ライフサイエンスコーパス: fortification

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

2 status in a population exposed to folic acid fortification.

3 use of preformed VA from supplementation and fortification.

4 for both those obtained by raisining and by fortification.

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

6 oxide in inverse concentrations to the fiber fortification.

7 ication on nutritional intakes over standard fortification.

8 prevalence of folate-deficiency anemia after fortification.

9 d after introduction of mandatory folic acid fortification.

10 cts of HCMV were unaffected by micronutrient fortification.

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

12 r those individuals would benefit from flour fortification.

13 s available in foods both naturally and from fortification.

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

15 s a synthetic vitamin commonly used for food fortification.

16 mples from fasting subjects before and after fortification.

17 n can occur in foods, both naturally or from fortification.

18 creased from 9.4% to 19.1% (P = 0.002) after fortification.

19 wn causes after the initiation of folic acid fortification.

20 cid intake among pregnancies conceived after fortification.

21 tions in the US population before folic acid fortification.

22 the increase soon after the introduction of fortification.

23 38%, respectively) but decreased later after fortification.

24 des of efforts with iron supplementation and fortification.

25 cy and safety of ongoing strategic vitamin D fortification.

26 sing and storage could lead to more accurate fortification.

27 a promising functional ingredient for pasta fortification.

28 cy makers who are responsible for folic acid fortification.

29 tes among a population exposed to folic acid fortification.

30 one health from a population with folic acid fortification.

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

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

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

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

35 Furthermore, pasta fortification affected the in vitro bioaccessibility of

36 % CI 2.23 to 4.01) than in areas with folate fortification (America, Australia, and New Zealand, high

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

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 Hence, food fortification and intake of supplemental folate are wide

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

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

49 potential for elevated concentrations after fortification and the possibility of adverse effects.

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

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

52 fy changes in folate intake after folic acid fortification and to estimate the effect on neural tube

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 onary risk factors in 1998 (after folic acid fortification began in the United States) were randomly

66 999 and 2007, a period entirely after folate fortification began.

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

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

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

70 igh as a result, in part, of decreasing food fortification concentrations and the popularity of low-c

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

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

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

74 Se-fortification decreased the antioxidant properties and s

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

76 olic acid suggest that high-level folic acid fortification delays the diagnosis of or exacerbates the

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

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

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

80 (60 mg) with a standard test meal, and 3) a fortification dose of iron (6 mg) with a standard test m

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

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

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

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

85 ast cancer among women during the folic acid fortification era.

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

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

88 men of childbearing age from before to after fortification (from 21% to <1% and from 38% to 5%, respe

89 ldren and older persons from before to after fortification (from 5% to 42% and from 7% to 38%, respec

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

91 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

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

93 The combined fortification had a synergistic effect on rheological pr

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

95 Fortification had no significant influence on rapidly an

96 Food fortification has been recommended to improve a populati

97 Folic acid fortification has resulted in increased exposure to circ

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

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

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

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

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

103 Fortification improved the digestibility of nutrients wh

104 Fortification improved the nutraceutical and nutritional

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

106 80-340nm for achieving optimal vitamin D bio-fortification in pig skin.

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

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

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

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

111 Because data on the effectiveness of fortification in the United States are scarce, this is a

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

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

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

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

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

117 Compared with standard fortification, individual fortification significantly re

118 Fortification influenced protein digestibility (a reduct

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

120 These results show that voluntary food fortification is associated with a substantial increase

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

122 Food fortification is implemented to address vitamins A and D

123 e the need to maintain monitoring of the way fortification is implemented.

124 When fortification is introduced, several hundred thousand pe

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

126 Food fortification is one approach for addressing anemia, but

127 folate concentrations observed longer after fortification is small compared with the increase soon a

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

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

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

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

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

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

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

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

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

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

138 Monitoring of fortification levels was routine.

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

140 me controversy remains about the adequacy of fortification levels, the process was followed by signif

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

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

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

144 It is possible that folic acid fortification may have led to a correction of macrocytos

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

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

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

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

149 At the present level of folic acid fortification, most women need to take a folic acid-cont

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

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

152 However, a fortification of 5% seems achievable.

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

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

155 The fortification of anthocyanin model juices with ascorbic

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

157 In the United States, folic acid fortification of cereal- grain foods has significantly i

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

159 All 3 options for home fortification of complementary foods are effective for r

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

161 A potential low-cost solution is the home fortification of complementary foods with Sprinkles (SP)

162 d minerals, respectively, when used for home fortification of complementary foods.

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

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 Mandatory folic acid fortification of food is effective in reducing neural tu

177 Fortification of food products with iron is a common str

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

179 Fortification of food with folic acid to reduce the numb

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

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

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

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

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

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

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

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

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

189 .25 and 7 mg vitamin D/100 L milk) or of the fortification of milk and flour combined.

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

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

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

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

194 Iron fortification of rice is a promising strategy for improv

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

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

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

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

199 tube defects have decreased since folic acid fortification of the food supply in the United States.

200 ossibly be attributable in part to voluntary fortification of the food supply with vitamin B-6 and fo

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

202 Fortification of the US food supply with folic acid in 1

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

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

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

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

207 The fortification of yogurts with natural and synthetic anti

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

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

210 in Europe, albeit many countries allow food fortification on a voluntary basis.

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

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

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

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

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

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

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

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

219 The aim was to examine the effects of zinc fortification on the growth, morbidity from infections,

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

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

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

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

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

225 more than 20% (0.77, 0.63-0.94; p=0.012), no fortification or partly fortified grain (0.75, 0.62-0.91

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

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

228 t a need for levels of supplementation, food fortification, or both that are higher than current leve

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

230 ciency) has increased in the post-folic acid fortification period.

231 e the effect of a voluntary but liberal food fortification policy on dietary intake and biomarker sta

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

233 Fortification positively affected antioxidant properties

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

235 Mandatory fortification, prevalent supplement use, and public heal

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

237 ced since the implementation of a folic acid fortification program in the mid-1990s.

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

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

240 A deficiency increased despite the mandatory fortification programme.

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

242 Mandatory food fortification programs were introduced in numerous count

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

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

245 Fortification provided about one-half the estimated aver

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

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

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

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

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

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

252 Nations considering fortification should be cautious and stimulate further r

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

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

255 he scotomas, and in particular the expanding fortification spectra, experienced during their migraine

256 recise form of the zigzags that comprise the fortification spectrum, their shimmering appearance, and

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

258 bility to modify present supplementation and fortification strategies.

259 taking supplements daily make an appropriate fortification strategy the preferred option for improvin

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

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

262 nancies conceived after mandatory folic acid fortification, the authors found little evidence of an a

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

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

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

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

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

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

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

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

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

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

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

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

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

276 of these recommendations, and so folic acid fortification was mandated in the United States and some

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

278 Individualized fortification was performed after analysis of the milk s

279 Se fortification was significant across different genotypes

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

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

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

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

284 Hence, supplementation or food fortification with both nutrients is appropriate and, gi

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

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

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

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

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

290 Food fortification with iron and EDTA additively reduces BPb

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

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

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

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

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

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

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 Analyses suggest that corn masa flour fortification would have effectively targeted Mexican Am

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