Article
Biochemistry & Molecular Biology
Sanne D. D. van Otterdijk, Hagen Klett, Melanie Boerries, Karin B. B. Michels
Summary: This study examines the influence of folate and S-Adenosylmethionine (SAM) on placental DNA methylation. The study finds that maintaining sufficient levels of folate and SAM is particularly important for individuals carrying the MTHFR C677T polymorphism. The MTHFR genotype is associated with DNA methylation.
Article
Nutrition & Dietetics
Arick Wang, Charles E. Rose, Yan Ping Qi, Jennifer L. Williams, Christine M. Pfeiffer, Krista S. Crider
Summary: The analysis of NHANES data from 2011-2018 found no significant impact of voluntary fortification of corn masa flour on the folate levels of Hispanic women of reproductive age, although there was a significant increase in RBC folate concentration among lesser acculturated Hispanic women consuming ECGP only.
Article
Multidisciplinary Sciences
Femke Hannes, Kevin Moon, Regina Moench Pfanner
Summary: Poor diet leads to nutrient deficiency, especially among male migrant construction workers in Singapore. However, consuming fortified rice can significantly improve their nutritional status and health.
Article
Nutrition & Dietetics
Faiz-ul-Hassan Shah, Mian Kamran Sharif, Zulfiqar Ahmad, Adnan Amjad, Muhammad Sameem Javed, Raheel Suleman, Dur-e-Shahwar Sattar, Muhammad Amir, Muhammad Junaid Anwar
Summary: This study focused on developing protein- and dietary fiber-enriched, micronutrient-fortified corn snacks using extrusion technology. The results showed that corn snacks with 40/100 g soy flour had the best nutrient profile, with a maximum increase in protein and fiber. The study also found that 100 g of corn snacks could provide a significant percentage of the recommended daily intake for iron, zinc, vitamin A, and vitamin C.
FRONTIERS IN NUTRITION
(2022)
Article
Multidisciplinary Sciences
Jeimy Cabrera-Meraz, Luis Maldonado, Andreia Bianchini, Raul Espinal
Summary: Corn is the main staple food in Honduras, but it may contain aflatoxins and fumonisins which pose risks to consumers. A study showed high levels of mycotoxins in corn-based products, indicating a significant dietary exposure risk for consumers.
Article
Food Science & Technology
Jonatan Jafet Uuh Narvaez, Ulil Us Medina, Maira Rubi Segura Campos
Summary: This study evaluated the nutritional value, mineral content, bioactive compounds, biological activity, and sensorial analysis of corn tortillas combined with cabbage flour. The addition of 15% cabbage flour improves the nutritional and functional properties of corn tortillas and could be an option for type 2 diabetes patients.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)
Article
Nutrition & Dietetics
Maria Heffernan, Leanne C. Doherty, Roberta Hack Mendes, Michelle Clarke, Stephanie Hodge, Michelle Clements, Liadhan McAnena, Mari Rivelsrud, Mary Ward, J. J. Strain, Helene McNulty, Lorraine Brennan
Summary: The study found that a B vitamin-fortified drink can effectively improve B vitamin levels in older adults and significantly enhance related biomarkers. This provides an effective intervention option for optimizing B vitamin status in older adults.
NUTRITION & METABOLISM
(2021)
Article
Food Science & Technology
Xiaolin Lu, Ling Jiang, Qizong Zhang, Junshen Huo, Jie Min, Qiuju Liang, Lijiao Zhao, Yan Li, Shaoyan Chang, Ting Zhang, Chunyi Zhang, Li Wang
Summary: This study demonstrates that a high-folate corn can effectively restore folate deficiency, providing a valid alternative to folate supplementation.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Review
Pediatrics
Ildiko Csoelle, Regina Felso, Eva Szabo, Maria-Inti Metzendorf, Lukas Schwingshackl, Tamas Ferenci, Szimonetta Lohner
Summary: The study found that providing fortified complementary foods to children aged 6-23 months can help prevent anemia in malaria-endemic regions, but the effects on height and weight are not significant.
LANCET CHILD & ADOLESCENT HEALTH
(2022)
Article
Chemistry, Applied
Yue Wei, Nelson Haotian Lou, Zhixiang Cai, Ruiqi Li, Hongbin Zhang
Summary: This study found that carboxymethylated corn fiber gum (CMCFG) could improve the stability and mouthfeel of pea protein dispersions (PPD), especially in low-viscosity and refreshing PPD. The carboxymethylation reaction enhanced the stabilizing performance of CMCFG, making it a promising stabilizer in pea protein-based beverage formulations.
FOOD HYDROCOLLOIDS
(2022)
Article
Plant Sciences
Mariela Menchaca-Armenta, Maria Jose Frutos, Benjamin Ramirez-Wong, Armando Quintero-Ramos, Patricia Isabel Torres-Chavez, Estefania Valero-Cases, Raquel Muelas-Domingo, Ana Irene Ledesma-Osuna, Olga Nydia Campas-Baypoli
Summary: The study investigated the thermal degradation of anthocyanins in blue corn products, finding that the degradation followed first-order reaction kinetics and the reaction rate increased with temperature. Although the anthocyanins in extruded nixtamalized corn products were susceptible to degradation, most of them were degraded during the extrusion process and not significantly during cooking, indicating a stable degradation pattern. Further research is needed to fully understand the impact of processing on anthocyanins in blue corn products.
PLANT FOODS FOR HUMAN NUTRITION
(2021)
Article
Chemistry, Applied
Petra Loznjak Svarc, Jette Jakobsen
Summary: The study investigated the stability of folate during household cooking and exposure to different light conditions. The results showed that light had no significant effect on folate stability, while cooking affected the retention of certain forms of folate. These findings provide valuable information for understanding folate intake from thermally processed nuts and seeds.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Anthropology
Lucio Reyes, David Godfrey, Li-June Ming, Caroline MacLean, Francisco J. Gonzalez, Lorena Madrigal
Summary: The high frequencies of the T allele in the MTHFR gene in Mexican and Central American Indigenous populations may be related to geographical factors such as latitude, longitude, altitude, and insolation. This allele has been associated with deleterious clinical effects, but the traditional folate-rich diet of these populations may have mitigated these effects. It is important to respect the rights of Indigenous peoples to their traditional diets for public health reasons, as this allele may also be a factor in the current wave of cardiovascular diseases in the region.
AMERICAN JOURNAL OF HUMAN BIOLOGY
(2021)
Article
Nutrition & Dietetics
Bhawana Sachdeva, Ravinder Kaushik, Sumit Arora, Azhar Khan
Summary: The study found that vitamin A is heat and light sensitive, with degradation increasing with intensity of heat treatments and light exposure. Additionally, the presence of iron in fortified milk accelerates the degradation of vitamin A, especially with ferrous gluconate hydrate.
INTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCH
(2021)