戻る
「早戻しボタン」を押すと検索画面に戻ります。 [閉じる]

コーパス検索結果 (１語後でソート)

通し番号をクリックするとPubMedの該当ページを表示します
1 d alternative to animal protein into protein-fortified food.
2 an be an effective means to produce selenium-fortified food.
3 c acid and vitamin B-12 from supplements and fortified food.
4 hat most elderly can absorb the vitamin from fortified food.
5  folate, and of folic acid in supplements or fortified food.
6 ficant number of folic acid (FA) voluntarily fortified foods.
7 d in the market both in vitamin pills and in fortified foods.
8  regular consumption of either meats or zinc-fortified foods.
9  can highly improve the nutritional value of fortified foods.
10 hytoremediation of selenium pollution and as fortified foods.
11 d consuming >or=400 microg folic acid/d from fortified foods.
12 on functional responses to zinc delivered in fortified foods.
13  zinc (AZ) during prolonged exposure to zinc-fortified foods.
14  potential as a carrier for this compound in fortified foods.
15 og/d folic acid) than in the nonconsumers of fortified foods (0 microg/d folic acid).
16   4) There is decreasing intake of vitamin D-fortified foods among older children and adolescents.
17 upplement (400 microgram/day; I); folic-acid-fortified foods (an additional 400 microgram/day; II); d
18  life, the actual vitamin D concentration of fortified foods and dietary supplements may deviate from
19             The use of label information for fortified foods and dietary supplements may result in in
20 anadian populations are largely dependent on fortified foods and dietary supplements to meet these ne
21 ly occurring food folate and folic acid from fortified foods and dietary supplements.
22 naturally in food as well as folic acid from fortified foods and dietary supplements.
23 itamin D content ranged from 50% to 153% for fortified foods and from 8% to 177% for supplements.
24 sults provide reassurance that folic acid in fortified foods and supplements does not interfere with
25         Mean daily intake of folic acid from fortified foods and supplements was 109 mug (range: 0-76
26             Folic acid and vitamin B-12 from fortified foods and supplements were estimated by using
27 e (including food folate and folic acid from fortified foods and supplements) or other one-carbon nut
28 no significant differences among the various fortified foods and the control (P = 0.607).
29                      However, consumption of fortified foods and use of dietary supplements containin
30               The consumption of voluntarily fortified foods and/or supplement use was associated wit
31      However, consideration must be given to fortified foods and/or supplements to insure micronutrie
32 ation conditions, improving B12 stability in fortified foods, and assessing its long-term impact on h
33           Typical intakes of folic acid from fortified foods are more than twice the level originally
34 nal studies of the functional effect of zinc-fortified foods are needed in populations that are known
35                                              Fortified foods are often helpful in meeting recommendat
36        The consumption of folic acid through fortified foods at low, medium, and high levels of expos
37 ta: 81.72; 95% CI: 66.01, 97.43; P < 0.001), fortified food (beta: 12.49; 95% CI: 2.08, 22.91; P = 0.
38 ilability, which important for the design of fortified food, beverages, and nutraceutical products.
39                      Dietary supplements and fortified foods can be alternative sources of these nutr
40                                              Fortified foods can reduce iron deficiency, but whether
41 intake (range: 179-197 microg/d) between the fortified food categories.
42 r group has been compiling and updating a FA fortified food composition database.
43 ave shown that compared with supplements and fortified food, consumption of extra folate as natural f
44 18 can potentially be used in designing iron-fortified foods containing slightly water-soluble and/or
45  This database is a useful tool to manage FA fortified foods data but it is necessary to continuously
46  The crystalline vitamin B-12 form, found in fortified foods, does not require gastric acid for its a
47 their vitamin B12 from either supplements or fortified foods (e.g. fortified ready-to-eat breakfast c
48 ar, compared with nonregular, consumption of fortified foods (i.e., 5 and 0-4 portions/wk, respective
49                                              Fortified foods, if consumed regularly, were associated
50 ed until 6 mo (EBF group) or to receive iron-fortified foods in addition to breast milk from 4 to 6 m
51  form, is present in dietary supplements and fortified foods in an oxidized synthetic form (folic aci
52 r sterol determination in a range of complex fortified foods including milk, cheese, fat spreads, oil
53 cromol/L lower in the group with the highest fortified food intake (median intake: 208 microg/d folic
54 sed the latter to categorize participants by fortified food intake.
55                                   For liquid fortified foods, inulin at the level of 0.3+/- 0.1g/100m
56 ated to neural tube defects, indicating that fortified food is probably providing sufficient folic ac
57 the Seychelles, a population where access to fortified foods is limited and where women habitually co
58                 The determination of iron in fortified foods is mandatory by many global regulatory a
59          Iron-flavonoid interactions in iron-fortified foods lead to undesirable discolouration.
60                                         Iron-fortified foods may decrease child anemia.
61       Pathways by which supplementation with fortified foods may enhance dietary diversity, such as a
62                 Although consumption of zinc-fortified foods may reduce FAZ, zinc fortification at th
63  pilot study the vitamin D concentrations of fortified foods (n=29; follow-on formula, baby porridge,
64 c and iron status, and 4) the effect of iron-fortified foods on mental and motor development, anthrop
65 ate (naturally occurring and folic acid from fortified foods) on the basis of 24-h dietary recall res
66 , caused by a high intake of folic acid from fortified food or dietary supplements.
67 diet impractical for most individuals unless fortified foods or supplements are included.
68 ts through the careful selection of foods or fortified foods or the use of supplements can help ensur
69 d to receive 3 mg Zn/d as a supplement, in a fortified food, or as a placebo for 6 mo.
70  >or=400 microg folic acid from supplements, fortified foods, or both, in addition to food folate, as
71 0) nmol/L in consumers with a high intake of fortified foods (P < 0.001), with further nonsignificant
72 mpared with equivalent intakes of folic acid-fortified food, presumably because the synthetic form of
73                  Volunteers received an iron-fortified food product (total dose = 56 mg Fe/d) or a pl
74                      Consumption of the iron-fortified food product attenuated declines in iron statu
75          We measured the efficacy of an iron-fortified food product for maintaining iron status in fe
76           Twice-daily consumption of an iron-fortified food product improved iron status in iron-defi
77 nd 27 semi-solid of twelve commercial inulin fortified food products and 8 samples of natural dried s
78                                     Food and fortified food products were effective in increasing bir
79 ntion as follows: 1) counseling, 2) food and fortified food products, or 3) a combination (counseling
80 ely driven by the growing demand for protein-fortified food products.
81 has motivated food researchers to develop AA-fortified food products.
82 redicted increases in folic acid intake from fortified food ranged from 215 to 240 micro g/d.
83            However, those who do not consume fortified foods regularly may have insufficient B vitami
84                          Consumption of iron-fortified foods results in an improvement in hemoglobin,
85 ination of iodine in dietary supplements and fortified food samples, i.e., iodine-enriched eggs.
86 various diseases, but could be rectified via fortified food stuffs or supplementation.
87  shellfish, naturally occurring sources, and fortified foods such as milk, calcium-fortified orange j
88 pper Intake Level (UL) for total folic acid (fortified food + supplements) as compared with 5% of non
89 ficant to clarify the digestion processes of fortified food systems, but its interrelationship lacks
90  supplementation, the provision of vitamin D-fortified food to the school children in Kandahar City a
91 ight) and exogenous sources (diet, primarily fortified foods) to meet biological requirements.
92 for the measurement of total phytosterols in fortified food was developed and tested using gas chroma
93 eometric mean consumption of folic acid from fortified foods was 128 microg/d (95% CI: 123, 134 micro
94                        The amount of iron in fortified foods was satisfactorily determined by using a
95 es of folic acid, both as supplements and as fortified foods, was completed face to face with parents
96                                              Fortified foods were associated with significantly highe
97 both natural food folate and folic acid from fortified foods were estimated; we used the latter to ca
98 ated the feasibility of formulating beetroot-fortified foods with enhanced nutritional quality.