• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.755-759
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• 1999

To evaluate the effect of sterilizing method on the quality of iron fortified market milk, HTST(high temperature, short time) or LTLT(low temperture, long time) method was adopted after addition of 100ppm ferrous sulfate, ferric citrate, ferric ammonium citrate, or ferrous lactate in market milk. Sterilized iron fortified market milk was stored at 4oC and then pH, lipid oxidation, color change, and sensory quality were observed. The range of pH change in iron fortified market milk sterilized by HTST or LTLT was 6.51~6.74. The order of pH was control>ferric ammonium citrate>ferrous lactate>ferrous sulfate>ferric citrate. Oxygen consumption of ferric ammonium citrate and ferric citrate was lower than ferrous lactate and ferrous sulfate. This trend was same in HTST and LTLT method, but generally oxygen consumption was lower in iron fortified market milk sterilized by LTLT method than by HTST. In total color change, ferrous lactate treatment was closer to control than other treatments. Also sensory characteristics of ferrous lactate treatment was showed better quality than other treatment. From these results, LTLT method was more suitable than HTST method for iron fortified market milk and ferrous lactate was comparably suitable among iron salts used in this study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.705-709
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• 1999

To evaluate iron bioavailability in iron fortified milk, in vitro and in vivo method were used. Low molecular weight components(ILC) from milk was isolated and iron was added, then soluble iron from ILC iron complex was determined. Each iron sources and extrinsically labelled with FeCl3 was used for measuring absorption rate of iron from ILC radiolabelled iron complexes as radioiron absorption into the blood one hour after injection into ligated duodenal loops of iron deficient rats. Iron absorption rate was in the order of ferrous lactate(25.56%)$\geq$ferric citrate(24.71%)$\geq$ferrous sulfate(19.67%) when 100ppm iron was used. In separate experiments, iron fortified milks with each iron sources were gavaged into iron deficient rats. When 25ppm iron was added to milk, the order of iron absorption was ferrous sulfate(12.52%)>ferrous lactate(8.07%)>ferric citrate(6.52%) (p<0.05). When 100ppm iron was added to milk, absorption rate was decreased compared to the treatments with added 25ppm of iron. Absorption rate of ferrous sulfate(5.34%) from milk added 100ppm iron was highly lowered, but ferric citrate(6.45%) was not significantly changed. The absorption rate of ferrous lactate(5.82%) was 70% of 25ppm iron added milk.

• Archives of Pharmacal Research
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• v.26 no.7
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• pp.575-580
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• 2003

The present study was designed to develop a microencapsulated L-ascorbic acid and iron that could be used to fortify milk and to determine the sensory properties of milk fortified with microencapuslation. Coating material was medium-chain triacylglycerol (MCT), and selected core material was ferric ammonium sulfate and L-ascorbic acid. The highest efficiency of microencapsulation was 95.0% in the ratio of 15:1 as coating to core material. Ascorbic acid release was increased sharply up to 5 d storage as 6.5%. TBA value was the lowest when both capsulated iron and ascorbic acid were added during 12 d storage, compared with other treatments. In sensory analysis, most aspects were not significantly different between control and capsulated ascorbic acid fortified milk at 5 d storage. The present study indicated that the use of microencapsulated ascorbic acid with MCT is effective for fortifying milk. In addition, these results suggest that acceptable milk products can be prepared with microencapsulated ascorbic acid and iron.

• Journal of Nutrition and Health
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• v.31 no.1
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• pp.96-101
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• 1998

The prevalence of iron deficiency in later infancy and the toddler years(25% to 40% at 1 year of age) has not decreased remarkably , except in Western countries. The purpose of this study was to 1) determine the relationship between current feeding practices and iron status, and 2) assess compliance to infant feeding instructions. Two groupsof infants were examined. The first group of 302 infants aged 6 to 24months was seen at a well baby clinic while the second group of 135 infants of the same age group was assessed by venipuncture. Cutoff values for laboratory tests were as follows ; hemoglobin<11g/dL, mean corpuscular volume (MCV) <72fl ; red cell distribution width(RDW)>15% ; serum ferritin level<10ng/ml ; and transferrin saturation (serum iron(TIBC)<10%. The diagnosis of iron deficiency anemia (IDA) was made when a low hemoglobin level was associated with either low ferritin orlow transferrin saturation . Of the 302 children brought to the well baby clinic , 12.3%(n=37) were found to have anemia (hemoglobin<11.0/dL). In terms of children grouped according to feeding practices, it was found that children with anemial comprised 32.0% (24/75) of the prolonged breast-fed group (Group A), significantly more than the 4.0%(7/176) of the artificial milk feeding group(Group B). and 3.9%(2/51) of the switched from breast milk to iron -fortified weaning foods group(Group C).Among the 107 children with IDA , iron deficiency in 105 children(98.1%) was suggested by their dietary histories ; exclusive or prolonged breast-feeding for more than 6 months without iron fortification in 98 infants ; cow's milk consumption> 500ml/day without iron fortification during infancy(n=12), or >800ml without iron-fortified foods after infancy(n=15) ; and the use of unfortified forumula or unbalanced diets, mainly limited to rice gruel. Despite the relatively high (79.6%) motivation on the part of the infants mothers and supervison by professional personnel, the poor results in the infants receiving iron fortified foods were due to poor compliance(85.75). Among the mothers of 98 IDA patients who were contacted by telephone , it was revealed that 29% did not give the oral iron preparation for more than 2 months. Furthermore, negligence or disregard by the parents occurred in 14% of the case , discontinuance of the oral iron preparation by the parents due to side effects occurred in 6%, and the children's refusal or poor oral intake and no further trial occurred in 6%. The dietary history of a large group of infants was highly predictive of their risk for anemia . Continued consumption of breast milk until the age of 1 year is not warranted unless iron-fortified foods are given concomitantly. Because there is a problem with compliance, more successful and safe strategies for preventing iron deficiency woold included dual coverage in the from of therapeutic iron supplementation as well use of iron-fortified foods for teddlers who are at risk of iron deficiency.

• Journal of Environmental Health Sciences
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• v.30 no.1
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• pp.29-40
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• 2004

This study was performed to investigate and assess the composition of mineral and macronutrient contents in Korean cow′s milk.48 individual farm raw milk, 10 plant raw milk and 29 market milk were collected from June to August in 2003. The minerals such as calcium(Ca), potassium(K), magnesium(Mg), sodium(Na), zinc(Zn), iron(Fe) and phosphorus(P) were determined by using atomic absorption spectrometer(AAS). The macronutrients such as fat, protein and lactose were tested by using IR spectrometer. The obtained analytical results of minerals(mg/100 g) and rnaetronutrients (％) are as follows：1. In case of raw cow′s milk ； Ca 113.56, K 144.09, Mg 10.86, Na 42.53, Zn 0.42, Fe 0.030, p 113.32, fat 3.85, protein 3.08, lactose 4.80,2. In case of market cow′s milk ; Ca 103.04, K 142.46, Mg 10.27, Na 43.21, Zn 0.40, Fe 0.034. p 97.30, fat 3.78, protein 3.05, lactose 4.70,3. In case of fortified market cow′s milk ; Ca 165.40, K 145.79, Mg 10.57. Na 42.55, Zn 0.57, Fe 0.414, p 94.68, fat 3.74, protein 3.08, lactose 4.68,4. In case of processed market cow′s milk ; Ca 134.72, K 142.74, Mg 10.33, Na 45.07, Zn 0.50, Fe 0.650, p 92.48, fat 3.72, protein 3.07, lactose 4.74. According to the group of market milk(milk, fortified market row′s milk, processed market cow′s milk), the mean concentration of Ca and Fe were significantly higher in fortified and processed milk than milk(p<0.05). There were no significant differences in macronutrient(fat, protein, lactose) and mineral contents between pasteurized milk and UHT(ultra high temperature) treated milk($\alpha$=0.05). The labeled "Nutritional Facts" of market milk were satisfied with "Labeling Standards for Livestock Products of Korea". The measured mean concentrations of Ca, Fe, Zn were generally higher than lower limit of labeled value(above 80% of labeled value). The mean concentration of sodium was lower than upper limit of labeled value(below 120％ of labeled value).

• Journal of the Korean Society of Food Culture
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• v.19 no.4
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• pp.447-459
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• 2004

Fortified foods are consumed widely in modem society according to increased concern on health oriented foods. This study investigated the patterns of vitamin-and/or mineral-fortified food use among 677 teenage students(13-18 years of age) in Chungnam province and Daejeon city in Korea using questionnaire. More than 63.7% of total subjects consumed more than one package of fortified foods belonged to more than three categories of five categories including sweets/biscuits, ramyons, beverages, milk and dairy products, and breads as a frequency of more than 1-2 times/week during previous three months prior to present survey. Consumption of fortified foods was higher in middle school students than in high school students(p<0.05), and in females than in females(p<0.001). Users of fortified foods took the snacks more often(p<0.001), and they tended to believe more positively that fortification can be helpful in health maintenance than did non-users. Users preferred vitamin C and Ca(calcium) as a fortified nutrient. Major fortified nutrients in fortified foods taken by users were various; vitamin B-complex and Ca from sweets/biscuits, Ca from ramyons, vitamin C and Ca from beverages, Ca and iron from milk and dairy products and breads. These results suggest that fortified foods are used commonly and are influenced by several factors among teenagers. Types of fortified nutrient, in fortified foods taken by subjects, are various and fortification is performed unspecifically. As a consequence both nutrition education and government regulation on fortified foods should be enforced to maximize the benefits and minimize the hazard of their use.

• Journal of Nutrition and Health
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• v.38 no.3
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• pp.226-231
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• 2005

This study was carried out to evaluate the effects of supplementary diet in infants. Influence of appropriate dietary habits on infants was also examined by being applicable to diets fortified chewiness as a means of intervention. The iron supplementary diet was supported to the healthy infants twice a day for three months. Measures of hemoglobin, hematocrit, RBC count, serum iron, TIBC, ferritin, development examination, and dietary intake patterns of experimental group (n = 25) and control group (n = 20) were performed before and after the intervention. The amount of iron intake from the supplementary diet in the experimental group was $1.77{\pm}0.80 {\cal}mg/day$. After the intervention period, the experimental group not only had increased intakes of grains also decreased intakes of milk. Outcomes observed in infants receiving iron intervention showed that the improved trend of excessive milk intakes and the possibility as a regular diet by serving the iron supplementary diet which can apply to main dish. All measures in blood did not provide significant differences except TIBC between the experimental and the control group before the intervention. But, after the intervention, the experimental group improved most levels of measures, especially significance in hemoglobin, but serum iron. Development of two groups did not differ significantly and both groups were in the range of normal infants' development. However, the levels of MDI and PDI evaluated by BSID-II in the experimental group were slightly higher than the control. Furthermore, the development of cognitive and languistic function was associated with infant growth in the experimental group. In conclusion, this research demonstrated that the iron supplementary diet could affect the iron status and the development of infants despite low-dose supplementation of iron.

• Journal of Food Hygiene and Safety
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• v.29 no.2
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• pp.99-104
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• 2014

This study was done to analyze the contents of minerals and to investigate the ratio of measured values to labeled values and to analyze the ratio of calcium to other minerals in 68 specimen with minerals - fortified commercial beverages, noodles, cereals and grain products. Content of calcium, iron and zinc in samples after microwave digestion was analyzed with an ICP-OES. The measured values of calcium were ranged 82.2~293.1% of the labeled values in 38 samples composed calcium - fortified commercial beverages, noodles, cereals and grain products. The measured values of iron and zinc were ranged 83.3~301.0%, 90.1~314.1% of the labeled values in minerals - fortified commercial beverages, noodles, cereals and grain products, 42, 24 samples. The Ca : Fe ratios were 90.55 (50.55~220.64) in fruit & vegetable juice, 850.41 in fruit & vegetable beverage, 553.49 in blended beverage, 179.07 (118.37~238.01) in soy milk, 204.39(41.64~397.52) in noodle, 296.97(121.64~868.88) in fried noodle, 30.89(15.69~62.05) in cereal and 7.73(0.22~49.92) in grain product. The Ca : P ratios were 1.44(0.96~1.98) in fruit & vegetable juice, 1.92 in fruit & vegetable beverage, 1.66 in blended beverage, 4.23(2.25~7.72) in soy milk, 1.14(0.28~1.97) in noodle, 1.88(1.17~2.42) in fried noodle, 1.29(0.87~2.92) in cereal and 0.30(0.06~1.57) in grain product. The Ca : Mg ratios were 1.85(0.87~5.04) in fruit & vegetable juice, 28.72 in fruit & vegetable beverage, 2.97 in blended beverage, 5.27(2.93~9.36) in soy milk, 3.97(1.34~7.57) in noodle, 6.77(4.63~10.78) in fried noodle, 4.40(2.30~12.55) in cereal and 1.17(0.23~7.48) in grain product. These results suggest calcium contents and the ratio of calcium contents to other minerals in calcium-fortified food products should be strictly controlled. Moreover, to avoid problems with Excessive nutrition, there must be initiatives for better understanding on food labelling and nutrition for fortified food.

• 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.

• Journal of the Korean Society of Food Culture
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• v.26 no.3
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• pp.295-306
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• 2011

This study was performed to investigate patterns of fortified food (FF) consumption and intake of vitamins and minerals from FFs among 577 Korean children (12.4 years of age) who attended elementary or middle school. FFs eaten by children as a snack were surveyed using the food record method during 3 days, including 2 week days and one weekend. As a result, 114 FF items were eaten by the children, and several kinds of nutrients such as vitamin A, D, E, B complex, C, calcium (Ca), iron (Fe), and zinc (Zn) were fortified in these foods. Ca-FFs (65.8%) were most frequently consumed, followed by vitamin C-FFs (33.4%) and vitamin D-FFs (33.3%). The number of FF items in each food group was the most in the milk group (n=24, 21.0%), followed by the beverage group (n=19, 16.7%), and the cookie/bread/cake group (n=17, 14.9%). Fortified nutrients in FFs were in various combinations, but the major combination patterns were Ca, Ca plus vitamins, Ca plus vitamins plus other minerals, and Ca plus other minerals. Daily mean intakes of vitamins and minerals from the FFs were 66-300% more than those of the recommended nutrient intake (RNI ) or adequate intake (AI) for most vitamins and minerals. Daily maximum intakes (95th percentile) of vitamins and minerals from FFs were 1-15 times the RNI or AI for most vitamins and minerals. Vitamin and mineral consumption ratios from each FF group were different according to the kind of fortified nutrient. For example, vitamin C was mostly eaten in fortified beverages (46-54%), and Fe was mostly eaten in fortified cookie/breads/cakes (87%). The above results show that FF consumption varied widely among the children, and that most of the children's foods were fortified with several vitamins and minerals without a common rule; thus, subjects risked over consuming vitamins and minerals by eating FFs. Therefore, practical guideline on FF use for children's optimal nutrition and health should be provided through nutrition education.