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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...

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Autores principales: Eilander, Ans, Verbakel, Marieke R., Dötsch-Klerk, Mariska
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
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.
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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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