News
Food fortification decreases risk of folic acid deficiency
18 January 2011
A new Australian study shows that blood folate (vitamin B9) levels to increase in the population after mandatory folic acid fortification of bread products.
15 July 2012
The Harvard School of Public Health, Boston, USA
"A diet that includes plenty of fruits, vegetables, whole grains, good protein packages, and healthy fats should provide most of the nutrients needed for good health. For those who eat a healthy diet, a multivitamin may have little or no benefit. But not everyone manages to eat a healthy diet. When it comes to micronutrients, many Americans get less than the adequate amounts, according to criteria set by the Institute of Medicine. For example, more than 90 percent of Ameri-cans get less than the Estimated Average Requirement for vitamin D and vitamin E from food sources alone (1). Many older people have trouble absorbing vitamin B12 from food; the 2010 Dietary Guidelines for Americans, in fact, recommends that people over the age of 50 eat foods fortified with vitamin B12 or take vitamin B12 supplements (2). Getting enough folate is especially important for women who may become pregnant, since adequate folate can help lower the risk of having a baby with neural tube defects. That's why the Center for Disease Control and Prevention recommends that all women of childbearing age (ages 15 to 45) consume 400 micrograms per day of folic acid (3).
Some scientists believe there is not enough evidence to recommend for or against taking a daily multivita-min, because there isn't yet enough data from randomized controlled trials (4). That's a reasonable but short-sighted point of view, since it may never be possible to conduct clinical trials that are long enough to test the effects of multiple vitamins on the risk of various types of cancer, Alzheimer's disease, and other degenera-tive conditions. Looking at evidence from epidemiological studies on diet and health, and biochemical studies on the detailed mechanisms of disease, the health benefits of taking supplements to reach an adequate micronutrient intake appear to outweigh the risk of overdose (5). However, as with anything we take, it is the dose that makes things good or bad for the health. Thus, official intake recommendations should be followed.
To consumers, getting informed about research on vitamin supplements can be a frustrating task. Different studies on the same vitamins often present conflicting information. A closer look at the study design often reveals the cause of these discrepancies and helps to put conflicting results into context:
Our knowledge about optimal intakes of vitamins and minerals is not set in stone, so it is important that we continue to research the relationships between vitamins, minerals, and chronic disease over long periods of time. This may mean more confusing news headlines along the way, as the science develops.”
Based on: Harvard School of Public Health. The Nutrition Source – Nutrition Insurance Policy: A Daily Multivitamin. Published online 2012.
18 January 2011
A new Australian study shows that blood folate (vitamin B9) levels to increase in the population after mandatory folic acid fortification of bread products.
14 March 2016
Professor Oleg Shadyro of the Department of Chemistry at the University of Belarus has shown that coenzyme Q10 and vitamins are able to down-regulate the cellular production of phosphatidic acid (PA) in low cellular oxygen conditions which would otherwise inhibit normal cell apoptosis. Hence supplementation with these substances could improve the efficacy of radiotherapy or chemotherapy.
5 June 2012
According to a new Swedish study, long-term supplementation with a combination of coenzyme Q10 and selenium may reduce mortality due to cardiovascular disease by about 6%.