Search Results
Results 1 - 50 of 734
1 2 3 4 5 6 7 8 9 10 >
Inada E - - 2011
Head rotation is coordinated with mandibular movement during mouth opening, and the range of head rotation and mouth opening change with food size. However, past research did not include upper body movement, and no reports have related head and mandibular movement during realistic eating. The purpose of this study was ...
Herbert Beate M - - 2012
The perception of internal bodily signals (interoception) plays a relevant role for emotion processing and feelings. This study investigated changes of interoceptive awareness and cardiac autonomic activity induced by short-term food deprivation and its relationship to hunger and affective experience. 20 healthy women were exposed to 24h of food deprivation ...
Petry Nicolai - - 2010
Low iron absorption from common beans might contribute to iron deficiency in countries where beans are a staple food. High levels of phytic acid (PA) and polyphenols (PP) inhibit iron absorption; however, the effect of bean PP on iron absorption in humans has not been demonstrated and, with respect to ...
Tripathi Bhumika - - 2010
Deficiency of zinc is believed to be as widespread as that of iron, with equally serious consequences. Fortification of staple foods with this mineral is a cost-effective method that can be used to combat this deficiency. In the present study, flours of pearl millet and sorghum were evaluated as vehicles ...
Gautam Smita - - 2010
Bioavailability of micronutrients iron and zinc is particularly low from plant foods. Hence there is a need to evolve a food-based strategy to improve the same to combat widespread deficiencies of these minerals in a population dependent on plant foods. Dietary sulfur-containing amino acids have been reported to improve the ...
Platel Kalpana - - 2010
Malted grains are extensively used in weaning and geriatric foods. Malting generally improves the nutrient content and digestibility of foods. The present investigation examined the influence of malting of finger millet, wheat, and barley on the bioaccessibility of iron, zinc, calcium, copper, and manganese. Malting increased the bioaccessibility of iron ...
Mohamed S - - 2010
Food fortification is an effective, low-cost way to eliminate dietary micronutrient deficiencies in developing countries. This study in Egypt aimed to evaluate the levels of and variations in fortification with iron, iodine and vitamin A in food products from different manufacturers. Almost all iodized salt samples contained iodine concentrations within ...
Young Sera L - - 2010
The etiology of pica, the purposive consumption of non-food substances, is not understood, despite its ubiquity among gravidae. We examined correlates of pica in a representative obstetric population (n = 2,368) on Pemba Island, Zanzibar, Tanzania to examine proposed etiologies. Cross-sectional data were collected on socioeconomic characteristics, food intake, geophagy ...
Gibson Rosalind S - - 2010
Plant-based complementary foods often contain high levels of phytate, a potent inhibitor of iron, zinc, and calcium absorption. This review summarizes the concentrations of phytate (as hexa- and penta-inositol phosphate), iron, zinc, and calcium and the corresponding phytate:mineral molar ratios in 26 indigenous and 27 commercially processed plant-based complementary foods ...
Karl J Philip - - 2010
BACKGROUND: Iron status degrades in female soldiers during military training. Inflammation-mediated up-regulation of hepcidin, a key mediator of iron homeostasis, may be a contributing factor. OBJECTIVE: We measured the efficacy of an iron-fortified food product for maintaining iron status in female soldiers during basic combat training (BCT) and examined relations ...
Salim-Ur-Rehman - - 2010
Iron deficiency anemia (IDA) is prevailing around the globe at variable extent. To combat this phenomenon various strategies are popular. One effective strategy is food fortification. A number of reviews are available to discuss the bioavailability of food fortificants exclusively or in special dietary arrangements with specific food vehicles to ...
Miller Dennis D - - 2010
Reducing the particle size of some iron compounds can improve their bioavailability in rats, without increasing their tendency to cause colour and odour changes when added to foods.
Hilty Florentine M - - 2010
Effective iron fortification of foods is difficult, because water-soluble compounds that are well absorbed, such as ferrous sulphate (FeSO(4)), often cause unacceptable changes in the colour or taste of foods. Poorly water-soluble compounds, on the other hand, cause fewer sensory changes, but are not well absorbed. Here, we show that ...
Shi Z - - 2010
To prospectively examine the associations between zinc intake, the zinc to heme iron ratio and the incidence of hyperglycemia in Chinese. We followed 1056 healthy adults aged 20 and older from 2002 to 2007. Dietary data were collected using 3-day food record and food frequency questionnaire. Hyperglycemia was defined as ...
Thompson Ben - - 2010
A modified Caco-2 cell model system was developed for studying iron availability in mixtures of fresh and/or cooked foods subjected to a simulated gastrointestinal digestion. The effect of combining foods containing high levels of ascorbic acid with cooked eggs on ferritin expression in the cells was measured. There was no ...
Uvere Peter O - - 2010
BACKGROUND: Maize-bambara groundnut complementary foods are deficient in calcium, iron, zinc and vitamin A. Food-to-food fortification could be cheaper, safer and more easily adopted by local communities compared to the use of chemically pure compounds and vitamins to enrich such foods. RESULTS: Maize-bambara groundnut complementary foods fortified for iron, zinc, ...
Lamounier Joel Alves - - 2010
This article presents data on the fortification of foods, necessary as an important public health approach for the success in reducing anemia. The use of food vehicles, iron salts and their costs, as well as recent work on iron fortification of foods in Brazil are reviewed. Recent research serves as ...
Hurrell Richard - - 2010
BACKGROUND: Iron fortification of wheat flour is widely used as a strategy to combat iron deficiency. OBJECTIVE: To review recent efficacy studies and update the guidelines for the iron fortification of wheat flour. METHODS: Efficacy studies with a variety of iron-fortified foods were reviewed to determine the minimum daily amounts ...
Tako E - - 2010
Iron fortification of foods and biofortification of staple food crops are strategies that can help to alleviate Fe deficiency. The broiler chicken may be a useful model for initial in vivo screening of Fe bioavailability in foods due to its growth rate, anatomy, size, and low cost. In this study, ...
Brown Kenneth H - - 2010
BACKGROUND: Zinc fortification is recommended as an appropriate strategy to enhance population zinc status, but guidelines are needed on the appropriate types and levels of zinc fortification of cereal flours for mass fortification programs. OBJECTIVE: To review available information on the scientific rationale, efficacy, and effectiveness of zinc fortification programs, ...
Sato Ana Paula Sayuri - - 2010
This study compares the eating habits and consumption of natural and fortified iron sources in pregnant and reproductive aged women. This cross-sectional study was developed in a health center located in São Paulo, SP, Brazil. We studied 61 women, of which 30 were pregnant. A food frequency questionnaire and a ...
Polyakov Vladimir A - - 2010
It has been reported in the scientific literature that moisture is required for oxygen absorption by iron-based scavengers. The rate of oxygen absorption is crucial in oxygen-sensitive foods. However, no quantitative correlations between the relative humidity and the oxygen absorption by these scavengers have been found in the scientific literature. ...
Liang Jianfen - - 2010
In vitro solubility of calcium, iron and zinc in relation to phytic acid (PA) levels in 30 commercial rice-based foods from China was studied. Solubility of minerals and molar ratios of PA to minerals varied with degrees of processing. In primary products, [PA]/[Ca] values were less than 5 and [PA]/[Fe] ...
Sotelo Angela - - 2010
The objectives of this research were to assess the bioavailability of iron in foodstuffs found in the Mexican diet, to provide data on the content of iron absorption inhibitors present in plant origin products and to assess the inhibitory effect of these compounds and of cooking on iron bioavailability; therefore, ...
Miret Silvia - - 2010
The use of heme analogues from vegetable origin could provide an alternative iron source of potentially high bioavailability. Sodium iron chlorophyllin is a water-soluble semisynthetic chlorophyll derivative where the magnesium in the porphyrin ring has been substituted by iron. We have used an in vitro model that combines gastric and ...
Lung'aho Mercy G - - 2010
In the study presented, an in vitro digestion/Caco-2 cell culture model was used to assess the amount of bioavailable iron from a modified Tanzanian complementary food formulation. The main objective of the study was to determine whether a change from red beans to white beans in the complementary food recipe ...
Pouraram Hamed - - 2010
BACKGROUND: It has been suggested that food fortification might be an inexpensive, simple and effective way to control and prevent iron deficiency and its related anemia in many countries. Despite the advantages of this approach and the fact that it has been implemented in some provinces in Iran for more ...
Turin Tanvir Chowdhury TC Department of Health Science, Shiga University of Medical Science, Ohtsu, Japan. - - 2010
The purpose of this study was to investigate the dietary iron intake and associated other dietary factors and clinical characteristics among a representative sample cohort of Japanese population. We obtained data from NIPPON DATA80 and 90 that were conducted with the National Nutrition Surveys in 1980 and in 1990. Then ...
Trinidad Trinidad P - - 2009
BACKGROUND: Milled rice is the staple food among Filipinos and is mostly consumed three times a day. Rice as a source of iron could therefore have an important role in the existing 37% prevalence of iron-deficiency anemia in the country. Previous iron absorption studies in Filipinos from rice and rice-based ...
Rubio Carmen - - 2009
To evaluate the daily dietary intake of essential metals in the Canary Islands, the iron, copper, zinc and manganese contents in 420 food and drink samples collected in local markets were analysed by inductively coupled plasma-atomic emission spectrometry (ICP-AES). The estimated daily dietary intakes of iron, copper, zinc and manganese ...
Hilty F M - - 2009
Reducing the size of low-solubility iron (Fe)-containing compounds to nanoscale has the potential to improve their bioavailability. Because Fe and zinc (Zn) deficiencies often coexist in populations, combined Fe/Zn-containing nanostructured compounds may be useful for nutritional applications. Such compounds are developed here and their solubility in dilute acid, a reliable ...
Szymlek-Gay Ewa A - - 2009
BACKGROUND: Nonanemic iron deficiency is common in toddlers in developed countries. Food-based strategies are safe methods to control and prevent mild micronutrient deficiencies. OBJECTIVE: Our objective was to determine the efficacy of an increased intake of red meat, or the consumption of iron-fortified milk, in improvement of iron status in ...
Eicher-Miller Heather A - - 2009
BACKGROUND: Food insecurity, a condition of low or very low food security, is associated with decreased nutrient intake and poor health, which can lead to nutrient deficiency in children, including iron deficiency and iron deficiency anemia. OBJECTIVE: The purpose of this study was to formally investigate the current relation of ...
Cockell Kevin A - - 2009
BACKGROUND: For many pregnant Canadian women, usual iron intakes from food appear to be inadequate compared with Dietary Reference Intake requirement estimates. OBJECTIVE: Dietary intake modeling was undertaken to determine an amount of iron supplementation that would confer acceptably low prevalence of apparently inadequate and apparently excessive intakes. DESIGN: The ...
Tupe Rama P - - 2009
OBJECTIVE: To test the efficacy of zinc supplementation through diet or ayurvedic zinc tablet on cognitive function and taste acuity in adolescent girls. METHODS: Using zinc-rich food items, snacks were prepared by adopting food-processing methods that enhance zinc bioavailability. Ayurvedic zinc tablet (jasad bhasma) was chosen as a natural elemental ...
Weinberg E D - - 2009
The great majority of US adults are iron replete; indeed, some are burdened with an excessive amount of the metal. Nevertheless, iron continues to be added by food processors to such items as flour, other grains and ready-to-eat cereals. In some cases, actual added quantities exceed the labeled amounts. Iron ...
Zafon C - - 2010
Iron is a necessary constituent of several macromolecules involved in cell metabolism, but, at the same time, it could be a potentially dangerous element. For this reason iron balance must be finely regulated. At present, obesity has been recognized as a worldwide public health problem. Excess body fat is associated ...
Zhu Le - - 2009
Iron bioavailability from supplements and fortificants varies depending upon the form of the iron and the presence or absence of iron absorption enhancers and inhibitors. Our objectives were to compare the effects of pH and selected enhancers and inhibitors and food matrices on the bioavailability of iron in soluble ferric ...
Morón Cecilio - - 2009
This paper presents some of the most commonly utilized indicators to assess food and nutritional status. With respect to the indicators reflecting food access, those addressing poverty as well as food consumption are included. In addition, a variety of serum biochemical measures for the estimation of iron nutritional status and ...
Lung'aho Mercy G - - 2009
Iron deficiency anaemia is arguably the most important public health problem in developing countries. In Sub-Saharan Africa, iron deficiency anaemia has largely been attributed to poor infant feeding practices where complementary foods low in iron bioavailability are offered to at-risk infants. Home fortification of complementary foods using micronutrient Sprinkles has ...
Rubio Carmen - - 2009
To evaluate the daily dietary intake of essential metals in the Canary Islands, the iron, copper, zinc and manganese contents in 420 food and drink samples collected in local markets were analysed by inductively coupled plasma-atomic emission spectrometry (ICP-AES). The estimated daily dietary intakes of iron, copper, zinc and manganese ...
Lukac Rebecca J - - 2009
Ferritin-iron has been shown to be as bioavailable as ferrous sulfate in humans. Thus, biofortification to breed crops with high ferritin content is a promising strategy to alleviate the global iron deficiency problem. Although ferritin is present in all food crops, its concentration varies between species and varieties. Therefore, a ...
Hess Sonja Y - - 2009
Food fortification is increasingly recognized as an effective approach to improve a population's micronutrient status. The present report provides a critical review of the scientific evidence currently available on the impact of zinc fortification on zinc nutrition. The available studies clearly show that zinc fortification can increase dietary zinc intake ...
Hotz Christine - - 2009
Biofortification is an agricultural strategy that aims to increase the content of select micronutrients, including zinc, in staple food crops such as rice, wheat, maize, pearl millet, and others. When consumed among zinc-deficient populations, zinc-biofortified staple foods should improve the adequacy of zinc intakes and hence reduce the risk of ...
Jani Rati - - 2009
OBJECTIVE: To document mineral contents iron, zinc, calcium, energy contents and nutrient densities in complementary foods commonly given to young urban slum children. METHODS: Information on dietary intake was collected from 892 mothers of children aged 13-24 months, using 24 hour dietary recall and standardized measures. Three variations of 27 ...
Noda Yuka - - 2009
The purpose of this study was: 1) to collect baseline data on nutrient intake in order to advise athletes about nutrition practices that might enhance performance, and 2) to evaluate the dietary iron intake and blood iron status of Japanese collegiate soccer players. The subjects were 31 soccer players and ...
Hemalatha Sreeramaiah - - 2009
We have earlier reported the zinc bioaccessibility from cereals and pulses and documented the influence of heat processing, germination and fermentation on the same. In the present study, we have assessed the influence of exogenous iron and calcium equivalent to their supplemental levels on the bioaccessibility of zinc from food ...
Troesch Barbara - - 2009
BACKGROUND: In-home fortification of complementary foods with micronutrient powders containing low amounts of iron may be potentially safer than powders containing high amounts of iron. However, low iron doses have little nutritional effect, unless iron absorption is high. OBJECTIVE: The objective was to maximize iron absorption from a low-iron micronutrient ...
Young Melissa F - - 2009
BACKGROUND: Hepcidin is a key regulator of iron homeostasis, but to date no studies have examined the effect of hepcidin on iron absorption in humans. OBJECTIVE: Our objective was to assess relations between both serum hepcidin and serum prohepcidin with nonheme-iron absorption in the presence and absence of food with ...
Arredondo, Miguel
Bioavailability results, obtained in humans, of wheat flour fortified with elemental iron might not be reliable because these studies have been performed using tracer iron compounds that probably do not have the same physicochemical characteristics as the commercial elemental iron powders. The aim of the present study was to measure, ...
1 2 3 4 5 6 7 8 9 10 >