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Conference on Micronutrient Fortification of Foods: Science, Application & Management 7-8 January 2011
BALANCED DIET
Contain different types of food in such quantities and proportions that the need for energy, protein, minerals and vitamin is not only met, but a small provision is made for extra nutrients to withstand short duration of leanness.
Food groups and balanced diet and RDA of micronutrients for a reference man
CEREALS & MILLETS (400g)
Micronutrients
Iron (mg) Zinc (mg) Iodine (g) Vitamin A (g) -Carotene (g) Thiamine (mg)
RDA
17.0 12 150 600 4800 1.7 1.6 18 2.0 40 200 1.0
Riboflavin (mg) Niacin (mg) Vitamin B6 (mg) Vitamin C (mg) Folate (g) Vitamin B12 (g)
(ICMR Nutrient requirement and recommended dietary allowance for Indians, Edition 2010)
Primary Sources
Contains the micronutrients
Secondary Source
Enhances utilization of the micronutrient
Non Food
Animal foods like red meat also improve absorption of micronutrients from plant sources
Fe, Zn, Mn, Se, Fe, Zn Cu, I folic acid, total B vitamins, folic beta-carotene, acid, vitamin E vitamin C Dairy Ca, I, Vitamin A Meat vitamin B-12, Vitamin A, D
Nuts vitamin E
6% 12%
4%
20%
18%
60%
80%
VEGETABLES
FRUITS
CEREALS
PULSES
VEGETABLES
FRUITS
MEAT
IRON
12% 25%
VITAMIN C
10%
23%
CEREALS
PULSES
GLV
OTHER VEGETABLES
MEAT
FOLATE
ZINC
Enzymatic Methods Germination , fermentation , Malting involve enzymatic hydrolysis of phytic acid . Non Enzymatic Methods Thermal processing , soaking , milling can reduce phytic acid content of certain plant based staples . .
Nutrient
Substance Certain organic acids (e.g. ascorbic acid, fumarate, malate, citrate) -carotene
What is striking is that natural foods have the capacity to increase iron absorption several fold especially in iron deplete subjects.
Nair KM and Iyengar V . Iron content, bioavailability & factors affecting iron status of Indians. Indian J Med Res 130, November 2009, pp 634-645
Ingredient
Total Carotene (g/g) -Carotene (g/g) Tocopherols and tocotrienols (ng/L)
Content
550 375 468
Rukmini C. Red palm oil to combat vitamin A deficiency in developing countries. Food Nutr Bull 1994;15:126 9.
14.0 12.6
6.6 8.5
1. 2.
Rajyalakshmi P, Venkatalakshmi K and Venkatalakshmamma K . Total carotenoid and beta-carotene contents of forest green leafy vegetables consumed by tribals of south India . Plant Foods for Human Nutrition 56: 225238, 2001. Kidmose U et al. Content of carotenoids in commonly consumed Asian vegetables and stability and extractability during frying. Journal of Food Composition and Analysis 19 (2006) 562571
Source Synthesized by bacteria in the large intestine Most animals' microbiota can synthesize ascorbic acid, with the exception of primates (including humans), guinea pigs and Mongolian fruit bats Synthesized by intestinal bacteria Synthesized by intestinal bacteria Synthesized by intestinal bacteria Synthesized by intestinal bacteria
Prebiotics Increased solubility of minerals Enlargement of the absorption surface Melioration of gut health
Conclusions
Natural sources of micronutrients are abundant. Great potential for converting them into products either to increase the micronutrient intake or their bioavailability