Fortification, food

T is the threshold concentration below which there is usually no adverse effect. In certain allergic or sensitive individuals this may be lower. Concentrations approaching zero are probably (a) unmeasurable and (b) unachievable. The shapes of these curves vary from metal ion to metal ion and are chemical speciation dependent. The optimal plateau is sometimes described as the healthy concentration window. It commences at a concentration just sufficient to avoid nutritional deficiency 

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Vitamins aie specific organic compounds that are essential for normal metabolism. Many participate as cofactors or coen2ymes ia mammalian biochemical reactions. The common thread for the diverse chemical stmctures of the vitamins is that they ate micronutrients. Micronutrients are compounds that are requited ia only small amounts and are not synthesized by humans, either at all or, at least, ia sufficient quantity for metaboHc needs. Vitamins are obtained from the diet or as synthetic preparations used ia food fortification or supplements. 

Vitamin A is manufactured by Hoffmaim-La Roche (Switzerland), BASF (Germany), and Rhc ne-Poulenc (France), as well as by some smaller suppliers in India, China, and Russia. The worldwide production is estimated to be 2500 to 3000 metric tons. About three-quarters of this production is for animal feed the remainder is for food fortification and pharmaceuticals (qv). The main trade names of feed products are Rovimix, Lutavit, and Microvit. Prices depend on appHcation forms and are approximately 60— 70/10 lU retinol (1995) ie, 200— 233/10 RE. One lU is equivalent to 0.300 )lg of aH-Zra/ j -retinol and 1 RE is equivalent to 1 ) g of all-retinol. 

Label claims for tocopherol levels in preparations can be based on milligrams or International Units. Only the RRR or all-rac-International Units ate also used in some reference books and compendia, eg. Food Chemicals Codex (40,53), which is of particular importance for specifications for food fortification. 

ANDERSON J J B, ADLERCREUTZ H, BARNES S, BENNINK M R, CLARKSON T B, JEFFREY E, KURZER M s, MURPHY p, SETCHELL K, WEAVER c M and HASLER c M (2000) Appropriate isoflavone food fortification levels results of a consensus conference. Faseb J. 14 36. 

Freeze-dried tomato powders obtained from whole tomato fruits and from their pulp after centrifugation, containing 474 and 5399 pg/g dry weight, respectively, were developed for use as additives for food fortification. Cis isomers of lycopene were determined in only a few smdies. The 5-cis-, 9-cis-, and 13-d5 --El5-d5 -lycopene were the isomers found in commercial tomato products. The structures of lycopene cis isomers are shown in Figure 4.2.1 and the structure of the dll-trans isomer is displayed in Figure 6.2.1 in Chapter 6. 

Lavelli, V. et al.. Properties of tomato powders as additives for food fortification and stabilization, J. Agric. Food Chem., 49, 2037, 2001. 

CCM is moderately soluble in water and has higher aqueous solubility compared to a number of other Ca sources often used for food fortification and in dietary supplements. However, the Ca lactate and gluconate salts have higher solubility that conceivably may be advantageous in unique applications when a very high concentration of the Ca salt is required (e.g., concentrated syrups and/or liquid nutritional supplements). 

Folate is the generic name used to refer to a family of vitamers with related biological activity. Instead, folic acid (pteroylglutamin acid, PGA) (Fignre 19.16) refers to the most oxidized, stable, and easily adsorbable synthetic form (monoglutamate). It is commonly nsed in food supplements and in food fortification because of its stability and becomes biologically active after redaction. 

The name vitamin B12 indicates a group of cobalt-containing corrinoids, also described as cobala-mins. Hydroxycobalamin (HOCbl), adenosylcobalamin (AdoCbl), and methylcobalamin (MeCbl) are the natural occurring forms. Instead, cyanocobalamin (Figure 19.20) is the commercially available form used for supplements and food fortification, thanks to its greater relative stability. Occasionally, sulfitocobalmin can occur in processed foods. Vitamin B,2 functions as a coenzyme and it is linked to human growth, cell development, and is involved in metabolism of certain amino acids. Vitamin B12 is present mainly in meat and diary foods, therefore a deficiency can occur in... 

Vitamin Bj or thiamine (Figure 19.21) is 3-(4-amino-2-methylpyrimidin-5-ylmethyl)-5-(2-hydroxyethyl)-4-methylthiazolium. It is isolated, synthesized, and used in food supplements and in food fortifications as a solid thiazolium salt in the form of thiamine hydrochloride or thiamine mononitrate [403]. 

At low temperature the intermediate precalciferol can be isolated. Irradiation sets up a photochemical steady-state equilibrium between the A5/7-sterol and the precalciferol. At higher temperatures the latter is converted to calciferol/ Other products, including toxic ones, are produced in slower photochemical side reactions. Therefore, the irradiation of ergosterol for food fortification must be done with care. 

Folacin has recently been implicated in a number of nonvitamin functions, including roles in various types of cancer, coronary heart disease, and the prevention of birth defects, such as neural tube abnormalities (109,121,131-144). Investigations into these functions are ongoing and have generated controversy concerning the exact nature of the nonvitamin functions, human nutritional requirements for folacin, and the wisdom of food fortification or supplementation of selected population groups with pharmacological doses of folic acid (131,132,145-150). 

The Bj2 vitamers consist of a group of organometallic compounds that have a common cor-rinoid structure and vary in the substituent bound to the central cobalt atom (Fig. 7) (167,168). The principal naturally occurring Bl2 vitamers are hydroxocobalamin (HOCbl), methylcobal-amin (MeCbl), and adenosylcobalamin (AdoCbl). Cyanocobalamin (CNCbl) is the form commonly used for clinical, pharmaceutical, and food fortification purposes, due to its greater relative stability. 

Zimmermann, M.B. (2004). The potential of encapsulated iron compounds in food fortification a review. Int. J. Vitam. Nutr. Res. 74,453-461. 

Food fortification has almost completely eliminated rickets in the United States. For those who cannot drink fortified milk and cannot go outside, supplements of vitamin D pills should be considered. In some elderly persons, a 400 lU supplement may not be enough to support normal calcium absorption by the gut, and daily doses of 10,000 lU per day may be needed. 

IjiS, K., and Clydesdale, R M. (1979). Iron sources used in food fortification and their changes due to food processing. CKC Crtf. Food Sd. Jntr. 11,117-152. 

Food fortification and designer foods specially formulated to prevent chronic diseases are enthusiastically advocated by the vitamin industry and its proponents (16). Unrestrained vitamin fortification added to unrestrained supplementation with these substances has now in some countries led to the potential for rather high cumulative amounts of intake in some populations. There is growing concern about the safety of chronically high doses of some of these, where the therapeutic margin between deficiency and toxicity may not be all that wide (15,17-19). 

Supplements of folic acid (0.4 mg/day), or possibly less, can reduce the rate of NTDs. To achieve an extra 0.4 mg folic acid per day, using food, one would have to drink eight glasses of orange juice or eat three servings of Brussels sprouts per day (Wald and Bower, 1995). Since it is not likely that any population, as a whole, would be expected to consume folic acid supplements on a consistent, daily basis, food fortification has become an attractive option. Because neural tube formation occurs early in pregnancy, it is probably necessary for folic acid supplements (when taken) to be consumed for 2-3 weeks (every day) prior to the day of conception, and for 2-3 weeks (every day) after conception, in order for the vitamin to produce its apparent effect. 

Whittaker E, Vanderveen JE, Dinovi MJ, Kuznesof PM, and Dunkel VC (1993) Toxicological profile, current use, and regulatory issues on EDTA compounds for assessing use of sodium iron EDTA for food fortification. Regulatory Toxicology and Pharmacology 18 419-427. 

In general, vitamins are added to a food for vitaminization, restoration, standardization and fortification. Vitaminization makes foods that usually do not contain vitamins carriers of vitamins. Restoration is used to compensate for vitamin losses during processing of food. Fortification is used to ensure vitamin adequacy for populations. Standardization describes fortification of a product to a standard within its class (O Brien and Roberton, 1993 Combs, 1998). Tocopherols and tocotrienols may also be added to foods and feeds as an antioxidant. 

Calvo MS. Prevalence of vitamin D insufficiency in Canada and the United States importance to health status and efficacy of current food fortification and dietary supplement use. Nutrition Reviews 2003 61 107-13. 

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