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1 – 10 of 380
Article
Publication date: 29 July 2022

Parniyan Khalili, Omid Asbaghi, Ladan Aghakhani, Cain C.T. Clark and Neda Haghighat

This study aims, a systematic review and meta-analysis, to evaluate the effects of folic acid (folate) on patients with depression.

Abstract

Purpose

This study aims, a systematic review and meta-analysis, to evaluate the effects of folic acid (folate) on patients with depression.

Design/methodology/approach

Related articles were found by searching PubMed, SCOPUS, Web of science and Cochrane’s Library, from inception to January 2022. Weighted mean differences (WMD) were pooled using a random-effects model. Heterogeneity, sensitivity analysis and publication bias were reported using standard methods.

Findings

Pooled analysis of six randomized controlled trials revealed that folic acid supplementation decreased the depression score in the Beck Depression Inventory (WMD: −3.9; 95% CI: −5.3 to −2.4, p < 0.001) compared with control group, without heterogeneity (I2 = 0.0%, p = 1.000). It also lowered the depression score in the Hamilton (HAM) Depression Inventory (WMD: −3.5 mg/dL; 95% CI: −4.6 to −2.4, p < 0.001) compared with control group, with moderate heterogeneity (I2 = 71.8%, p = 0.007). Moreover, subgroup analysis showed that the folic acid supplementation reduced HAM in all subgroups. Meta-regression analysis demonstrated that there is no evidence of a significant linear relationship between dose and duration of folic acid supplementation and changes in HAM. Also, based on the non-linear dose response, no evidence of a relationship between dose and duration of folic acid supplementation and changes in HAM was found.

Originality/value

Folic acid supplementation could possibly have an effect on lowering depression in patients. However, the clinical trials thus far are insufficient for clinical guidelines and practice.

Details

Nutrition & Food Science , vol. 53 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 February 1992

Richard W. Lacey

Intensive methods of farming and food processing are particularlylikely to result in food inadequate in n‐3 polyunsaturated fatty acids,and also in folic acid. These fatty acids

Abstract

Intensive methods of farming and food processing are particularly likely to result in food inadequate in n‐3 polyunsaturated fatty acids, and also in folic acid. These fatty acids are required for numerous metabolic functions including protection against heart attacks. Folic acid is essential for a baby′s developing nervous system.

Details

British Food Journal, vol. 94 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 June 1982

Ivan M Sharman

We conclude this short series of articles on the B vitamins with a description of these two substances

Abstract

We conclude this short series of articles on the B vitamins with a description of these two substances

Details

Nutrition & Food Science, vol. 82 no. 6
Type: Research Article
ISSN: 0034-6659

Article
Publication date: 1 January 1992

Scientists have long suspected that deficiencies of folic acid may contribute to defects such as spina bifida and hydrocephalus, both known as neural tube defects. Twenty‐five…

Abstract

Scientists have long suspected that deficiencies of folic acid may contribute to defects such as spina bifida and hydrocephalus, both known as neural tube defects. Twenty‐five years ago it was suggested that deficiency of folic acid, one of the B vitamins, might be the culprit. Now it has been proved.

Details

Nutrition & Food Science, vol. 92 no. 1
Type: Research Article
ISSN: 0034-6659

Article
Publication date: 24 August 2020

Flavia Andrew Kiwango, Musa Chacha and Jofrey Raymond

This study aims to update the information on the current status of micronutrient fortification for iron, zinc, folic acid and vitamin A in mandatory fortified food vehicles such…

Abstract

Purpose

This study aims to update the information on the current status of micronutrient fortification for iron, zinc, folic acid and vitamin A in mandatory fortified food vehicles such as cooking oil, wheat and maize flours in Tanzania.

Design/methodology/approach

A cross-sectional study was conducted in five regions to analyze the adequacy of micronutrient fortification in mandatory fortified food vehicles. Samples of fortified edible oil (n = 19), wheat flour (n = 12) and maize flour (n = 5) were sampled conveniently from local markets and supermarkets. Samples were analyzed for vitamins (vitamin A and folic acid) and mineral (iron and zinc) content using high-performance liquid chromatography and microwave plasma-atomic emission spectrometer, respectively. Compliance acceptable ranges between the minimum and maximum levels for each nutrient were used as a basis for compliance.

Findings

The results showed that 83.3% and 80% of wheat and maize flour samples, respectively, complied with iron fortification standards (p = 0.05). Only 25% of wheat flour samples and 40% of maize flour samples were within the acceptable ranges for zinc fortification (p = 0.05). Nearly 17% and 20% of wheat and maize flour samples, respectively, were within the acceptable ranges for folic acid fortification (p = 0.05). Moreover, about 10.5% of the analyzed cooking oils were adequately fortified with vitamin A (p = 0.05). Except for iron in wheat and maize flours, the levels of other micronutrients in mandatorily fortified foods were out of acceptable ranges.

Originality/value

Mandatory fortification is still far from the established standards, and this calls for a review of the current fortification strategies regarding standards, training, monitoring and enforcement in Tanzania.

Details

Nutrition & Food Science , vol. 51 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 October 1996

Maeve C. Brady

Notes that the Committee on Medical Aspects on Food Policy (COMA) is currently reviewing the nutritional status of the population in relation to micronutrients statutorily added…

1268

Abstract

Notes that the Committee on Medical Aspects on Food Policy (COMA) is currently reviewing the nutritional status of the population in relation to micronutrients statutorily added to flour and yellow fats (iron, calcium, thiamin, niacin, vitamins A and D) and folic acid. Also that, given the reduction of average energy intakes in the UK and changing food habits it is becoming more difficult for certain population groups to meet recommended intakes of essential nutrients. Focuses on three key areas of particular concern identified by COMA: iron status; bone health; and folate status. Suggests that the statutory addition of iron, calcium, thiamin, and niacin to flour and vitamins A and D to margarine, and the voluntary addition of folic acid to breakfast cereals and some breads are practices that can help to prevent nutritional inadequacies.

Details

British Food Journal, vol. 98 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 August 2005

J.A. Ayo, H. Agu and I. Madaki

To enlighten the food consumers and drug users as to some of their incompatibilities.

2377

Abstract

Purpose

To enlighten the food consumers and drug users as to some of their incompatibilities.

Design/methodology/approach

Examples from the literature covering compositions of food‐drug, food‐drug interactions, and dietary habits were collected from former works.

Findings

Major side‐effects of some diet(food) on drugs include alteration in absorption by fatty, high protein and fiber diets. Drugs such as methateiate, pyrimethamine, isonicotinic acid and asprin alter the transportation of some nutrients. Nutrient supplementations was found to be beneficial.

Research limitations/implications

Possible factors affecting the reactions need to be identified.

Practical implications

It helps food consumers and drug users to avoid using some of these materials and also to adopt nutrient supplementation as a better alternative where possible.

Originality/value

The knowledge helps food technologists, nutritionists, physicians and pharmacists to serve the public better.

Details

Nutrition & Food Science, vol. 35 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 April 1995

Anita Eves, Michael Kipps and Graham Parlett

Over six years, first‐year students completed weighed dietarysurveys, and their dietary intakes of a variety of nutrients weredetermined. Reports on sources of energy in the diet…

924

Abstract

Over six years, first‐year students completed weighed dietary surveys, and their dietary intakes of a variety of nutrients were determined. Reports on sources of energy in the diet. The data collected were compared with recommended dietary amounts and with literature data on dietary intakes of young adults (not students). The data collected show energy intakes of students to be very similar to those of other young adults of a similar age. They tended to be more likely to consume fat at recommended levels, with females in later years consuming less than 35 per cent energy as fat. Data for females over the six years also suggest that total energy intakes are declining, which, if the trend continues, could lead to problems in satisfying other nutritional requirements. Alcohol consumption among students was similar to other people of a similar age group, although a small number of individuals were consuming a large proportion of their energy as alcohol.

Details

Nutrition & Food Science, vol. 95 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 February 1982

Dilys Wells

Vitamin A Vitamin A is essential for healthy mucous membranes which line all the body's internal tracts, such as the digestive, urinary and respiratory systems. Vitamin A is…

Abstract

Vitamin A Vitamin A is essential for healthy mucous membranes which line all the body's internal tracts, such as the digestive, urinary and respiratory systems. Vitamin A is required for vision in dim light and it is essential in order that the delicate linings of the eye lids and the coverings of the eye ball stay healthy. Vitamin A also appears to be needed for a healthy outer skin.

Details

Nutrition & Food Science, vol. 82 no. 2
Type: Research Article
ISSN: 0034-6659

Article
Publication date: 1 April 1985

E. Carlson, M. Kipps, A. Lockie and J. Thomson

Because of the increase in diet related diseases, such as coronary heart disease, diabetes mellitus, diverticular disease, dental caries and obesity, it would be desirable for…

Abstract

Because of the increase in diet related diseases, such as coronary heart disease, diabetes mellitus, diverticular disease, dental caries and obesity, it would be desirable for people to become aware of what they are actually eating rather than what they think they are eating. This pilot study investigated the food habits of three groups of people who have adapted their life style for reasons other than religious beliefs and compared them to an average group of people eating the traditional British diet.

Details

Nutrition & Food Science, vol. 85 no. 4
Type: Research Article
ISSN: 0034-6659

1 – 10 of 380