Biomedical subjects

J E Vanderveen

Publications and source records attributed to J E Vanderveen.

At least 19 recordsLinked to original sources

PubMed2000

Effectiveness of food fortification in the United States: the case of pellagra.

OBJECTIVES: We evaluated the possible role of niacin fortification of the US food supply and other concurrent influences in eliminating the nutritional deficiency disease pellagra. METHODS: We traced chronological changes in pellagra mortality and morbidity and compared them with the development of federal regulations, state laws, and other national activities pertaining to the fortification of cereal-grain products with niacin and other B vitamins. We also compared these changes with other concurrent changes that would have affected pellagra mortality or morbidity. RESULTS: The results show the difficulty of evaluating the effectiveness of a single public health initiative such as food fortification without controlled experimental trials. Nonetheless, the results provide support for the belief that food fortification played a significant role in the elimination of pellagra in the United States. CONCLUSIONS: Food fortification that is designed to restore amounts of nutrients lost through grain milling was an effective tool in preventing pellagra, a classical nutritional deficiency disease, during the 1930s and 1940s, when food availability and variety were considerably less than are currently found in the United States.

Adolescent↗

PubMed1994

Regulatory history for stearic acid.

Before 1974 the only regulations involving stearic acid were for its use as a food additive. In 1974 the regulation for fat, fatty acid, and cholesterol contents was finalized; this regulation defined saturated fatty acid as the sum of lauric, myristic, palmitic, and stearic acids. Because the labeling of saturated fatty acid was voluntary except when a claim was made for fat content, the inclusion of stearic acid in that definition had little impact on foods high in fatty acids. Under the requirements of the Nutrition Labeling and Education Act (NLEA) of 1990, the definition of a saturated fatty acid gained major significance, with ties to mandatory nutrition labeling, nutrient content claims, and health claims. It was requested that stearic acid be dropped from the definition of a saturated fatty acid because it did not raise blood cholesterol concentrations. Scientific data demonstrating the lack of involvement of stearic acid consumption in negative health effects are needed.

Dietary Fats↗

PubMed1993

Toxicological profile, current use, and regulatory issues on EDTA compounds for assessing use of sodium iron EDTA for food fortification.

The U.S. Food and Drug Administration (FDA) has approved the use of disodium and calcium disodium ethylenediaminetetraacetate (EDTA) for direct addition to food. The international nutrition community is interested in obtaining approval for the use of sodium iron(III) EDTA (NaFeEDTA) for dietary iron fortification because of its high iron bioavailability, its enhancement of intrinsic food iron uptake, and its stability under storage and food preparation conditions. A major concern in the United States has been the presumed extensive use of EDTA in the American food supply. Recently, an update of the estimated exposure to EDTA suggests that the exposure is much lower than previously assumed. This reduction may allow new uses of NaFeEDTA in food. The following issues are discussed in relation to the possible use of NaFeEDTA: toxicological profile of EDTA compounds, acceptable daily intake of EDTA, and estimated daily intake of EDTA in the United States.

Edetic Acid↗

PubMed1992

Fat substitutes: a regulatory perspective.

Fat substitutes, in theory, may provide special health benefits to certain population segments. The most probable benefits are a reduction in total fat intake and a subsequent reduction in intake of calories from fat. Whether individuals who consume high intakes of fat substitutes that are partially or totally nondigestible also benefit from lower calorie intake on a long-term basis is unknown. It is likely that many individuals will compensate by increasing total food intake to maintain calorie intake. Consumption of fat substitutes presents nutrition problems. Those fat substitutes that are partially or totally nondigested may reduce the bioavailability of other nutrients. Similarly, fat substitutes may have adverse effects on normal gastrointestinal tract function or intestinal tract flora. Unlike other functional food additives, fat substitutes can make up a significant portion of the total diet. For this reason, traditional safety factors cannot be applied. Consequently, more reliance on data from clinical studies involving human subjects and requirements for postmarket surveillance will be necessary as part of the approval process.

Dietary Fats↗

PubMed1991

The role of the Food and Drug Administration in regulating food products for children.

The United States food supply is regulated by a series of laws administered by the Department of Health and Human Services and the Department of Agriculture. The most important of these laws are the Food, Drug, and Cosmetic Act administered by the Food and Drug Administration and the Meat and Poultry Inspection Act administered by the Food Safety and Inspection Service. These laws have general requirements for food safety and quality that apply to all foods in the marketplace. In addition, the FD&C Act and implementing regulations have major provisions that apply specifically to food for infants and children. These provisions set high standards for safety and quality that are consistent with the special needs of these segments of the population due to demands of growth and development. The FDA places increased emphasis on monitoring food for infants and children for compliance with these laws and regulations. Although foods designed specifically for infants and children make up a small portion of the total food supply, proportionally more resources are dedicated to inspection and analysis of these foods.

Child↗

PubMed1990

Effect of EDTA on the bioavailability to rats of fortification iron used in Egyptian balady bread.

The effectiveness of EDTA compounds on iron fortificants for potential use in Egyptian balady bread was tested in sixty Sprague-Dawley weanling male rats by the haemoglobin regeneration efficiency (HRE) method. To confirm HRE-derived findings, eight groups of ten animals were repleted with a modified American Institute of Nutrition (1977; AIN) 76A diet, fortified with ferric phosphate, electrolytic Fe, carbonyl Fe or ferrous sulphate, with and without ascorbic acid. Results without ascorbic acid were comparable to findings of a human study by Forbes et al. (1989). Bioavailability of EDTA-enhanced fortificants, FeSO4 + Na2EDTA and NaFe(III)EDTA, was compared with that of FeSO4 in six groups of ten animals repleted with a ground Egyptian bread meal or a casein-based AIN diet fortified with one of the three compounds. Addition of either EDTA compound significantly increased bioavailability of Fe in Egyptian balady bread. When present in the less inhibitory casein meal, however, FeSO4 + Na2EDTA fortification was significantly less effective than NaFe(III)EDTA or the reference FeSO4. Results indicate that NaFe(III)EDTA may be the fortificant of choice in a mixed diet. Further study of EDTA-enhanced Fe fortificants is needed.

Anemia, Hypochromic↗

PubMed1987

Mineral content of market samples of fluid whole milk.

Results from the Food and Drug Administration's Total Diet Study on the nutrient element content of fluid whole cow's milk are presented and compared with previously published values. Whole milk was collected and analyzed yearly from 1975 through 1985. Yearly and overall means were similar for all elements except iron and iodine. The iron content of milk was generally low, but several samples had high levels. The distribution of iodine in whole milk was quite wide (0.002 to 0.094 mg/100 gm). The iodine content of milk is affected by the level of iodine added to cattle feed and by the use of iodophor sanitizing solutions used by the dairy industry. Overall mean levels of the elements in milligrams per 100 gm whole milk were: sodium, 42; potassium, 134; calcium, 106; phosphorus, 83; magnesium, 9.8; iron, 0.07; zinc, 0.37; copper, 0.009; manganese, 0.004; iodine, 0.034; and selenium, 0.001. Coefficients of variation were high (67% to 117%) for iron, copper, manganese, selenium, and iodine but ranged from 18% to 26% for the other elements. An 8-fl oz serving of whole milk is an excellent source of iodine, calcium, phosphorus, and potassium. It also provides some sodium, magnesium, zinc, and selenium but is not a reliable source of iron, copper, or manganese.

Adolescent↗

PubMed1986

Mineral content of foods and total diets: the Selected Minerals in Foods Survey, 1982 to 1984.

The 234 foods of the FDA's Total Diet Study were collected four times per year form mid-1982 to mid-1984 and analyzed for 11 essential minerals. Daily intakes of the minerals were estimated for eight age-sex groups of the U.S. population. Levels of calcium, magnesium, iron, zinc, copper, and manganese were low (less than 80% of the RDA or below the low end of the Estimated Safe and Adequate Daily Dietary Intake range) for some or all age-sex groups. Those most at risk of low intakes were young children, teenage girls, adult women, and older women. Non-discretionary sodium intake exceeded the upper Estimated Safe and Adequate Daily Dietary Intake range for two age-sex groups, and iodine was considerably above the RDA for all age-sex groups. Levels of potassium, phosphorus, and selenium were adequate for all groups.

Diet Surveys↗

PubMed1984

Selected minerals in foods surveys, 1974 to 1981/82.

The levels of 11 essential minerals in food commodity groups and total diets of adult males, infants, and toddlers were summarized from the Selected Minerals in Foods Survey, Fiscal Years (FY) 1974 through mid-1982, of the Food and Drug Administration (FDA) to evaluate the sources and adequacy of those minerals in the diets. The three diets were adequate in calcium, phosphorus, magnesium, potassium, manganese, and selenium; low in copper; and elevated in sodium and iodine. Iron was adequate in adult male but not in infant or toddler diets, and zinc was adequate in infant but somewhat low in adult male and toddler diets. Dairy products; meat, fish, and poultry; grain and cereal products; and fruits and vegetables were the major sources of the 11 minerals. Some statistically significant differences in mineral levels were found among years for total diets and food commodity groups. Regression analysis indicated several linear trends in the mineral content of food commodity groups but no linear trends in the mineral levels of total diets. FDA continues to monitor the levels of minerals in food and diets through the revised Total Diet Study program, which began in mid-FY82.

Adult↗

PubMed1982

Perspective of Food and Drug Administration on Dietary sodium.

The sodium and potassium content of typical American diets of infants, toddlers, and adults was determined, both for total content and for content at the commodity group level, by chemical analysis of representative diets from 1977 through 1980. In recent years the scientific community has reached a consensus that high sodium intake is positively associated with hypertension. Various professional groups urge the American public to reduce their sodium intake. Several monitoring initiatives of the Food and Drug Administration relative to sodium in the national food supply are discussed.

Adolescent↗

PubMed1981

Estimation of dietary iodine intake of Americans in recent years.

The iodine content of diets of typical American infants, toddlers, and adults in recent years was found to be far in excess of the amount necessary for adequate nutrition. Dairy products were the major contributor. Other large contributors were grain and cereal products, sugars and adjuncts, and meat, fish, and poultry in adult diets and grain and cereal products and meat, fish, and poultry in infant and toddler diets. A statistical evaluation of the data and a discussion of possible sources of iodine are presented.

Adolescent↗

PubMed1980

Calcium, phosphorus, iron, iodine, and zinc in the "total diet".

Advances in food technology have changed the nutrient composition of foods, raising questions as to whether mineral intakes in the U.S. are now adequate or excessive. When the FDA assayed "market basket" samples collected at the retail level in twenty urban areas of the U.S. during 1974 and 1975, the following minerals and the daily intake as percentages of the U.S. RDAs were found: (a) For adults (based on a 2,800 kcal intake)--calcium, 114; phosphorus, 171; iron, 98; iodine, 428; and zinc, 89; (b) for six-month-old infants--calcium, 163; phosphorus, 173; iron, 47; iodine, 878; and zinc, 112; and (c) for two-year-olds--calcium, 114; phosphorus, 130; iron, 112; iodine, 526; and zinc, 106.

Adolescent↗

PubMed1979

Nutrient-toxicant interactions: susceptible populations.

Nutritional status can substantially modify the toxicity of environmental pollutants. Investigations with experimental animals and epidemiological observations on humans have established the role of nutrition in altering susceptibility to a variety of pollutants including pesticides and heavy metals. The degree of nutritional deficiency that alters susceptibility need not be severe. Frequently only biochemical indications of nutritional deficiency can be associated with changes in the dose-response of an animal or person to a toxic compound.

Adult↗

PubMed1972

Energy requirements of man living in a weightless environment.

The ability to maintain energy balance is a vital factor in maintaining body composition. A negative energy balance requires that body tissue be consumed to sustain biochemical and physiological activity. Such a caloric imbalance coupled with reduced physical activity results in (among other things): a negative balance which can not be reversed by increased protein intake; negative balances for electrolytes; and a suspension of erythrocyte production. Body weight losses were experienced by all astronauts during Gemini and Apollo missions. Data on the magnitude of the changes, together with data on energy consumption, were used to calculate energy imbalances. These data, when compared with results obtained from precise energy balance measurements made on 64 men living in low pressure chambers, show close correlation. When energy requirements are expressed in kilocalories per kilogram of body weight, the difference in energy requirements among the astronauts and chamber subjects was small and not statistically significant. These data indicated that reliable prediction of energy needs for astronauts, during long-term space missions, can be made by studying either the astronauts or healthy subjects in a ground-based environment similar to that of the spacecraft. These data also indicate that changes in body weight and certain other body measurements detected during Gemini and Apollo missions were probably caused, at least in part, by a calorie deficit.

Adipose Tissue↗

PubMed1971