The Experts below are selected from a list of 8307 Experts worldwide ranked by ideXlab platform
James P. Mcclung - One of the best experts on this subject based on the ideXlab platform.
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Consumption of a calcium and vitamin D-Fortified Food product does not affect iron status during initial military training: a randomised, double-blind, placebo-controlled trial.
The British journal of nutrition, 2015Co-Authors: Stephen R. Hennigar, Erin Gaffney-stomberg, Laura J. Lutz, Sonya J. Cable, Stefan M. Pasiakos, Andrew J. Young, James P. McclungAbstract:Ca/vitamin D supplementation maintains bone health and decreases stress fracture risk during initial military training (IMT); however, there is evidence that Ca may negatively affect the absorption of other critical micronutrients, particularly Fe. The objective of this randomised, double-blind, placebo-controlled trial was to determine whether providing 2000 mg/d Ca and 25 µg/d vitamin D in a Fortified Food product during 9 weeks of military training affects Fe status in young adults. Male (n 98) and female (n 54) volunteers enrolled in US Army basic combat training (BCT) were randomised to receive a snack bar with Ca/vitamin D (n 75) or placebo (snack bar without Ca/vitamin D; n 77) and were instructed to consume 2 snack bars/d between meals throughout the training course. Circulating ionised Ca was higher (P0·05) in markers of Fe status between placebo and Ca/vitamin D groups. Collectively, these data indicate that Ca/vitamin D supplementation through the use of a Fortified Food product consumed between meals does not affect Fe status during IMT.
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randomized double blind placebo controlled trial of an iron Fortified Food product in female soldiers during military training relations between iron status serum hepcidin and inflammation
The American Journal of Clinical Nutrition, 2010Co-Authors: Philip J Karl, Sonya J. Cable, Andrew J. Young, Harris R Lieberman, Kelly W Williams, James P. McclungAbstract:Background: Iron status degrades in female soldiers during military training. Inflammation-mediated up-regulation of hepcidin, a key mediator of iron homeostasis, may be a contributing factor. Objective: We measured the efficacy of an iron-Fortified Food product for maintaining iron status in female soldiers during basic combat training (BCT) and examined relations between iron status, serum hepcidin concentrations, and inflammation. Design: A randomized, double-blind, placebo-controlled trial was conducted. Volunteers received an iron-Fortified Food product (total dose = 56 mg Fe/d) or a placebo twice daily during the 9-wk BCT course. Iron-status indicators, serum hepcidin concentrations, and markers of inflammation were measured pre- and post-BCT. Results: BCT affected iron status; serum ferritin concentrations decreased (P 0.05), and concentrations of soluble transferrin receptor (sTfR) and hemoglobin and the red cell distribution width increased (P 0.05). Consumption of the iron-Fortified Food product attenuated declines in iron status in iron-deficient anemic soldiers; a group-by-time interaction was observed for hemoglobin and sTfR concentrations (P 0.05). Serum hepcidin concentrations were not affected by BCT; however, hepcidin concentrations were lower in iron-deficient anemic soldiers than in those with normal iron status (P 0.05) and were positively associated with serum ferritin (P 0.05) and C-reactive protein (P 0.05) concentrations pre- and post-BCT. Conclusions: Twice-daily consumption of an iron-Fortified Food product improved iron status in iron-deficient anemic soldiers but not in iron-normal or iron-deficient nonanemic soldiers. Serum hepcidin concentrations were not affected by training but were associated with iron status and inflammation pre- and post-BCT. This trial was registered at clinicaltrials.gov as NCT 01100905. Am J Clin Nutr doi: 10.3945/ajcn.2010.29185.
Pilar M Vaquero - One of the best experts on this subject based on the ideXlab platform.
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iron bioavailability from Food fortification to precision nutrition a review
Innovative Food Science and Emerging Technologies, 2019Co-Authors: Ruth Blancorojo, Pilar M VaqueroAbstract:Abstract Iron deficiency anaemia is a Worldwide Public Health problem and the fortification of Food with iron is the most cost-effective prevention strategy. The correct combination of iron form and Food vehicle is crucial, as well as the dietary context of consumption. Combinations of iron with an enhancer of its bioavailability and avoidance of interaction with iron inhibitors are recommended. New iron fortificants, innovative complexes, coatings and nanoparticulates, and biofortification are the main research lines. Ultimately, human assays are necessary before industrial production. In this regard, precision nutrition helps to identify the vulnerable groups that, according to genotype, dietary habits, physical activity and, most recently, metagenomic profile, may benefit from a specific iron-Fortified Food. This review addresses the modifiers of iron bioavailability and the main aspects to take into account in the development of iron-Fortified Food to prevent iron deficiency. Industrial relevance • The potential target population that would benefit from iron-Fortified Foods is that at risk of iron deficiency. However, there are also segments of population at risk of iron overload. • Iron fortification involves complex technological issues, but the economic impact is very high. • Research on “omics” sciences delivers scientific results applicable to the design and production of iron-Fortified Food.
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relationship between vitamin d deficiency bone remodelling and iron status in iron deficient young women consuming an iron Fortified Food
European Journal of Nutrition, 2013Co-Authors: Ruth Blancorojo, Ana M Perezgranados, Laura Toxqui, Pilar Zazo, Concepcion De La Piedra, Pilar M VaqueroAbstract:Background Iron and vitamin D deficiencies are two of the most widespread nutritional disorders in the world. Our aim was to know whether the consumption of an iron-Fortified fruit juice modifies bone remodelling and the possible influence of baseline vitamin D status on the recovery of iron status in a group of iron-deficient women.
Domenico Castaldo - One of the best experts on this subject based on the ideXlab platform.
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determination of estragole safrole and eugenol methyl ether in Food products
Food Chemistry, 2003Co-Authors: Francesco Siano, C Ghizzoni, Francesco Gionfriddo, E Colombo, Luigi Servillo, Domenico CastaldoAbstract:Abstract A rapid and effective procedure for the extraction and determination of 4-allylanisole (estragole), 4-allyl-1,3-benzodioxole (safrole) and 4-allyl-1,2-dimetoxybenzene (eugenol methyl ether) in Food products was developed. These compounds were isolated from Food matrices by employing a simultaneous distillation–extraction (SDE) technique with a Likens and Nickerson apparatus and using dichloromethane as extraction solvent. The method was validated by conducting recovery studies on Fortified Food products at several concentrations. Recoveries ranged between 94 and 105%. The analyses were performed by capillary gas-chromatography, the compounds identified by retention times and confirmed by GC/MS. The detection limits, determined both in standard solutions and in Foods, were 10, 5 and 8 ng/ml for estragole, safrole and eugenol methyl ether, respectively and the calibration curves showed a good linearity for all the three compounds in the concentration range 0.5–25 ppm, with correlation coefficients ranging between 0.996 and 1.000. In a number of successive analyses, the estragole peak area repeatability (RSD) was 0.20 ng/ml, whereas for safrole resulted 0.33 ng/ml and for eugenol methyl ether 0.45 ng/ml. The estragole, safrole and eugenol methyl ether levels were measured in 42 samples, for a total of six product types, including “Pesto” sauce, tomato sauce containing basil, “Cola tasting” beverages, Bologna sausage (polony), Vienna sausage (wurstel) and fresh basil. The levels ranged from below the detection limit up to 19.30 mg/kg for estragole in “Pesto” sauce.
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Determination of estragole, safrole and eugenol methyl ether in Food products
Food Chemistry, 2003Co-Authors: Francesco Siano, C Ghizzoni, Francesco Gionfriddo, E Colombo, Luigi Servillo, Domenico CastaldoAbstract:Abstract A rapid and effective procedure for the extraction and determination of 4-allylanisole (estragole), 4-allyl-1,3-benzodioxole (safrole) and 4-allyl-1,2-dimetoxybenzene (eugenol methyl ether) in Food products was developed. These compounds were isolated from Food matrices by employing a simultaneous distillation–extraction (SDE) technique with a Likens and Nickerson apparatus and using dichloromethane as extraction solvent. The method was validated by conducting recovery studies on Fortified Food products at several concentrations. Recoveries ranged between 94 and 105%. The analyses were performed by capillary gas-chromatography, the compounds identified by retention times and confirmed by GC/MS. The detection limits, determined both in standard solutions and in Foods, were 10, 5 and 8 ng/ml for estragole, safrole and eugenol methyl ether, respectively and the calibration curves showed a good linearity for all the three compounds in the concentration range 0.5–25 ppm, with correlation coefficients ranging between 0.996 and 1.000. In a number of successive analyses, the estragole peak area repeatability (RSD) was 0.20 ng/ml, whereas for safrole resulted 0.33 ng/ml and for eugenol methyl ether 0.45 ng/ml. The estragole, safrole and eugenol methyl ether levels were measured in 42 samples, for a total of six product types, including “Pesto” sauce, tomato sauce containing basil, “Cola tasting” beverages, Bologna sausage (polony), Vienna sausage (wurstel) and fresh basil. The levels ranged from below the detection limit up to 19.30 mg/kg for estragole in “Pesto” sauce.
Andrew J. Young - One of the best experts on this subject based on the ideXlab platform.
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Consumption of a calcium and vitamin D-Fortified Food product does not affect iron status during initial military training: a randomised, double-blind, placebo-controlled trial.
The British journal of nutrition, 2015Co-Authors: Stephen R. Hennigar, Erin Gaffney-stomberg, Laura J. Lutz, Sonya J. Cable, Stefan M. Pasiakos, Andrew J. Young, James P. McclungAbstract:Ca/vitamin D supplementation maintains bone health and decreases stress fracture risk during initial military training (IMT); however, there is evidence that Ca may negatively affect the absorption of other critical micronutrients, particularly Fe. The objective of this randomised, double-blind, placebo-controlled trial was to determine whether providing 2000 mg/d Ca and 25 µg/d vitamin D in a Fortified Food product during 9 weeks of military training affects Fe status in young adults. Male (n 98) and female (n 54) volunteers enrolled in US Army basic combat training (BCT) were randomised to receive a snack bar with Ca/vitamin D (n 75) or placebo (snack bar without Ca/vitamin D; n 77) and were instructed to consume 2 snack bars/d between meals throughout the training course. Circulating ionised Ca was higher (P0·05) in markers of Fe status between placebo and Ca/vitamin D groups. Collectively, these data indicate that Ca/vitamin D supplementation through the use of a Fortified Food product consumed between meals does not affect Fe status during IMT.
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randomized double blind placebo controlled trial of an iron Fortified Food product in female soldiers during military training relations between iron status serum hepcidin and inflammation
The American Journal of Clinical Nutrition, 2010Co-Authors: Philip J Karl, Sonya J. Cable, Andrew J. Young, Harris R Lieberman, Kelly W Williams, James P. McclungAbstract:Background: Iron status degrades in female soldiers during military training. Inflammation-mediated up-regulation of hepcidin, a key mediator of iron homeostasis, may be a contributing factor. Objective: We measured the efficacy of an iron-Fortified Food product for maintaining iron status in female soldiers during basic combat training (BCT) and examined relations between iron status, serum hepcidin concentrations, and inflammation. Design: A randomized, double-blind, placebo-controlled trial was conducted. Volunteers received an iron-Fortified Food product (total dose = 56 mg Fe/d) or a placebo twice daily during the 9-wk BCT course. Iron-status indicators, serum hepcidin concentrations, and markers of inflammation were measured pre- and post-BCT. Results: BCT affected iron status; serum ferritin concentrations decreased (P 0.05), and concentrations of soluble transferrin receptor (sTfR) and hemoglobin and the red cell distribution width increased (P 0.05). Consumption of the iron-Fortified Food product attenuated declines in iron status in iron-deficient anemic soldiers; a group-by-time interaction was observed for hemoglobin and sTfR concentrations (P 0.05). Serum hepcidin concentrations were not affected by BCT; however, hepcidin concentrations were lower in iron-deficient anemic soldiers than in those with normal iron status (P 0.05) and were positively associated with serum ferritin (P 0.05) and C-reactive protein (P 0.05) concentrations pre- and post-BCT. Conclusions: Twice-daily consumption of an iron-Fortified Food product improved iron status in iron-deficient anemic soldiers but not in iron-normal or iron-deficient nonanemic soldiers. Serum hepcidin concentrations were not affected by training but were associated with iron status and inflammation pre- and post-BCT. This trial was registered at clinicaltrials.gov as NCT 01100905. Am J Clin Nutr doi: 10.3945/ajcn.2010.29185.
Sonya J. Cable - One of the best experts on this subject based on the ideXlab platform.
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Consumption of a calcium and vitamin D-Fortified Food product does not affect iron status during initial military training: a randomised, double-blind, placebo-controlled trial.
The British journal of nutrition, 2015Co-Authors: Stephen R. Hennigar, Erin Gaffney-stomberg, Laura J. Lutz, Sonya J. Cable, Stefan M. Pasiakos, Andrew J. Young, James P. McclungAbstract:Ca/vitamin D supplementation maintains bone health and decreases stress fracture risk during initial military training (IMT); however, there is evidence that Ca may negatively affect the absorption of other critical micronutrients, particularly Fe. The objective of this randomised, double-blind, placebo-controlled trial was to determine whether providing 2000 mg/d Ca and 25 µg/d vitamin D in a Fortified Food product during 9 weeks of military training affects Fe status in young adults. Male (n 98) and female (n 54) volunteers enrolled in US Army basic combat training (BCT) were randomised to receive a snack bar with Ca/vitamin D (n 75) or placebo (snack bar without Ca/vitamin D; n 77) and were instructed to consume 2 snack bars/d between meals throughout the training course. Circulating ionised Ca was higher (P0·05) in markers of Fe status between placebo and Ca/vitamin D groups. Collectively, these data indicate that Ca/vitamin D supplementation through the use of a Fortified Food product consumed between meals does not affect Fe status during IMT.
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randomized double blind placebo controlled trial of an iron Fortified Food product in female soldiers during military training relations between iron status serum hepcidin and inflammation
The American Journal of Clinical Nutrition, 2010Co-Authors: Philip J Karl, Sonya J. Cable, Andrew J. Young, Harris R Lieberman, Kelly W Williams, James P. McclungAbstract:Background: Iron status degrades in female soldiers during military training. Inflammation-mediated up-regulation of hepcidin, a key mediator of iron homeostasis, may be a contributing factor. Objective: We measured the efficacy of an iron-Fortified Food product for maintaining iron status in female soldiers during basic combat training (BCT) and examined relations between iron status, serum hepcidin concentrations, and inflammation. Design: A randomized, double-blind, placebo-controlled trial was conducted. Volunteers received an iron-Fortified Food product (total dose = 56 mg Fe/d) or a placebo twice daily during the 9-wk BCT course. Iron-status indicators, serum hepcidin concentrations, and markers of inflammation were measured pre- and post-BCT. Results: BCT affected iron status; serum ferritin concentrations decreased (P 0.05), and concentrations of soluble transferrin receptor (sTfR) and hemoglobin and the red cell distribution width increased (P 0.05). Consumption of the iron-Fortified Food product attenuated declines in iron status in iron-deficient anemic soldiers; a group-by-time interaction was observed for hemoglobin and sTfR concentrations (P 0.05). Serum hepcidin concentrations were not affected by BCT; however, hepcidin concentrations were lower in iron-deficient anemic soldiers than in those with normal iron status (P 0.05) and were positively associated with serum ferritin (P 0.05) and C-reactive protein (P 0.05) concentrations pre- and post-BCT. Conclusions: Twice-daily consumption of an iron-Fortified Food product improved iron status in iron-deficient anemic soldiers but not in iron-normal or iron-deficient nonanemic soldiers. Serum hepcidin concentrations were not affected by training but were associated with iron status and inflammation pre- and post-BCT. This trial was registered at clinicaltrials.gov as NCT 01100905. Am J Clin Nutr doi: 10.3945/ajcn.2010.29185.