ライフサイエンスコーパス: fortification

1 05) than control gels (without omega-3 PUFAs fortification).

2 a promising functional ingredient for pasta fortification.

3 cy makers who are responsible for folic acid fortification.

4 tes among a population exposed to folic acid fortification.

5 e dose required for supplementation and food fortification.

6 one health from a population with folic acid fortification.

7 oncentration rose from 20 to 27 nmol/L after fortification.

8 ssues and costs associated with conventional fortification.

9 status in a population exposed to folic acid fortification.

10 use of preformed VA from supplementation and fortification.

11 for both those obtained by raisining and by fortification.

12 tamin D(2) increased in comparison to single fortification.

13 oxide in inverse concentrations to the fiber fortification.

14 ication on nutritional intakes over standard fortification.

15 prevalence of folate-deficiency anemia after fortification.

16 d after introduction of mandatory folic acid fortification.

17 cts of HCMV were unaffected by micronutrient fortification.

18 ed to fully examine the effect of folic acid fortification.

19 r those individuals would benefit from flour fortification.

20 s available in foods both naturally and from fortification.

21 re is great interest in the other effects of fortification.

22 mples from fasting subjects before and after fortification.

23 ivation, and the presence of folic acid food fortification.

24 mption and exposed to VA supplementation and fortification.

25 cy and safety of ongoing strategic vitamin D fortification.

26 sing and storage could lead to more accurate fortification.

27 s a synthetic vitamin commonly used for food fortification.

28 des of efforts with iron supplementation and fortification.

29 vel non-dairy functional foods for vitamin D fortifications.

30 Pre-folic acid fortification (1988-1994), risks of deficiency for assay

31 Following fortification (477mM fructose) the mean recovery was fou

32 rd mixture of isoflavones at three levels of fortification (5, 25 and 100 mug kg(-1)) were in the ran

33 Furthermore, pasta fortification affected the in vitro bioaccessibility of

34 The fortification also caused yellow coloration, decrease in

35 % CI 2.23 to 4.01) than in areas with folate fortification (America, Australia, and New Zealand, high

36 onal Study, stratified by time exposed to FA fortification and alcohol intake.

37 n transporters in immunity-related cell wall fortification and antimicrobial biosynthesis.

38 , 12.3 mg/d) and 2.2 mg/d (1.5, 3.0 mg/d) in fortification and control groups, respectively.

39 ith high exposure to B vitamins through food fortification and dietary supplements, only elevated tHc

40 (FePP) is a widely used iron source in food fortification and in nutritional supplements, due to its

41 s of folic acid, the form of folate used for fortification and in supplements, has different effects

42 focused on high folate intake following food fortification and increased vitamin use.

43 ategies encompass prevention, including food fortification and iron supplementation.

44 earch-based developments in whole grain rice fortification and making further innovations.

45 ng folate status in the United States, where fortification and supplement use are common, similar pat

46 to examine the relative impact of voluntary fortification and supplement use on dietary intakes and

47 reasing the risk for NTDs is folic acid (FA) fortification and supplementation, and these findings le

48 e VA intake through diet, and overlapping VA fortification and supplementation, preschool VA capsule

49 xibility, and by introducing a dependency on fortification and supplementation.

50 rvention programs including supplementation, fortification and the deployment of GE crops with higher

51 modifications and hydration, tight junction fortification and the production of a broad range of bac

52 ffects of trials of iron supplementation and fortification and to design iron-intervention programs.

53 r basal defence machinery, such as cell wall fortification and transcriptional reprogramming.

54 of dietary (food folate plus folic acid from fortification) and total folate (food folate, folic acid

55 d from 0.25 to 0.50 nmol/L (P < 0.001) after fortification, and among supplement users the median inc

56 d total folate (food folate, folic acid from fortification, and folic acid from supplements), vitamin

57 olved in hypersensitive responses, cell wall fortification, and hormone signaling.

58 vaccines, point-of-use water treatment, iron fortification, and insecticide-treated bednets.

59 cover most of this window.We evaluated home fortification approaches for preventing maternal and chi

60 FA)-containing multivitamin in the era of FA fortification are lacking.

61 eptional folic acid supplementation and food fortification are recommended to prevent neural tube def

62 We hypothesized that reduced fortification at junctional structures should also reduc

63 The recoveries obtained after fortification at three concentration levels were in the

64 The effects of ascorbic acid fortification (at 100, 200 mg L(-1)) and deaeration, tem

65 999 and 2007, a period entirely after folate fortification began.

66 widely used material in the area of mineral fortification but its synthesis and properties in colloi

67 nally operated a liberal policy of voluntary fortification, but little is known about how this practi

68 loss of efficiency, which would induce over-fortification by processors to obtain a minimum dose upo

69 The effect of fortification caused a decrease in the thermal and pasti

70 to which increased supplement use and folate fortification contributes to breast cancer risk warrants

71 ood and agricultural interventions including fortification, crop breeding and use of micronutrient fe

72 the existing extensive voluntary folic acid fortification culture in place there.

73 Se-fortification decreased the antioxidant properties and s

74 Calcium fortification decreased, whereas vitamin D(2) increased

75 fore also important to focus on the level of fortification delivered when consumed as a traditional p

76 At this early age, nutritional protein fortification depends on amino acid infusion via a centr

77 ntial scanning calorimetry showed that fiber fortification did not interfere with thermal transitions

78 (60 mg) with a standard test meal, and 3) a fortification dose of iron (6 mg) with a standard test m

79 sulted from the consumption of a meal with a fortification dose of iron.

80 women received 5.7 mg iron/day through flour fortification during intervention, and usual intermitten

81 ect of phenolics-food matrix interactions on fortification efficiency.

82 f food created the need to determine whether fortification elevated concentrations of unmetabolized F

83 The increase is mainly explained by food fortification, especially of fluid milk products, and au

84 men who had experienced the initiation of FA fortification for 3 to <9 y (P-interaction < 0.01).

85 the end of the study, ,1% of subjects in the fortification group and 25% of subjects in the control g

86 L) to 67.6 nmol/L (56.2, 79.4 nmol/L) in the fortification group and from 71.1 nmol/L (61.2, 85.9 nmo

87 oncentration was significantly higher in the fortification group than in the control group (P , 0.001

88 The combined fortification had a synergistic effect on rheological pr

89 oved folate status from mandatory folic acid fortification had any impact on indexes and prevalence o

90 Fortification had no significant influence on rapidly an

91 Food fortification has been recommended to improve a populati

92 Folic acid fortification has resulted in increased exposure to circ

93 phate (FePP), which is usually used for rice fortification, has low bioavailability.

94 h calculated intakes resulting from standard fortification (HM fortifier: 4 packets/dL).

95 After fortification, however, an association was no longer pre

96 ns, which were not seen in NHANES III before fortification, imply that, in vitamin B-12 deficiency, h

97 A plausible impact pathway suggests that fortification improved iron status and reduced anemia.

98 Iron fortification improved iron status, but there were no po

99 Fortification improved the digestibility of nutrients wh

100 Fortification improved the nutraceutical and nutritional

101 s is thus essential to make vitamins A and D fortification in oils more efficient.

102 ge-root yields were unaffected by transgenic fortification in our field data.

103 80-340nm for achieving optimal vitamin D bio-fortification in pig skin.

104 ATE) and whether it is fit to utilise ATE by fortification in rice bran breakfast cereal (RBC).

105 anced through introduction of mandatory food fortification in some countries, although not yet in the

106 efficacy of vitamin B-12 supplementation or fortification in the primary prevention or recurrence of

107 The use of CoQ10 fortification in the production of a functional food has

108 Evidence of benefit led to food fortification in the United States beginning in 1998, af

109 The implementation of folic acid fortification in the United States has resulted in unpre

110 dies conducted before the initiation of food fortification in the United States in 1998, folic acid s

111 r or not to introduce mandatory vitamin B-12 fortification in the United States.

112 forward for the institution of vitamin B-12 fortification include the high prevalence of vitamin B-1

113 Accounting for dietary staples' FA fortification increased population estimates for FA and

114 Compared with standard fortification, individual fortification significantly re

115 Fortification influenced protein digestibility (a reduct

116 is work reports an efficient process of rice fortification involving ultrasonic treatment and absorpt

117 In Spain, only voluntary FA food fortification is allowed and there is a lack of composit

118 Rice fortification is an effective and economical strategy to

119 h formula use confirm that dietary vitamin D fortification is effective in this demographic group.

120 Food fortification is implemented to address vitamins A and D

121 Wheat flour iron (Fe) fortification is mandatory in 75 countries worldwide yet

122 anted, especially in populations for whom FA fortification is mandatory.

123 Food fortification is one approach for addressing anemia, but

124 Rice fortification is seen as a viable way to improve the dai

125 site, with its exceptional size and imposing fortifications, is the main known Roman evidence of the

126 an recovery range obtained for all food at a fortification level of 200mugkg(-)(1) was 85-110%.

127 to 111% were obtained for all pesticides at fortification level of 5-100 mug kg(-1) with relative st

128 For RTEC, the high fortification level provided 6-21%, per serving, of RDI

129 ecovery study was conducted at two different fortification levels and the average ranged from 71% to

130 ite flour fractions, exceeding minimum legal fortification levels in countries such as the United Kin

131 Results showed that at all food fortification levels obtained, fortified products provid

132 At fortification levels of 0.05, 0.1, 0.25, 0.5, 1.0 and 5.

133 At fortification levels of 0.05, 0.1, 0.5 and 1.0 mg kg(-1)

134 Mean recoveries (n = 6) at two fortification levels ranged from 83 to 112% with %CVs in

135 Validation was based on analyses at three fortification levels that showed satisfactory recoveries

136 Monitoring of fortification levels was routine.

137 coveries obtained spiking the samples at two fortification levels were higher than 86.7%, with RSDs (

138 esticide ranged between 81% and 114% at five fortification levels with the relative standard deviatio

139 At current fortification levels, US adults who do not consume suppl

140 ngg(-1), difenoconazole=5ngg(-1)) and higher fortification levels.

141 n vitro digestion (INFOGEST protocol) at two fortification levels.

142 though the effectiveness of large-scale food fortification (LSFF) of staple foods to prevent micronut

143 Micronutrient fortification may be necessary, and small fish may be an

144 A prudent dietary pattern, even with folate fortification, may decrease the risk of NTDs and some he

145 NaFeEDTA in a multi-micronutrient fortification-mix, added to less refined, high phytate m

146 the effects of adding a multi-micronutrient fortification-mix, with no iron, electrolytic iron or Na

147 ic iron with NaFeEDTA in multi-micronutrient fortification-mixes is a popular option, there is no inf

148 Had corn masa flour fortification occurred, we estimated that Mexican Americ

149 At a simulated fortification of 10 mug vitamin D/100 g wheat flour, the

150 However, a fortification of 5% seems achievable.

151 Here we investigated the effect of inulin fortification of a pork sausage on these parameters.

152 Recommended Dietary Allowance (RDA), through fortification of additional dairy products, would result

153 vitamin D intakes of young children through fortification of alternative dairy products results in s

154 The fortification of anthocyanin model juices with ascorbic

155 Fermentation caused the fortification of avocado puree with some hydroxy fatty a

156 efficiencies, which reflects its role in the fortification of cell walls during normal growth and roo

157 rowth problems or diseases in adulthood, and fortification of commercial products is recommended.

158 In-home fortification of complementary foods using iron-containi

159 Universal home fortification of complementary foods with iron-containin

160 nal, thermostable Rca candidates for thermal fortification of crop photosynthesis.

161 Following mandatory folic acid fortification of dietary grains, a dramatic reduction in

162 Unregulated FA fortification of dietary staples leads to unpredictable

163 f this study was to examine the impact of FA fortification of dietary staples on the proportion of th

164 ertiary treated wastewater without or with a fortification of each PPCP at 250 ng/L, was used to irri

165 ited States implemented mandatory folic acid fortification of enriched cereal grains in 1998.

166 Since the introduction of folic acid fortification of flour 10 y ago, an initiative to consid

167 of Ireland recommended mandatory folic acid fortification of flour for the prevention of neural tube

168 Fortification of flour is widely applied to address micr

169 Fortification of flour with vitamin B-12 is likely to im

170 In considering the vitamin B-12 fortification of flour, it is important to know who is a

171 ore the introduction of mandatory folic acid fortification of flour.

172 A systematic vitamin D fortification of fluid milk products and fat spreads was

173 When analyzing the effect of fortification of fluid milk products, we focused on supp

174 Folic acid fortification of food addresses this problem.

175 Folic acid (FA) fortification of food created the need to determine whet

176 Fortification of food products with iron is a common str

177 The utility of iron fortification of food to improve iron deficiency, anemia

178 provision of iron via supplementation or the fortification of foods has been shown to be effective in

179 Data from 60 trials showed that iron fortification of foods resulted in a significant increas

180 tion group exposed to this liberal voluntary fortification of foodstuffs in Ireland.

181 lence of asthma was rising before widespread fortification of foodstuffs with folic acid or folate su

182 Therefore, mandatory folic acid fortification of grain products in the United States may

183 des 2006-2007 label information on vitamin D fortification of marketed foods.

184 ntration was more effective than that of the fortification of milk (at concentrations between 0.25 an

185 itamin D intake to the recommended amount by fortification of milk and bread on serum 25-hydroxyvitam

186 Vitamin D fortification of milk and bread reduces the decrease in

187 .25 and 7 mg vitamin D/100 L milk) or of the fortification of milk and flour combined.

188 g/D3 complex can effectively be used for the fortification of milk products and low-fat content foods

189 objective was to test a hypothesis that home fortification of pregnant women's diets with SQ-LNS woul

190 ativa L. oleoresin powder can be used in the fortification of processed food and nutraceuticals.

191 The study revealed that inulin fortification of processed meat could be a strategy to r

192 This study demonstrates that omega-3 PUFAs fortification of protein isolates recovered with ISP fro

193 Iron fortification of rice is a promising strategy for improv

194 Major problems associated with the fortification of soluble iron salts include chemical rea

195 me fortification with micronutrient powders, fortification of staple foods and condiments, and activi

196 Fortification of surimi with fibre and omega-3 oil resul

197 itamins will probably be more effective than fortification of the diet.

198 id supplements and all exposed to folic acid fortification of the food supply) was not significantly

199 on of periconceptual FA intake and mandatory fortification of the US grain supply in 1998.

200 Fortification of ultrasound-treated milled rice with fol

201 ca embarked on mandatory vitamin and mineral fortification of wheat flour and maize meal in 2003 as p

202 The simulation of the fortification of wheat flour at this concentration was m

203 s study provides new evidence that vitamin D fortification of wheat flour could be a viable option fo

204 The fortification of yogurts with natural and synthetic anti

205 ccuracy and precision were evaluated through fortifications of 24 botanicals at 10, 25, 100, and 500

206 erm used by ancient writers to designate the fortifications of the Roman army.

207 We assessed the effect of folic acid fortification on circulating concentrations of folic aci

208 containing folic acid and of folic acid food fortification on congenital heart defects (CHDs).

209 tives were to evaluate 1) the effect of iron fortification on hemoglobin and serum ferritin and the p

210 Studies evaluating the effect of milk fortification on iron and vitamin D status in these chil

211 ed to quantify the effect of folic acid food fortification on nonchromosomal CHD subtypes (n=66 980)

212 was to evaluate the advantages of individual fortification on nutritional intakes over standard forti

213 dietary fiber, nor have the effects of fiber fortification on physicochemical properties of surimi be

214 tive was to determine effects of the dietary fortification on physicochemical properties of surimi.

215 e hemoglobin response, 3) the effect of iron fortification on zinc and iron status, and 4) the effect

216 e developmental stage at the beginning of Se-fortification, on antioxidant capacity, phenolics, gluco

217 r risks in later development, individualized fortification optimizes protein and energy intake.

218 ight be modified by mandated folic acid (FA) fortification or alcohol intake.

219 domized controlled trials that included food fortification or biofortification with iron were include

220 al cancer; there is no evidence that dietary fortification or supplementation with this vitamin incre

221 ons for prevention of NTD risk beside folate fortification or supplementation.

222 efficacy of interventions through the use of fortification or supplements is monitored by using the s

223 f all attributes, compared with milk without fortification (P>0.05).

224 ng, evaluation, and enforcement of mandatory fortification policies are needed.

225 We investigated the effects of the vitamin D fortification policy on vitamin D status in Finland betw

226 Fortification positively affected antioxidant properties

227 This variability persists after standard fortification, possibly resulting in under- or overnutri

228 Mandatory fortification, prevalent supplement use, and public heal

229 t data to address the primary question: Does fortification prevent folate-related neural tube defects

230 We evaluated the impact of Costa Rica's fortification program on anemia in women aged 15-45 y an

231 In any food fortification program, the stability of added micronutri

232 A deficiency increased despite the mandatory fortification programme.

233 mbining nutritional supplementation and food-fortification programmes with reduction in maternal anem

234 iency with neural tube defects and impact of fortification programs are discussed.

235 Mandatory food fortification programs were introduced in numerous count

236 FA formulation in populations exposed to FA-fortification programs.

237 and benefits of folic acid and vitamin B-12 fortification programs.

238 Fortification provided about one-half the estimated aver

239 therefore be useful as a delivery system for fortification purposes of acidic beverages.

240 n-casein complex has been developed for food fortification purposes with the aim to provide high iron

241 Intriguingly, inulin fortification reduced fecal ATNC (p = 0.03) and FeNO (p

242 A possible explanation is that folic acid fortification reduced the occurrence of folic acid-sensi

243 who were exposed to the voluntary folic acid-fortification regimen in place in Ireland.

244 t factors on kinetics degradation, while the fortification revealed no significant effect on ascorbic

245 ity in fruit juices to reduce potential over-fortification risks by using gated mesoporous silica par

246 ulation serum 25(OH)D concentration for each fortification scenario.

247 Nations considering fortification should be cautious and stimulate further r

248 groups that would benefit from the proposed fortification should be identified.

249 ared with standard fortification, individual fortification significantly reduced the variability in n

250 ns (15 mug) and in vehicles relevant to food-fortification strategies, vitamin D3 was more effective

251 bility to modify present supplementation and fortification strategies.

252 f leaf photosynthates for flowering, rhizome fortification, stress response and tissue-specific secon

253 , has led to the discovery of an early Roman fortification system, composed of a big central camp (Sa

254 xtensive review of the available whole-grain fortification technologies conducted at the pre and post

255 A successful fortification technology should deliver substantial micr

256 efit from the concentrations of vitamin B-12 fortification that are practical or that are being consi

257 d that in older adults exposed to folic acid fortification, the combination of low serum vitamin B-12

258 ontext of mandatory and voluntary folic acid fortification, the exposure of children to folic acid ha

259 ata suggest that, after mandatory folic acid fortification, the prevalence of folate-deficiency anemi

260 Thus, iron fortification to prevent ID in populations is a promisin

261 es--obtained by botrytisation, raisining and fortification--to show the key descriptors that contribu

262 mized, double-blind, placebo-controlled food-fortification trial was conducted in healthy South Asian

263 d trials (RCTs) of iron-supplementation and -fortification trials that assessed effects on hemoglobin

264 Fiber fortification up to 6 g/100 g improved (P<0.05) texture

265 We identified the fortification vehicle and concentration most likely to s

266 at flour and milk were identified as primary fortification vehicles for their universal consumption i

267 In conclusion, fortification was a successful in improving the pro-heal

268 Folic acid food fortification was associated with lower rates of conotru

269 Supplement use but not fortification was associated with significantly higher s

270 ere primarily present before folic acid food fortification was implemented (RR: 2.03; 95% CI: 1.41, 2

271 ubtypes before and after 1998 (the year that fortification was mandated).

272 Individualized fortification was performed after analysis of the milk s

273 Se fortification was significant across different genotypes

274 al intakes resulting from the individualized fortification were compared with calculated intakes resu

275 daily folic acid intake with corn masa flour fortification were greatest among Mexican Americans (16.

276 e effect of milling and the effectiveness of fortification were tested in relation to the amount of b

277 nited States as a result of mandatory folate fortification, which was fully implemented in 1998, and

278 nt evidence, however, it seems unlikely that fortification will reduce cardiovascular disease rates.

279 Fortification with 25% juices led to an increase (1.8-4.

280 pkin flesh 'Melon Yellow' (Cucurbita maxima) fortification with calcium.

281 Fortification with either dietary fibre or omega-3 oil a

282 ive techniques extensively employed for rice fortification with Fe, Zn, Ca, Se, I, vitamins and other

283 In Mexico, wheat and corn flour fortification with folic acid (FA) was implemented in 20

284 The association between food fortification with folic acid and a reduction in the bir

285 in early gestation, and the efficacy of diet fortification with folic acid in reducing the incidence

286 his study investigated the effect of soymilk fortification with green coffee extract (GCE) on phenoli

287 l for the labeling of table salt to indicate fortification with iodine, voluntary labeling of iodine

288 Food fortification with iron and EDTA additively reduces BPb

289 ted the effects on child development of home fortification with lipid-based nutrient supplements (LNS

290 and intermittent iron supplementation, home fortification with micronutrient powders, fortification

291 on the effects of iron supplements and iron fortification with MNPs on the gut microbiome and diarrh

292 udy investigates the effects of tomato puree fortification with several anthocyanin-rich food coloran

293 by 24 mo (OR: 0.81; 95% CI: 0.63, 1.04).Home fortification with small-quantity LNSs, but not MNP, dur

294 e fundamental insights into the influence of fortification with soluble calcium salts on the physicoc

295 sweet wine with other sweet wine obtained by fortification with spirits.

296 Point-of-use fortification with SQ-LNS-plus showed an early transient

297 m naturally are all from animal sources, and fortification with vitamin D currently occurs in few foo

298 Food fortification with zinc has not shown clear benefits, po

299 We noted an age-specific effect of fortification, with women (aged >18 y) attaining greater

300 itamin B-12 deficiency and considers whether fortification would improve the status of deficient subg