IAEA Factsheet: How the Retinol Isotope Dilution Test Can Help
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Effect of Cooking Loss in the Assessment of Vitamin Intake for Epidemiological Data in Japan
European Journal of Clinical Nutrition (2011) 65, 546–552 & 2011 Macmillan Publishers Limited All rights reserved 0954-3007/11 www.nature.com/ejcn ORIGINAL ARTICLE Effect of cooking loss in the assessment of vitamin intake for epidemiological data in Japan M Kobayashi1,2, HY Adachi2, J Ishihara2,3 and S Tsugane2 for the JPHC FFQ Validation Study Group 1Department of Food Science, Faculty of Home Economics, Otsuma Women’s University, Tokyo, Japan; 2Epidemiology and Prevention Division, Research Center for Cancer Prevention and Screening, National Cancer Center, Tokyo, Japan and 3Department of Nutrition, Junior College of Tokyo University of Agriculture, Tokyo, Japan Background/Objectives: The effect of cooking loss on vitamin intake is an important consideration in dietary and epidemiological studies in Japanese. However, because few published food values have considered cooking effect, allowing for cooking loss in the assessment of vitamin intake in Japan has been difficult. Subjects/Methods: Seven-day dietary records and a fasting blood sample were collected from 102 men and 113 women in August of 1994 or 1995. Vitamin intake were estimated using two food databases, one composed of raw food only and the second of cooked food. Estimates were compared with blood levels. Results: Water-soluble vitamin intake using a food database including cooked food was lower than intakes estimated using a database composed of raw food only, except for pantothenic acid and vitamin B12 intake. In particular, vitamin B1 intake was 18.9% lower in men and 16.8% lower in women. However, when subjects were classified into the same and adjacent categories by joint classification by quintiles, appreciable change in ranking of a subject was not observed. -
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Guidelines on Food Fortification with Micronutrients
GUIDELINES ON FOOD FORTIFICATION FORTIFICATION FOOD ON GUIDELINES Interest in micronutrient malnutrition has increased greatly over the last few MICRONUTRIENTS WITH years. One of the main reasons is the realization that micronutrient malnutrition contributes substantially to the global burden of disease. Furthermore, although micronutrient malnutrition is more frequent and severe in the developing world and among disadvantaged populations, it also represents a public health problem in some industrialized countries. Measures to correct micronutrient deficiencies aim at ensuring consumption of a balanced diet that is adequate in every nutrient. Unfortunately, this is far from being achieved everywhere since it requires universal access to adequate food and appropriate dietary habits. Food fortification has the dual advantage of being able to deliver nutrients to large segments of the population without requiring radical changes in food consumption patterns. Drawing on several recent high quality publications and programme experience on the subject, information on food fortification has been critically analysed and then translated into scientifically sound guidelines for application in the field. The main purpose of these guidelines is to assist countries in the design and implementation of appropriate food fortification programmes. They are intended to be a resource for governments and agencies that are currently implementing or considering food fortification, and a source of information for scientists, technologists and the food industry. The guidelines are written from a nutrition and public health perspective, to provide practical guidance on how food fortification should be implemented, monitored and evaluated. They are primarily intended for nutrition-related public health programme managers, but should also be useful to all those working to control micronutrient malnutrition, including the food industry. -
(12) Patent Application Publication (10) Pub. No.: US 2012/0202780 A1 Gavin Et Al
US 20120202780A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2012/0202780 A1 Gavin et al. (43) Pub. Date: Aug. 9, 2012 (54) CARRIER COMPOSITION Publication Classification (76) Inventors: Paul David Gavin, Chadstone (51) Int. Cl. (AU); Mahmoud El-Tamimy, A6II 47/24 (2006.01) Meadow Heights (AU); Jeremy A6II 3/196 (2006.01) James Cottrell, Caulfield South A6IP5/00 (2006.01) (AU); Giacinto Gaetano, South A 6LX 3/573 (2006.01) Melbourne (AU); Nicholas John A6IP 23/00 (2006.01) Kennedy, Boronia (AU) A6IP 29/00 (2006.01) A6II 3/167 (2006.01) (21) Appl. No.: 13/501,494 A63L/407 (2006.01) (22) PCT Fled: Dec. 22, 2010 (52) U.S. Cl. ......... 514/180: 514/785: 514/788: 514/772: 514/626; 514/567; 514/413: 514/179 (86) PCT NO.: S371 (c)(1), (57) ABSTRACT (2), (4) Date: Apr. 12, 2012 A carrier composition of the present invention comprises a phosphate compound of an electron transfer agent and a rela Related U.S. Application Data tively high concentration of a polar protic solvent. A biologi (60) Provisional application No. 61/289,507, filed on Dec. cally active compound may be formulated with a carrier com 23, 2009. position of the present invention to provide a formulation. Patent Application Publication Aug. 9, 2012 Sheet 1 of 5 US 2012/0202780 A1 - - if solvent E. -ie-20% solvent 3. ". S. .t E FGURE 1 Patent Application Publication Aug. 9, 2012 Sheet 2 of 5 US 2012/0202780 A1 -H 10 LC2 s -C- 20 ulcm2 . - a 30 ulcm2 t E re FIGURE 2A HO licm2 80i -o- 20 ul/cm2 'i -A-30 ul/cm2 140 EO 10 8 8 4) O O FIGURE 2B Patent Application Publication Aug. -
Vitamins a and E and Carotenoids
Fat-Soluble Vitamins & Micronutrients: Vitamins A and E and Carotenoids Vitamins A (retinol) and E (tocopherol) and the carotenoids are fat-soluble micronutrients that are found in many foods, including some vegetables, fruits, meats, and animal products. Fish-liver oils, liver, egg yolks, butter, and cream are known for their higher content of vitamin A. Nuts and seeds are particularly rich sources of vitamin E (Thomas 2006). At least 700 carotenoids—fat-soluble red and yellow pigments—are found in nature (Britton 2004). Americans consume 40–50 of these carotenoids, primarily in fruits and vegetables (Khachik 1992), and smaller amounts in poultry products, including egg yolks, and in seafoods (Boylston 2007). Six major carotenoids are found in human serum: alpha-carotene, beta-carotene, beta-cryptoxanthin, lutein, trans-lycopene, and zeaxanthin. Major carotene sources are orange-colored fruits and vegetables such as carrots, pumpkins, and mangos. Lutein and zeaxanthin are also found in dark green leafy vegetables, where any orange coloring is overshadowed by chlorophyll. Trans-Lycopene is obtained primarily from tomato and tomato products. For information on the carotenoid content of U.S. foods, see the 1998 carotenoid database created by the U.S. Department of Agriculture and the Nutrition Coordinating Center at the University of Minnesota (http://www.nal.usda.gov/fnic/foodcomp/Data/car98/car98.html). Vitamin A, found in foods that come from animal sources, is called preformed vitamin A. Some carotenoids found in colorful fruits and vegetables are called provitamin A; they are metabolized in the body to vitamin A. Among the carotenoids, beta-carotene, a retinol dimer, has the most significant provitamin A activity. -
Biological and Biochemical Studies on the Effect of Vitamin a And
Australian Journal of Basic and Applied Sciences, 5(4): 102-110, 2011 ISSN 1991-8178 Effect of Vitamin A and Iodine Status on Thyroid Gland Functions in Rats Zakia Mostafa Abdel-kader, Heba Barakat, Rasha Hamed Mahmoud and Nehad Naem Shosha Department of Biochemistry and Nutrition, Women's College, Ain Shams University Abstract: Vitamin A (VA) deficiency (VAD) and iodine deficiency (ID) disorders (IDD) are major global public health problems, mostly affecting women of reproductive age and young children. The present study aims to investigate the effect of iodine and VA (deficient, sufficient or supplement) alone and in combination on of thyroid gland functions in hypothyroid rat model. 60 weaning male albino rats were fed on VA and iodine deficient diet for 4 weeks to induce hypothyroidism. Then they were divided into six groups, 10 rats per group. Each group received different diet which differs in their content of iodine and VA for a consecutive 2 weeks. These groups were compared with 20 control rats. Serum TSH, TT4, FT4, TT3, and FT3 were measured to estimate the efficiency of each diet on treatment of hypothyroidism. Also, serum retinol was measured to determine the influence of VA in replenishing VA deficiency status. Moreover, hepatic and serum lipid profiles, serum glucose, and hepatic glycogen were estimated to detect the effect of thyroid gland functions on cardiovascular disease and carbohydrate metabolism. The results showed that, however VA alone was effective in improvement TSH level; it had no effect on thyroid gland function. Whereas, when VA was in combination with iodine in the sufficient diet, they significantly promoted the normalization of thyroid gland functions than iodine alone. -
Vitamin a Fact Sheet
Vitamin A Fact Sheet Why does the body need vitamin A? Vitamin A helps: *To maintain vision in dim light *To keep skin smooth and healthy *To help you grow *To help keep your insides healthy (inner linings of the mouth, ears, nose, lungs, urinary and digestive tract) What foods are good sources of vitamin A? Many orange and dark green vegetables and fruits contain carotenes, natural coloring substances, or pigments. The body can change these pigments into vitamin A. The deeper the green or orange color of the vegetable or the fruit, the more carotenes (and thus vitamin A) it contains. Green Vegetables - broccoli, asparagus, spinach, kale, chard, collards and beet, mustard, turnip or dandelion greens. Orange Fruits and Vegetables - carrots, winter squash, sweet potatoes, tomatoes, pumpkin, apricots, cantaloupes, nectarines, peaches, papaya and mangoes. Watch out! - Color is not always a way to recognize foods rich in vitamin A. Oranges, lemons, grapefruits or tangerines are orange or yellow in color but do not contain much carotene. Also, yams, in contrast to sweet potatoes, have no vitamin A value. Is vitamin A stored in my body? Yes, Vitamin A is stored in the liver, so a rich source of vitamin A does not have to be included in the diet every day. However, vitamin A foods included in the diet every day help to build the body reserve. This may be needed in the case of illness or any time when vitamin A is lacking in the diet. How much vitamin A do I need every day? Recommended intake based on the Dietary Reference Intakes (DRI) for Vitamin -
Dietary Supplements Compendium Volume 1
2015 Dietary Supplements Compendium DSC Volume 1 General Notices and Requirements USP–NF General Chapters USP–NF Dietary Supplement Monographs USP–NF Excipient Monographs FCC General Provisions FCC Monographs FCC Identity Standards FCC Appendices Reagents, Indicators, and Solutions Reference Tables DSC217M_DSCVol1_Title_2015-01_V3.indd 1 2/2/15 12:18 PM 2 Notice and Warning Concerning U.S. Patent or Trademark Rights The inclusion in the USP Dietary Supplements Compendium of a monograph on any dietary supplement in respect to which patent or trademark rights may exist shall not be deemed, and is not intended as, a grant of, or authority to exercise, any right or privilege protected by such patent or trademark. All such rights and privileges are vested in the patent or trademark owner, and no other person may exercise the same without express permission, authority, or license secured from such patent or trademark owner. Concerning Use of the USP Dietary Supplements Compendium Attention is called to the fact that USP Dietary Supplements Compendium text is fully copyrighted. Authors and others wishing to use portions of the text should request permission to do so from the Legal Department of the United States Pharmacopeial Convention. Copyright © 2015 The United States Pharmacopeial Convention ISBN: 978-1-936424-41-2 12601 Twinbrook Parkway, Rockville, MD 20852 All rights reserved. DSC Contents iii Contents USP Dietary Supplements Compendium Volume 1 Volume 2 Members . v. Preface . v Mission and Preface . 1 Dietary Supplements Admission Evaluations . 1. General Notices and Requirements . 9 USP Dietary Supplement Verification Program . .205 USP–NF General Chapters . 25 Dietary Supplements Regulatory USP–NF Dietary Supplement Monographs . -
Nutritional Value of Spirulina and Its Use in the Preparation of Some Complementary Baby Food Formulas
Available online at http://journal-of-agroalimentary.ro Journal of Agroalimentary Processes and Journal of Agroalimentary Processes and Technologies Technologies 2014, 20(4), 330-350 Nutritional value of spirulina and its use in the preparation of some complementary baby food formulas Ashraf M. Sharoba Food Sci. Dept., Fac. of Agric., Moshtohor, Benha Univ., Egypt Received: 26 September 2014; Accepted:03 Octomber 2014 .____________________________________________________________________________________ Abstract In this study use the spirulina which is one of the blue-green algae rich in protein 62.84% and contains a high proportion of essential amino acids (38.46% of the protein) and a source of naturally rich in vitamins especially vitamin B complex such as vitamin B12 (175 µg / 10 g) and folic acid (9.92 mg / 100 g), which helps the growth and nutrition of the child brain, also rich in calcium and iron it containing (922.28 and 273.2 mg / 100 g, respectively) to protect against osteoporosis and blood diseases as well as a high percentage of natural fibers. So, the spirulina is useful and necessary for the growth of infants and very suitable for children, especially in the growth phase, the elderly and the visually appetite. It also, helps a lot in cases of general weakness, anemia and chronic constipation. Spirulina contain an selenium element (0.0393 mg/100 g) and many of the phytopigments such as chlorophyll and phycocyanin (1.56% and 14.647%), and those seen as a powerful antioxidant. Finally, spirulina called the ideal food for mankind and the World Health Organization considered its "super food" and the best food for the future because of its nutritional value is very high. -
Conversion Factors for Vitamin a and Carotenoids
NEW! CONVERSION FACTORS FOR VITAMIN A AND CAROTENOIDS Vitamin A and carotenoids can be quanti- fied in several different units, but it is preferable to use the International System of Units (SI) such as µmol: SI Units Commonly Used Units 1µmol retinol (vitamin A) = 286 µg retinol (vitamin A) 1µmol β-carotene = 537 µg β-carotene Supplements, food, and animal feed: 0.00349 µmol retinol (vitamin A) = 1µg retinol (vitamin A) 1.15 µg retinyl acetate 1.83 µg retinyl palmitate 3.33 IU (1 IU = 0.3 µg) For example, vitamin A in an oil supplement: 209 µmol retinol (vitamin A) = 200,000 IU 60,000 µg retinol (vitamin A) Retinol concentrations in: Serum: 1 µmol/L = 28.6 µg/dL Liver: 1 µmol/g = 286 µg/g Milk: 1 µmol/L = 28.6 µg/dL Fat: 1 µmol/g = 286 µg/g Unit conversion for commonly used cutoff values for serum retinol (vitamin A) concentration: 0.35 µmol/L = 10 µg/dL 0.70 µmol/L = 20 µg/dL 1.05 µmol/L = 30 µg/dL INTERNATIONAL VITAMIN A CONSULTATIVE GROUP (IVACG) RETINOL ACTIVITY EQUIVALENT The term “retinol activity equivalent” (RAE) was introduced by the U.S. Institute of Medicine (IOM)1 to replace “retinol equivalent” (RE) used by FAO/ WHO2 to take into account new research on the vitamin A activity (bioefficacy) of carotenoids. The IOM deemed carotenoid bioefficacy in mixed foods eaten by healthy people in developed countries to be half the required amount set by FAO/WHO. Bioefficacy may, in fact, be even lower in popula- tions in developing countries.3 References: 1. -
Risk Assessment of Vitamin a (Retinol and Retinyl Esters) in Cosmetics
Risk assessment of vitamin A (retinol and retinyl esters) in cosmetics Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics of the Norwegian Scientific Committee for Food Safety Date: 22.08.12 Doc. no.: 10-405-3 final ISBN: 978-82-8259-059-4 Norwegian Scientific Committee for Food Safety (VKM) 10/405-3 final Risk assessment of vitamin A (retinol and retinyl esters) in cosmetics Ragna Bogen Hetland (Chair) Berit Granum Claus Lützow-Holm Jan Ludvig Lyche Jan Erik Paulsen Vibeke Thrane 2 Norwegian Scientific Committee for Food Safety (VKM) 10/405-3 final Contributors Persons working for VKM, either as appointed members of the Committee or as ad hoc experts, do this by virtue of their scientific expertise, not as representatives for their employers. The Civil Services Act instructions on legal competence apply for all work prepared by VKM. Acknowledgements The Norwegian Scientific Committee for Food Safety (Vitenskapskomiteen for mattrygghet, VKM) has appointed a working group consisting of both VKM members and external experts to answer the request from the Norwegian Food Safety Authority. The members of the working group are acknowledged for their valuable work on this opinion. The members of the working group are: VKM members Ragna Bogen Hetland, Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics (Chair) Berit Granum, Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics Jan Ludvig -
Skinceuticals Retinol 0.3 “As an Expert in Facial Rejuvenation, Retinol Would Definitely Be at the Top of My List,” Says Dr
here are many different voices to turn to when seeking advice regarding anti-aging skincare, but some are undeniably more qualified than others. While we do love a good Reddit thread or Twitter chain for discovering new recommendations, they don’t carry quite the same weight as a medical professional’s informed input. To help sort through the clutter, we reached out to two plastic surgeons working closely with anti- aging for their top tips on which home products help most. Dr. Melissa Doft, M.D. and Konstantin Vasyukevich, M.D. shared their picks for which ingredients—and which products containing them—are most effective, even outside of the clinic. 1 Retinol: SkinCeuticals Retinol 0.3 “As an expert in facial rejuvenation, Retinol would definitely be at the top of my list,” says Dr. Vasyukevich, known to his patients as Dr. K. “It is one of the most effective ingredients for a sustainable skin rejuvenating effect. The only caveat being that it has to be applied on a regular basis for an extended period of time, otherwise it becomes ineffective.” He recommends SkinCeuticals Retinol 0.3 (seen above) for nighttime use, and MZ Skin’s Hydrate & Nourish Age Defence Retinol Day Moisturizer SPF30 ($149; net-a-porter.com) for use during the day. To buy: $67; dermstore.com. 2 Vitamin C: Timeless Skin Care 20% Vitamin C Serum + Vitamin E + Ferulic Acid Dr. Doft agrees that retinol is a critical ingredient in home care, but also recommends another popular antioxidant. “For anti-aging my two top ingredients are retinol and vitamin C.