News
Elevated vitamin D levels may increase chances of success of IVF
29 July 2013
Women undergoing in vitro fertilization (IVF) may improve their chances of getting pregnant by increasing their vitamin D supply, suggests a new study from Canada.
25 April 2011
Long-term supplementation with calcium may modestly increase the risk of heart attacks and strokes, suggests a new study.
The new meta-analysis included data from 28,072 participants of 13 randomized controlled trials evaluating the intake of calcium supplements alone or in combination with vitamin D (1g calcium and 400 IU vitamin D daily) over a long time period in connection with the risk of cardiovascular events (1). The analysis results indicate that the increased intakes may modestly elevate the risk of myocardial infarction and stroke, suggesting an unfavorable risk-to-benefit profile when comparing the benefits of calcium on fracture prevention with the risk of cardiovascular events: treating 1,000 patients with calcium or calcium plus
vitamin D for five years would cause an additional six myocardial infarctions or strokes and prevent only three fractures. The researchers speculate that increased serum calcium concentration due to long term treatment with supplements could increase the risk of vascular calcification.
Experts criticized that the meta-analysis’ methods, saying that they are flawed and point to many more studies touting the beneficial effects of calcium in bone health. As there is not enough evidence to confirm the association between calcium supplements and cardiovascular risk, further studies would need to be carried out to determine potential negative effects.
29 July 2013
Women undergoing in vitro fertilization (IVF) may improve their chances of getting pregnant by increasing their vitamin D supply, suggests a new study from Canada.
1 December 2013
Micronutrients have many functions in the human organism. For example, they are needed to make macromolecules or as cofactors for essential enzymatic reactions. Micronutrient functions are based on their biochemical properties and are utilized in food technology. Many industrially processed foods contain additives that are in fact natural or nature-identical micronutrients. Their purpose is to improve the consistency of the food and to give it certain characteristics. Additives are selected based on their primary function in the finished food product. Micronutrients are usually used as antioxidants – to prevent oxidative processes that impair food quality – and as coloring agents to compensate for color lost during processing. Additives are generally labeled with E numbers. The use of additives in food is only permitted if it is technologically necessary, if they have been investigated and found to be harmless, and have passed inspection by the food safety authorities.
1 December 2011
Staple food fortification can be used to increase the micronutrient content of foods or to replace nutrients lost in food processing.