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Production and supply of high‐quality food protein for human consumption: sustainability, challenges, and innovations
TLDR
Concerns exist regarding impacts of agricultural production, processing and distribution of food protein on the environment, ecosystem, and sustainability, and a conference to explore sustainable innovations in food science and programming aimed at producing the required quality and quantity of protein through improved supply chains worldwide is organized.
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An in vitro digestion/Caco-2 cell culture system accurately predicts the effects of ascorbic acid and polyphenolic compounds on iron bioavailability in humans.
TLDR
It is concluded that the Caco-2 model accurately predicts the human response to ascorbic acid and tannic acid in the meals tested, and the implications for saving time and resources in iron bioavailability measurements are considerable.
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The Pig as an Experimental Model for Elucidating the Mechanisms Governing Dietary Influence on Mineral Absorption
This review highlights the similarities between pigs and humans and thereby the value of the porcine human nutritional model, and reviews some of the more recent applications of this model for…
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Enhancing the absorption of fortification iron. A SUSTAIN Task Force report.
TLDR
The findings of this Task Force are summarized, which found that dephytinization may be possible for low-cost, cereal-based complementary foods in developing countries, and NaFeEDTA can be recommended for fortification of fish sauce and soy sauce, whereas amino acid chelates may be more useful in milk products and beverages.
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Food system strategies for preventing micronutrient malnutrition
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Measurement and Content of Nonheme and Total Iron in Muscle
A method for determining the nonheme iron content of meats was evaluated and used to determine the nonheme and heme iron content of selected muscles from beef, pork, and lamb. The method allows a…
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Nicotianamine, a Novel Enhancer of Rice Iron Bioavailability to Humans
TLDR
It is demonstrated that NA is a novel and effective promoter of iron utilization and has great potential in combating global human iron deficiency in people dependent on rice for their sustenance.
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Supplemental dietary inulin of variable chain lengths alters intestinal bacterial populations in young pigs.
TLDR
The ability of dietary inulin to alter intestinal bacterial populations may partially account for its iron bioavailability-promoting effect and possibly other health benefits.
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Inhibition of iron uptake by phytic acid, tannic acid, and ZnCl2: studies using an in vitro digestion/Caco-2 cell model.
TLDR
Key information is provided for determining iron availability under more complex meal conditions by measuring the effects of phytic acid, tannic acid, and zinc on iron uptake in an in vitro digestion/Caco-2 cell culture model.
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Fortification: new findings and implications.
TLDR
The value of fortification, the success of current fortification efforts, and the future role offortification in preventing or reversing nutrient inadequacies are evaluated.
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