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At least 19 recordsLinked to original sources
PubMed1975

Vitamin D and serum cholesterol.

During a mass survey for coronary heart disease in Tromsö, Norway, in 1974, 385 men aged 20 to 50 from one particular electoral district completed an additional questionnaire concering the intake of vitamin D from all sources (natural food, fortified food and vitamin D preparations). The average daily intake of vitamin D during the preceding 12 months was later related to the respective serum cholesterol levels. For the whole material, no association was found. When the men were grouped according to vitamin D intake above and below 2.5 mug and serum cholesterol levels above or below 250 mg %, a significant relationship appeared (using Yates's correction X2=10.3, P=0.0013 and the correlation coefficient 0.011 less than P less than 0.005).

Adult↗
PubMed1975

Prevention of folate deficiency by food fortification. II. Absorption of folic acid from fortified staple foods.

The absorption of folic acid from maize, rice and bread fortified with pteroylglutamic acid was compared with that of an aqueous solution of pteroylglutamic acid in the same subjects. Feeding fortified maize and rice produced similar increments in folic acid concentration, which were approximately half those observed with the pteroylglutamic acid solution. Fortified bread produced a lower increment. Pteroylglutamic acid was found to resist destruction by boiling and baking at temperatures and times used for the conventional preparation of such foods. However, baking for longer periods resulted in a loss of folic acid activity. It is concluded that fortification of staple foods with folic acid may offer a practical adjunct to nutritional programs designed to improve the intake of essential nutrients.

Absorption↗
PubMed1978

Iron sources used in food fortification and their changes due to food processing.

The effect of food processing on the biological availability of iron in iron-fortified foods is critically reviewed. Studies on changes in the chemistry of the iron in processed foods are examined. Various iron sources currently used in food fortification in the U.S. are defined with emphasis on their biological availabilities under various conditions. The availability of iron in foods depends upon numerous factors, most of which are not fully understood. A factor which is often overlooked is the interaction of the iron with the food during events such as cooking or processing. Chemical changes in the iron compounds occur which may correlate with changes in the biological availability.

Adult↗
PubMed1979

Determination of vitamin D in foods: a review.

Determining vitamin D content in foods is difficult because in natural foods of highest vitamin D activity, and even in vitamin D-fortified foods, only small quantities are present, and many other compounds are extracted along with vitamin D that cause difficulties in purifying the extract or in the spectrophotometry or colorimetry that follows. Several physicochemical methods--such as spectrophotometric, colorimetric, thin-layer chromatographic, adsorption, partition, gas-liquid, and high-performance column chromatographic--have been tried for assay foods for vitamin D, but none of them have been accepted for official or routine use; they are time consuming and expensive, or lack the required sensitivity, precision, or accuracy. Curative biological assays, based on degree of healing of a leg bone of rats previously made rachitic, is the generally accepted method to determine vitamin D content of foods. However, that method also requires too much time and is expensive. The recently developed high-performance liquid chromatographic method may offer the most for establishing a satisfactory physicochemical method for determining vitamin D in foods. Many of the difficulties and problems in assaying foods for vitamin D are discussed.

Animals↗
PubMed1978

N-Substituted lysines as sources of lysine in nutrition.

Twenty seven alpha-N- and epsilon-N-substituted derivatives of lysine belonging to eight different classes: (1) natural dipeptides, (2) alpha-N-acyl-, (3)epsilon-N-acyl-, (4)epsilon-N-(alpha-amino acyl)-, (5)epsilon-N-(omega-amino acyl)-, (6)alpha-N-epsilon-N-di-amino acyl-, (7)epsilon-N-acylglycyl- and (8)Schiff's bases were synthesized. The "in vitro" utilization of some of them was tested by a rat growth assay. Only the derivatives which provided biologically available lysine were hydrolysed by one or more of the intestinal mucosa, liver or kidney homogenates. It is argued that derivatives which can be split by any of the above homogenates are potential sources of lysine. The derivatives of classes (1), (4), (6) and (8) are nearly as efficient as free lysine while lysine in classes (2) and (7) is not utilized at all. From the classes (3) and (5) only some are utilized: epsilon- formyl- and epsilon-acetyl- partially and epsilon-(gamma-glutamyl)-totally. The biologically available derivatives were 4 to 7 times less reactive than free lysine in the Maillard reaction and could therefore be used to fortify foods which have to be submitted to severe heat-treatments. A cheap method of synthesis of epsilon-(gamma-glutamyl)-lysine is proposed and its metabolic transit described.

Animals↗
PubMed1977

Determination of vitamin A in foods--a review.

Formerly, few foods were routinely analyzed for vitamin A, but recent emphasis on nutrient requirements, nutrient labeling, and use of dietary convenience foods has created need for determining vitamin A in a variety of foods. There are many vitamin A methods--some suitable for certain products only. For regulatory purposes, the FDA specifies the AOAC method where it is applicable. However, some food analysts and organizations continue with their own vitamin A methods. If possible, a single, widely applicable general method should be used for vitamin A in foods. Vitamin A may be determined by spectrophotometric, colorimetric, and fluorometric procedures. Sometimes chromatography is required as an important part of the method. Colorimetric procedures with SbCl3 are now most widely used to measure vitamin A (retinol) in foods. If vitamin A content is high enough and extracts sufficiently free of interfering substances, spectrophotometric or flurometric methods are satisfactory. Methods in various stages of development for determining vitamin A in foods are based on flurospectrophotometry, gas-liquid chromatography, high-performance liquid chromatography, and automation. To estimate total vitamin A nutritional value of certain foods may also require determination of vitamin A isomerization and contents of carotenes, cryptoxanthin, reinaldehyde, and apo-carotenal.

Animal Feed↗
PubMed1976

Growth, hemoglobin, cholesterol, and blood pressure observed in rats fed common breakfast cereals.

Most of the common breakfast cereals tested were unable to support growth or promote health in young rats that consumed these products as their only food. An anemia, accompanied by fatty liver and large concentrations of iron stored in the liver, was observed with cereals having the lowest protein content. Some cereals produced a marked elevation of systolic blood pressure at certain times. Low cholesterol levels were invariably associated with fatty livers, whereas high cholesterol levels seemed to be associated with hypertension at the 45-day period. When only the ready-to-eat cereals were considered, there was a positive correlation between the dietary zinc/copper ratio and the plasma cholesterol concentration.

Animals↗
PubMed1979

Carnitine content of liquid formulas and special diets.

Radioisotopic analyses for carnitine content were done on infant formula, formulas for tube feeding, food supplements, and chemically defined diets. The carnitine content of the diets depend on the protein source. Products whose main protein source is soy protein isolate, casein, or egg white solids contain 4 nmole carnitine per milliliter or less, with most of them containing undetectable amounts of carnitine. Products based on milk or beef contain 50 to 656 nmole carnitine per milliliter. The daily requirement of the body for carnitine is unknown. Evidence is discussed that indicates that the possible use of carnitine as a supplement to formula diets intended for long-term care needs to be considered.

Animals↗
PubMed1977

[Protein mixture: importance of its presentation forms (author's transl)].

Acceptability and tolerance of a mixture containing corn (60%), soybean (30%), and wheat (10%) were tested. The mixture was used in the recuperation of pre-school children suffering from 2nd. and 3rd. degree malnutrition. To enable a higher consumption the mixture was used in forty-four different forms. The mean daily intake of the mixture was 121.35g during the four months of the experiment corresponding to about two-thirds of the protein intake of every child. Tolerance was found to be high. Acceptance of the mixture was high (92.2%) indicating that the form in which a product to be tested is presented is a matter of great concern.

Child, Preschool↗