File Name: food fortification and supplementation .zip
Topics in Public Health. While it is a condition that does not discriminate between the developed and developing world, the incidence is still higher in developing countries. As the most prevalent micronutrient condition in the world it is critical that there is a strong understanding of how to improve iron intake.
Log in. Hi [[ session. The majority of adults do not consume the recommended intake of essential micronutrients. Food fortification and supplementation provide manufacturers with the opportunity to enhance the health and wellbeing of consumers, enabling them to easily take in the vitamins and minerals complementing their daily dietary routine and filling the gaps.
Two webinars will be dedicated to this broad topical field. The first session will focus on the science behind and the role of food fortification and supplementation in combating micronutrient deficiencies. The webinar will be presented by Prof. Manfred Eggersdorfer and Jacob Bauly. They will present the impact of food fortification and supplementation on public health, share examples of strategies, and explain how the benefit of fortification and supplementation can be measured.
They will also cover nutrient density and how it frames the value of food fortification and supplementation. Recorded Apr 7 70 mins. Your place is confirmed, we'll send you email reminders Add to calendar Outlook iCal Google. Watch for free. Presented by Prof. Balz Frei, Dr. Manfred Eggersdorfer, Jacob Bauly. Presentation preview:. Related topics: fortification nutrient density public health more…. Network with like-minded attendees More attendees.
Remove Cancel. Add a photo. Hide me from other attendees. Show me. Channel Channel profile DSM. Up Down. Hardinsyah, Olivier Kayser. We will look at ways that food companies can develop financially sustainable business models to provide affordable nutritious food products to low- and middle-income consumers in Indonesia. The webinar will also review nutritional status of Indonesia people and current government interventions. Topics will include: -Consumer understanding of nutrition and availability of affordable nutritious products -Criteria for a successful nutritious product in Indonesia, i.
Watch now. David Smith, Prof. Manfred Eggersdorfer, Brent MacDonald. With an increasingly aging population, brain health is a greater concern for consumers, as well as the medical and scientific communities than ever before. This can manifest in individuals of all ages, from impaired brain development in early life, to increased risk of cognitive decline in the elderly population. Evidence continues to highlight the role that good nutrition can play in protecting brain health. Key nutrients, such as nutritional lipids, have been shown to be important in supporting fetal brain development and in slowing the rate of brain atrophy in older adults.
Nutritional lipids are crucial components of the brain, and B vitamins may have a disease-modifying effect in the prevention of cognitive decline. B vitamins and omega-3 fatty acids also interact to protect the aging brain. The webinar will present the latest research and current trends in brain health. The experts will then discuss the importance of nutrition in supporting brain health and explore the impact of long-term nutritional intervention as a valid approach to the prevention of dementia.
Join us for our first webinar on lipids and oncology, presented by Dr. Catherine Field and Dr. Keri Marshall, they will discuss the evidence for the use of lipids, particularly eicosapentaenoic acid EPA and docosahexaenoic acid DHA , as a part of neoadjuvant therapy for two of the most common cancers: breast and colon.
In , there will be an estimated 1,, new cancer cases diagnosed and , cancer deaths in the US alone. By , the global burden is expected to grow from The future burden may be even larger due to the adoption of certain habits common in Western lifestyles, such as smoking, poor diet, and physical inactivity. Lipids, in particular EPA and DHA, have been shown to play a role in both prevention and treatment of multiple forms of cancer. The webinar will explore the current state of the science for EPA and DHA as a bioactive, including novel research in human cell lines, that show evidence in preclinical models using patient derived xenographs.
It will also provide an overview on the potential mechanisms as to how DHA may improve neoadjuvant chemotherapy, while protecting healthy cells.
Together they will discuss the latest research into the area and examine how nutritional strategies may improve heart health across the world. Cardiovascular disease CVD is one of the biggest threats to human health, responsible for approximately Today, extensive research on key nutrients, including omega-3 eicosapentaenoic acid EPA and docosahexaenoic acid DHA and vitamin D, indicate micronutrients have an important role in heart health and reducing the risk of CVD.
Through a complex set of actions EPA and DHA act to beneficially modify a number of risk factors for CVD including blood pressure, platelet reactivity and thrombosis, plasma triglyceride concentrations, vascular function, heart rate and heart rate variability, and inflammation.
The webinar will first focus on EPA and DHA in supporting heart health and slowing the progression of cardiovascular disease, and then explore the substantial role of vitamin D in reducing the risk factors associated with various cardiometabolic conditions.
Philip Calder, Prof. Across the globe, omega-3 intake is lower than recommended. This means a large proportion of the population is missing out on the wide range of health benefits offered by omega-3s. Omega-3s have been linked to the reduction of the risk of cardiovascular disease, which is responsible for more deaths worldwide than any other condition. Join us for the next in our webinar digest series to hear Prof. Manfred Eggersdorfer and Brent MacDonald, discuss how omega-3s can help reduce the risk of cardiovascular disease.
Health concerns differ from country to country and range from worries about weight to eye health. Join us on September 15th for our webinar on our new survey, which collected data from almost 7, participants across 10 countries in the EMEA region to uncover what the population focuses on the most when it comes to health.
Across the globe, omega-3 intake is lower than recommended by regulatory bodies. This means that a large proportion of the population is missing out on the wide range of health benefits offered by omega-3s.
Omega-3s have been linked to the reduction of the risk of cardiovascular disease, which is responsible for more deaths across the world than any other condition. Join us for our new webinar, which will focus on the role of omega-3s in preventing cardiovascular disease. Manfred Eggersdorfer and Brent MacDonald. Together, they will discuss current research into the area, the function of omega-3 fatty acids and the latest science of omega-3s in the field of cardiovascular health.
Jeffrey Blumberg, Ph. Vitamin E is a powerful antioxidant that supports your health; however, intake still remains low among consumers globally. There is an ongoing discussion about the optimal vitamin E status and its role in addressing liver and brain health beyond nutritional recommendations.
New and ongoing research suggests that vitamin E at higher doses may help individuals at risk, such as those with age-related macular degeneration, cognitive impairment, and non-alcoholic fatty liver.
It is important to revisit the required intake levels for vitamin E for these conditions and further research is needed to support qualified health claims. Join us for the first in our webinar digest series to hear Prof. Manfred Eggersdorfer and Jacob Bauly discuss the emerging health benefits of vitamin E. Adam Drewenowski, Prof. Continued innovation in food fortification is allowing food manufacturers the opportunity to create products that are not only nutritious, but also convenient, cost-effective and appealing to consumers.
Information about nutrient density can help identify foods that have a low cost to nutrient ratio and as part of affordable diets that meet nutritional needs. Join us for the second of two webinars on food fortification. This session will focus on the economic benefits of food fortification and nutrient-energy density. They will present the economic benefits that food fortification and nutrient-energy density can provide, share examples of how food fortification can achieve these benefits, and explain how these can be applied to product development.
Jens Lykkesfeldt, Prof. Vitamin C is an essential nutrient with many important functions in the body, such as immune-system stimulation, growth and repair of tissue, cardiovascular health, bone health and neutralizing harmful free radicals. Recent science has highlighted its potential health benefits, reaching far beyond its antioxidant function for which vitamin C is primarily known. As vitamin C is a water-soluble vitamin which the body cannot produce by itself, it must be obtained from the diet or from supplements.
Yet, although vitamin C is a common constituent in most fruits and vegetables, many people are still deficient worldwide. Join us on May 19th, so that you can be one of the first to see our new webinar on the role of vitamin C in human health and disease. The session will be presented by Prof.
Together, they will discuss the science behind vitamin C, provide examples of its key known functions, as well as share the potential health benefits of consuming it in higher doses.
Vitamin D deficiency contributes to the development of nutritional rickets in children and osteomalacia in adults, both seriously debilitating conditions that are completely preventable with an adequate dietary supply of vitamin D and calcium.
Regardless of which international recommended intake is selected, the current supply of vitamin D in commonly consumed foods makes it unfeasible for most people to meet their dietary requirements for vitamin D without supplementation.
Emerging scientific evidence from the EC-funded ODIN project suggests that many foods, including fish, eggs, meats as well as dairy products could be part of a public health strategy for vitamin D deficiency prevention in the population. This would positively impact public health in a cost-effective and inclusive way. While most European countries are impacted by suboptimal vitamin D status, Finland is the exception.
In , the country introduced a national regulation which includes mandatory fortification of milk and margarine spreads. Recently, the Swedish National Food Agency NFA proposed to introduce a similar regulation that will go a step further by extending the products subject to mandatory vitamin D fortification.
Vitamin D has traditionally been closely linked to bone health. It prevents rickets in children, as well as lowers the risk of fracture and osteoporosis in adults and the elderly. The links between vitamin D and bone health will be highlighted as part of the upcoming World Osteoporosis Day on 20th October
Fortification of industrialized foods with vitamins. Vitamins are essential to life. Inadequate eating habits, high caloric intake and metabolic defects lead to micronutrient deficiencies, affecting more than two billion people worldwide. The increasing intake of industrialized foods, combined with low vitamin stability has led to the common practice of adding these nutrients to processed foods. This review discusses the terminology, availability, intake and risk of hypervitaminosis, due to the intake and nutritional importance of foods fortified with vitamins. The addition of nutrients should occur in foods that are effectively consumed by the target population and must meet the real needs of a significant segment of the population. In Brazil, a total of products available in supermarkets are vitamin-enriched.
Food fortification or enrichment is the process of adding micronutrients essential trace elements and vitamins to food. It can be carried out by food manufacturers, or by governments as a public health policy which aims to reduce the number of people with dietary deficiencies within a population. The predominant diet within a region can lack particular nutrients due to the local soil or from inherent deficiencies within the staple foods; the addition of micronutrients to staples and condiments can prevent large-scale deficiency diseases in these cases. Food fortification has been identified as the second strategy of four by the WHO and FAO to begin decreasing the incidence of nutrient deficiencies at the global level. The WHO and FAO, among many other nationally recognized organizations, have recognized that there are over 2 billion people worldwide who suffer from a variety of micronutrient deficiencies.
Fortified and enriched foods were introduced in the s and s. They were intended to help boost vitamin and mineral intake with foods that adults and children were already eating, like grains and milk. These foods are meant to improve nutrition and add health benefits. For example, milk is often fortified with vitamin D, and calcium may be added to fruit juices. An enriched food means that nutrients that were lost during processing are added back in.
Log in. Hi [[ session. The majority of adults do not consume the recommended intake of essential micronutrients. Food fortification and supplementation provide manufacturers with the opportunity to enhance the health and wellbeing of consumers, enabling them to easily take in the vitamins and minerals complementing their daily dietary routine and filling the gaps. Two webinars will be dedicated to this broad topical field.
This brief provides an overview of effective ways to deliver essential vitamins and minerals, collectively called micronutrients, to populations. The descriptions of advantages and limitations of different micronutrient approaches can help program managers select the appropriate micronutrient program to prevent and correct insufficient micronutrient intakes for a target population based on the country context. Insufficient micronutrient intake, often referred to as micronutrient inadequacy, results from the lack of consumption of foods that supply those micronutrients. Micronutrient inadequacy is one of the causes of micronutrient deficiency; other causes of this deficiency are micronutrient losses due to diseases and infections, parasitism and even genetic abnormalities.
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Principles of food fortification and supplementation.