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TalkingNutrition

Providing perspectives on recent research into vitamins and nutritionals

Entries filed under 'Fortification'

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    What do your platelets say about you?

    You may not know this, but your blood platelet behavior can provide a snapshot of your lifestyle and general cardiovascular health.

    The workings of these cell fragments are a mystery to many of us. And yet they hold great power – our platelets govern the liquidity of our blood, and are capable of turning flowing blood into a gel in our vessels, if correctly stimulated. For all their importance, platelets are hostage to our diet and lifestyle, as platelets have no nucleus and rely on the blood plasma contents to supply their needs.

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    A world hungry for nutrition

    A DSM- and Sight and Life Foundation-led editorial board has launched a new book, Good Nutrition: perspectives for the 21st century, to provide the latest perspectives on the nutrition challenges that are now common to all societies worldwide. It argues that the case for good nutrition for all people, in all parts of the globe and throughout the entire life-cycle, is growing stronger and includes contributions from some of the world’s most influential and respected experts in the field. The first section of the book sets the scene for nutrition across the globe applying a one-world approach; below is a summary of the key points discussed in this first section.

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    Power of Programming 1000 days

    What is new in nutrition for the first 1000 days?: DSM Nutritional Products satellite symposium at the Power of Programming

    Manfred Eggersdorfer, Professor for Healthy Ageing at Groningen University and Senior Vice-President for Nutrition Science and Advocacy at DSM Nutritional Products, emphasized the importance of good nutrition during the first 1,000 days – from conception to the child’s second birthday – for life-long health. He then introduced the three experts who were going to discuss the latest science on vitamins K and D and long-chain polyunsaturated fatty acids (LC-PUFA) in early life.

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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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    Dietary Choices, Organic Foods and Nutrient Intakes

    Based on double-digit growth in sales of organically produced goods, you might think organic foods are healthier choices than conventional foods. Especially given the price premiums for organic products (see USDA Organic Market Overview). Baudry and colleagues investigated the relationships between nutrition and health from 28,245 participants of the NutriNet-Sante study using a semi-quantitative, organic frequent food questionnaire (FFQ) with 264 foods items.

    For each every food item consumed, participants were asked “How often was the product of organic origin”? 

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