• Journal of the Korean Dietetic Association
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• v.5 no.2
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• pp.205-214
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• 1999

Nutrition fortification of processed foods with microelements is a popular practice in many countries to improve nutritional status of target population. In this study the current food fortification in Korea was evaluated and the regulations and guidelines for food fortification in other countries were presented. Most commonly added nutrients were calcium, vit.C, fiber, vit.Bs and iron. The level of fortified nutrients and the vehicle foods were variable. vit.C and fiber appeared to be overfortified in some foods and the necessity of fortification of these nutrients needs to be examined since the intakes of these elements appears to meet the RDA. Most of other nutrients such as vit.A, vit. $B_1$, vit. $B_2$, and iron were added at the level of 10~25% RDA per serving size. The vehicle foods for fortification were snacks, milk, ramyun, breakfast cereal, juices, candies and ready-to-eat retort pouch foods but not rice which is a staple food in Korea. The guideline and regulation for food fortification is required to ensure safe and proper supplementation of needed nutrients in processed foods.

• Journal of the Korean Dietetic Association
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• v.4 no.2
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• pp.160-167
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• 1998

Current status of nutrient fortification in processed food in Korea were presented by analyzing the information shown on food labels. The obtained information was assessed by the regulations on food fortification in both Korea and other countries including Codex. The most current regulations were gathered from internet. The results are summarized as follows. 1. Major nutrients fortified were calcium, Vit C, Vit B complex, iron and fiber. The forfified foods were not limitted to certain food group with more frequent fortification in snackfoods, cereal, ramyun, retort pouch foods, milk, and youguart. The descriptive terms of nutrition label for the fortification were various including high, supplemented, added, source, fortified, and abundance though the difference among these terms were not distinct. 2. Current regulation on nutrition label requires to give the content of the fortified nutrient and % RDA. However not all of food items carry above information. Also some ingredients such as chitosan, DHA, taurine, $\omega$-3 fatty acid, chondrichin, bifidus were supplemented mainly to the snack foods which FDA(USA) does not allow to be fortified. 3. The nutrient most frequently fortified was calcium and general practice of fortification appears to follow the regulation in Korea. Presently the regulation itself is not well described, this nutient fortification can cause toxic effect. Since calcium was supplemented to wide range of food group consumers who are not conscious of the safe upper limit may intake the fortified food up to the level of 2g/day. 4. For the effective fortification in Korea, the regulation on fortification should be reformed in accordance with the international guideline Codex and the regulations in other countries especially in America and Japan.

• Nutrition Research and Practice
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• v.1 no.3
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• pp.163-174
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• 2007

Folate has received international attention regarding its role in the risk-reduction of birth defects, specifically neural tube defects (NTDs). In 1998 health officials in Canada, like the United States, mandated the addition of folic acid to white flour and select grain product's to increase the folate intake of reproductive-aged women. Subsequent to this initiative there has been an increase in blood folate concentrations in Canada and a 50% reduction in NTDs. Many countries, including Korea, have not mandated folic acid fortification of their food supply. Reasons vary but often include concern over the masking of vitamin $B_{12}$ deficiency, a belief that folate intakes among womenare adequate, low priority relative to other domestic issues, and the philosophy that individuals have the right not to consume supplemental folic acid if they so choose. Prior to folic acid fortification of the food supply in Canada, the folate intakes of women were low, and their blood folate concentrations while not sufficiently low to produce overt signs of folate deficiency (eg. anemia) were inconsistent with a level known to reduce the risk of an NTD-affected pregnancy. The purpose of this article is to describe the role of folate during the periconceptional period, pregnancy, and during lactation. The rationale for, and history of recommending folic acid-containing supplements during the periconceptional period and pregnancy is described as is folic acid fortification of the food supply. The impact of folic acid fortification in Canada is discussed, and unresolved issues associated with this policy described. While the incidence of NTDs in Canada pre-folic acid fortification were seemingly higherthan that of Korea today, blood folate levels of Korean women are strikingly similar. We will briefly explore these parallels in an attempt to understand whether folic acid fortification of the food supply in Korean might be worth consideration.

• Journal of Nutrition and Health
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• v.42 no.2
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• pp.128-134
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• 2009

For children, voluntary addition of micronutrients to foods must be done without health risk to any of them. This study examined safe maximum levels of vitamin A and C, and calcium for children based on nutrient intake data from the 2001-2002 and 2005 National Health and Nutrition Examination Survey (NHANES) in Korea, while using the safe strategy for addition of micronutrients to foods suggested by EU. For the respective 2001-2002 and 2005 NHANES data proportions of potentially fortifiable energy intake ranged 0.36-0.40 and 0.31-0.34 and the $95^{th}$ percentile intake of energy were 2,325-3,296 kcal and 2,286-3,814 kcal depending upon age groups. Ninety-fifth percentile intake levels of vitamin A were over or close to UL, even without considering supplement intake for some age groups, which suggest that vitamin A fortification to foods required further consideration. For calcium, 12-14 year old children were the most sensitive group for excessive intake and nutrient fortification to foods. In these children, maximum levels for fortification were 242-290 mg and 484-580 mg with 0.135 and 0.068 proportions of fortified food (PFF) assumed, respectively, without considering calcium intake from supplements. With consideration of calcium intake from both diet and supplement, the maximum levels for fortification were 20-36% of those without supplement intake. The maximum fortification levels of vitamin C were the lowest in 3-5 year old children, showing 77-187 mg and 68-164 mg with and without supplement intake, respectively. These results suggest that the model used for risk assessment in this study can be used to help risk managers to set maximum levels for safe addition of micronutrients to foods.

• Preventive Nutrition and Food Science
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• v.19 no.4
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• pp.247-260
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• 2014

The impact of folate on health and disease, particularly pregnancy complications and congenital malformations, has been extensively studied. Mandatory folic acid fortification therefore has been implemented in multiple countries, resulting in a reduction in the occurrence of neural tube defects. However, emerging evidence suggests increased folate intake may also be associated with unexpected adverse effects. This literature review focuses on contemporary issues of concern, and possible underlying mechanisms as well as giving consideration the future direction of mandatory folic acid fortification. Folate fortification has been associated with the presence of unmetabolized folic acid (PteGlu) in blood, masking of vitamin $B_{12}$ deficiency, increased dosage for anti-cancer medication, photo-catalysis of PteGlu leading to potential genotoxicity, and a role in the pathoaetiology of colorectal cancer. Increased folate intake has also been associated with twin birth and insulin resistance in offspring, and altered epigenetic mechanisms of inheritance. Although limited data exists to elucidate potential mechanisms underlying these issues, elevated blood folate level due to the excess use of PteGlu without consideration of an individual's specific phenotypic traits (e.g. genetic background and undiagnosed disease) may be relevant. Additionally, the accumulation of unmetabolized PteGlu may lead to inhibition of dihydrofolate reductase and other enzymes. Concerns notwithstanding, folic acid fortification has achieved enormous advances in public health. It therefore seems prudent to target and carefully monitor high risk groups, and to conduct well focused further research to better understand and to minimize any risk of mandatory folic acid fortification.

• Korean Journal of Community Nutrition
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• v.11 no.6
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• pp.808-813
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• 2006

Until now, South Korea does not have either fortification or enrichment program as intervention tools although the addition of micronutrients to foods is for the most part not regulated. The aim of this study was to determine which scenario would most effectively reduce the proportion of the population with low iron intake while not putting other population groups at risk of excessive intakes. In order to investigate potential dietary consequences of iron fortification we analyzed 2 day dietary record data (n=3,955) from the 2001 National Nutrition Surveys. The Proportion of the population consuming dietary iron less than the estimated average requirement (EAR) ranged from $12.4{\sim}87.5%$ depending upon gender and age group. Iron fortification at the level of 100% of Recommended Intake (RI) per 100g to breads and instant o. dried noodles was estimated to result in a 15% decrease of proportion of those with iron less than EAR, while putting 1.4 % of the population greater than the Upper Limit (UL). Iron fortification appeared to be the most effective for the $15{\sim}19$ year old age group, showing 39% reduction of iron intake insufficiency. The results suggest that carefully designed fortification or enrichment to staple foods may contribute to increase dietary iron intakes of Koreans, especially for the young population with a high prevalence of iron inadequacy. As the estimation in this study was based solely upon dietary intake data, iron intake from supplements should be considered in further studies.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.8
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• pp.1205-1211
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• 2003

This study was designed to examine the effect of microencapsulated iron-fortified Cheddar cheese and L-ascorbic acid as a bioavailable helper of iron on chemical and sensory aspects. Coating material was PGMS, and ferric ammonium sulfate and Lascorbic acid were selected as core materials. The highest efficiency of microencapsulation of iron and L-ascorbic acid were 72 and 94%, respectively, with 5:1:50 ratio (w/w/v) as coating to core material to distilled water. TBA absorbance was significantly lower in microencapsulated treatments than those in uncapsulated treatments during ripening. The productions of short-chain free fatty acid and neutral volatile compound were not significantly different among treatments during ripening periods. In sensory aspects, bitterness, astrigency and sourness were higher in Cheddar cheese fortified with microencapsulated iron and uncapsulated L-ascorbic acid than others. The present study indicated that fortification of iron as well as L-ascorbic acid did not show any defect problem to Cheddar cheese, and suggested the possibility of iron fortification of Cheddar cheese.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.4
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• pp.581-587
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• 2003

This study was designed to examine the effect of icroencapsulated iron fortified drink yogurt and vitamin C as a bioavailable helper of iron on chemical and sensory aspects during 20 d storage. Coating material was polyglycerol monostearate (PGMS), and ferric ammonium sulfate and vit C were selected as core materials. The highest efficiency of microencapsulation of iron and vit C were 73% and 95%, respectively, with 5:1:50 ratio (w/w/v) as coating to core material to distilled water. Iron fortification did not affect the fermentation time required for the drink yogurt to reach pH 4.2. The addition of uncapsulated iron decreased the pH during storage. TBA absorbance was significantly lower in capsulated treatments than in uncapsulated treatments during storage. In sensory aspect, the yogurt sample added with uncapsulated iron and vit C, regardless of capsulation, showed a significantly high score of astringency, compared with those of control and other groups. A significantly strong sourness was observed in treatment containing capsulated iron and uncapsulated vitamin C at every time interval. The present study provides evidence that microencapsulation of iron with PGMS is effective for iron fortification in drink yogurt.

• Korean Journal of Food Science and Technology
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• v.6 no.2
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• pp.109-115
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• 1974

Milssal is a polished, partially gelatinized pressed wheat grain and it is being consumed in Korea. This study was conducted to establish 2 practical means of providing needed lysine to the Korean population through fortification of Milssal. The results are summarized as follow: Lysine infusion of Milssal was significantly higher than polished wheat grain and affected by such factors as time and concentration of infusion solution. Cooking characteristics including water-uptake ratio and expanded volume were apparently better than polished wheat. After conducting the series of fortification experiments under actual manufacturing conditions. a reasonable process was chosen. In the developed process. lysine HCl solution was sprayed instead of water to the cleaned and debranned wheat grains during the regular wetting process. There was no differences in appearance and taste of Milssal before and after fortification. Fortification of the protein of Milssal with lysine has been found to bring a significant improvement in the growth rate of rats and the protein efficiency ratio. Stability remained relatively high throughout the storage period(90 days at $10{\sim}20^{\circ}C$ or 30 days at $37^{\circ}C$).

• The Korean Journal of Food & Health Convergence
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• v.6 no.2
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• pp.1-8
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• 2020

Micronutrient malnutrition severely affects development and functioning of the body leading to increased morbidity and mortality. The study adopted a cross-sectional research design; cluster sampling was used to target 318 households. The significance level was P < 0.05, the mean age of primary food shoppers was 33 years and the average income was 3,000-5,000 Kenya shillings. Slightly above half, 55% of the primary food shoppers knew about fortification but only 25% understood its meaning. Fortified maize flour was consumed by < 80% of primary food shoppers however utilization frequency was low. In conclusion factors that were significantly associated with utilization of fortified maize flour included; knowledge on fortified maize flour (p=0.00), household size (p=0.005), preference of fortified maize flour (p=0.000) and level of fortification knowledge (p=0.002). Availability and price were ranked as the most important factors that influence utilization of fortified maize flour at 58% and 55% contrary nutritional value was ranked least important at 37%. The ministry of health and concerned millers should make more emphasis on creating and sustaining awareness more so a steady supply and affordable prices should be ensured by millers so that more primary food shoppers can be able to utilize the fortified maize flour.