The stability of iodine from iodized salt was measured in white bread, grain bread, sweet biscuits and the breakfast cereals, Weetbix (a flaked, pressed, wheat product), Ricies (a puffed rice product) and toasted muesli, as part of the New Zealand Government's initiatives to address the public health issue of low iodine intake by most New Zealanders. Triplicate runs of each product were manufac...

BACKGROUND Processed foods are major contributors to population dietary salt intake. Parts of the Australian food industry have started to decrease salt in a number of products. A definitive baseline assessment of current sodium concentrations in foods is key to targeting reformulation strategies and monitoring progress. OBJECTIVES Our objectives were to systematically collate data on the sod...

270 samples of different types of pasta and cereal products, distributed in a nursery school canteen in Milan (Italy), were analyzed to estimate the occurrence of ochratoxin A. OTA was found in all analyzed samples (100%), 39 samples exceeded the maximum limit established by European Commission Regulation for OTA in the foodstuffs listed in the relevant category. The mean concentration of ochra...

BACKGROUND AND OBJECTIVES Although processed complementary foods (PCFs) can contribute to meeting dietary needs of infants and young children, it has been associated with unethical marketing practices, which undermine practice of exclusive breastfeeding for 6 months. The current study assessed PCF labeling compliance to the International Code of Marketing of Breast Milk Substitutes (CMBMS) and ...

Objectives: Vitamin E is an important human lipophilic antioxidant and is required for many metabolic functions. A high vitamin E intake appears to favorably impact a variety of disease processes. The vitamin E intake, excluding supplemental intake, of the vast majority of adults is below the current recommended level. By consuming vitamin E-enriched food, it is possible to take in adequate amo...