Adverse Outcomes of Poor Micronutrient Status in Childhood and Adolescence

Viteri, Fernando E.; González, Horacio F.

doi:10.1301/00296640260130795

Cited by 74 publications

(49 citation statements)

References 35 publications

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“…Effects of mineral deficiencies include both functional and health outcomes involving growth, development, mental and neuro-motor performance, immune-competence, physical working capacity, morbidity, mortality, overall reproductive performance and risk of maternal death (Viteri and Gonzalez, 2002). Potassium was the most abundant mineral in the composite breads followed by iron and magnesium.…”

Section: Mineral Compositionmentioning

confidence: 99%

Nutritional Composition, Physical Qualities and Sensory Evaluation of Wheat Bread Supplemented with Oyster Mushroom

Ndung`u¹,

Otieno²,

Onyango³

et al. 2015

American J. of Food Technology

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The aim of this study was to evaluate nutritional, physical and sensory qualities of wheat-mushroom bread. Dried Pleurotus ostreatus mushrooms were processed into flour and mixed with wheat flour at 0, 5, 10 and 15% to develop bread. Moisture content, crude protein, crude fibre, fat, ash, minerals, amino acids and B-vitamins contents of wheat and wheat-mushroom breads were evaluated. Physical and sensory qualities of wheat and composite breads were also evaluated to determine consumer acceptability. Composite bread with 15% mushroom did not develop as the dough for this ratio did not form a visco-elastic dough. Moisture, total ash and protein contents of the composite breads increased with increasing mushroom content in the bread. Composite bread supplemented with 10% mushroom flour had highest moisture, protein and total ash contents. Carbohydrates content declined while fiber and fat contents did not change. Mineral composition of the composite breads increased with increasing mushroom supplementation except for magnesium, manganese and calcium contents. The contents of all amino acids and B-vitamins analyzed increased with addition of mushroom in bread. Sensory and physical qualities of bread declined with increasing amount of mushroom flour in composite bread. In conclusion, supplementing mushrooms in wheat bread increased protein, minerals, B-vitamins, amino acids contents of wheat-mushroom bread compared to wheat bread. Supplementing wheat flour with up to 10% mushroom flour produced baked products with high nutritional quality for improved health.

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Section: Mineral Compositionmentioning

confidence: 99%

Nutritional Composition, Physical Qualities and Sensory Evaluation of Wheat Bread Supplemented with Oyster Mushroom

Ndung`u¹,

Otieno²,

Onyango³

et al. 2015

American J. of Food Technology

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show abstract

“…The etiology of coexisting micronutrient deficiencies is multifactorial: inadequate intakes, and genetic, parasitic and/or infectious diseases may all play a role (Egger et al, 1990;Fishman et al, 2000;Stoltzfus, 2001). Such deficiencies during childhood contribute to impairments in growth, immune competence, and mental and physical development (Viteri and Gonzalez, 2002).…”

Section: Introductionmentioning

confidence: 99%

Risk of zinc, iodine and other micronutrient deficiencies among school children in North East Thailand

et al. 2005

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Introduction: Micronutrient deficiencies during childhood can contribute to impairments in growth, immune competence, and mental and physical development, and the coexistence of several such deficiencies can adversely affect the efficacy of single micronutrient interventions. Objective: To assess the prevalence of zinc and iodine deficiency and their interrelationships with vitamin A deficiency and anemia and associations with socio-economic status, hemoglobin type, and anthropometry in a cross-sectional study. Setting: A total of 10 primary schools in North East Thailand. Methods: Non-fasting venipuncture blood samples and casual urine samples were collected from 567 children aged 6-13 years. Anthropometric measures and serum zinc, albumin, C-reactive protein and urinary iodine, are reported here and integrated with published data on vitamin A, anemia, and socio-economic status. Results: Of the children, 57% had low serum zinc and 83% had urinary iodine levels below the 100 mg/l cutoff. Suboptimal serum zinc and urinary iodine concentrations may result from low intakes of zinc and iodized salt. Significant risk factors for low serum zinc were serum retinol o1.05 mmol/l and being male. Those for urinary iodine o100 mg/l were height-for-age score4median and being female. For serum retinol o1.05 mmol/l, risk factors were low hemoglobin, low serum zinc, and o9 years, and for low hemoglobin indicative of anemia risk factors were o9 years, AE hemoglobinopathy, and serum retinol o1.05 mmol/l. Of the children, 60% were at risk of two or more coexisting micronutrient deficiencies, most commonly suboptimal urinary iodine and low serum zinc. Conclusion: The findings emphasize the need for multimicronutrient interventions in North East Thailand.

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“…However, iron deficient disease (IDD) and vitamin A deficiency (VAD) remain serious public health problems. Micronutrient deficiencies can have adverse health consequences, such as impairments in growth, neurobehavioral dysfunctions, and defective immunity, leading to increases in morbidity and mortality ( 1 ). Preschool children are likely to have multiple, concurrent deficiencies, because the same causative factors are responsible for the insufficiency of more than one essential micronutrients.…”

mentioning

confidence: 99%

Effects of Vitamin A, Vitamin A plus Iron and Multiple Micronutrient-Fortified Seasoning Powder on Preschool Children in a Suburb of Chongqing, China

Chen

et al. 2008

J Nutr Sci Vitaminol

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Summary Preschool children in developing countries are likely to have multiple, concurrent micronutrient deficiencies. This study was designed to evaluate the effectiveness of different combinations of nutritional fortified diet to improve the blood levels of iron, vitamin A and other essential micronutrients in the preschool population of Banan District of Chongqing, China. From December 2005 to June 2006, a total of 226 2-6 y old preschool children were recruited from three nurseries in the area, and they were randomly assigned to three different fortified diet groups for 6 mo. Group I was fortified with vitamin A; groups II and III were fortified with vitamin A plus iron and vitamin A plus iron, thiamine, riboflavin, folic acid, niacinamide, zinc and calcium, respectively. Subjects' weight and height were measured for assessing the children's growth and development. Blood samples were taken at the beginning and the end of the 6-mo study period for measuring serum levels of micronutrients. Group III with the multiple micronutrient fortified diet was the most effective to improve the serum level of retinol from L and 125.1 (119.8, 131.6) g/L over the 6 mo of intervention period, but there were no difference among the three groups ( p Ͼ 0.05). Nevertheless, unexpected results were obtained when comparing the effects on growth status among the different supplement groups. Our study has demonstrated that a multiple micronutrient fortified diet for 6 mo is more effective to improve the levels of hemoglobin, serum retinol, and RBP as well as to facilitate the mobilization of iron storage in preschool children.

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Adverse Outcomes of Poor Micronutrient Status in Childhood and Adolescence

Cited by 74 publications

References 35 publications

Nutritional Composition, Physical Qualities and Sensory Evaluation of Wheat Bread Supplemented with Oyster Mushroom

Nutritional Composition, Physical Qualities and Sensory Evaluation of Wheat Bread Supplemented with Oyster Mushroom

Risk of zinc, iodine and other micronutrient deficiencies among school children in North East Thailand

Effects of Vitamin A, Vitamin A plus Iron and Multiple Micronutrient-Fortified Seasoning Powder on Preschool Children in a Suburb of Chongqing, China

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