Biotin: a scoping review for Nordic Nutrition Recommendations 2023

IF 3.5 4区医学 Q2 FOOD SCIENCE & TECHNOLOGY

Food & Nutrition Research Pub Date : 2024-01-16 DOI:10.29219/fnr.v68.10256

Beate Stokke Solvik, Tor A. Strand

引用次数: 0

Abstract

Biotin is a water-soluble B-vitamin with key roles in metabolism and are found in most foods at low concentrations. Symptomatic biotin deficiency is rare, and few studies have investigated biotin requirements in relation to health outcomes. Data to support the setting of dietary reference values for biotin are limited.

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生物素：《北欧营养建议 2023》的范围界定审查

生物素是一种水溶性 B 族维生素，在新陈代谢中起着关键作用，在大多数食物中含量较低。症状性生物素缺乏症很少见，很少有研究调查生物素需求量与健康结果的关系。支持制定生物素膳食参考值的数据十分有限。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food & Nutrition Research FOOD SCIENCE & TECHNOLOGY-NUTRITION & DIETETICS

CiteScore

5.20

自引率

9.10%

发文量

审稿时长

14 weeks

期刊介绍： Food & Nutrition Research is a peer-reviewed journal that presents the latest scientific research in various fields focusing on human nutrition. The journal publishes both quantitative and qualitative research papers. Through an Open Access publishing model, Food & Nutrition Research opens an important forum for researchers from academic and private arenas to exchange the latest results from research on human nutrition in a broad sense, both original papers and reviews, including: * Associations and effects of foods and nutrients on health * Dietary patterns and health * Molecular nutrition * Health claims on foods * Nutrition and cognitive functions * Nutritional effects of food composition and processing * Nutrition in developing countries * Animal and in vitro models with clear relevance for human nutrition * Nutrition and the Environment * Food and Nutrition Education * Nutrition and Economics Research papers on food chemistry (focus on chemical composition and analysis of foods) are generally not considered eligible, unless the results have a clear impact on human nutrition. The journal focuses on the different aspects of nutrition for people involved in nutrition research such as Dentists, Dieticians, Medical doctors, Nutritionists, Teachers, Journalists and Manufacturers in the food and pharmaceutical industries.