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Wheat bread is among stable foods that are nutritionally imbalanced, thus enrichment is crucial. We evaluated the nutritional impact of high-valued wheat bread enriched with varying levels of meat powder from hen fed diet with insect (Hermetia illucens)-based meal. Crude protein and ash in bread increased with increasing inclusion of meat powder. Limiting amino acids like lysine and threonine in enriched bread products increased by 3.0–4.5 and 1.8–3.1-folds, respectively. Omega 3 fatty acids were significantly enhanced in bread fortified with meat powder. Vitamins (retinol, nicotinic acid, and pantothenic acid) were significantly increased in supplemented bread products. Iron, zinc, and calcium increased by 1.1, 1.2 and 3.0-folds in enriched bread with 30% meat powder. Colour, flavour and overall acceptability of breads prepared with 25 and 30% meat powder were highly ranked. Our findings demonstrate that meat powder (i.e., from hen fed insect-based diets) enrichment would provide added health and nutritional benefits to bread products without having adverse effects on any functional or sensory properties. Thus, this could be a novel strategy and trend for improving bread products, that might generate increasing demand for a healthier consumer-oriented lifestyle.

Due to sustainability concerns related to current diets and environmental challenges, it is crucial to have sound policies to protect human and planetary health. It is proposed that sustainable diets will improve public health and food security and decrease the food system's effect on the environment. Micronutrient deficiencies are a well‐known major public health concern. One‐third to half of the world's population suffers from nutrient deficiencies, which have a negative impact on society in terms of unrealised potential and lost economic productivity. Large‐scale fortification with different micronutrients has been found to be a useful strategy to improve public health. As a cost‐effective strategy to improve micronutrient deficiency, this review explores the role of micronutrient fortification programmes in ensuring the nutritional quality (and affordability) of diets that are adjusted to help ensure environmental sustainability in the face of climate change, for example by replacing some animal‐sourced foods with nutrient‐dense, plant‐sourced foods fortified with the micronutrients commonly supplied by animal‐sourced foods. Additionally, micronutrient fortification considers food preferences based on the dimensions of a culturally sustainable diet. Thus, we conclude that investing in micronutrient fortification could play a significant role in preventing and controlling micronutrient deficiencies, improving diets and being environmentally, culturally and economically sustainable. [ABSTRACT FROM AUTHOR]

Tropical fruits are defined as fruits that are grown in hot and humid regions within the Tropic of Cancer and Tropic of Capricorn, covering most of the tropical and subtropical areas of Asia, Africa, Central America, South America, the Caribbean and Oceania. Depending on the cultivation area covered, economic value and popularity these tropical fruits are divided into major and minor tropical fruits. There is an annual increment of 3.8% in terms of commercialization of the tropical fruits. In total 26 minor tropical fruits (Kiwifruit, Lutqua, Carambola, Tree Tomato, Elephant apple, Rambutan, Bay berry, Mangosteen, Bhawa, Loquat, Silver berry, Durian, Persimon, Longan, Passion fruit, Water apple, Pulasan, Indian gooseberry, Guava, Lychee, Annona, Pitaya, Sapodilla, Pepino, Jaboticaba, Jackfruit) have been covered in this work. The nutritional composition, phytochemical composition, health benefits, traditional use of these minor tropical fruits and their role in food fortification have been portrayed. [ABSTRACT FROM AUTHOR]

Sustaining large-scale and good-quality food fortification requires strategies that incentivize food processors to invest in and consistently meet national food fortification standards where they exist. A standardized Micronutrient Fortification Index (MFI) piloted in Nigeria has provided a ranking of fortified branded products for each participating company, based on a score aggregating the effectiveness and efficiency of the company's systems and levels of product fortification. The MFI has demonstrated the significance of brands as a focal point for investment and industry accountability in food fortification and the power of harnessing the competitive nature of businesses to drive their food fortification performance. The initiative started with a pilot consisting of well-known brands of 4 companies and has since expanded participation to 15 companies, representing 31 brands, having completed the first entire ranking cycle. The publicly listed brands on the Index now cover approximately 80% of the flour milling market, 40% of the edible oils market, and 88% of the sugar market in Nigeria, reaching an estimated 134 million people in the country in 2022 according to analysis by TechnoServe Supporting African Processors of Fortified Foods (SAPFF) program in Nigeria. The data inputs are made through company-owned digital portals, and the results are published on a secure, web-based public portal which also serves as a gateway for stakeholders to access related information on micronutrient fortification and food quality (https://technoserve-mfi.web.app/). The ultimate aim of the MFI is to serve as a leverage for private sector efforts to both digitalize quality assurance and business processes linked to industrial automation and to harness their competitiveness through voluntary participation in the Index to drive improved food fortification performance based on industry best practices and quality benchmarks. [ABSTRACT FROM AUTHOR]

Vitamin D deficiency is a global public health concern with significant implications for bone health and chronic disease prevention. Our aim was to summarize the evidence from Cochrane and other systematic reviews evaluating the benefits or harms of vitamin D fortification of staple foods for household use. In April 2023, we systematically searched Ovid MEDLINE, Embase, Epistemonikos and the Cochrane Database of Systematic Reviews for systematic reviews investigating the effects of vitamin D fortification of food in general populations of any age. We used Cochrane methodology and assessed the methodological quality of included studies using AMSTAR (A MeaSurement Tool to Assess Systematic Reviews). We assessed the degree of overlap among reviews. All outcomes included in systematic reviews were assessed. The protocol is registered in PROSPERO (registration number: CRD42023420991). We included 27 systematic reviews out of 5028 records for analysis. Overall, 11 out of 12 systematic reviews calculating pooled estimates reported a significant increase in serum 25(OH)D concentrations. The mean change in serum 25(OH)D concentrations per additional 100 units of vitamin D ranged from 0.7 to 10.8 nmol/L. Fortification of food with vitamin D showed a reduction in the prevalence of vitamin D deficiency based on high-certainty evidence. Parathormone (PTH) levels were described to decrease, bone mineral density to increase, while the effects on other bone turnover markers were inconsistent. Fortification did not significantly impact most anthropometric parameters, but it seemed to positively influence lipid profiles. In summary, fortification of food with vitamin D results in a reduction of vitamin D deficiency and might increase serum 25(OH)D concentrations, to varying extents depending on the fortified vehicle and population characteristics. Additionally, fortification may have a positive impact on bone turnover and lipid metabolism but may only have a limited effect on anthropometric parameters. [ABSTRACT FROM AUTHOR]

Food fortification is a strategic approach to enhance the nutritional quality of food by incorporating bioactive compounds derived from food by-products. The objective of this study was to assess the impact on bioactivity of tahini enriched with a 4% (w/w) lyophilized microwave-ultrasound assisted extract of red grape pomace from the Limnio variety and a 6% (w/w) freeze-dried aquafaba obtained from Lemnian chickpeas of the Panagia variety. The evaluation was conducted through in vitro experiments. The samples under study were extracted by the Bligh and Dyer method and analyzed for their polyphenolic content, as well as for their content in total flavonoids. Assessment of the antioxidant capacity of the extracts was determined in vitro by the ABTS, DPPH, CUPRAC, FRAP and human blood plasma oxidation inhibition (hBPOxi) assays, while the antiplatelet activity of the extracts was determined by the Platelet Activating Factor inhibition assay (PAFi). The bioactivity of fortified tahini (LAC) was increased compared to plain tahini (Control sample). Total phenolics and total flavonoids were increased by 76% and 78%, respectively (10.7 ± 0.2 vs. 6.02 ± 0.3 and 8.5 ± 0.14 vs. 4.76 ± 0.1 μmol Trolox/g, respectively). Antioxidant activities based on ABTS, DPPH, CUPRAC, FRAP and hBPOxi were increased by 101%, 65%, 77%, 73% and 110%, respectively (52.8 ± 0.7 vs. 26.3 ± 0.4; 20.1 ± 1.6 vs. 12.2 ± 0.2; 81.9 ± 0.4 vs. 46.1 ± 2.1; 46.4 ± 4.0 vs. 26.8 ± 0.8; and 12.2 ± 0.9 vs. 5.8 ± 0.2 μmol Trolox/g, respectively), and antiplatelet activity based on PAFi was also increased by 41% (0.19 ± 0.01 vs. 0.32 ± 0.02 mg, respectively). Red grape pomace extract and aquafaba boosted tahini's in vitro antioxidant and antiplatelet capabilities. The results indicate that the valorization of grape and chickpea processing residuals may reduce waste and improve the nutritional value of tahini. Due to its antioxidant and antiplatelet activities, fortified tahini may contribute to the prevention of chronic diseases where oxidation and thrombosis play critical roles. This study exemplifies sustainable resource use and waste reduction, as well as the importance of circular economy strategies in enhancing diets and human welfare. [ABSTRACT FROM AUTHOR]

Due to its multipurpose usability, short production cycle, and low capital requirement in cultivation, hemp represents an excellent material applicable to the Sustainable Development Goals (SDGs) defined by the United Nations Organization as a strategy "to achieve a future better and more sustainable for all". Hemp seeds represent the only edible part of Cannabis sativa and have a distinctly different nutritional composition from other representative foods such as rice and wheat (high protein content, low carbohydrate content, polyunsaturated fatty acids, dietary fiber, and gluten-free). Hemp seeds are mainly used for the production of oil; the waste obtained after extraction, reduced to a fine powder and rich in bioactive components, is added to durum wheat flour and used for the preparation of fortified bread. The aim of this study was to use varying percentages of hemp seed flour for bread production and determine the impact of fortification on texture, organoleptic characteristics, crumb color, changes in crumb texture, total polyphenols, the scavenging activity of free radicals, and amino acid content. The solid residue remaining after oil extraction from hemp seeds (generally discarded as waste or added to feed) was triturated and sieved to 0.530 mm (Hemp 1) or 0.236 mm (Hemp 2). Samples of fortified bread were obtained by replacing variable percentages of durum wheat semolina with the two hemp flours (5%, 7.5%, and 10%). The total phenolic content of the fortified bread was between 0.73 and 1.73 mg GAE/g, and the antiradical activity was between 1.17 and 3.18 mmol TEAC/100 g on the basis of the growing fortification. A comparison of Ciclope semolina bread with hemp flour-enriched bread showed a large increase in amino acid content in the fortified samples. In particular, bread enriched with 10% hemp flour 2 showed a higher content of glutamic acid, tyrosine, proline, and essential amino acids such as leucine and isoleucine compared to other samples with the same percentage of substitution. The amount of hemp seed flour influenced the color of the crumb by increasing the yellow index from 18.24 (100% Ciclope) to 21.33 (bread with 5% hemp flour 2). The results of the sensory analysis were very good, demonstrating the high acceptability of fortified breads at higher percentages. [ABSTRACT FROM AUTHOR]

Cereal-based products, which are rich in carbohydrates, are widely consumed worldwide; however, this type of food lacks other nutrients. Phenolic compounds from natural sources, such as Moringa oleifera, can be incorporated into these products to increase their nutritional and biological value. In this study, a phenolic-rich extract was obtained from M. oleifera leaf powder using a Soxhlet extractor. The extract obtained presented a total phenolic content of 79.0 mg of gallic acid equivalents/g and the ABTS and DPPH assays showed that the extract can act as an anti-oxidant agent, with IC50 values of 205.2 mg/L and 636.0 mg/L, respectively. Afterwards, fresh pasta was produced and the extract was incorporated into the pasta to improve its biological properties and extend its shelf-life. The results demonstrated that the addition of M. oleifera to the fresh pasta increased its anti-oxidant capacity and did not interfere with the cooking properties of the product. Moreover, the fortified pasta presented an increased shelf-life, since the extract conferred protection against microbial contamination for longer periods of time. Therefore, these findings showed that the incorporation of phenolic-rich extracts from natural sources (such as M. oleifera) is a feasible sustainable biotechnological approach to produce value-added cereal-based products. [ABSTRACT FROM AUTHOR]

Wolffia globosa (W. globosa) or duckweed is a small aquatic plant with high protein, dietary fiber, and lipid contents that can be combined with food products to develop nutritious snacks as one strategy to mitigate malnutrition. Here, response surface methodology (RSM) with mixture design was used to develop snacks from W. globosa freeze-dried powder (WP). The physical properties, proximate analysis, amino acid profiles, sensory evaluation, phytochemical analysis, antioxidant properties, and genotoxicity (Ames test) of the snacks were evaluated. The optimal W. globosa snack formula was 64% glutinous rice flour, 10% tapioca flour, and 26% WP, giving a highly desirable liking score of 1.00. Addition of WP increased crude protein, essential amino acids, and dietary fiber compared with the control snack by 51%, 147%, and 83%, respectively. According to the Thai recommended daily intakes, the developed W. globosa snack had high protein and dietary fiber. Phytochemical contents and antioxidant activities of the W. globosa snack such as total phenolic contents (TPCs), total flavonoid contents (TFCs), ferric ion reducing antioxidant power (FRAP) activity, and oxygen radical absorbance capacity (ORAC) activity were significantly higher than the control snack. The novel combination of WP with snack product ingredients greatly enhanced nutritional value. [ABSTRACT FROM AUTHOR]

Purpose: To describe the clinical characteristics of pre- and postnatal care of children born with myelomeningocele in Costa Rica from 2004 to 2022 after the introduction of mandatory fortification of four major staple foods, describing the clinical features of this cohort including the size of the meningomyelocele, neurological level, presence of symptomatic Chiari II at birth, kyphosis, and the severity of hydrocephalus requiring cerebrospinal fluid (CSF) shunting. These results were compared against the pre-fortification historical data to determine favorable outcomes from this health policy. Methods: We performed a retrospective review of the clinical records of patients with myelomeningocele at the spina bifida clinic from the National Children's Hospital of Costa Rica who were born between 2004 and 2022, a period when staple food fortification was implemented in the country for four food staples (wheat and corn flour, rice, and dairy products). Pre and postnatal care data pertaining to the number of obstetric ultrasound studies, the trimester in which they were performed, the detection of myelomeningocele and associated hydrocephalus, gestational age and route of delivery, neurological level, myelomeningocele defect size, associated kyphosis and symptomatic Chiari II malformation at birth, time periods of myelomeningocele repair, and CSF shunting were examined. A descriptive comparative frequency analysis between myelomeningocele (MMC) defect size, CSF shunt insertion, symptomatic Chiari II, and kyphosis between the different functional levels was performed with the estimation of the Fisher's exact chi-square test by contingency tables, and 0.05 was set as significance level. Additionally, the postnatal features of this cohort were compared against pre-fortification historical data obtained from 100 live-born patients between 1995 and 1996. Results: A total of 215 patients that were live born between 2004 and 2022 were eligible for analysis with a follow up ranging from 1 to 19 years (median follow up: 7.9 years). Among 99.1% of the mothers of patients who had prenatal consultations, 95.8% had an average of 3.8 obstetric ultrasound studies which led to a 59% prenatal detection rate of myelomeningocele. The pre and post fortification features showed a male/female ratio that changed from 0.92 to 1.25 respectively. Among these newborns, there was an increase from 54 to 64% cesarean sections as method for delivery. Only 26% of the pre fortification patients had the MMC defect repaired in the first 24 h, 32% from 24 to 72 h, 20% from 72 h to 1 week, and 22% later than 10 days respectively which deeply contrasted with the post fortification cohort where 7.5% had the MMC defect repaired in less than 8 h, 12.2% from 8 to 12 h, 66.5% 12–24 h, and 12.7% from 24 to 48 h and 1% later than 48 h, respectively (P < 0.01). Regarding the post fortification myelomeningocele anatomic and functional characteristics, defect size was measured as less than 3 cm in 7% of cases, 3 to 5 cm in 50% of cases, 5 to 7 cm in 42% of cases, and greater than 7 cm in 1% of cases. Thirteen percent of the cases had paraplegia due to a thoracic level, 10% had a high lumbar level, 58% had a middle lumbar level, 13% a lower lumbar level, and 6% only sacral compromise. When the data from the pre and post fortification cohorts were adjusted and compared, there was a reduction from thoracic/high lumbar cases from 26 to 23% (P < 0.56), with an increase of middle lumbar cases from 43 to 58% and a reduction from 25 to 13% of low lumbar cases (P < 0.01) while there was no change in the 6% percentage of sacral cases respectively. Lesions that were considered too extensive or larger than 7 cm decreased from 7 to 1% while associated kyphotic deformities decreased from 6 to 1.4% (P < 0.01); symptomatic Chiari II malformation at birth also decreased from 7 to 2% in the pre- and post-fortification cohorts respectively with all these changes being statistically significant (P < 0.01). Seventy-nine percent and 80% of the pre and post FAF cohorts required CSF VP shunting with a mean time for insertion of 10 days after spinal defect closure with no significant statistical change between the two groups. Conclusions: This study describes a four-staple folate fortified population of live-born patients with myelomeningocele lesions whose neurological level, defect size, and associated deformities such as spinal kyphosis and symptomatic Chiari II at birth suggest that folate fortification could have diminished the severity of this congenital disease. [ABSTRACT FROM AUTHOR]

Introduction: Neural tube defects represent a global public health problem, mainly in countries where effective prevention strategies are not yet in place. The global prevalence of neural tube defects is estimated at 18.6/10,000 (uncertainty interval: 15.3–23.0) live births, where ~ 75% of cases result in under-five mortality. Most of the mortality burden is in low- and middle-income countries. The main risk factor for this condition is insufficient folate levels in women of reproductive age. Methods: This paper reviews the extent of the problem, including the most recent global information on folate status in women of reproductive age and the most recent estimates of the prevalence of neural tube defects. Additionally, we provide an overview of the available interventions worldwide to reduce the risk of neural tube defects by improving folate status in the population, including dietary diversification, supplementation, education, and fortification. Results: Large-scale food fortification with folic acid is the most successful and effective intervention to reduce the prevalence of neural tube defects and associated infant mortality. This strategy requires the coordination of several sectors, including governments, the food industry, health services providers, the education sector, and entities that monitor the quality of the service processes. It also requires technical knowledge and political will. An international collaboration between governmental and non-governmental organizations is essential to succeed in saving thousands of children from a disabling but preventable condition. Discussion: We propose a logical model for building a national-level strategic plan for mandatory LSFF with folic acid and explain the actions needed for promoting sustainable system-level change. [ABSTRACT FROM AUTHOR]

Neural tube defects (NTDs) are common birth defects and contribute to life-long disabilities, high medical care costs, and perinatal and child mortality. This review is a primer on prevalence, causes, and evidence-based prevention strategies for NTDs. The estimated average global prevalence of NTDs is two cases per 1000 births, amounting to approximately 214,000–322,000 affected pregnancies worldwide annually. Prevalence and associated adverse outcomes are disproportionately high in developing countries. NTDs have multiple risk factors including genetic and non-genetic (i.e., maternal nutritional status, pre-pregnancy diabetes, early pregnancy exposure to valproic acid (anti-epileptic medication), and a previous pregnancy affected by a NTD) factors. Maternal folate insufficiency before and during early pregnancy is the most common risk factor and is preventable. Folic acid (vitamin B9) is required for formation of the neural tube early in pregnancy, around 28 days after conception, when most women are unaware of their pregnancies. Current guidelines recommend that all women planning or capable of pregnancy take a daily supplement containing 400–800 μg of folic acid. Mandatory folic acid fortification of staple foods (e.g., wheat flour, maize flour, rice) is safe, economical, and the effective intervention for primary prevention of NTDs. Currently, about 60 countries are implementing mandatory folic acid fortification of staple foods, preventing just a quarter of all preventable NTD cases worldwide. There is an urgent need for active champions, including neurosurgeons and other healthcare providers, to generate political will and promote effective mandatory food fortification with folic acid, and reach equitable primary prevention of NTDs in all countries. [ABSTRACT FROM AUTHOR]

Dietary intake and biomarkers of micronutrient status of 100 non-pregnant women of reproductive age (NPWRA) were assessed to determine optimal levels of iron, zinc, vitamin B12, and folic acid to include in multiply-fortified salt (MFS) that will be evaluated in an upcoming trial. Weighed food records were obtained from participants to measure intake of micronutrients and discretionary salt, and to assess adequacy using Indian Nutrient Reference Values (NRVs). Statistical modeling was used to determine optimal fortification levels to reduce inadequate micronutrient intake while limiting intake above the upper limit. Fasting blood samples were obtained to assess iron, zinc, vitamin B12, and folate status. In usual diets, inadequate intake of iron (46%), zinc (95%), vitamin B12 (83%), and folate (36%) was high. Mean intake of discretionary salt was 4.7 g/day. Prevalence estimates of anemia (37%), iron deficiency (67%), zinc deficiency (34%), vitamin B12 insufficiency (37%), and folate insufficiency (70%) were also high. Simulating the addition of optimized MFS to usual diets resulted in percentage point (pp) reductions in inadequate intake by 29 pp for iron, 76 pp for zinc, 81 pp for vitamin B12, and 36 pp for folate. MFS holds potential to reduce the burden of micronutrient deficiencies in this setting. [ABSTRACT FROM AUTHOR]

Vitamin D was identified over one hundred years ago, yet vitamin D deficiency (VDD) is still the most prevalent nutritional problem all around the world. The National Food and Nutrition Surveillance together with other reports have documented alarming rates of VDD and its possible adverse consequences in both children and adults in Iran. However, the prevalence rates of VDD reported by various research groups show a wide range. In this short review, we discuss some of the main causes of these discrepancies and propose some strategies to minimize them. Finally, some key recommendations for future studies and combating VDD are presented for policymakers. [ABSTRACT FROM AUTHOR]

Endurance can be increased by maintaining nutritional intake, one of which is by consuming local plants such as Melastoma malabatchricum Fruit. This study aims to explore the nutritional content of Melastoma malabatchricum fresh fruit, flour and processed products from the flour. This research was conducted at the Baristand Laboratory of the Banjar Baru Industrial Center, South Kalimantan. The results showed that flour and processed products from Melastoma malabatchricum flour had higher nutritional content than fresh Melastoma malabatchricum fruit. Nutritional content of Melastoma malabatchricum flour are cal, ca, Fe, Water, Ash, Fat, Protein and Carbohydrate. These results indicate that Melastoma malabatchricum has the potential to be developed as an ingredient for food fortification.

Over 30 years ago it was proven beyond doubt that folic acid supplementation of mothers in early pregnancy protects against neural tube defects (NTD) in their babies. Such conclusive scientific evidence led to clear recommendations for women worldwide to take 0⋅4 mg/d folic acid before conceiving and in early pregnancy, but implementing these into effective policy has been problematic. As a result, there has been no change in the incidence of NTD in Ireland, the UK or any other European country over the 25-year period that the current strategy, recommending periconceptional folic acid supplements to women, has been in place. Thus preventable NTD are not being prevented. Notably, in September 2021, the UK government announced that starch is to be fortified with folic acid on a mandatory basis. A similar decision is now urgently needed in Ireland, where rates of NTD are among the highest in the world. A policy of mandatory folic acid fortification of food would be highly effective in preventing NTD because it reaches all women, including those who have not planned their pregnancy. International evidence shows that wherever such a policy has been introduced, it has proved to be effective in reducing rates of NTD in that country. Apart from preventing NTD, the driver of policy in the area, other potential health benefits across the lifecycle can be anticipated from folic acid fortification. Urgent action is needed on implementation of mandatory food fortification with folic acid in Ireland so that mothers and their babies can benefit. [ABSTRACT FROM AUTHOR]

Compromised nutritional status is associated with a poor prognosis in chronic obstructive pulmonary disease (COPD) patients. However, the impact of nutritional support in this group of patients is controversial. The present study systematically reviewed the effect of energy and or protein supplements or food fortification on anthropometry and muscle strength of COPD patients. We searched MEDLINE (PubMed), EMBASE, Cochrane Library and Scopus for all published randomised clinical trials without language restriction up to May 2021. Three reviewers performed study selection and data extraction independently. We judged the risk of bias by RoB 2 and the certainty of evidence by the GRADE approach. We included thirty-two randomised controlled trials and compiled thirty-one of them (1414 participants) in the random-effects model meta-analyses. Interventions were energy and/or protein oral nutritional supplements or food fortification added to the diet for at least one week. Pooled analysis revealed that nutritional interventions increased body weight (muscle circumference (MD) = 1·44 kg, 95 % CI 0·81, 2·08, I2 = 73 %), lean body mass (standardised mean difference (SMD) = 0·37; 95 % CI 0·15, 0·59, I2 = 46 %), midarm muscle circumference (MD = 0·29 mm2, 95 % CI 0·02, 0·57, I2 = 0 %), triceps skinfold (MD = 1·09 mm, 95 % CI 0·01, 2·16, I2 = 0 %) and handgrip strength (SMD = 0·39, 95 % CI 0·07, 0·71, I2 = 62 %) compared with control diets. Certainty of evidence ranged from very low to low, and most studies were judged with some concerns or at high risk of bias. This meta-analysis revealed, with limited evidence, that increased protein and/or energy intake positively impacts anthropometric measures and handgrip strength of COPD patients. [ABSTRACT FROM AUTHOR]

The objective was to explore the patterns of contribution from vitamin D metabolites (D2 and D3) to total vitamin D concentrations in Indian families. This cross-sectional study was carried out in slum-dwelling families residing in Pune city. Data on demography, socio-economic status, sunlight exposure, anthropometry, and biochemical parameters (serum 25OHD2, 25OHD3) via the liquid chromatography–tandem mass spectrometry method were collected. The results are presented for 437 participants (5 to 80 years). One-third were vitamin-D-deficient. Intake of foods containing vitamin D2 or D3 was rarely reported. Irrespective of gender, age, and vitamin D status, the contribution of D3 to total 25OHD concentrations far exceeded that of D2 (p < 0.05). The contribution of D2 ranged from 8% to 33% while that of D3 to 25OHD concentrations ranged from 67% to 92%. 25OHD3 is a major contributor to overall vitamin D concentrations, and the contribution of 25OHD2 was found to be negligible. This implies that sunlight and not diet is currently the major source of vitamin D. Considering that lifestyle and cultural practices may lead to insufficient sunlight exposure for large sections of the society, especially women, dietary contribution to vitamin D concentrations through fortification may play an important role in improving the vitamin D status of Indians. [ABSTRACT FROM AUTHOR]

The current study investigates the feasibility of preparing Arabic bread from wheat flour, sweet potato flour, or peeled sweet potatoes based on the nutritional values, technological characteristics, and sensory properties of the final products. First, we analyzed the proximate, elemental, total and individual phytochemical compositions of the raw materials and bread samples. The analysis showed that potassium, calcium, and phosphorus were higher in peels than pulp, in the same manner to the total phenolics, flavonoids, and anti-radical scavenging activities. Phenolic acids and flavonols were quantified, where p-coumaric, feruloyl-D-glucose, eucomic, gallic, and ferulic acids were measured as major phenolic acids in either peels or pulp flours, and their quantities were higher in the peels. Furthermore, we evaluated the effects of wheat substitution on the properties of the dough blends and their final bakery. The results indicated that the fortified samples' nutritional and rheological properties were significantly improved, while their sensory qualities were comparable to those of the control. Thereby, the fortified dough blends presented higher dough stabilities, indicating a wider range of applications. Additionally, after the heat treatment, the fortified breads maintained significantly higher total phenolic, flavonoid, anthocyanin, and carotenoid contents, and total antioxidant activities, implying their accessibility for humans upon consumption. [ABSTRACT FROM AUTHOR]

Introduction: Objectives: To determine the factors influencing food fortification as a means to combat malnutrition among children attending immunization whereas the specific objectives were to assess the knowledge of caretakers, ascertain the attitude, and determine the practices affecting food fortification as a means to combat malnutrition among children attending immunization at Nakasongola Health center IV. Methods: A cross-sectional study was conducted in the district at Nakasongola Health Center IV. Simple random sampling was used to recruit 100 respondents who had brought children for immunization and data was analyzed using Excel. Results: The results from this study revealed that more than 50% of the participants were not aware of the term ‘food fortification’. Most of the participants (86%) were not aware of the fact that the Ugandan government made food fortification compulsory on staple foods and the majority of the respondents reported their source of information as health personnel 63(63.0%). Over 60% of the caretakers reported that they cooked fortified foods in the same way as unfortified foods while 33% cooked the fortified food differently. Most participants (90%) of the respondents think food fortification is important, 22% of the respondents read food labels before buying food while only 2% of the respondents feed their children on fortified food. Conclusion: Overall, the study suggests that while there is some level of awareness and positive attitude towards food fortification among caretakers of children attending immunization at Nakasongola Health Center IV, there is still a need for further education and promotion of food fortification practices. This can be achieved through increased awareness campaigns and education by health workers and other stakeholders. Recommendation: Education and awareness campaigns should be conducted to increase knowledge about food fortification, its benefits, and the use of fortified foods among the population.

Abstract Information on fortifiable food consumption is essential to design, monitor and evaluate fortification programmes, yet detailed methods like 24‐h recalls (24HRs) that provide such data are rarely conducted. Simplified questionnaire‐based methods exist but their validity compared with 24HRs has not been shown. We compared two simplified methods (i.e., a household food acquisition and purchase questionnaire [FAPQ] and a 7‐day semiquantitative food frequency questionnaire [SQ‐FFQ]) against 24HRs for estimating fortifiable food consumption. We assessed the consumption of fortifiable wheat flour and oil using a FAPQ and, for wheat flour only, a 7‐day SQ‐FFQ and compared the results against 24HRs. The participants included children 12−18 months (n = 123) and their mothers 18−49 years selected for a study assessing child vitamin A intake and status in Mandaluyong City, Philippines. For fortifiable wheat flour, the FAPQ estimated considerably lower mean intakes compared to 24HRs for children and mothers (2.2 vs. 14.1 g/day and 5.1 vs. 42.3 g/day, respectively), while the SQ‐FFQ estimated slightly higher mean intakes (15.7 vs. 14.1 g/day and 51.5 vs. 42.3 g/day, respectively). For fortifiable oil, the FAPQ estimated considerably higher mean intakes compared to 24HRs for children and mothers (4.6 vs. 1.8 g/day and 12.5 vs. 6.1 g/day, respectively). The SQ‐FFQ, but not the FAPQ, generated useful information on fortifiable food consumption that can inform fortification programme design and monitoring decisions in the absence of more detailed individual‐level data. Potential adaptations to improve the FAPQ, such as additional questions on foods prepared away from home and usage patterns, merit further research.

Vitamin-A deficiency associated with night blindness in children is a global health problem that could be prevented or reduced by promoting the intake of β-carotene in food. The fortification of β-carotene in yogurt using pumpkin flesh (PF) could be a very cost-effective public health intervention. The current study aimed to analyze the proximate, functional, microbial, textural, and sensory properties of yogurt fortified with PF to evaluate its suitability as a β-carotene enriched food. The research was conducted with three treatments, control set-type yogurt (CSY) with no PF, 15% PF-fortified set-type yogurt (15PFSY), and 20% PF-fortified set-type yogurts (20PFSY) followed by pumpkin pie spice and ground pumpkin seed to improve consumer acceptability. The fortified yogurt with 20PFSY and 15PFSY contained a higher amount of β-carotene, protein, fiber, and ash, and lower carbohydrate, fat, and energy in compression with CSY, which might attract health-conscious people. In addition, viable bacterial count, firmness, consistency, cohesiveness, and viscosity index were found better in fortified yogurt. Based on reports of sensory panellists, 15PFSY achieved a significantly (p

The discovery of a fat-soluble nutrient that had antirachitic activity and no vitamin A activity by McCollum has had far reaching health benefits for children and adults. He named this nutrient vitamin D. The goal of this review and personal experiences is to give the reader a broad perspective almost from the beginning of time for how vitamin D evolved to became intimately involved in the evolution of land vertebrates. It was the deficiency of sunlight causing the devastating skeletal disease known as English disease and rickets that provided the first insight as to the relationship of sunlight and the cutaneous production of vitamin D3. The initial appreciation that vitamin D could be obtained from ultraviolet exposure of ergosterol in yeast to produce vitamin D2 resulted in the fortification of foods with vitamin D2 and the eradication of rickets. Vitamin D3 and vitamin D2 (represented as D) are equally effective in humans. They undergo sequential metabolism to produce the active form of vitamin D, 1,25-dihydroxyvitamin D. It is now also recognized that essentially every tissue and cell in the body not only has a vitamin D receptor but can produce 1,25-dihydroxyvitamin D. This could explain why vitamin D deficiency has now been related to many acute and chronic illnesses, including COVID-19. [ABSTRACT FROM AUTHOR]

The fruit production and processing sectors produce tremendous amounts of by-products and waste that cause significant economic losses and an undesirable impact on the environment. The effective utilization of these fruit wastes can help to reduce the carbon footprint and greenhouse gas emissions, thereby achieving sustainable development goals. These by-products contain a variety of bioactive compounds, such as dietary fiber, flavonoids, phenolic compounds, antioxidants, polysaccharides, and several other health-promoting nutrients and phytochemicals. These bioactive compounds can be extracted and used as value-added products in different industrial applications. The bioactive components extracted can be used in developing nutraceutical products, functional foods, or food additives. This review provides a comprehensive review of the recent developments in fruit waste valorization techniques and their application in food industries. The various extraction techniques, including conventional and emerging methods, have been discussed. The antioxidant and antimicrobial activities of the active compounds extracted and isolated from fruit waste have been described. The most important food industrial application of bioactive compounds extracted from fruit waste (FW) has been provided. Finally, challenges, future direction, and concluding remarks on the topic are summarized. [ABSTRACT FROM AUTHOR]

Due to their different properties compared to other materials, nanoparticles of iron and iron oxides are increasingly used in the food industry. Food technologists have especially paid attention to their ease of separation by magnetic fields and biocompatibility. Unfortunately, the consumption of increasing amounts of nanoparticles has raised concerns about their biotoxicity. Hence, knowledge about the applicability of iron nanoparticle-based materials in the food industry is needed not only among scientists, but also among all individuals who are involved in food production. The first part of this article describes typical methods of obtaining iron nanoparticles using chemical synthesis and so-called green chemistry. The second part of this article describes the use of iron nanoparticles and iron nanoparticle-based materials for active packaging, including the ability to eliminate oxygen and antimicrobial activity. Then, the possibilities of using the magnetic properties of iron nano-oxides for enzyme immobilization, food analysis, protein purification and mycotoxin and histamine removal from food are described. Other described applications of materials based on iron nanoparticles are the production of artificial enzymes, process control, food fortification and preserving food in a supercooled state. The third part of the article analyzes the biocompatibility of iron nanoparticles, their impact on the human body and the safety of their use. [ABSTRACT FROM AUTHOR]

The aim of this work was to develop a yogurt fortified with curcumin. Curcumin is a lipophilic compound with a wide range of biological activities; however, it presents low water solubility and low bioavailability, and therefore it was the first to be encapsulated in solid lipid nanoparticles (SLNs). Then the influence of the incorporation of curcumin-loaded SLNs on the physicochemical (i.e., pH, titratable acidity, syneresis and color) and rheological properties of yogurt during its shelf-life (30 days at 4 °C) was evaluated. SLN incorporation into yogurt did not affect pH and titratable acidity compared to the control (i.e., plain yogurt) during shelf-life, even though the yogurt with SLNs presented lower values of pH (4.25 and 4.34) and acidity (0.74% lactic acid and 0.84% lactic acid) than the control in the end, respectively. Furthermore, the yogurt with SLNs presented slightly higher values of syneresis than the control during the shelf-life; however, it did not present visual differences in whey separation. Relative to the color, the incorporation of SLNs into the yogurt imparted a strong yellow color to the sample but did not affect color stability during shelf-life. Both samples showed flow curves with yield stress and shear-thinning behavior during shelf-life, and, regarding the viscoelastic behavior, both showed a typical weak viscoelastic gel with an elastic structure. Overall, curcumin-loaded SLNs incorporation did not affect the physicochemical and rheological stability of yogurt during shelf-life, showing a promising application for the development of new functional foods. [ABSTRACT FROM AUTHOR]

For Ghanaian women of reproductive age (WRA), anemia remains a pressing issue. Currently, at the global level, anemia affects 35% of this population according to the most recent "State of Food Security and Nutrition in the World" report. In Ghana, anemia is mostly associated with iron deficiency and, if left untreated, could result in several adverse outcomes including severe fatigue and exhaustion resulting in decreased work productivity, neurocognitive impairment, and complications with chronic kidney disease. Various strategies can effectively reduce iron-deficiency anemia at the population level, including food fortification, supplementation, and dietary improvement. Unfortunately, these have failed to reach Ghanaian women adequately and equitably, resulting in many not meeting their nutritional needs. As an alternative strategy to curtail iron deficiency, edible insects, such as palm weevil larvae, have been suggested for their nutritional benefits, cost-effective rearing, and yearly availability. As such, popularizing their consumption could present an opportunity to improve WRA's iron status in Ghana. To assess the feasibility of this strategy, formative research is needed to examine local attitudes, knowledge, and beliefs associated with the consumption of palm weevil larvae. Formative research was conducted in five peri-urban communities in the Ashanti region of Ghana that were purposefully selected for the study. These communities were separated into two clusters based on their access to palm trees. The analysis was based on 12 focus group discussions conducted with 121 female respondents, at which point data saturation was reached. Thematic analysis was used to examine the facilitators and barriers to palm weevil larvae consumption as well as WRA's general knowledge of nutrition and anemia. Women generally had favorable perceptions of palm weevil larvae as a nutritious food in its raw, frozen, and processed forms, and were eager to be involved in its value chain. The factors positively influencing the acceptance of palm weevil larvae were its perceived nutritional and health benefits, and its taste. The main barriers to its consumption in all communities were its scarcity, difficult and inconsistent access, and fear of unauthenticity and unsafety. Finally, despite women's general awareness of the importance of iron, persistent misinformation by health-professionals undermined their perceived seriousness of iron-deficiency anemia. Women's clear interest in palm weevil larvae is encouraging for the community-based domestication of palm weevil larvae. Future studies should examine the feasibility and logistical requirements of such a strategy and its impact on increasing the consumption of palm weevil larvae. [ABSTRACT FROM AUTHOR]

Fruit and vegetable industrialization generates large amounts of organic residues abundant in bioactive compounds. In the present work, white cabbage powders (WCP) were used to partially replace rice flour (5, 10, 20 and 30% w/w) in the formulation of gluten-free breadsticks. Physicochemical (moisture content, water and oil absorption capacity), pasting, and antioxidant properties (reducing sugars, total phenols and DPPH scavenge ability) were evaluated in flour blends. Breadsticks quality was evaluated by analysing dough rheology, physicochemical (a w , colour, texture) and antioxidant properties. Water and oil absorption capacities improved with WCP addition, whereas pasting properties worsened. Dynamic oscillatory tests revealed that WCP incorporation increased G′ and G″ values. Colour attributes were also significantly modified with WCP addition, whereas breadsticks hardness reduced compared to control formulation. Nutritional properties of breadsticks improved with WCP addition, as deduced from the better antioxidant characteristics obtained for both blends and breadsticks, when vegetable powders were added. In conclusion, this study reveals that WCP can be suggested as functional food ingredient to increase the nutritional properties of new, rice-based gluten-free breadsticks. • White cabbage powder addition helps improve nutritional values of gluten free rice breadstick. • White cabbage powder addition reduced hardness after storage in rice based breadsticks. • White cabbage powder added elastic component to viscoelastic behavior of rice based blends. • White cabbage powder improved colour of gluten-free rice based breadsticks. [ABSTRACT FROM AUTHOR]

Enhancing the nutritional value of commonly consumed, cost-effective staple foods, such as bread and biscuits, by fortifying them with Moringa oleifera leaf powder (MOLP) and its phenolic-rich extract holds substantial potential for addressing malnutrition. This study evaluated the phenolic extract from MOLP obtained through Soxhlet extraction, focusing on its antioxidant, antibacterial, and antidiabetic properties. The resulting extract exhibited a total phenolic content (TPC) of 138.2 mg of gallic acid equivalents/g. The ABTS and DPPH assays presented IC50 values of 115.2 mg/L and 544.0 mg/L, respectively. Furthermore, the extract displayed notable α-amylase inhibition and no cytotoxicity towards human fibroblasts. The primary phenolic compounds identified were catechin, epicatechin, and caffeic acid. Subsequently, MOLP and its extract were incorporated into bread and biscuits, replacing 5% of wheat flour, resulting in fortified functional foods. The fortified products exhibited improved TPC and antioxidant activity compared to the non-fortified foods. Furthermore, they displayed the ability to inhibit microbial growth, leading to an extended shelf life. Sensory analysis indicated that the products incorporated with the extract were preferred over those with MOLP. These results have demonstrated the viability of using MOLP and its phenolic-rich extract as an environmentally sustainable strategy for enhancing the quality of cereal-based products.

Food wastes imply significant greenhouse gas emissions, that increase the challenge of climate change and impact food security. According to FAO (2019), one of the main food wastes come from fruit and vegetables, representing 0.5 billion tons per year, of the 1.3 billion tons of total waste. The wastes obtained from fruit and vegetables have plenty of valuable components, known as bioactive compounds, with many properties that impact positively in human health. Some bioactive compounds hold antioxidant, anti-inflammatory, and anti-cancer properties and they have the capacity of modulating metabolic processes. Currently, the use of fruit and vegetable waste is studied to obtain bioactive compounds, through non-conventional techniques, also known as green extraction techniques. These extraction techniques report higher yields, reduce the use of solvents, employ less extraction time, and improve the efficiency of the process for obtaining bioactive compounds. Once extracted, these compounds can be used in the cosmetic, pharmaceutical, or food industry, the last one being focused on improving food quality. [ABSTRACT FROM AUTHOR]

Food fortification helps to maintain, improve or correct nutrients requirements. The current paper explored the possibility of using the spray-drying method to produce microparticles with vitamin content suitable for incorporation in fortified food products. Vitamin B2 and vitamin B3 were microencapsulated with six different biopolymers (chitosan, modified chitosan, gum arabic, maltodextrin, sodium alginate and pectin), aiming with this research to highlight the similarities and differences. For these two categories of microparticles product yield, encapsulation efficiency, size and external morphology were determined. Afterward, in vitro release studies were performed under two different in vitro simulated conditions to evaluate: the time required for the vitamin to be released, the best kinetic models (Zero order, Higuchi, Korsmeyer–Peppas and Weibull) to describe the experimental release profiles and the main release mechanisms involved. Stability of the microparticles over 4 months of storage was also evaluated. The overall results lead to a successful microencapsulation process as for both vitamins the encapsulation efficiency reached values higher than 99% and the product yield ranged from 45% to 55% in the case of vitamin B2 and to 58% for vitamin B3. Through SEM characterization microparticles with regular or irregular spherical shape and with the smooth or rough surface were distinguished. The mean size of the microparticles loaded with vitamin B2 ranged in the interval 0.10 − 0.16 µm and the ones with vitamin B3 between 0.11 and 0.84 µm, considering a number distribution. With faster (minutes) or slower (hours) release, both types of microparticles showed a very good fitting especially to Weibull kinetic model and proved good stability over time since a vitamin loss lower than 10% was registered. [ABSTRACT FROM AUTHOR]

In the present study, an attempt was made to enrich cookies with ground seeds of milk thistle (Silybum marianum L.) and to determine the effect of this addition on the quality of cookies. The content of nutrients, fibre, and calorific value, as well as, texture, spreadability factor, volume, colour and sensory parameters were tested. The biscuits were characterized by lower caloric value, hardness and volume, but higher spreadability. The cookies with 5% of milk thistle gained high consumer acceptance, but greater than 20% addition caused a worsening quality of the product. The biscuit fortification with ground milk thistle seeds seems to be justified, through enrichment of the products with fibre and the antioxidant compounds having health-promoting properties. [ABSTRACT FROM AUTHOR]

Although the micronutrient status of a population is of high national priority, as it critically impacts public health, limited data is available for quantifying the micronutrient status in Saudi Arabia. We aimed to provide comprehensive, epidemiological, descriptive data regarding micronutrient levels in Saudi adults. This cross-sectional study included 3432 adults aged ≥18 years (mean age, 37.7 ± 11.7 years; women, 51.2%) across all 13 Saudi administrative regions (March 2019–November 2021). Laboratory data for 14 micronutrients (8 vitamins, 4 minerals, and 2 nonessential heavy metals) were characterized using descriptive analysis. Vitamin D deficiency (64.3%) was the most prevalent, followed by vitamin B2 (44.9%) and A (9.6%) deficiencies. Among minerals, iron deficiency was the most prevalent (23.2%), followed by zinc (15.3%) and copper (8.7%) deficiencies. Most Saudi adults exhibited normal arsenic (99.7%) and mercury (99.9%) levels. Men exhibited significantly higher vitamin B2, B9, and D deficiencies than women, while women exhibited higher vitamin A, B12, iron, and zinc deficiencies than men. Younger adults demonstrated a significantly higher prevalence of vitamin D and iron deficiencies, whereas older adults exhibited a higher prevalence of vitamin B1 and magnesium deficiencies. As micronutrient deficiencies are a public health concern, health policies and programs need to be developed and implemented to address them. [ABSTRACT FROM AUTHOR]

Household surveys are essential for assessing the coverage of public health programmes, including large-scale food fortification (LSFF) programmes in developing countries. For decades, survey implementers have predominantly designed and implemented household-based surveys using conventional cluster sampling, but other sampling approaches, such as lot quality assurance sampling (LQAS), should be considered as an alternative. This study compares the costs and data outputs of conventional cluster sampling and LQAS when used to measure the household-level coverage of a hypothetical LSFF programme. Specifically, four survey scenarios were compared using hypothetical results: conventional cluster sampling to calculate the coverage of fortified foods at the national (scenario A) and regional (scenario B) levels, and LQAS to produce pass/fail results at the national (scenario C) and regional (scenario D) levels. For each scenario, sample sizes were calculated using a target coverage of 25%, 50%, and 75%, and used previous surveys to estimate survey budget costs, which consisted of the costs of administration, field workers, other personnel, materials, and laboratory testing. A national level LQAS survey (scenario C) had the lowest estimated costs (69,424 -- 73,462 USD), followed by a national level conventional cluster sampling survey (scenario A) (82,620 -- 90, 164 USD). There were higher overall costs and larger cost differences between sampling approaches for surveys designed to yield regional estimates. Here, costs for a conventional cluster sampling survey (scenario B; 212,210 -- 251, 470 USD) are more than double those for a LQAS survey (scenario D) (113,060 -- 129,540 USD). Sample size is the main driver of survey costs in all scenarios, while costs for field teams (salaries and transportation) and laboratory analyses of food samples vary depending on the scenario and coverage threshold; all other survey costs (e.g., ethical approaval, training & field testing) remain relatively stable across different scenarios and thresholds. While LQAS surveys can be implemented at a lower cost due to smaller sample size requirements, the cost savings are less than expected due to the more dispersed distribution of households. Furthermore, because LQAS are initially designed to yield only pass/fail classification rather than estimates of actual coverage, they may not provide the actionable insights required in routine programme monitoring. When selecting a survey sampling approach, food fortification programme planners must consider what type of results best suit their decision-making needs and available resources. [ABSTRACT FROM AUTHOR]

Probiotic yeasts (PYs) as promising cell factories and nutraceutical carriers have several pivotal potentials including health-promoting and bio-therapeutic effects (prevention and treatment of gastrointestinal infections, type II diabetes and several cancers, adjusting intestinal microbiota, supporting healthy mucosal and immune system functions), nutraceutical capabilities (cholesterol assimilation, degradation of unwanted/anti-nutrient compounds and production of antioxidants or increase of their bioavailability), and improvement of food quality and safety (biological control of foodborne bacteria and fungi, degradation and removal of mycotoxins and bacterial toxins, food bio-fortification and increase of the sensory scores). This review describes recent cutting-edge research findings about promising techno-functional and protective capabilities of PYs in the food matrices. Furthermore, important criteria such as bioprocess optimization and metabolomics findings, postbiotic capabilities and rare side effects reported for PYs are also discussed. Our study offers an overview concerning miraculous potentials of PYs, and it summarizes their metabolites and action mechanisms. Key findings and conclusions: Proper adhesion properties, antimicrobial effects, inherent antibiotic resistance and high adaptability to stressful environments are some of the most important capabilities of PYs. They can be used as starter/adjunct or co-cultures as alone or in combination with lactic acid bacteria to produce a variety of innovative probiotic or functional foods. Furthermore, these superior pro-functional cultures can produce several multifunctional metabolites such as folates, mycocins, prebiotic oligosaccharides, exopolysaccharides, enzymes, antioxidants and volatile compounds with wide and interesting activities in medical, biotechnology and food industries. [Display omitted] • Postbiotic capabilities of probiotic yeasts affect food quality and safety. • Probiotic yeasts have been applied to develop bio-fortified functional foods. • Metabolomics revealed multifunctional metabolites of probiotic yeasts. • Probiotic yeasts possess protective activity against foodborne biohazards. [ABSTRACT FROM AUTHOR]

Advocacy organizations have played a significant role in the field of nutrition in recent years. However, why are some advocates viewed as more effective than others? This paper derives metrics for assessing advocacy efficacy by first drawing on key insights from the nutrition and public policy scholarship. A set of metrics is proposed to capture the constitutive elements of three concepts that often emerge as critical from that literature: organizational capacity, strong networks and external outreach. Based on a survey of 66 nutrition stakeholders in Nigeria, including at the federal level and within the states of Kaduna and Kano, the metrics are then applied to a set of advocacy organizations within the country. We show that the metrics can provide insights into why some advocacy organizations are perceived as more effective than others by policymakers. Specifically, we find that geographical reach, the share of budget allocated to advocacy, action plans with clear objectives, large networks that include government and non-governmental policy champions, multiple media and dissemination outputs and numerous training events collectively increase nutrition advocates' visibility to, and influence on, policymakers. Although the metrics are subject to further testing in other country settings and need to be interpreted based on a country's underlying policy system, they offer a useful starting point for more systematic, comparative advocacy analysis and learning within the nutrition field and beyond. [ABSTRACT FROM AUTHOR]

Objective: Mandatory folic acid fortification of enriched grains has reduced neural tube defect prevalence in several countries. We examined salt as an additional vehicle for folic acid fortification. The primary objective was to examine the change in serum folate concentration after 1 month of consumption of fortified iodised salt with folic acid (FISFA) among women of reproductive age. The secondary objectives were to examine (1) the feasibility of implementing FISFA intervention and (2) the acceptability of FISFA., Design: We conducted a pre–post intervention study (January–April 2023). Participants received a FISFA saltshaker with the study salt (1 g of sodium chloride salt fortified with 100 mcg of folic acid) to use instead of regular table salt for 1 month. Serum folate was measured using the Elecsys Folate-III immunoassay method at baseline and 1-month endpoint. Change in serum folate was assessed using a two-tailed Wilcoxon signed rank test for paired samples., Setting: Metropolitan city, Southern USA., Participants: Non-pregnant, 18–40-year-old women who lived alone/with a partner., Results: Thirty-two eligible women consented to participate, including eleven non-Hispanic-White, eleven non-Hispanic-Black and ten Hispanic. Post-intervention, there was a significant increase in median serum folate concentration of 1·40 nmol/l (IQR 0·74–2·05; P < 0·001) from 24·08 nmol/l to 25·96 nmol/l in an analytical sample of n 29. An increase was seen in 28/29 (93 %) participants. Feasibility: 100 % study consent and compliance. FISFA acceptability: 25 d average use; 1·28 g average daily intake; 96·7 % and 90 % reported taste and colour of FISFA as highly acceptable, respectively., Conclusions: FISFA is an effective approach to increasing serum folate concentrations among women of reproductive age. Findings should be replicated in a larger study.

Food fortification is a strategic approach to enhance the nutritional quality of food by incorporating bioactive compounds derived from food by-products. The objective of this study was to assess the impact on bioactivity of tahini enriched with a 4% (w/w) lyophilized microwave-ultrasound assisted extract of red grape pomace from the Limnio variety and a 6% (w/w) freeze-dried aquafaba obtained from Lemnian chickpeas of the Panagia variety. The evaluation was conducted through in vitro experiments. The samples under study were extracted by the Bligh and Dyer method and analyzed for their polyphenolic content, as well as for their content in total flavonoids. Assessment of the antioxidant capacity of the extracts was determined in vitro by the ABTS, DPPH, CUPRAC, FRAP and human blood plasma oxidation inhibition (hBPOxi) assays, while the antiplatelet activity of the extracts was determined by the Platelet Activating Factor inhibition assay (PAFi). The bioactivity of fortified tahini (LAC) was increased compared to plain tahini (Control sample). Total phenolics and total flavonoids were increased by 76% and 78%, respectively (10.7 ± 0.2 vs. 6.02 ± 0.3 and 8.5 ± 0.14 vs. 4.76 ± 0.1 μmol Trolox/g, respectively). Antioxidant activities based on ABTS, DPPH, CUPRAC, FRAP and hBPOxi were increased by 101%, 65%, 77%, 73% and 110%, respectively (52.8 ± 0.7 vs. 26.3 ± 0.4; 20.1 ± 1.6 vs. 12.2 ± 0.2; 81.9 ± 0.4 vs. 46.1 ± 2.1; 46.4 ± 4.0 vs. 26.8 ± 0.8; and 12.2 ± 0.9 vs. 5.8 ± 0.2 μmol Trolox/g, respectively), and antiplatelet activity based on PAFi was also increased by 41% (0.19 ± 0.01 vs. 0.32 ± 0.02 mg, respectively). Red grape pomace extract and aquafaba boosted tahini’s in vitro antioxidant and antiplatelet capabilities. The results indicate that the valorization of grape and chickpea processing residuals may reduce waste and improve the nutritional value of tahini. Due to its antioxidant and antiplatelet activities, fortified tahini may contribute to the prevention of chronic diseases where oxidation and thrombosis play critical roles. This study exemplifies sustainable resource use and waste reduction, as well as the importance of circular economy strategies in enhancing diets and human welfare.