Abstract:
:The time course of the EURRECA from 2008 to 2012, overlapped considerably with the timeframe of the process undertaken by the North American Institute of Medicine (IOM) to revise dietary reference intakes for vitamin D and calcium (published November 2010). Therefore the aims of the vitamin D-related activities in EURRECA were formulated to address knowledge requirements that would complement the activities undertaken by the IOM and provide additional resources for risk assessors and risk management agencies charged with the task of setting dietary reference values for vitamin D. A total of three systematic reviews were carried out. The first, which pre-dated the IOM review process, identified and evaluated existing and novel biomarkers of vitamin D status and confirmed that circulating 25-hydroxyvitamin D (25(OH)D) concentrations is a robust and reliable marker of vitamin D status. The second systematic review conducted a meta-analysis of the dose-response of serum 25(OH)D to vitamin D intake from randomized controlled trials (RCT) among adults to explore the most appropriate model of the vitamin D intake-serum 25(OH)D) relationship to estimate requirements. The third review also carried out a meta-analysis to evaluate evidence of efficacy from RCT using foods fortified with vitamin D, and found they increased circulating 25(OH)D concentrations in a dose-dependent manner but identified a need for stronger data on the efficacy of vitamin D-fortified food on deficiency prevention and potential health outcomes, including adverse effects. Finally, narrative reviews provided estimates of the prevalence of inadequate intakes of vitamin D in adults and children from international dietary surveys, as well as a compilation of research requirements for vitamin D to inform current and future assessments of vitamin D requirements. [Supplementary materials are available for this article. Go to the publisher's onilne edition of Critical Reviews in Food Science and Nutrion for the following free supplemental files: Additional text, tables, and figures.].
journal_name
Crit Rev Food Sci Nutrjournal_title
Critical reviews in food science and nutritionauthors
Cashman KD,Kiely Mdoi
10.1080/10408398.2012.742862subject
Has Abstractpub_date
2013-01-01 00:00:00pages
1097-109issue
10eissn
1040-8398issn
1549-7852journal_volume
53pub_type
杂志文章,评审abstract::The combination of levulinic acid and sodium dodecyl sulfate (SDS) in recent years has shown considerable promise as an antimicrobial intervention. Both ingredients have been designated by the U.S. Food and Drug Administration (FDA) as Generally Recognized as Safe (GRAS) for being used as a flavoring agent and multipu...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2019.1650249
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abstract::With the growing consumer demands for greener alternatives that do not involve toxic chemicals as well as the industry concerns of sustainable, nontoxic routes of extraction, the applications of novel extraction technologies in the food industry have been widely studied. This review discussed the novel extraction tech...
journal_title:Critical reviews in food science and nutrition
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abstract::Artificial neural network (ANN) is a simplified model of the biological nervous system consisting of nerve cells or neurons. The application of ANN to food process engineering is relatively novel. ANN had been employed in diverse applications like food safety and quality analyses, food image analysis, and modeling of ...
journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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abstract::Green gram or mung bean (Vigna radiata [L.] Wilczek) is an important food legume grown under tropical and subtropical conditions. It is an excellent source of protein and is almost free from flatulence-causing factors. Because of this, green gram seeds are preferred for feeding babies and those convalescing. The seeds...
journal_title:Critical reviews in food science and nutrition
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abstract::In Part II of this review on citrus fruits, the literature on chemistry, technology, and quality evaluation are critically considered. Sweet oranges, mandarin, grapefruit, lemon, and lime are generally used for processing. The literature on chemical components of citrus fruit which include sugars, polysaccharides, org...
journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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abstract::Fruit aroma is mainly contributed by free and glycosidically bound aroma compounds, in which glycosidically bound form can be converted into free form during storage and processing, thereby enhancing the overall aroma property. In recent years, the bound aroma precursors have been widely used as flavor additives in th...
journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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abstract::Chitosan is mainly derived from seafood by-products and the thereof chitosan nanoparticles (CNPs) are known as nontoxic, biocompatible, biodegradable and functionalized nanostructures. CNPs, as green fillers, showed an appropriate potential in reinforcement of various biodegradable composites for food packaging and bi...
journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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abstract::The therapeutic effects of carotenoids as dietary supplements to control or even treat some specific diseases including diabetic retinopathy, cardiovascular diseases, bacterial infections, as well as breast, prostate, and skin cancer are discussed in this review and also thoughts on future research for their widesprea...
journal_title:Critical reviews in food science and nutrition
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abstract::The development of cardiometabolic diseases is related to conditions such as obesity, abdominal fat, insulin resistance, diabetes mellitus, elevated blood pressure and changes in lipid profile. The whole of Trans Fatty Acid (TFA) intake is associated with the increase of cardiometabolic risk factors. There are two mai...
journal_title:Critical reviews in food science and nutrition
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abstract::The fate of dietary DNA in the gastrointestinal tract (GIT) of animals has gained renewed interest after the commercial introduction of genetically modified organisms (GMO). Among the concerns regarding GM food, are the possible consequences of horizontal gene transfer (HGT) of recombinant dietary DNA to bacteria or a...
journal_title:Critical reviews in food science and nutrition
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abstract::Marine organisms are increasingly being investigated as sources of bioactive molecules with therapeutic applications as nutraceuticals and pharmaceuticals. In particular, nutraceuticals are gaining popularity worldwide owing to their therapeutic potential and incorporation in functional foods and dietary supplements. ...
journal_title:Critical reviews in food science and nutrition
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abstract::Polyphenols are the most abundant phytochemicals in fruits, vegetables, and plant-derived beverages. Recent findings suggest that polyphenols display the ability to reverse adverse epigenetic regulation involved in pathological conditions, such as obesity, metabolic disorder, cardiovascular and neurodegenerative disea...
journal_title:Critical reviews in food science and nutrition
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abstract::Soyabean contains about 48 to 50% proteins. Among these, storage proteins are predominant. 7S and 11S globulins are two storage proteins that constitute 80% of the total protein content in soyabean. Moreover, there are other less abundant storage proteins such as 2S, 9S, and 15S globulins. In addition to globulins, en...
journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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abstract::Viscosity is a physicochemical property associated with dietary fibers, particularly soluble dietary fibers. Viscous dietary fibers thicken when mixed with fluids and include polysaccharides such as gums, pectins, psyllium, and beta-glucans. Although insoluble fiber particles may affect viscosity measurement, viscosit...
journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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abstract::Technology-based dietary assessment has promising benefits on improving accuracy and reducing cost of dietary data collection. The validity of technology-based tools in children/adolescents was examined. A systematic literature search was performed to identify studies published till September 2019. In total, 26 studie...
journal_title:Critical reviews in food science and nutrition
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abstract::Ethylene is a plant hormone controlling a wide range of physiological processes in plants. During postharvest storage of fruit and vegetables ethylene can induce negative effects including senescence, over-ripening, accelerated quality loss, increased fruit pathogen susceptibility, and physiological disorders, among o...
journal_title:Critical reviews in food science and nutrition
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abstract::Several studies have demonstrated that peptides obtained from the proteins of different bean species have the potential to act on therapeutic targets of noncommunicable chronic diseases or NCDs. However, peptides with great structural diversity can be obtained from the hydrolysis of proteins present in foods. Therefor...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章
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abstract::The knowledge of the electrical properties of the materials to be processed or measured is important in the design of the equipment. Dielectric properties determine the behavior of the materials, when subjected to high frequency or microwave fields in dielectric heating processes or cooking. This article is a review o...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408690490892361
更新日期:2004-01-01 00:00:00
abstract:BACKGROUND:Despite growing evidence for food-based dietary patterns' potential to reduce cardiovascular disease risk, knowledge about the amounts of food associated with the greatest change in risk of specific cardiovascular outcomes and about the quality of meta-evidence is limited. Therefore, the aim of this meta-ana...
journal_title:Critical reviews in food science and nutrition
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abstract::There is a growing need for accurate detection of trace-level PAHs in food products due to the numerous detrimental effects caused by their contamination (e.g., toxicity, carcinogenicity, and teratogenicity). This review aims to discuss the up-to-date knowledge on the measurement techniques available for PAHs containe...
journal_title:Critical reviews in food science and nutrition
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更新日期:2017-10-13 00:00:00
abstract::The role of vitamin D beyond its classical function in calcium homeostasis has been of significant interest in recent years. There has been expanding research on the pleiotropic role of vitamin D in pregnancy and the implications of its deficiency on maternal-fetal outcomes. Several studies have associated low materna...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
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abstract::The polar paradox states that polar antioxidants are more active in bulk lipids than their nonpolar counterparts, whereas nonpolar antioxidants are more effective in oil-in-water emulsion than their polar homologs. However, recent results, showing that not all antioxidants behave in a manner proposed by this hypothesi...
journal_title:Critical reviews in food science and nutrition
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更新日期:2015-01-01 00:00:00
abstract::Gut microbiota has significant effects on the structure and function of the enteric and central nervous system including human behaviour and brain regulation. Herein, we analyze the role of this intestinal ecosystem, the effects of dietary changes and the administration of nutritional supplements, such as probiotics, ...
journal_title:Critical reviews in food science and nutrition
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更新日期:2019-01-01 00:00:00