Trends of increases in potential risk factors and prevalence rates of diabetes mellitus in Thailand.

Over the past three decades, undernutrition in Thailand has drastically reduced by over seven times. However, since 1995 the number of patients afflicted with non-communicable diseases, such as diabetes mellitus, has rapidly increased, even among the young. Unhealthy life styles due to urbanization are a major reason for this increase. Less physical activity and low consumption of fruits and vegetables, as well as high consumption of added free sugar, are common. Every year, the Thai people increase their consumption of energy from fat and protein, while lowering their intake of energy from complex carbohydrates. Per capita and on average, a Thai individual consumes up to 20% of total energy from added free sugar. Barker's hypothesis and Developmental Origins of Health and Disease hypothesis (DOHaD) can partially explain the increase in diabetes mellitus at this rapid rate. To alleviate the problem, the main strategy has been consumer education to reduce diabetes mellitus prevalence. Sugar elimination from infant formula is mandatory and sugar taxation is being considered. Simplified nutrition labeling is voluntarily as part of consumer education, as well as encouraging food industries to produce healthier food products. Currently, a multi-sectoral approach is used for alleviating diabetes mellitus in Thailand.

Comparison of methods for iodine analysis in foods.

Spectrophotometric and ICP-MS methodology for iodine determination was compared. Samples were alkali dry-ashed, dissolved in water, and iodine assayed by spectrophotometry and by ICP-MS. Iodine content in the studied foods ranged from 3 to 1304µg/100g. There was no significant difference (p>0.05) between iodine values determined spectrophotometrically using an external calibration curve and values determined using a standard addition. Foods containing low iodine concentrations (4-25µg/100g) also showed no significant difference (p>0.05) between iodine concentrations determined spectrophotometrically and concentrations determined by ICP-MS. For food items with more than 25µg/100g, the spectrophotometric methods yielded markedly higher (p<0.05) concentrations than the standard ICP-MS method (relative positive bias 25-122%), especially in foods with high sodium and/or iron contents. A catalytic effect of sodium and iron on the Sandell and Kolthoff reaction, leading to false high values in the spectrophotometric determination of iodine was demonstrated. ICP-MS is recommended for iodine determination in foods.

Thailand conquered under-nutrition very successfully but has not slowed obesity.

Under-nutrition in Thailand has been successfully controlled for over two decades. However, Thailand is now facing a double-burden malnutrition problem where under- and over-nutrition coexist. Overweight, obesity, and related diseases are the main nutritional challenges, leading to high costs for curative care. Thailand foresees that nutrition can be an effective strategy for preventing diet-related non-communicable chronic diseases, and the country aims to reduce costs for secondary and tertiary health care. Various organizations have conducted national programmes, focusing especially on nutrition education and public campaigns, which have been sustainable and not sustainable. Only milk and certain foods for children are mandated for nutrition labeling. Guideline daily amounts is now the nutrient profile mandated for snack foods in Thailand. To increase efficiency, Thailand's National Food Committee has been established to link food, nutrition and health via a multi-sectoral approach.

Effects of fortified lysine on the amino acid profile and sensory qualities of deep-fried and dried noodles.

INTRODUCTION: Lysine fortification of wheat flour has been used toward reducing protein energy malnutrition in developing countries. METHODS: The feasibility of fortifying instant noodles with lysine was evaluated based on sensory qualities and the residual lysine content. Fifty grams of deep-fried and dried instant noodles were fortified with 0.23 and 0.21 g lysine, respectively. The production temperatures used for deep-frying were 165-175 degrees C and for drying, 80-105 degrees C; these are the temperatures used in the industrial production of both kinds of noodles. Lysine fortification was then performed at the local factories using the commercial production lines and packaging for both types of instant noodles. Both fortified and unfortified deep-fried and dried instant noodles were stored at 50 degrees C under fluorescent light for 2 and 4 months, respectively. RESULTS: The fortified products were tested for residual lysine content and sensory qualities as compared with unfortified noodles. The results show fortified products from the tested processing temperatures were all accepted. After storage, significant losses of lysine were not found in both types of noodles analysed. The lysine-fortified noodles had amino acid scores of 102% and 122%, respectively. After 2 months, the sensory quality of fortified deep-fried noodles was still acceptable; however, the dried noodles turned to an unacceptable dark colour. CONCLUSION: This study shows that it is feasible to fortify deep-fried instant noodles with lysine, though lysine fortification exhibited an undesirable colour in the dried instant noodles after storage.

Production and shelf stability of multiple-fortified quick-cooking rice as a complementary food.

Rice-based complementary foods normally contain inadequate amounts of several micronutrients, such as iron, calcium, and zinc. This study aimed at improving the quality of commercially produced rice-based complementary foods. The analysis centered on identifying a rice-based complementary food that is safe, stable, sensory acceptable, and economical in terms of fortificants (iron, calcium, zinc, thiamine, folate) and effectively packaged for industrial production and distribution. Product colors were mostly in green-yellow tone and slightly changed to more yellow during storage. Sensory acceptability was affected by changes in odor and rancidity but not in color. Rancidity scores were low in aluminum foil laminated plastic bags (ALU). Lipid oxidation significantly increased during storage, but at a slower rate when sodium citrate and ALU were used. Color differences of raw products were detected but not in the cooked ones. Mineral and vitamin losses during processing were 2% to 11% and 20% to 30%, respectively, but no losses were found during storage. FeSO(4)+ NaFeEDTA added with sodium citrate resulted in the most acceptable product for all packagings. The multiple-fortified quick-cooking rice (MFQCR) developed from this study could be a potentially useful tool for combating micronutrient deficiencies among infants and young children in the countries where rice is the staple food.

Chitosan-poly(acrylic acid): mechanism of complex formation and potential industrial applications.

The food industry is interested in polyelectrolytic coagulants of natural origin for the clarification of food beverages and the recovery of colloidal and dispersed particles from processing waste streams. This paper discusses potential industrial applications of recent findings on polymer complex formation obtained with a chitosan-poly(acrylic acid) model system. Process recommendations could be made on the basis of the ionic strength, pH, and charged group concentration of the fluid to be treated. Ionic strength does not affect the complex formation process. The amount of chitosan in the complex formed is controlled by the solution pH. The mechanism of complex formation indicates that pH measurements could be used to monitor the coagulation process.