Food Science & Nutrition最新文献

{"title":"Automated detection of stale beef from electronic nose data","authors":"Wenshen Jia,&nbsp;Haolin Lv,&nbsp;Yang Liu,&nbsp;Wei Zhou,&nbsp;Yingdong Qin,&nbsp;Jie Ma","doi":"10.1002/fsn3.3910","DOIUrl":"https://doi.org/10.1002/fsn3.3910","url":null,"abstract":"<p>Accurate detection of stale beef on the market is important for protecting the legitimate rights and interests of consumers. To this end, we combined electronic nose measurements with machine learning technology to classify beef samples. We used an electronic nose to collect information about the odor characteristics of different beef samples and used linear discriminant analysis to reduce data dimensionality. We then classified samples using the following algorithms: extreme gradient boosting, logistic regression, K-nearest neighbor, random forest, support vector machine, and neural networks for pattern recognition. We assessed model performance using a 10-fold cross-validation technique. All these methods reached an accuracy of 95% or above, with <i>F</i>1 scores and AUC values above 0.96. The support vector machine algorithm outperformed all other models, achieving perfect recognition with 100% accuracy and <i>F</i>1/AUC scores of 1.0. Our study demonstrates that electronic nose data combined with support vector machine can be used to successfully discriminate between stale and fresh beef, paving the way for novel research directions in the detection of stale beef.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9856-9865"},"PeriodicalIF":3.5,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.3910","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754072","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigating the Skin Health Benefits of Rosa roxburghii, Punica granatum and Rose: A Randomized Single-Blind Controlled Clinical Trial","authors":"Yining Hao,&nbsp;Zhan Wang,&nbsp;Liping Qu","doi":"10.1002/fsn3.4579","DOIUrl":"https://doi.org/10.1002/fsn3.4579","url":null,"abstract":"<p>Recent studies underscore the beneficial impacts of oral natural plant extracts on human skin health, though clinical evidence of their efficacy and safety is limited. This study evaluates the skin health effects of a novel oral supplement containing <i>Rosa roxburghii</i>, <i>Punica granatum</i>, and rose extracts (RPR) 0.70 healthy female participants were randomly assigned to either a control group or an RPR group, with the latter ingesting 20 mL of the RPR supplement daily on an empty stomach over 8 weeks. After 8 weeks, the RPR group exhibited significant enhancements (<i>p</i> &lt; 0.001) in skin hydration, glossiness, elasticity, and skin tone, with increases of 69.02%, 30.48%, 25.97%, and 7.52%, respectively. Concurrently, decreases in skin firmness and melanin levels were observed at 21.17% (<i>p</i> = 0.007) and 25.06% (<i>p</i> &lt; 0.001), respectively. Statistical analysis confirmed that these changes were significantly greater than those in the control group. Image analysis indicated no significant changes in mean optical density of hyperpigmented spots within the RPR group (<i>p</i> = 0.367), but a significant reduction in the areas of hyperpigmented spots, under-eye fine lines, and crow's feet by 41.50%, 37.55%, and 29.36%, respectively (<i>p</i> &lt; 0.001), whereas no significant changes were detected in the control group. Importantly, no adverse effects were observed. These findings suggest that the combined intake of <i>Rosa roxburghii</i>, <i>Punica granatum</i>, and rose extracts can improve skin health, offering a promising natural alternative for dermatological care.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9846-9855"},"PeriodicalIF":3.5,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4579","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142753988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of MENAQUINONE-7 and fat-soluble vitamin production by starter cultures during fermentation in dairy products using RPLC method","authors":"Vildan Altuncu,&nbsp;Aykut Kaymaz,&nbsp;Bilge Ertekin Filiz,&nbsp;Ebru Çubuk Demiralay,&nbsp;Tuğba Kök Taş","doi":"10.1002/fsn3.4474","DOIUrl":"https://doi.org/10.1002/fsn3.4474","url":null,"abstract":"<p>Vitamin K2, also known as menaquinone, has become a significant research focus, particularly in fermented products. This study aims to investigate the content of menaquinone-7 (MK-7), an essential form of vitamin K, and other fat-soluble vitamins (A, D, E) during the fermentation of various fermented milk products. The vitamin contents of six fermented milk products were analyzed: two yogurt samples (produced with commercial starter and probiotic starter), two kefir samples (produced with commercial starter and kefir grain), and milk fermented with <i>Lactobacillus acidophilus</i> or <i>Bifidobacterium bifidum</i>. Throughout the fermentation process, continuous pH monitoring was conducted, and fermentation was terminated based on pH levels. Fat-soluble vitamins and vitamins K1, K2 were extracted from samples taken at specific fermentation periods and quantitatively determined using the reverse phase liquid chromatography (RPLC) method. The developed method was validated according to ICH guidelines. Simultaneously, the microbial content of the samples was analyzed. Among the fermented dairy products analyzed, the highest MK-7 content (4.82 μg/100 g) was found in the kefir sample produced with kefir grain (KG). The diverse microorganisms in kefir grains necessitated detailed research to explain their role in this complex mechanism. In yogurt samples, the presence of <i>L. acidophilus</i> in the YB sample suggests that this bacterium may be responsible for the observed differences. This is supported by the LA sample, where production with <i>L. acidophilus</i> strain showed an increase from 0.97 to 1.70 at the 20th hour of fermentation. It was noted that the concentration of menaquinone-7 increased throughout the fermentation period. Given the critical health effects of essential fat-soluble vitamins and MKs, determining their content in commonly consumed fermented dairy products and understanding the influence of starter cultures, which are potential probiotics, on vitamin production underscores the importance of this research. It is important to highlight the potential of fermented products in nutritional recommendations.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9822-9833"},"PeriodicalIF":3.5,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4474","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142753985","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Impact of Vitamin E Supplementation on Oxidative Stress, Cognitive Functions, and Aging-Related Gene Expression in Aged Mice","authors":"Farnoosh Molavi Vasei,&nbsp;Mohammad Yasin Zamanian,&nbsp;Maryam Golmohammadi,&nbsp;Mehdi Mahmoodi,&nbsp;Morteza Khademalhosseini,&nbsp;Tayyebeh Tavakoli,&nbsp;Ozra Sadat Esmaeili,&nbsp;Sadegh Zarei,&nbsp;Mohammad Reza Mirzaei,&nbsp;Mohammad Reza Hajizadeh","doi":"10.1002/fsn3.4548","DOIUrl":"https://doi.org/10.1002/fsn3.4548","url":null,"abstract":"<p>This study investigated the effects of different doses of vitamin E on oxidative stress, cognitive function, and gene expression in aged mice. A total of 32 male mice, aged 12 months, were divided into a control group and three treatment groups. These groups received varying daily doses of vitamin E for a period of 28 days. The results showed significant improvements in cognitive function, specifically in working memory and spatial learning, in the groups that received vitamin E (100, 200, or 400 mg/kg) compared to the control group. The markers of oxidative stress and antioxidant enzyme activities also demonstrated improvements, with higher doses of vitamin E showing greater effects. The analysis of gene expression revealed increased expression of SIRT1, Nrf2, and Calstabin2, particularly at higher doses of vitamin E. These findings suggest that vitamin E supplementation may help counteract age-related cellular changes. The study concludes that vitamin E supplementation can reduce oxidative stress, enhance cognitive function, and affect genetic markers of aging in mice, which may have therapeutic benefits in addressing age-related cognitive decline and oxidative damage. Further research is necessary to investigate the clinical implications of these findings in humans.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9834-9845"},"PeriodicalIF":3.5,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4548","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142753986","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigation on the Effect of Persian Gum and Transglutaminase Enzyme on Some Physicochemical and Microstructural Characteristics of Low-Fat Ultrafiltrated Iranian White Cheese","authors":"Seyedeh Ameneh Habibi,&nbsp;Hossein Jooyandeh","doi":"10.1002/fsn3.4551","DOIUrl":"https://doi.org/10.1002/fsn3.4551","url":null,"abstract":"<p>This study aimed to assess the effect of Persian gum (PG) and microbial transglutaminase enzyme (MTGase) on some physicochemical and microstructural characteristics of low-fat ultrafiltrated Iranian white cheese during 60 days of cold storage. To manufacture the low-fat cheese samples, PG (0%, 0.25%, and 0.5%) and MTGase (0, 0.5 and 1 U/g of protein) were used and cheeses (low- and full-fat) without PG and MTGase were considered as controls. The obtained results revealed that the treated samples with PG had a higher titratable acidity, moisture content, and moisture-to-protein ratio (M:P), but a lower protein content as compared to the low-fat control (<i>p</i> ≤ 0.05). Furthermore, the cheese samples treated with the higher level of MTGase (i.e., 1 U/g of protein) had a higher protein and fat content (<i>p</i> ≤ 0.05). Methyl palmitate (C_16:0) and methyl oleate (C_18:1) were found to be the most abundant fatty acids in the tested cheeses. Additionally, scanning electron micrographs revealed that addition of PG and MTGase improved the microstructure of the samples, so that the sample containing 0.5 U enzyme and 0.5% gum was more similar to its full-fat counterpart and obtained the highest overall acceptance score among the cheeses. Therefore, our findings revealed that with incorporation of PG and MTGase, a low-fat ultrafiltrated white cheese could be produced with an appropriate functional, physicochemical, and microstructural characteristics comparable to the full-fat product.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9810-9821"},"PeriodicalIF":3.5,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4551","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754140","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessing lipid-lowering and plasma cholesteryl ester transfer protein activity of Centranthus longiflorus and β-Sitosterol following administration to triton WR1339- treated rats","authors":"Seda Askin,&nbsp;Fatma Zuhal Umudum","doi":"10.1002/fsn3.4471","DOIUrl":"https://doi.org/10.1002/fsn3.4471","url":null,"abstract":"<p>The aim of this study was to evaluate the lipid-lowering and plasma cholesteryl ester transfer protein(CETP) activity of <i>Centranthus longiflorus</i>(CL) and β-Sitosterol(βS) following intraperitoneal administration of Triton-WR 1339 (=Tyloxapol) (TWR) to male Wistar rats. Hyperlipidemia(HL) was developed by intraperitoneal injection of TWR. The animals were divided into main eight groups of six rats each. Rats were housed in separate cages and fed a standard diet for 7 days. After 7 days, ethanol extraction of CL plant, aqueous suspension of βS and anacetrapib was given to rats by oral gavage 1 h before the triton injection. Blood samples were collected and used for the biochemical parameters analysis. Histopathological studies were also performed on liver tissue. In hyperlipidemic rats(HR), CL extract and βS reduced total cholesterol similarly. βS lowered low-density lipoprotein(LDL-C) more than CL extract. Both CL extract and βS approximated impaired Alanine transaminase(ALT) and Aspartate transaminase(AST) levels in HR's to the level of control. CL extract provided better protection than βS against deterioration in liver tissue samples seen in hyperlipidemic rats. Finally, CL extract and βS inhibited CETP, at which point βS was more effective. These findings showed that CL extract and βS reduce plasma lipid concentration and may have a hypolipidemic effect due to their anti-CETP properties.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9788-9798"},"PeriodicalIF":3.5,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4471","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754062","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Resveratrol on Nonmelanoma Skin Cancer (NMSC): A Comprehensive Review","authors":"Mohammad Yasin Zamanian,&nbsp;Taha Shahbazi,&nbsp;Syeda Wajida Kazmi,&nbsp;Beneen M. Hussien,&nbsp;Abhishek Sharma,&nbsp;Maytham T. Qasim,&nbsp;Ahmed Hjazi,&nbsp;Ibrohim B. Sapaev,&nbsp;Ayda Nouri Danesh,&nbsp;Niloofar Taheri,&nbsp;Maryam Golmohammadi","doi":"10.1002/fsn3.4555","DOIUrl":"https://doi.org/10.1002/fsn3.4555","url":null,"abstract":"<p>Nonmelanoma skin cancer (NMSC) represents the most prevalent form of skin cancer globally, with basal cell carcinoma (BCC) and squamous cell carcinoma (SCC) being the most common types. The search for effective chemopreventive and therapeutic agents has led to the exploration of natural compounds, among which resveratrol (RES), a polyphenolic phytoalexin found in grapes, berries, peanuts, and red wine, has garnered significant attention. This comprehensive review aims to elucidate the effects of RES on NMSC, focusing on its mechanisms of action, efficacy in preclinical studies, and potential as a chemopreventive and therapeutic agent. RES exhibits promising chemopreventive and antineoplastic capabilities against NMSC through various mechanisms, including the induction of apoptosis, inhibition of cell proliferation, modulation of oxidative stress, and anti-inflammatory activities. Studies have demonstrated that RES can significantly enhance the effectiveness of traditional chemotherapeutic agents, such as 5-fluorouracil (5-FU), by inhibiting cellular proliferation and inducing apoptosis in cancerous cells. Furthermore, resveratrol's antioxidant properties may mitigate the impact of reactive oxygen species (ROS) triggered by UV exposure, thus reducing DNA damage and mutations associated with skin cancer development. In vitro and in vivo experiments have shown that RES can effectively hinder the growth and spread of various tumor cell types, including human cutaneous SCC A431 cells, and induce apoptosis. The development of advanced delivery systems, such as nanostructured lipid carriers and liposomes, has been recognized for their potential to enhance the therapeutic effects of RES, particularly its anticancer properties. In conclusion, RES presents a viable candidate for the prevention and treatment of NMSC, owing to its multifaceted mechanisms of action, including its ability to regulate oxidative stress, trigger apoptosis, and inhibit proliferation. However, further clinical studies are required to fully understand its effectiveness and safety in humans, as well as to optimize delivery methods for improved bioavailability and therapeutic outcomes.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"8825-8845"},"PeriodicalIF":3.5,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4555","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754141","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Comprehensive Analysis of Potassium Bromate, a Possible Carcinogen, in Popular Baked Foodstuffs of Bangladesh","authors":"Md. Mazharul Islam,&nbsp;Supath Xavier Besra,&nbsp;Shahnaz Akhtar Nishat,&nbsp;Abida Sultana","doi":"10.1002/fsn3.4546","DOIUrl":"https://doi.org/10.1002/fsn3.4546","url":null,"abstract":"<p>Potassium bromate (KBrO₃), employed ubiquitously as an oxidizing agent in commonly consumed baked foods and as a flour improver to enhance dough quality, has been recognized as a possible human carcinogen. Despite stringent prohibitions in numerous nations eliciting substantial apprehension worldwide, notably in Bangladesh, the pervasive occurrence of KBrO₃ in baked foods persists as a formidable public health quandary. This study aimed to investigate the presence of KBrO₃ in five different popular baked foods comprising a total of 104 samples, such as bread (<i>n</i> = 39), cake (<i>n</i> = 33), burger buns (<i>n</i> = 13), pizza (<i>n</i> = 10), and naan (<i>n</i> = 9), collected from different districts across Bangladesh. The amounts of KBrO₃ were quantified using UV–visible spectrophotometric method. A calibration curve was obtained with a satisfactory linearity and a correlation coefficient (<i>R</i>²) 0.998. The sensitivity was confirmed by limits of detection (LOD = 0.0180 mg L⁻¹) and quantification (LOQ = 0.0548 mg L⁻¹). The recovery rates for spiked samples were 87%–103%, ensuring the accuracy and reliability of the measurements. KBrO₃ concentrations varied significantly across the samples: BDL to 5.53 ± 0.24 mg kg⁻¹ in breads, BDL to 6.18 ± 0.01 mg kg⁻¹ in cakes, 0.86 ± 0.01 to 1.69 ± 0.01 mg kg⁻¹ in burger buns, 0.92 ± 0.01 to 4.35 ± 0.01 mg kg⁻¹ in pizzas, and BDL to 5.37 ± 0.02 mg kg⁻¹ in naans. The concentrations of KBrO₃ in bread, cake, burger buns, pizza, and naans surpass the recommended threshold established by the FDA factors of 276.5, 309.0, 84.5, 217.5, and 268.5, respectively. The study revealed particularly high levels of KBrO₃ presence in the targeted baked foods in all of the sampling districts, highlighting a serious food safety concern in Bangladesh.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9799-9809"},"PeriodicalIF":3.5,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4546","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754063","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of the Blends of Sheep's and Goat's Milk on the Functional Properties and Volatile Compounds of Lighvan Cheese During Ripening: A Comparative Study","authors":"Solmaz Saremnezhad,&nbsp;Mostafa Soltani,&nbsp;Ali Tekin,&nbsp;Hilal Kanmaz,&nbsp;Didem Sahingil,&nbsp;Büşra Kaya,&nbsp;Yasemin Gökçe,&nbsp;Ali Adnan Hayaloglu","doi":"10.1002/fsn3.4543","DOIUrl":"https://doi.org/10.1002/fsn3.4543","url":null,"abstract":"<p>In this study, the influence of different ratios of sheep's to goat's milk (100:0, 75:25, 50:50, 25:75, and 0:100) on the content of functional metabolites and volatiles in Lighvan cheese throughout ripening was investigated. The samples were ripened under brine for 90 days and assessed in terms of variations in chemical composition, proteolysis, angiotensin-converting enzyme, α-amylase, and α-glucosidase inhibitory activities, antioxidant power, total free amino acids, gamma amino butyric acid, free fatty acids, and volatile compounds. Results showed that by increasing the proportion of goat's milk, the samples exhibited higher antioxidant effect and inhibition of the angiotensin-converting enzyme during ripening. After 90 days, an increase in α-glucosidase and a slight decrease in α-amylase inhibitory activities were observed in Lighvan cheese samples that were produced with 50%, 75% and 100% of goat's milk. In contrast, higher contents of sheep's milk led to a significant increase in the concentration of esters, terpenes and alcohols and a slight increase in gamma-aminobutyric acid. The highest concentration of saturated and unsaturated fatty acids was observed in the cheese prepared with 100% raw sheep's milk after 90 days of ripening. The results revealed the possibility of making a functional white-brined cheese by monitoring the type and ratio of the used milk and ripening time.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9764-9776"},"PeriodicalIF":3.5,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4543","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754035","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Redefining Neonatal Vitamin A Adequacy and Deficiency Based on Maternal Nutrition: A Cross-Sectional Study in Chongqing, China","authors":"Xiaobing Fan,&nbsp;Xi Lai,&nbsp;Jingkun Miao,&nbsp;Qixiong Chen,&nbsp;Jia Chen,&nbsp;Huan Liu","doi":"10.1002/fsn3.4552","DOIUrl":"https://doi.org/10.1002/fsn3.4552","url":null,"abstract":"<p>There are no established diagnostic criteria for neonatal vitamin A deficiency (VAD), and applying adult VAD criteria to neonates may overestimate the neonatal VAD rate. This study aimed to evaluate neonatal vitamin A (VA) status and redefine thresholds for neonatal VA adequacy and deficiency based on maternal VA nutrition. A cross-sectional study involving 1901 mother–neonate pairs was conducted in Chongqing, China. VA nutritional status was assessed by measuring serum VA levels and dietary VA intake from the third trimester to birth. The VAD rates of maternal dietary intake and serum were 27.091% and 23.356%, respectively, while 88.8% of neonates had serum VA levels &lt; 0.70 μmol/L, the threshold for adult VAD. Neonatal VA levels were significantly lower than maternal levels. All neonates were healthy, with no clinical signs of VAD. Neonatal VA levels correlated positively with maternal VA levels. The threshold for neonatal VA adequacy was estimated to be ≥ 0.489 (95%CI: 0.464–0.512) μmol/L when maternal VA nutrition was adequate, and the 2.5th percentile of VA levels among all neonates was 0.192 μmol/L, predicting neonatal VAD. The study concluded that neonatal VAD rates might be overestimated, as most neonates received adequate VA from their mothers. Maternal VA status is a reliable predictor of neonatal VA status due to their close relationship. This study offers a new perspective on prenatal nutrition for determining neonatal VA adequacy and deficiency thresholds and developing neonatal VA supplementation programs. Further research is needed.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9777-9787"},"PeriodicalIF":3.5,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4552","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754106","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}