Download full-text PDF

Source
http://dx.doi.org/10.1089/thy.2017.0044DOI Listing

Publication Analysis

Top Keywords

bouillon cubes
4
cubes major
4
major source
4
source alleviating
4
alleviating iodine
4
iodine deficiency
4
deficiency haiti
4
bouillon
1
major
1
source
1

Similar Publications

This study examined the phase behaviour and temperature-dependent viscosity of palm stearin and fully hydrogenated soybean oil (FHSBO) mixtures to understand the stability of FHSBO coatings on micronutrient premixes. The Hildebrand equation showed that palm stearin/FHSBO mixtures form liquid solutions, while DSC data indicated partial immiscibility in the solid phase. The melting temperatures and enthalpies of fusion are composition dependent, ranging from 67 °C and 138 J/g for 100 % FHSBO to 13 °C and 71 J/g for 100 % palm stearin.

View Article and Find Full Text PDF

Introduction: Micronutrient deficiencies are prevalent in West Africa, particularly among women of reproductive age (WRA) and young children. Bouillon is a promising food fortification vehicle due to its widespread consumption. This study aims to evaluate the impact of multiple micronutrient-fortified bouillon cubes, compared to control bouillon cubes (fortified with iodine only), on micronutrient status and hemoglobin concentrations among lactating and non-lactating WRA and young children in northern Ghana.

View Article and Find Full Text PDF
Article Synopsis
  • This study in northern Ghana aimed to assess household salt consumption, particularly from bouillon, to inform salt reduction strategies for better health outcomes.
  • Findings revealed that a significant proportion of women and children exceeded global salt intake recommendations, with 60% of women and 44% of children consuming more than suggested levels.
  • The research used mixed methods, combining surveys and focus group discussions, and identified that bouillon contributed relatively little to total salt intake, with most consumption stemming from discretionary salt.
View Article and Find Full Text PDF

Background: Bouillon is a promising large-scale food fortification vehicle, but there is uncertainty regarding the types and concentrations of micronutrients that are feasible to add without compromising consumer acceptability.

Objective: The objective of this study was to evaluate the acceptability of 2 different multiple micronutrient-fortified bouillon cube formulations, compared with a bouillon cube fortified with iodine only.

Methods: We conducted a double-blind, randomized, controlled acceptability study in 2 districts in northern Ghana.

View Article and Find Full Text PDF

Evaluating the Energy and Core Nutrients of Condiments in China.

Nutrients

October 2023

Key Laboratory of Trace Element Nutrition of National Health Commission, National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 29 Nanwei Road, Beijing 100050, China.

Condiments are a significant source of sodium in the diets of Chinese residents. This study aimed to analyze the nutrient content of China's major condiments and to provide support for setting the reference intake for condiments in order to take measures on salt reduction in China. Nutrition data for condiments were collected from the Database on Nutrition Labelling of Prepackaged Foods China in 2017-2022, and by online access to food composition databases from France, the UK, Belgium, and Japan.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!