Calcium to phosphorus ratio, essential elements and vitamin D content of infant foods in the UK: possible implications for bone health

Adequate intake of calcium and phosphorus in the appropriate ratio of 1–2:1 (Ca:P), in addition to magnesium and vitamin D, is vital for bone health and development of infants. In this feasibility study, the ratio of Ca:P in conjunction with vitamin D and other essential elements (Cu, Fe, K, Mg, Na, and Zn) in a range of commercial infant food products in the UK was investigated. The elemental analysis was carried out using inductively coupled plasma optical emission spectrometry, and vitamin D levels were determined using an enzyme-linked immunosorbent assay. The quantitative data were further evaluated, based on a standardised menu, to measure the total daily intake of an infant aged 7–12 months against the Reference Nutrient Intake. The results from the study show that the Ca:P ratio of the infant's total dietary intake was within the recommended range at 1.49:1. However, the level of intake for each of the nutrients analyzed, with the exception of sodium, was found to be above the Reference Nutrient Intake, which warrants further investigation in relation to both micronutrient interactions and in situations where the intake of fortified infant formula milk is compromised. Finally, as the study is the first to include consumption of infant snack products, the level of total calorie intake was also calculated in order to assess the total daily estimated energy intake; the results indicate that energy intakes exceed recommendations by 42%, which may have implications for obesity

The Demand for Money and the Aggregation over Time

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Stability study of fortified low-fat spreads with preservatives

Abstract Physicochemical variations in products are known to occur depending on storage conditions. This study examined the effects of storage time on the physicochemical, sensory, rheological, and microbiological properties of fortified low-fat spreads. Fortified spreads containing potassium sorbate (PS; 0.05% and 0.1%) or MicroGard 100 (MG; 0.5% and 1%) as preservatives and a control spread (CS) were packed in presterilized airtight polyethylene jars and their shelf lives were investigated by storage at (5±1) °C for 91 d. Based on the physicochemical properties, the addition of preservatives inhibited the formation of free fatty acids and thiobarbituric acid and influenced the pH and acidity. The emulsion stability of the preserved samples was greater than that of the CS after 14 d. As storage progressed, the sensory and rheological properties of the CS deteriorated continuously, whereas significantly smaller changes were observed for the samples containing 0.1% PS and 1% MG. The surface growth of yeasts and molds was the main cause of spoilage, particularly in the CS. For all the samples, the standard plate counts and the yeast and mold counts increased during storage. In contrast, the coliform counts were zero, indicating that the samples were manufactured and stored under hygienic conditions. The samples containing lower levels of preservatives (0.05% PS and 0.5% MG) were acceptable for 70 d and 77 d as compared to 49 d for the CS. Notably, the addition of 0.1% PS and 1% MG extended the shelf life to 91 d.</jats:p

Isatin

Inelastic Neutron Scattering spectrum of Isatin, , measured on the TOSCA instrument