Letter to the Editor Re: McClure et al. Nutrients 2017, 9, 95

Dear Editor, We read with interest the recently published paper by McClure et al. [1] that reports trends in intake and primary sources of dietary phosphorus in the NHANES data for the period 2001–2014.[...]Non peer reviewe

Phosphorus-Containing Food Additives in the Food Supply-An Audit of Products on Supermarket Shelves

Objectives: Phosphorus (P)-containing food additives pose a risk for chronic kidney disease (CKD) patients. We aimed to investigate the prevalence of P-containing additives in the Finnish food supply across different food categories to evaluate their burden in CKD, reflecting the situation in Europe. Methods: The dataset of 6,176 products was obtained in June-August 2019 from the foodie.fi website, which contains all foodstuffs sold in the grocery stores of the S Group (46% of the Finnish market share in 2019). The food category, full product name, type of P additive (inorganic, organic, and natural P-containing), and reporting methods (name or E number) of P additives were recorded. Duplicates and products lacking ingredient information were excluded. Results: The prevalence of P additives was 36% in the final sample (n 5 5,149). Among food categories, the prevalence varied from 4% in dairy-based snacks to 67% in meat products. Altogether 17 different P additives were observed. Inorganic P additives were the most common P additive type, present in 20% of foodstuffs. Natural P-containing additives were observed in 19% and organic P additives in 2% of foodstuffs. The most commonly used P additives were lecithin (E 322), pyrophosphate (E 450), and triphosphate (E 451). E number was used as a reporting method in 49% of foodstuffs, and full name in 44% of foodstuffs. Reporting by E number was particularly common in the products containing inorganic P. Conclusions: The use of P additives is common in the Finnish food supply, indicating the situation in Europe. The high prevalence of inorganic, that is, the most absorbable and potentially most harmful P additives in particular food groups, and their usual reporting only by E numbers can create challenges in CKD dietary counseling. (c) 2021 The Authors. Published by Elsevier Inc. on behalf of the National Kidney Foundation, Inc. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).Peer reviewe

D-vitamiinin liian vähäisen ja liiallisen saannin terveysvaikutukset

VertaisarvioituVakava D-vitamiinin puute johtaa lapsilla riisitautiin ja aikuisilla osteomalasiaan. Pieni 25-hydroksi-D-vitamiinipitoisuus on ollut havainnoivissa tutkimuksissa yhteydessä kansantautien esiintyvyyteen, mutta uudet laajat meta-analyysit eivät tue vitamiinisupplementaation ehkäisevää vaikutusta. D-vitamiinisupplementaatio ei ole vähentänyt kaatumisia, luunmurtumia tai kansantauteja, jos 25-hydroksi-D-vitamiinipitoisuus on ollut lähtötilanteessa riittävä. D-vitamiinimyrkytys on erittäin harvinainen mutta voi johtaa hyperkalsemiaan ja siihen liittyviin komplikaa¬tioihin.Peer reviewe

Vitamin D Fortification of Fluid Milk Products and Their Contribution to Vitamin D Intake and Vitamin D Status in Observational Studies—A Review

Fluid milk products are systematically, either mandatorily or voluntarily, fortified with vitamin D in some countries but their overall contribution to vitamin D intake and status worldwide is not fully understood. We searched the PubMed database to evaluate the contribution of vitamin D-fortified fluid milk products (regular milk and fermented products) to vitamin D intake and serum or plasma 25-hydroxyvitamin D (25(OH)D) status in observational studies during 1993-2017. Twenty studies provided data on 25(OH)D status (n = 19,744), and 22 provided data on vitamin D intake (n = 99,023). Studies showed positive associations between the consumption of vitamin D-fortified milk and 25(OH)D status in different population groups. In countries with a national vitamin D fortification policy covering various fluid milk products (Finland, Canada, United States), milk products contributed 28-63% to vitamin D intake, while in countries without a fortification policy, or when the fortification covered only some dairy products (Sweden, Norway), the contribution was much lower or negligible. To conclude, based on the reviewed observational studies, vitamin D-fortified fluid milk products contribute to vitamin D intake and 25(OH)D status. However, their impact on vitamin D intake at the population level depends on whether vitamin D fortification is systematic and policy-based.Peer reviewe

D-vitamiinitilanne Suomessa ja saantisuositukset

VertaisarvioituAikuisväestö saa D-vitamiinia keskimäärin suositusten mukaisesti, ja valtaosalla väestöstä pitoisuus veressä on riittävä. Osalla saanti ravinnosta jää kuitenkin alle keskimääräisen tarpeen. Turvallisen saannin yläraja ylittyy pienellä osalla niistä, jotka käyttävät suuria annoksia D-vitamiinilisiä. Terveydenhuollossa on muistutettava ei-vaaleaihoisia henkilöitä vitamiinilisistä D-vitamiinin puutoksen ehkäisemiseksi.Peer reviewe

Replacing Animal-Based Proteins with Plant-Based Proteins Changes the Composition of a Whole Nordic Diet—A Randomised Clinical Trial in Healthy Finnish Adults

Increased consumption of plant-based foods and decreased consumption of animal-based foods is recommended for healthy diets and sustainable food production. We investigated the effects of partial replacement of dietary animal proteins with plant-based ones on intake of energy-yielding nutrients, fibre, and plasma lipoproteins. This 12-week randomised clinical intervention comprised 107 women and 29 men (20–69 years) in three diet groups with different dietary protein compositions (“ANIMAL”: Animal 70%/plant 30%; “50/50”: Animal 50%/plant 50%; “PLANT”: Animal 30%/plant 70%; all: Protein intake 17 E%). Nutrient intakes were assessed by 4-day food records. Saturated fat intake (E%) was lower and polyunsaturated fatty acid intake (E%) higher in the PLANT and 50/50 groups compared to the ANIMAL group (p 0.05). Replacing animal protein with plant protein sources in the diet led to an increased fibre intake and improved dietary fat quality as well as blood lipoprotein profile. Flexitarian diets could provide healthy and more sustainable alternatives for the current, predominantly animal-based diets

Consumption of healthy foods and associated socio-demographic factors among Russian, Somali and Kurdish immigrants in Finland

Aims: We evaluated the consumption of healthy foods among Russian, Somali and Kurdish immigrants in Finland, and examined the relationship between socio-demographic factors and food consumption. Methods: We used data from the Migrant Health and Wellbeing Study (Maamu), a population-based health interview and examination survey in six different municipalities in Finland between 2010 and 2012. Altogether, 635 men and 737 women, aged 18-64 years, of Russian (n = 527), Somali (n = 337) and Kurdish (n = 508) origin were included. The important socio-demographic determinants of healthy food consumption - sex, age, education, place of residence and household size - were assessed by logistic regression. Results: Based on the consumption frequencies of recommended healthy foods - fruits, berries, vegetables, fish and rye bread - immigrants of Russian origin had higher consumption of healthy foods than their peers of Kurdish and Somali origin. Low consumption of fresh vegetables, fruits and berries was found among Somali immigrants. Sex and age were the most important determinants of healthy food consumption, as women and older age groups had diets closer to the national nutrition recommendations. High educational level was also positively associated with healthy food consumption. Conclusions: We found ethnic differences in the consumption of healthy foods among the immigrant groups of Russian, Somali and Kurdish origin in Finland. Socio-demographic factors, especially age, sex and education, seem to also play an important role in immigrants' food consumption. Further studies examining the consumption of fruits, berries and fresh vegetables among Somali immigrants in Finland are needed.Peer reviewe

Replacing dietary animal-source proteins with plant-source proteins changes dietary intake and status of vitamins and minerals in healthy adults : a 12-week randomized controlled trial

Purpose A shift towards more plant-based diets promotes both health and sustainability. However, controlled trials addressing the nutritional effects of replacing animal proteins with plant proteins are lacking. We examined the effects of partly replacing animal proteins with plant proteins on critical vitamin and mineral intake and statuses in healthy adults using a whole-diet approach. Methods Volunteers aged 20-69 years (107 female, 29 male) were randomly allocated into one of three 12-week intervention groups with different dietary protein compositions: ANIMAL: 70% animal-source protein/30% plant-source protein; 50/50: 50% animal/50% plant; PLANT: 30% animal/70% plant; all with designed protein intake of 17 E%. We analysed vitamin B-12, iodine, iron, folate, and zinc intakes from 4-day food records, haemoglobin, ferritin, transferrin receptor, folate, and holotranscobalamin II from fasting blood samples, and iodine from 24-h urine. Results At the end point, vitamin B-12 intake and status were lower in PLANT than in 50/50 or ANIMAL groups (PPeer reviewe

Poor bioavailability of vitamin D2 from ultraviolet-irradiated D2-rich yeast in rats

Ultraviolet-irradiated yeast (Saccharomyces cerevisiae) can be used to biofortify bakery products with vitamin D, but in bread, it was not effective in increasing serum 25-hydroxyvitamin D [25(OH)D] in humans, possibly because of the low digestibility of the yeast matrix. We investigated the effects of vitamin D-2-rich intact yeast cells and their separated fraction, yeast cell walls, which we hypothesized to provide vitamin D-2 in a more bioavailable form, on serum 25(OH)D and its metabolites in growing female Sprague-Dawley rats (n = 54) compared to vitamin D-2 and D-3 supplements (8 treatment groups: 300 or 600 IU vitamin D/d, and a control group, 8-week intervention). The D-3 supplement groups had the highest 25(OH)D concentrations, and the vitamin D-2 supplement at the 600-IU dose increased 25(OH)D better than any yeast form (P .05). Serum 24,25-dihydroxyvitamin D (a vitamin D catabolite) concentrations and the trend in the differences between the groups were in line with 25 (OH)D (P .05). These findings do not support the hypothesis: the ability of the different ultraviolet-treated vitamin D-2-containing yeast forms to increase 25(OH)D did not differ, and the poor bioavailability of vitamin D-2 in the yeasts compared D-3 or D-2 supplements could not be explained by the increased vitamin D catabolism in the yeast-treated groups. (C) 2018 Elsevier Inc. All rights reserved.Peer reviewe