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The Potential of Condiments, Seasonings, and Bouillon Cubes to Deliver Essential Micronutrients in Asia: Scenario Analyses of Iodine and Iron Fortification
Micronutrient deficiencies are still highly prevalent in Asia. Fortification of cooking aids, such as condiments (fish and soy sauces), seasonings, and bouillon cubes, may be an additional strategy to improve micronutrient intake. The current study evaluated the potential impact of iodine and iron f...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9920952/ https://www.ncbi.nlm.nih.gov/pubmed/36771323 http://dx.doi.org/10.3390/nu15030616 |
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author | Eilander, Ans Verbakel, Marieke R. Dötsch-Klerk, Mariska |
author_facet | Eilander, Ans Verbakel, Marieke R. Dötsch-Klerk, Mariska |
author_sort | Eilander, Ans |
collection | PubMed |
description | Micronutrient deficiencies are still highly prevalent in Asia. Fortification of cooking aids, such as condiments (fish and soy sauces), seasonings, and bouillon cubes, may be an additional strategy to improve micronutrient intake. The current study evaluated the potential impact of iodine and iron fortification of cooking aids on micronutrient intake in Asian countries. A systematic literature search was performed to collect consumption data from different countries in Asia. Data from 18 studies in nine Asian countries were included. Scenario analyses were performed using different fortification levels based on regulations and literature. Mean intake of cooking aids ranged from 3.2–15.9 g/day for condiments and 0.4–11.7 g/day for seasonings and bouillon cubes. When replacing salt with iodized salt (30 µg of iodine/g of salt), iodine intake would increase by 13–119 µg/day for soy and fish sauces (9–80% of the Nutrient Reference Value (NRV)), and 5–83 µg/day for bouillon cubes and seasonings (4–56% of the NRV). Fortification with iron 0.5 mg/g food product for condiments or 1 mg/g food product for bouillon cubes and seasonings improved iron intake for soy and fish sauces by 1.6–8.0 mg/day (11–57% of the NRV), and for bouillon cubes and seasonings by 0.4–5.6 mg/day (3–40% of the NRV). These results indicate that, depending on the consumption pattern, fortification of cooking aids can be a suitable strategy to increase intake of micronutrients. |
format | Online Article Text |
id | pubmed-9920952 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-99209522023-02-12 The Potential of Condiments, Seasonings, and Bouillon Cubes to Deliver Essential Micronutrients in Asia: Scenario Analyses of Iodine and Iron Fortification Eilander, Ans Verbakel, Marieke R. Dötsch-Klerk, Mariska Nutrients Article Micronutrient deficiencies are still highly prevalent in Asia. Fortification of cooking aids, such as condiments (fish and soy sauces), seasonings, and bouillon cubes, may be an additional strategy to improve micronutrient intake. The current study evaluated the potential impact of iodine and iron fortification of cooking aids on micronutrient intake in Asian countries. A systematic literature search was performed to collect consumption data from different countries in Asia. Data from 18 studies in nine Asian countries were included. Scenario analyses were performed using different fortification levels based on regulations and literature. Mean intake of cooking aids ranged from 3.2–15.9 g/day for condiments and 0.4–11.7 g/day for seasonings and bouillon cubes. When replacing salt with iodized salt (30 µg of iodine/g of salt), iodine intake would increase by 13–119 µg/day for soy and fish sauces (9–80% of the Nutrient Reference Value (NRV)), and 5–83 µg/day for bouillon cubes and seasonings (4–56% of the NRV). Fortification with iron 0.5 mg/g food product for condiments or 1 mg/g food product for bouillon cubes and seasonings improved iron intake for soy and fish sauces by 1.6–8.0 mg/day (11–57% of the NRV), and for bouillon cubes and seasonings by 0.4–5.6 mg/day (3–40% of the NRV). These results indicate that, depending on the consumption pattern, fortification of cooking aids can be a suitable strategy to increase intake of micronutrients. MDPI 2023-01-25 /pmc/articles/PMC9920952/ /pubmed/36771323 http://dx.doi.org/10.3390/nu15030616 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Eilander, Ans Verbakel, Marieke R. Dötsch-Klerk, Mariska The Potential of Condiments, Seasonings, and Bouillon Cubes to Deliver Essential Micronutrients in Asia: Scenario Analyses of Iodine and Iron Fortification |
title | The Potential of Condiments, Seasonings, and Bouillon Cubes to Deliver Essential Micronutrients in Asia: Scenario Analyses of Iodine and Iron Fortification |
title_full | The Potential of Condiments, Seasonings, and Bouillon Cubes to Deliver Essential Micronutrients in Asia: Scenario Analyses of Iodine and Iron Fortification |
title_fullStr | The Potential of Condiments, Seasonings, and Bouillon Cubes to Deliver Essential Micronutrients in Asia: Scenario Analyses of Iodine and Iron Fortification |
title_full_unstemmed | The Potential of Condiments, Seasonings, and Bouillon Cubes to Deliver Essential Micronutrients in Asia: Scenario Analyses of Iodine and Iron Fortification |
title_short | The Potential of Condiments, Seasonings, and Bouillon Cubes to Deliver Essential Micronutrients in Asia: Scenario Analyses of Iodine and Iron Fortification |
title_sort | potential of condiments, seasonings, and bouillon cubes to deliver essential micronutrients in asia: scenario analyses of iodine and iron fortification |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9920952/ https://www.ncbi.nlm.nih.gov/pubmed/36771323 http://dx.doi.org/10.3390/nu15030616 |
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