Review of Micronutrient Deficiencies and Strategies for Food Enrichment
The second day of the International Congress of Nutrition: from Basic Science to Clinical Studies was followed by holding expert panels with the presence of prominent experts.
According to the news agency of the International Congress of Nutrition, Dr. Elmadfa from the University of Vienna, at the specialized panel of "Micronutrient Deficiencies and Food Enrichment Strategies" has reviewed the results of the studies conducted on Zinc deficiency and said: "The deficiency of this micronutrient can lead to complications such as growth disorder, decrease in immunity level, etc.”
He noted the difference in diets and said: “Since Phytic acid level is high in herbal foods, absorption of Zinc and its bioavailability is reduced, resulting in lower zinc levels in vegetarians.
Professor Aladfaha noted the strategies for food enrichment and stated: “If zinc alone is added as a micronutrient, it will be more bioavailable than other micronutrients such as iron and calcium.”
He noted the studies conducted in different parts of the world and said: “Results of these studies indicate the success of food enrichment in compensating for the lack of zinc.”
Professor Braunca from WHO, also spoke in the panel on food labeling guidelines, and said: "The purpose of label is to clarify the nature of the materials used in the products, their health benefits, and nutritional facts."
He added: "The problem of food labels is that they are far from the consumer's eye behind the packets, and the key strategy is to put these labels on the product so that consumers can view it in the first place."
Professor Braunka added: "Food labels should determine the amount and importance of each substance, and it can represent the calories of each substance in black hexagons, and if the amount of calories, salt, or sugar of the product exceeds the allowed amounts, one of these black hexagons is assigned to it.”
He said: “Another model would be showing the consumers the level of food health by using colors (from green to red).”
He added: “By implementing these programs, while informing consumers, manufacturers are also trying to continuously increase the quality of their manufactured food.”
The representative of the World Health Organization stressed: "Indicators should be in such a way that all people with different levels of education would be able to understand them, especially children, who play an important role in parents' decisions to choose foods.”
Professor Salvador Moncada, professor of the University of Manchester, also contributed to the panel on the role of nitric oxide in the cardiovascular system and its relationship with the metabolic functions of the body.
He said: “The absence of nitric oxide in the body could lead to various diseases such as high blood pressure, high blood lipids, chronic kidney failure, diabetes, etc. In addition, in the event of an increase in nitric oxide, the risk of oxidative stress is also increased.
Dr. Leyla Azad Bakhat, Professor of Nutrition at Tehran University of Medical Sciences, also spoke in this expert panel on the relationship between salt and obesity, and said: "In a review of eighty studies in this field, there was a clear relationship between increased salt intake and obesity, BMI and obesity around the waist. This is because consumption of high amounts of salt causes thirst, which increases the likelihood of consuming beverages, especially sweet drinks.”
She added: "On the other hand, salty foods often have more fat and this is an important factor in the development of obesity.”
Professor of Tehran University of Medical Sciences said: "Reducing salt intake can be an effective step in improving Iran's nutritional status and the onset of disease."