![]() ![]() The funders did not have any role in study design, data collection and analysis, decision to publish or preparation of the manuscript.Ĭompeting interests: Fonterra Brands (Singapore) Pte. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.įunding: The study was supported from the grants of Fonterra Brands (Singapore) Pte. Received: MaAccepted: JPublished: August 13, 2010Ĭopyright: © 2010 Sazawal et al. Belizan, Institute of Clinical Effectiveness and Health Policy, Argentina (2010) Micronutrient Fortified Milk Improves Iron Status, Anemia and Growth among Children 1–4 Years: A Double Masked, Randomized, Controlled Trial. Children in MN group had 88% (odds ratio = 0.12, 95% CI 0.08 to 0.20, p<0.001) lower risk of iron deficiency anemia.Ĭitation: Sazawal S, Dhingra U, Dhingra P, Hiremath G, Sarkar A, Dutta A, et al. Compared to children consuming Co milk, children consuming MN milk showed significant improvement in weight gain (difference of mean: 0.21 kg/year 95% confidence interval 0.12 to 0.31, p<0.001) and height gain (difference of mean: 0.51 cm/year 95% CI 0.27 to 0.75, p<0.001). Compliance was over 85% and did not vary between groups. ![]() Hematological parameters were estimated at baseline and end-study. Anthropometry was recorded at baseline, mid- and end-study. Intervention of MN milk provided additional 7.8 mg zinc, 9.6 mg iron, 4.2 µg selenium, 0.27 mg copper, 156 µg vitamin A, 40.2 mg vitamin C, and 7.5 mg vitamin E per day (three serves) for one year. These results indicate that it is feasible to increase vitamin D fortification from 100 to 250 IU per serving in these products.Enrolled children (n = 633) were randomly allocated to receive either micronutrients fortified milk (MN = 316) or control milk (Co = 317). Increasing the fortification of vitamin D from 100 to 250 IU/serving did not result in a change in the sensory characteristics of HTST-processed 2% fat milk, UHT-processed 2% fat chocolate milk, or low-fat strawberry yogurt. Vitamin D was also found to be stable over the shelf life of each product. Vitamin D levels in the fortified products were found to be similar to the target levels of fortification (100 and 250 IU vitamin D per serving) for all products, indicating no loss of vitamin D during processing. Low-fat strawberry yogurt was stored for 42 d, with vitamin D analysis done before processing, and on d 0, 28, and 42. The UHT-processed 2% fat chocolate milk was stored for 60 d, with vitamin D analysis done before processing and on d 0, 40, and 60. The HTST-processed 2% fat milk was stored for 21 d, with vitamin D analysis done before processing and on d 0, 14, and 21. A cold-water dispersible vitamin D 3 concentrate was used for all fortifications. Each of the 3 replicates for all products contained a control (no vitamin D fortification), a treatment group with 100 IU vitamin D/serving (current level of vitamin D fortification), and a treatment group with 250 IU vitamin D/serving. Three replicates of HTST pasteurized 2% fat milk, UHT pasteurized 2% fat chocolate milk, and low-fat strawberry yogurt were manufactured. The objective of this study was to determine the effect of increased vitamin D fortification (250 IU/serving) of high-temperature, short-time (HTST)–processed 2% fat milk, UHT-processed 2% fat chocolate milk, and low-fat strawberry yogurt on the sensory characteristics and stability of vitamin D during processing and storage.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |