full article

(This article belongs to the Special Issue Current Research on Vitamin and Mineral Fortification in Foods)

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14 pages, 1667 KiB

Open AccessArticle

Bio-Fortified Pork Cracklings with UVB LED Tailored Content of Vitamin D₃

by Petra Ložnjak Švarc, Marzia Rahimi, Jesper Tønnesen, Dennis Dan Corell, Paul Michael Petersen, Grethe Hyldig and Jette Jakobsen

Foods 2022, 11(5), 726; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11050726 - 01 Mar 2022

Cited by 4 | Viewed by 2717

Abstract

Since few foods are naturally rich in vitamin D, novel food products with a high content of vitamin D are needed to decrease the prevalence of vitamin D deficiency. Pork cracklings are Danish snacks with high contents of protein and fat. They are [...] Read more.

Since few foods are naturally rich in vitamin D, novel food products with a high content of vitamin D are needed to decrease the prevalence of vitamin D deficiency. Pork cracklings are Danish snacks with high contents of protein and fat. They are consumed mostly during wintertime when sun exposure cannot fulfil human needs for vitamin D₃. Pork cracklings were produced in an industrially friendly manner from UVB LED illuminated pork rind, using a combination of sous vide (85 °C, 60 min) and roasting in the oven (200 °C, 20 min). Thermal processing resulted in a significant loss of vitamin D₃ (>90%). Thus, the process was optimized by the UVB exposure of pork cracklings, i.e., after thermal processing. The produced pork cracklings had a vitamin D₃ level of ~10 µg/100 g, with a possibility of tailoring its final content. Furthermore, the fat content at 15–20% was a reduction of 50% compared to marketed products in 2021. No significant difference was found in the content of vitamin D₃ during 31 days of storage in the air. A consumer preference test (n = 53) indicated that >80% of participants liked the product and saw its potential as a new food source of vitamin D₃. Full article

(This article belongs to the Special Issue Current Research on Vitamin and Mineral Fortification in Foods)

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24 pages, 363 KiB

Open AccessArticle

Safety of Vitamin D Food Fortification and Supplementation: Evidence from Randomized Controlled Trials and Observational Studies

by Folasade A. Adebayo, Suvi T. Itkonen, Taina Öhman, Mairead Kiely, Kevin D. Cashman, Christel Lamberg-Allardt and on behalf of the ODIN Consortium

Foods 2021, 10(12), 3065; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10123065 - 09 Dec 2021

Cited by 12 | Viewed by 2768

Abstract

The safety considerations of food-based solutions for vitamin D deficiency prevention, such as fortification and supplementation, are critical. On the basis of collective data from 20 randomized controlled trials (RCTs) and 20 national healthy surveys, as well as prospective cohort studies (PCSs) across [...] Read more.

The safety considerations of food-based solutions for vitamin D deficiency prevention, such as fortification and supplementation, are critical. On the basis of collective data from 20 randomized controlled trials (RCTs) and 20 national healthy surveys, as well as prospective cohort studies (PCSs) across the ODIN project (“Food-based solutions for optimal vitamin D nutrition and health through the life cycle”, FP7-613977), we analyzed the potential safety issues arising from vitamin D intakes and/or supplementation. These adverse consequences included high serum 25-hydroxyvitamin D (S-25(OH)D) concentrations (>125 nmol/L), high serum calcium concentrations, and vitamin D intakes in excess of the tolerable upper intake levels (ULs). In the RCTs (n = 3353, with vitamin D doses from 5–175 µg/day), there were no reported adverse effects. The prevalence of high S-25(OH)D was <10% when vitamin D supplements were administered, and <0.1% for fortified foods. Elevated serum calcium was observed among <0.5% in both administration types. No ODIN RCT participants exceeded the age-specific ULs. In observational studies (n = 61,082), the prevalence of high 25(OH)D among children/adolescents, adults, and older adults was <0.3%, with no evidence of adverse effects. In conclusion, high S-25(OH)D concentrations >125 nmol/L were rare in the RCTs and PCSs, and no associated adverse effects were observed. Full article

(This article belongs to the Special Issue Current Research on Vitamin and Mineral Fortification in Foods)

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14 pages, 514 KiB

Open AccessArticle

Application of Selenium Conjugated to Animal Protein in Laying Hens’ Diet for the Production of Selenium-Enriched Eggs

by Kai Qiu, Youbiao Ma, Uchechukwu Edna Obianwuna, Jing Wang, Haijun Zhang, Guanghai Qi and Shugeng Wu

Foods 2021, 10(6), 1224; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061224 - 28 May 2021

Cited by 13 | Viewed by 2685

Abstract

The current experiment was conducted to investigate the application effects of selenium conjugated to insect protein (SCIP) in the production of selenium-enriched eggs. A total of 450 laying hens were randomly assigned to five dietary groups, each group consisting of six replicates. Hens [...] Read more.

The current experiment was conducted to investigate the application effects of selenium conjugated to insect protein (SCIP) in the production of selenium-enriched eggs. A total of 450 laying hens were randomly assigned to five dietary groups, each group consisting of six replicates. Hens in the control group received a diet without selenium supplementation, whereas hens in the other four groups received diets supplemented with either 1, 2, 5, or 10 mg/kg of selenium from SCIP. The productive performance, egg quality, antioxidant and immune capacity, biochemical indices, intestinal morphology, and oviduct health of laying hens were evaluated. The results showed that the supplementation of organic selenium provided by SCIP in the diets of laying hens enhanced performance and egg quality without any toxicity effect, even at the 10 mg/kg inclusion level. A level of 2 mg/kg of selenium provided by SCIP in diets tentatively improved the serum antioxidant and immune capacity, intestinal development, and oviduct health of laying hens in a conspicuous manner. Hence, the biosafety and positive effects of SCIP as a feed additive supplement in laying hens’ diet have been demonstrated with the enhanced production of safe and selenium-enriched eggs. Full article

(This article belongs to the Special Issue Current Research on Vitamin and Mineral Fortification in Foods)

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Other

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12 pages, 15034 KiB

Open AccessPerspective

Vitamin D Fortification and Its Effect on Athletes’ Physical Improvement: A Mini Review

by Cong Feng, Xinjie Song, Meram Chalamaiah, Xiaofeng Ren, Mingxing Wang and Baoguo Xu

Foods 2023, 12(2), 256; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12020256 - 05 Jan 2023

Cited by 1 | Viewed by 2672

Abstract

Poor vitamin D status is a widespread problem regardless of age and sex, emphasizing the necessity of new food sources to improve vitamin D levels. Currently, approximately 60% of dietary vitamin D consumption occurs via fortified foods. Vitamin D insufficiency (50–90%) is widespread [...] Read more.

Poor vitamin D status is a widespread problem regardless of age and sex, emphasizing the necessity of new food sources to improve vitamin D levels. Currently, approximately 60% of dietary vitamin D consumption occurs via fortified foods. Vitamin D insufficiency (50–90%) is widespread according to age and region, despite different levels of sunlight exposure. The food industry must identify more effective strategies to increase normal dietary vitamin D intake and improve overall health. Strategies for vitamin D fortification include bioaddition, wherein a vitamin D-rich food source is added to staple foods during processes. These bioadditive strategies expand the range of vitamin D-containing foods and appeal to different preferences, cultures, and economic statuses. In several countries, vitamin D deficiency places athletes at a high risk of disease susceptibility. Due to low sun exposure, athletes in countries with higher and lower levels of sunlight have similar risks of vitamin D deficiency. In this review, we summarize recent technical advances to promote vitamin D utilization by humans during sports activities and in relation to the normal practices of athletes. Full article

(This article belongs to the Special Issue Current Research on Vitamin and Mineral Fortification in Foods)

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