Search engine for discovering works of Art, research articles, and books related to Art and Culture
Javascript must be enabled to continue!
An evaluation of the effectiveness of the flour iron fortification programme in Brazil
View through CrossRef
AbstractObjectiveThe present communication reports a strategy to calculate the intake of Fe based on data available for folic acid and evaluate the programme of flour fortification in Brazil.DesignCross-sectional study conducted in Brazil during 2008 and 2009. A 2d dietary record of individuals was used. The usual intake of folic acid by sex and age group was estimated using the National Cancer Institute method. The quantity of folic acid and Fe established by mandatory food fortification in Brazil was used, and based on that quantity we calculated the amount of flour consumed and the intake of Fe from fortification and Fe from food. Then, the absorption of each nutrient was calculated.SettingBrazilian households (n 16 764).SubjectsIndividuals (men and women, n 34 003, aged 10 to 60+ years) from a Brazilian nationwide survey.ResultsMean intake and absorption of Fe from fortification (electrolytic Fe) was low in men and women.ConclusionsThe impact from the consumption of fortified products is small in relation to Fe intake in Brazil. The strategy proposed to estimate Fe intake from the fortification programme indicates that the amount of flour intake observed in Brazil does not justify the current ranges of mandatory flour fortification and the form of Fe that is mainly used (electrolytic Fe).
Cambridge University Press (CUP)
Title: An evaluation of the effectiveness of the flour iron fortification programme in Brazil
Description:
AbstractObjectiveThe present communication reports a strategy to calculate the intake of Fe based on data available for folic acid and evaluate the programme of flour fortification in Brazil.
DesignCross-sectional study conducted in Brazil during 2008 and 2009.
A 2d dietary record of individuals was used.
The usual intake of folic acid by sex and age group was estimated using the National Cancer Institute method.
The quantity of folic acid and Fe established by mandatory food fortification in Brazil was used, and based on that quantity we calculated the amount of flour consumed and the intake of Fe from fortification and Fe from food.
Then, the absorption of each nutrient was calculated.
SettingBrazilian households (n 16 764).
SubjectsIndividuals (men and women, n 34 003, aged 10 to 60+ years) from a Brazilian nationwide survey.
ResultsMean intake and absorption of Fe from fortification (electrolytic Fe) was low in men and women.
ConclusionsThe impact from the consumption of fortified products is small in relation to Fe intake in Brazil.
The strategy proposed to estimate Fe intake from the fortification programme indicates that the amount of flour intake observed in Brazil does not justify the current ranges of mandatory flour fortification and the form of Fe that is mainly used (electrolytic Fe).
Related Results
Miller's Best/Enhanced Practices for Flour Fortification at the Flour Mill
Miller's Best/Enhanced Practices for Flour Fortification at the Flour Mill
Background Cereal flour fortification has been identified as an effective mass fortification intervention as part of a national public health strategy to overcome micronutrient def...
Study of technological properties of rye and wheat flour
Study of technological properties of rye and wheat flour
In the production of sourdoughs and doughs for baking bread, the main raw material is flour. To obtain a high-quality product, low-grade flour shall not be used; it must be of high...
Effect of sorghum flour substitution on pasting behavior of wheat flour and application of composite flour in bread
Effect of sorghum flour substitution on pasting behavior of wheat flour and application of composite flour in bread
The objective of this study was to investigate the effect of sorghum flour substitution to wheat flour on pasting and thermal properties of the composite flours as well as firmness...
Development of Nutritious Biscuits for Gluten Intolerance Patients
Development of Nutritious Biscuits for Gluten Intolerance Patients
Background: The rising incidence of celiac disease and gluten intolerance has led to an increasing demand for gluten-free products. Tapioca and corn flour are promising alternative...
Iron stress affects the survival of Toxoplasma gondii
Iron stress affects the survival of Toxoplasma gondii
Abstract
Background
Iron possesses redox abilities and plays a crucial role in in biosynthesis, energy metabolism, and other biological processes. It represents an indispe...
Development and quality assessment of oat flour incorporated sponge cake
Development and quality assessment of oat flour incorporated sponge cake
The demand for healthy foods enhanced with different functional bioactive ingredients is rising in the modern day. Cakes are widely consumed, ready-to-eat baked goods that can be u...
Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with sweet potato (Ipomoea batatas L.) flour
Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with sweet potato (Ipomoea batatas L.) flour
Purpose
The purpose of this paper is to investigate the effect of partial substitution of wheat flour with sweet potato flour on the nutrient composition and sensory properties of ...
Effect of Defatted Rice Bran Content on Physicochemical and Sensory Properties of Edible Cutlery Made from Rice Flour Green Composites using Compression Molding
Effect of Defatted Rice Bran Content on Physicochemical and Sensory Properties of Edible Cutlery Made from Rice Flour Green Composites using Compression Molding
The optical properties, moisture content, water activity, water absorption, mechanical properties, morphological observations, and sensory properties of edible spoons made from ric...