ライフサイエンスコーパス: fortified food

1 an be an effective means to produce selenium-fortified food.

2 c acid and vitamin B-12 from supplements and fortified food.

3 hat most elderly can absorb the vitamin from fortified food.

4 folate, and of folic acid in supplements or fortified food.

5 can highly improve the nutritional value of fortified foods.

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 hytoremediation of selenium pollution and as fortified foods.

10 d consuming >or=400 microg folic acid/d from fortified foods.

11 on functional responses to zinc delivered in fortified foods.

12 zinc (AZ) during prolonged exposure to zinc-fortified foods.

13 og/d folic acid) than in the nonconsumers of fortified foods (0 microg/d folic acid).

14 4) There is decreasing intake of vitamin D-fortified foods among older children and adolescents.

15 upplement (400 microgram/day; I); folic-acid-fortified foods (an additional 400 microgram/day; II); d

16 life, the actual vitamin D concentration of fortified foods and dietary supplements may deviate from

17 The use of label information for fortified foods and dietary supplements may result in in

18 anadian populations are largely dependent on fortified foods and dietary supplements to meet these ne

19 ly occurring food folate and folic acid from fortified foods and dietary supplements.

20 naturally in food as well as folic acid from fortified foods and dietary supplements.

21 itamin D content ranged from 50% to 153% for fortified foods and from 8% to 177% for supplements.

22 sults provide reassurance that folic acid in fortified foods and supplements does not interfere with

23 Mean daily intake of folic acid from fortified foods and supplements was 109 mug (range: 0-76

24 Folic acid and vitamin B-12 from fortified foods and supplements were estimated by using

25 e (including food folate and folic acid from fortified foods and supplements) or other one-carbon nut

26 no significant differences among the various fortified foods and the control (P = 0.607).

27 The consumption of voluntarily fortified foods and/or supplement use was associated wit

28 However, consideration must be given to fortified foods and/or supplements to insure micronutrie

29 Typical intakes of folic acid from fortified foods are more than twice the level originally

30 nal studies of the functional effect of zinc-fortified foods are needed in populations that are known

31 Fortified foods are often helpful in meeting recommendat

32 The consumption of folic acid through fortified foods at low, medium, and high levels of expos

33 ilability, which important for the design of fortified food, beverages, and nutraceutical products.

34 Dietary supplements and fortified foods can be alternative sources of these nutr

35 Fortified foods can reduce iron deficiency, but whether

36 intake (range: 179-197 microg/d) between the fortified food categories.

37 r group has been compiling and updating a FA fortified food composition database.

38 ave shown that compared with supplements and fortified food, consumption of extra folate as natural f

39 This database is a useful tool to manage FA fortified foods data but it is necessary to continuously

40 their vitamin B12 from either supplements or fortified foods (e.g. fortified ready-to-eat breakfast c

41 ed until 6 mo (EBF group) or to receive iron-fortified foods in addition to breast milk from 4 to 6 m

42 r sterol determination in a range of complex fortified foods including milk, cheese, fat spreads, oil

43 cromol/L lower in the group with the highest fortified food intake (median intake: 208 microg/d folic

44 sed the latter to categorize participants by fortified food intake.

45 For liquid fortified foods, inulin at the level of 0.3+/- 0.1g/100m

46 ated to neural tube defects, indicating that fortified food is probably providing sufficient folic ac

47 the Seychelles, a population where access to fortified foods is limited and where women habitually co

48 The determination of iron in fortified foods is mandatory by many global regulatory a

49 Iron-fortified foods may decrease child anemia.

50 Pathways by which supplementation with fortified foods may enhance dietary diversity, such as a

51 Although consumption of zinc-fortified foods may reduce FAZ, zinc fortification at th

52 pilot study the vitamin D concentrations of fortified foods (n=29; follow-on formula, baby porridge,

53 c and iron status, and 4) the effect of iron-fortified foods on mental and motor development, anthrop

54 ate (naturally occurring and folic acid from fortified foods) on the basis of 24-h dietary recall res

55 , caused by a high intake of folic acid from fortified food or dietary supplements.

56 diet impractical for most individuals unless fortified foods or supplements are included.

57 ts through the careful selection of foods or fortified foods or the use of supplements can help ensur

58 d to receive 3 mg Zn/d as a supplement, in a fortified food, or as a placebo for 6 mo.

59 >or=400 microg folic acid from supplements, fortified foods, or both, in addition to food folate, as

60 0) nmol/L in consumers with a high intake of fortified foods (P < 0.001), with further nonsignificant

61 mpared with equivalent intakes of folic acid-fortified food, presumably because the synthetic form of

62 Volunteers received an iron-fortified food product (total dose = 56 mg Fe/d) or a pl

63 Consumption of the iron-fortified food product attenuated declines in iron statu

64 We measured the efficacy of an iron-fortified food product for maintaining iron status in fe

65 Twice-daily consumption of an iron-fortified food product improved iron status in iron-defi

66 nd 27 semi-solid of twelve commercial inulin fortified food products and 8 samples of natural dried s

67 Food and fortified food products were effective in increasing bir

68 ntion as follows: 1) counseling, 2) food and fortified food products, or 3) a combination (counseling

69 has motivated food researchers to develop AA-fortified food products.

70 redicted increases in folic acid intake from fortified food ranged from 215 to 240 micro g/d.

71 However, those who do not consume fortified foods regularly may have insufficient B vitami

72 Consumption of iron-fortified foods results in an improvement in hemoglobin,

73 shellfish, naturally occurring sources, and fortified foods such as milk, calcium-fortified orange j

74 pper Intake Level (UL) for total folic acid (fortified food + supplements) as compared with 5% of non

75 ight) and exogenous sources (diet, primarily fortified foods) to meet biological requirements.

76 for the measurement of total phytosterols in fortified food was developed and tested using gas chroma

77 eometric mean consumption of folic acid from fortified foods was 128 microg/d (95% CI: 123, 134 micro

78 The amount of iron in fortified foods was satisfactorily determined by using a

79 es of folic acid, both as supplements and as fortified foods, was completed face to face with parents

80 Fortified foods were associated with significantly highe

81 both natural food folate and folic acid from fortified foods were estimated; we used the latter to ca