scholarly journals Estimation of Iron Content and Its Contribution in Iron-Fortified Food Products Consumed by School Children in Sri Lanka

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
D. Ruwani G. Perera ◽  
Dilantha Gunawardana ◽  
Renuka Jayatissa ◽  
A. Buddhika G. Silva
Keyword(s):  
Sri Lanka ◽  
Iron Content ◽  
Daily Intake ◽  
Milk Powder ◽  
Local Market ◽  
Fortified Foods ◽  
Powdered Milk ◽  
Breakfast Cereals ◽  
Fortified Food ◽  
Adolescents And Adults

Iron fortification is an effective strategy that can be implemented to ensure supply and intake of iron for the public at large. Even though iron-fortified foods are widely available in the Sri Lankan market, the quantification of iron in those foods is not under the regulations of the food authorities in Sri Lanka. Therefore, this study aims to quantify the concentration of iron in selected iron-fortified foods available in the local market and determine their contribution to the recommended daily allowances (RDA) per serving. The iron content in most popular powdered milk, biscuits, and breakfast cereals among the children of 15-16 years in Horana Divisional Secretariat was analyzed using atomic absorption spectroscopy, and its contribution to RDA was calculated. The average iron values of iron-fortified milk powder (IFMP), iron-fortified biscuit (IFB), and iron-fortified breakfast cereals (IFBC) were found to be 18.08 ± 9.53, 7.88 ± 0.07, and 17.78 ± 7.47 mg/100 g, respectively. The average estimated daily intake (EDI) per serving of IFMP, IFB, and IFBC was 3.61 ± 1.75, 2.13 ± 0.06, and 5.60 ± 1.45 mg, respectively. The highest contribution to the RDA can be obtained by a single serving of IFBC. Only less than half of the tested products have compatible iron levels with their labeled information. Iron-fortified foods which were studied have a high amount of iron, and they can make from 5% to 35% contribution to RDAs in young children, adolescents, and adults even by a single serving.

Comparative assessment and suitability of iron and the nutritional composition of fortified foods for young children

2018 ◽  
Vol 24 (2) ◽  
pp. 103-109 ◽  
Author(s):  
Majed M AbuKhader
Keyword(s):  
Vitamin C ◽  
Iron Absorption ◽  
Daily Intake ◽  
Milk Powder ◽  
Nutritional Composition ◽  
Food Type ◽  
Fortified Foods ◽  
Moderate Amount ◽  
Fortified Food ◽  
Negative Effect

Aim: To assess the suitability of iron content and the nutritional benefits of selected fortified food products marketed for 4–8 year old children in Oman. Methods: Forty-five fortified foods, which are available in Omani markets, were classified into four groups based on food type and composition: ready-to-eat (RTE) breakfast cereals (two groups), malted milk drinks and milk powder formulas. The nutrition panel displayed on the products’ outer package was used as a source of content values for iron and other nutrients. Results: Among the selected products, malted milk drinks contain a significant ( p < 0.001) amount of iron that is 6.2±3.1 mg per 30 g serving (recommended daily intake for children 4–8 years old is 10 mg). The way selected products are served, with milk or water, could have a significant impact on the iron absorption and bioavailability, which is influenced by the presence of calcium and vitamin C. The values recorded from malted milk drinks and milk powder formulas were shown to have vitamin C to iron ratios of 3:1 and 8:1, respectively. Such ratios are reportedly effective in reversing the negative effect of calcium on iron absorption. Iron-fortified foods contain low to moderate amount of iron per serving and are considered more nutritious when compared to iron supplements. Conclusion: Iron-fortified foods can be conditionally useful to prevent or restore iron deficiency but not be relied on as an only source of iron. Hence these products must be consumed as a part of a healthy diet plan.

scholarly journals Vitamin D Serum Levels in the UK Population, including a Mathematical Approach to Evaluate the Impact of Vitamin D Fortified Ready-to-Eat Breakfast Cereals: Application of the NDNS Database

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1868
Author(s):  
Wim Calame ◽  
Laura Street ◽  
Toine Hulshof
Keyword(s):  
Vitamin D ◽  
Daily Intake ◽  
Serum Levels ◽  
Vitamin D Status ◽  
Nutrition Survey ◽  
Breakfast Cereals ◽  
Vitamin D Intake ◽  
The Uk ◽  
The Impact ◽  
The Relationship

Vitamin D status is relatively poor in the general population, potentially leading to various conditions. The present study evaluates the relationship between vitamin D status and intake in the UK population and the impact of vitamin D fortified ready-to-eat cereals (RTEC) on this status via data from the National Diet and Nutrition Survey (NDNS: 2008–2012). Four cohorts were addressed: ages 4–10 (n = 803), ages 11–18 (n = 884), ages 19–64 (n = 1655) and ages 65 and higher (n = 428). The impact of fortification by 4.2 μg vitamin D per 100 g of RTEC on vitamin D intake and status was mathematically modelled. Average vitamin D daily intake was age-dependent, ranging from ~2.6 (age range 4–18 years) to ~5.0 μg (older than 64 years). Average 25(OH)D concentration ranged from 43 to 51 nmol/L, the highest in children. The relationship between vitamin D intake and status followed an asymptotic curve with a predicted plateau concentration ranging from 52 in children to 83 nmol/L in elderly. The fortification model showed that serum concentrations increased with ~1.0 in children to ~6.5 nmol/L in the elderly. This study revealed that vitamin D intake in the UK population is low with 25(OH)D concentrations being suboptimal for general health. Fortification of breakfast cereals can contribute to improve overall vitamin D status.

scholarly journals Evaluation of some chemical parameters of powder milk available in Mymensingh town

2012 ◽  
Vol 10 (1) ◽  
pp. 95-100 ◽  
Author(s):  
M F I Kajal ◽  
A Wadud ◽  
M N Islam ◽  
P K Sarma
Keyword(s):  
Statistical Analysis ◽  
Significant Variation ◽  
Milk Powder ◽  
Cow Milk ◽  
Local Market ◽  
Chemical Parameters ◽  
Total Solids ◽  
Milk Samples ◽  
Powder Milk ◽  
Powder Samples

The study was undertaken to evaluate some chemical parameters of powder milk available in Mymensingh town. Powder milk samples of six different brands namely Kwality, NIDO, Diploma, Anchor, Farmland & Starship were collected from local market. Powder samples were analyzed to know the chemical (PH, acidity, fat, protein, lactose, ash, moisture, solids-not-fat, total solids) characteristics. PH, acidity of all samples was almost similar to the cow milk  when the dried milk was reconstituted. PH ranged from 6.6-6.8, acidity from 0.10-0.15, fat from 26.198-27.89 g/100 g,  protein from 25.22-27.01 g/100g, lactose from 36.63-37.65 g/100g, ash from 5.34-5.48 g/100g, moisture from 3.36-4.48 g/100g, solids-not-fat from 67.99-70.07 g/100g, total solids from 95.51-96.63 g/100g, among the brands of powder milk. Statistical analysis showed significant variation for (PH and acidity) among different powder milk brands. chemical parameters in all brands of milk powder was found as per recommended standard. DOI: http://dx.doi.org/10.3329/jbau.v10i1.12099 J. Bangladesh Agril. Univ. 10(1): 95–100, 2012    

THE EFFECT OF FORTIFICATION OF PROCESSED SOYA FLOUR WITH dl-METHIONINE HYDROXY ANALOGUE OR dl-METHIONINE ON THE DIGESTIBILITY, BIOLOGICAL VALUE, AND NET PROTEIN UTILIZATION OF THE PROTEINS AS STUDIED IN CHILDREN

1964 ◽  
Vol 42 (3) ◽  
pp. 377-384 ◽  
Author(s):  
H. N. Parthasarathy ◽  
T. R. Doraiswamy ◽  
Myna Panemangalore ◽  
M. Narayana Rao ◽  
B. S. Chandrasekhar ◽  
...  
Keyword(s):  
Daily Intake ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Soya Flour ◽  
Protein Utilization ◽  
Biological Value ◽  
True Digestibility ◽  
The Mean ◽  
Net Protein

The true digestibility coefficient, biological value, and net available protein of diets based on processed soya flour supplemented with dl-methionine hydroxy analogue (MHA) or dl-methionine (at a level of 1.2 g/16 g N) have been determined in children aged 8–9 years. The mean daily intake of protein by the children on the different diets was maintained at a level of about 1.2 g/kg body weight. Supplementation of soya flour with dl-methionine brought about a marked increase in the biological value and net protein utilization of the proteins. MHA was, however, slightly less effective than dl-methionine in this respect. The biological value and net protein utilization of the different proteins were as follows: soya flour, 63.5 and 53.3; soya flour + MHA, 71.5 and 61.4; soya flour + methionine, 74.9 and 64.7; and skim milk powder, 82.6 and 72.0.

scholarly journals Cost-effectiveness of milk powder fortified with potassium to decrease blood pressure and prevent cardiovascular events among the adult population in China: a Markov model

BMJ Open ◽  
2017 ◽  
Vol 7 (9) ◽  
pp. e017136 ◽  
Author(s):  
Livia Dainelli ◽  
Tingting Xu ◽  
Min Li ◽  
Diane Zimmermann ◽  
Hai Fang ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Cost Effectiveness ◽  
Markov Model ◽  
Cardiovascular Events ◽  
Market Price ◽  
Daily Intake ◽  
Milk Powder ◽  
Cost Effective ◽  
Sensitivity Analyses ◽  
Case Scenario

ObjectiveTo model the long-term cost-effectiveness of consuming milk powder fortified with potassium to decrease systolic blood pressure (SBP) and prevent cardiovascular events.DesignA best case scenario analysis using a Markov model was conducted.Participants8.67% of 50–79 year olds who regularly consume milk in China, including individuals with and without a prior diagnosis of hypertension.InterventionThe model simulated the potential impact of a daily intake of two servings of milk powder fortified with potassium (+700 mg/day) vs the consumption of a milk powder without potassium fortification, assuming a market price equal to 0.99 international dollars (intl$; the consumption of a milk powder without potassium fortification, assuming a market price equal to intl$0.99 for the latter and to intl$1.12 for the first (+13.13%). Both deterministic and probabilistic sensitivity analyses were conducted to test the robustness of the results.Main outcome measuresEstimates of the incidence of cardiovascular events and subsequent mortality in China were derived from the literature as well as the effect of increasing potassium intake on blood pressure. The incremental cost-effectiveness ratio (ICER) was used to determine the cost-effectiveness of a milk powder fortified with potassium taking into consideration the direct medical costs associated with the cardiovascular events, loss of working days and health utilities impact.ResultsWith an ICER equal to int$4711.56 per QALY (quality-adjusted life year) in the best case scenario and assuming 100% compliance, the daily consumption of a milk powder fortified with potassium shown to be a cost-effective approach to decrease SBP and reduce cardiovascular events in China. Healthcare savings due to prevention would amount to intl$8.41 billion. Sensitivity analyses showed the robustness of the results.ConclusionTogether with other preventive interventions, the consumption of a milk powder fortified with potassium could represent a cost-effective strategy to attenuate the rapid rise in cardiovascular burden among the 50–79 year olds who regularly consume milk in China.

The country image effects on the milk powder market of southern region in Sri Lanka

2007 ◽  
Vol 4 (1) ◽  
pp. 82
Author(s):  
M.J.F. Fazeela Ahsan ◽  
P.A.P. Samantha Kumara ◽  
Siriyama Kanthi Herath
Keyword(s):  
Sri Lanka ◽  
Milk Powder ◽  
Southern Region ◽  
Country Image

scholarly journals Daily Intake of Milk Powder and Risk of Celiac Disease in Early Childhood: A Nested Case-Control Study

Nutrients ◽  
2018 ◽  
Vol 10 (5) ◽  
pp. 550
Author(s):  
Elin Hård af Segerstad ◽  
Hye-Seung Lee ◽  
Carin Andrén Aronsson ◽  
Jimin Yang ◽  
Ulla Uusitalo ◽  
...  
Keyword(s):  
Early Childhood ◽  
Celiac Disease ◽  
Case Control Study ◽  
Daily Intake ◽  
Milk Powder ◽  
Case Control ◽  
Nested Case Control ◽  
Control Study

Inter-brand differences in iron content of breakfast cereals and their impact on measurement of iron intake

2004 ◽  
Vol 17 (5) ◽  
pp. 461-469 ◽  
Author(s):  
B. A. O'Hara ◽  
D. C. Greenwood ◽  
V. J. Burley ◽  
J. E. Cade
Keyword(s):  
Iron Content ◽  
Iron Intake ◽  
Breakfast Cereals

Determination of Nitrite in Milk- and Soy-Based Nutritional Ingredients by Derivatization with 2,3-Diaminonaphthalene and Fluorescence Spectrometry

2017 ◽  
Vol 100 (6) ◽  
pp. 1831-1835
Author(s):  
Stefan Ehling ◽  
Todime M Reddy
Keyword(s):  
Soy Protein Isolate ◽  
Milk Powder ◽  
Sodium Caseinate ◽  
Protein Isolate ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Intermediate Precision ◽  
Powdered Milk ◽  
Reliable Determination

Abstract Nitrite (NO2–) is an inorganic anion that can be found in various powdered milk- and soy-based nutritional ingredients as an incidental contaminant. Reliable determination of NO2– in nutritional ingredients is of paramount importance to ensure the safety of finished products. The derivatization reaction of NO2– with 2,3-diaminonaphthalene with the formation of fluorescent 2,3-naphtotriazole has been adapted to milk- and soy-based nutritional ingredients. The sample preparation consisted of protein precipitation with Carrez solution, simple pass-through cleanup of extracts utilizing a carbon black-based cartridge and derivatization, followed by batch fluorometry. The method was validated in six representative ingredient matrixes—i.e., whole-milk powder, nonfat dry milk, milk protein concentrate, whey protein concentrate, sodium caseinate, and soy protein isolate. Recovery values were 82–109%, whereas within-day and intermediate precision were 0.6–5.2 and 3.6–11% (RSDs), respectively. The method LOQ was 0.1 or 0.2 µg/g sodium nitrite (NaNO2), depending on the ingredient matrix. Surveyed NO2– concentration levels in 25 lots of 10 types of nutritional ingredients ranged from between less than 0.1 to 29 µg/g NaNO2. This method is proposed as a more sensitive and rugged alternative to the widely used ion chromatographic and colorimetric approaches.

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