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Providing perspectives on recent research into vitamins and nutritionals

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    New study finds AN-PEP enzyme can degrade 86% of gluten in the stomach

    During the recent 38th ESPEN conference in Copenhagen, Denmark, the results of a new study into AN-PEP enzyme were presented. Gluten protein is hard to digest because it contains many proline residues, which are poorly digested by our own enzymes. The AN-PEP enzyme specifically targets proline residues and can efficiently degrade gluten into harmless fragments. Traditional DPP-IV enzymes target only the terminal peptide bonds in gluten protein. However, the AN-PEP enzyme is more efficient than those DPP-IV enzymes as it cleaves the entire gluten protein into small fragments, which are easier to digest.

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    Unlocking Heart Health with Fish Oil

    Cardiovascular diseases (CVDs) are the leading cause of death across the globe. Approximately 17.3 million deaths a year are attributed to CVDs, representing 31% of all deaths worldwide, with at least three quarters of these occurring in low to middle income countries.

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    DSM hosts Vitamin E media roundtable discussion in Vietnam

    A recent roundtable discussion hosted by DSM convened key media in Vietnam to discuss the importance of adequate vitamin E intake. Dr. Haeri Roh-Schmidt presented a new global overview of vitamin E status that has recently been published by DSM. Dr. Luu Ngan Tam then led a session on the latest science behind vitamin E and the risk factors associated with high levels of vitamin E deficiency amongst the Vietnamese population.

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    Only a Fifth of the Global Population Achieves Optimal Vitamin E Status

    A new study, published in the International Journal for Vitamin and Nutrition Research, shows that vitamin E status is inadequate in a high proportion of the global population. Only 21% of the studied population groups reach an adequate serum level. The assessment is the first of its kind to review over 170 publications worldwide on studies into vitamin E intake levels and serum concentrations.

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    Two Studies Recommend DHA Supplementation During Pregnancy

    The last 3 months of pregnancy is a period of rapid increase in brain volume of an infant. It is a time when docosahexaenoic acid (DHA) accumulates in the brain and eye of the developing child. Because humans are extremely inefficient at converting α-linolenic acid (ALA) to DHA, it is important for women, especially when pregnant or lactating, eat seafood or use dietary supplements to obtain adequate amounts of DHA.

    The Kansas University DHA Outcomes Study (KUDOS) examined the effect of supplementing 600 mg DHA per day 

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