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Fortifying Food with Folic Acid
Seminars in Thrombosis and Hemostasis, 2000Folic acid supplementation may help prevent the following three common and important disorders: neural tube defect pregnancies, ischemic heart disease and strokes, and possibly colon cancer. Several studies have irrefutably established that folic acid supplementation in proper doses reduces neural tube defect pregnancies.
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The Role of Fortified Foods – Situation in Austria
2005Nutritional surveys in several countries worldwide showed an inadequate intake of some micronutrients. A possibility to challenge this development is the fortification of selected foods with micronutrients. The aim of this study was to evaluate the situation of food fortification in Austria and to elucidate to what extent added nutrients contribute to ...
Isabel Schmid +3 more
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FOOD ATTRIBUTES OF FORTIFIED FOODS: AN ANALYSIS OF CONSUMPTION BEHAVIOUR
SGEM International Multidisciplinary Scientific GeoConference� EXPO Proceedings, 2023The issue of food security, in the face of threats as resource scarcity, climate change, population growth, pollution etc confronts the agri-food systems all over the world with the challenge of pursuing resilience and sustainability. Western populations do not currently experience food shortages, but others do not have enough food available and some ...
Chinnici, Gaetano +4 more
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Formulation of a complementary food fortified with broad beans ( Vicia faba ) in southern Ethiopia
, 2013Adequate nutrient intake, especially of protein and micronutrients, enhances growth of children and decreases susceptibility to disease. Major contributing factors to malnutrition among infants and children are low purchasing power of the family ...
J. Onyuka, R. Kakai, P. Arama, A. Ofulla
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Biological activity and development of functional foods fortified with okra (Abelmoschus esculentus)
Critical reviews in food science and nutrition, 2022The Abelmoschus esculentus plant, better known as okra, is an interesting crop from a nutritional standpoint. The okra plant is native to the African region but can now be found throughout tropical and subtropical areas of the world.
R. Agregán +6 more
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Effect of 3D Printing Conditions and Post-Printing Fermentation in Pearl Millet Fortified Idli.
The Journal of the Science of Food and Agriculture, 2022BACKGROUND 3D printing is an emerging technology finding numerous applications in the development of novel foods to meet personalized and special dietary needs.
V. Raja +2 more
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In vivo assessment of iron bioavailability from fortified pearl millet based weaning food.
The Journal of the Science of Food and Agriculture, 2016BACKGROUND Iron is an essential micronutrient required for normal growth and development of the body. Infants are more vulnerable to develop iron-deficiency anaemia due to inadequate iron supply in early stages.
M. Sihag +4 more
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2016
The word “vitamin” comes from the same root as “vital,” meaning life. Vitamins are necessary for the proper functioning of our bodies (Zimmer, 2013). Since we realized they could eradicate many diseases, like scurvy or rickets, vitamin use has grown tremendously. Governments passed laws to fortify processed food staples — like cereals, flour, and mixes
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The word “vitamin” comes from the same root as “vital,” meaning life. Vitamins are necessary for the proper functioning of our bodies (Zimmer, 2013). Since we realized they could eradicate many diseases, like scurvy or rickets, vitamin use has grown tremendously. Governments passed laws to fortify processed food staples — like cereals, flour, and mixes
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The Safety of Iron-Fortified Food
JAMA, 1978The addition of extraneous chemicals to our diet is a topic of acrimonious controversy. Food additives, by and large, have probably done more good than harm: iodine in salt to prevent goiter and vitamin D in milk to prevent rickets are two good examples; salt in baby food and sugar in breakfast food are two examples not so good.
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Zinc Bioavailability from Zinc-Fortified Foods
International Journal for Vitamin and Nutrition Research, 2007Zinc fortification is considered a potentially useful strategy for the control of zinc deficiency, but the success of such intervention programs depends on the population’s access to and consumption of zinc-fortified foods and adequate absorption of zinc from these foods.
K. Ryan Wessells +2 more
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