核黄素：《北欧营养建议 2023》的范围界定审查

IF 3.5 4区医学 Q2 FOOD SCIENCE & TECHNOLOGY

Food & Nutrition Research Pub Date : 2023-12-22 DOI:10.29219/fnr.v67.10315

Vegard Lysne, Hanna Sara Strandler

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引用次数: 0

摘要

只有少数研究探讨了核黄素摄入量与功能之间的关系，也有少数研究探讨了补充剂对各种临床或生化结果的影响。然而，这些研究都无法帮助人们了解健康人群的核黄素需求量。因此，目前还没有强有力的证据来改变建议。核黄素的需要量是根据摄入量与核黄素状态的生化指标（包括尿排泄和酶活性）之间的关系估算的。

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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Riboflavin: a scoping review for Nordic Nutrition Recommendations 2023

Only a few studies have explored relationships between riboflavin intake and function and a few studies have examined the effects of supplements on various clinical or biochemical outcomes. None of these studies, however, make a useful contribution to understanding requirements in healthy populations. Thus, there is no strong evidence to change the recommendations.

The requirement for riboflavin is estimated based on the relationship between intake and biochemical indices of riboflavin status, including urinary excretion and enzyme activities.

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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.