Document Detail


New approaches for designing and evaluating food fortification programs.
MedLine Citation:
PMID:  16549476     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Historically, food fortification programs were often undertaken with little attention to issues such as micronutrient bioavailability, optimal levels of addition, or efficacy or to monitoring impact on nutritional status, health, and human function. Several developments in recent years have enabled substantial progress to be made in the design and evaluation of fortification programs. The methodology for estimating the prevalence of inadequate nutrient intakes in a population and tolerable upper intake levels has been established and can be used as the basis for estimating desirable amounts of nutrient addition. More attention is being paid to assessing the bioavailability of nutrients (especially minerals) using stable and radioactive isotopes, and bioavailability of iron compounds can be estimated from changes in total body iron calculated from the ratio of transferrin receptors to serum ferritin. Procedures for quality control of the fortification process have been established. New approaches to monitoring the impact of fortification over time include assessment of liver retinol stores using retinol isotope dilution. In summary, the design and evaluation of food fortification programs now requires a series of formative research procedures on the part of nutritionists, which were not often expected or conducted in the past.
Authors:
Lindsay H Allen
Related Documents :
11846116 - Efficiency of breakfast consumption patterns of ninth graders: nutrient-to-cost compari...
16719536 - Concentrations of anthocyanins in common foods in the united states and estimation of n...
3584756 - Dietary sodium intake of infants fed commercially prepared baby food and table food.
12082516 - Selection of a food classification system and a food composition database for future fo...
16517526 - Estimates of dietary exposure of children to artificial food colours in kuwait.
19170726 - Methylmercury enters an aquatic food web through acidophilic microbial mats in yellowst...
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  The Journal of nutrition     Volume:  136     ISSN:  0022-3166     ISO Abbreviation:  J. Nutr.     Publication Date:  2006 Apr 
Date Detail:
Created Date:  2006-03-21     Completed Date:  2006-05-03     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0404243     Medline TA:  J Nutr     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1055-8     Citation Subset:  IM    
Affiliation:
U.S. Department of Agriculture, ARS Western Human Nutrition Research Center, University of California, Davis, CA 95616, USA. lhallen@ucdavis.edu
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Biological Availability
Developing Countries
Food, Fortified*
Humans
Iron / pharmacokinetics
Liver / chemistry
Minerals / pharmacokinetics
Nutritional Physiological Phenomena*
Quality Control
Research
Vitamin A / analysis
Chemical
Reg. No./Substance:
0/Minerals; 11103-57-4/Vitamin A; 7439-89-6/Iron

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Long-term administration of green tea catechins improves spatial cognition learning ability in rats.
Next Document:  Iron fortification technology development: new approaches.