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Publication Metadata only Iron bioavailability in 8-24-month-old Thai children from a micronutrient-fortified quick-cooking rice containing ferric ammonium citrate or a mixture of ferrous sulphate and ferric sodium ethylenediaminetetraacetic acid(2015-12-01) Visith Chavasit; Suparat Porasuphatana; Umaporn Suthutvoravut; Christroph Zeder; Richard Hurrell; Mahidol University; Mead Johnson Nutritionals; Faculty of Medicine, Ramathibodi Hospital, Mahidol University; ETH Zurich© 2015 John Wiley & Sons, Ltd. A quick-cooking rice, produced from broken rice, is a convenient ingredient for complementary foods in Thailand. The rice is fortified with micronutrients including iron during the processing procedure, which can... cause unacceptable sensory changes. A quick-cooking rice fortified with ferric ammonium citrate (FAC) or a mixture of ferrous sulphate (FeSO4) and ferric sodium ethylenediaminetetraacetic acid (NaFeEDTA), with a 2:1 molar ratio of iron from FeSO4:ironPublication Metadata only Asian workshop on iron fortification of foods(2005-04-27) Rodolfo F. Florentino; Barbara Underwood; Richard Hurrell; Junshi Chen; Huo Junsheng; Naihu Ju; Nguyen Cong Khan; Phan Van Thuy; Takashi Togami; Budianto Wijaya; Corazon V C Barba; Pattanee Winichagoon; Visith Chavasit; Arun Kelkar; Jacques Berger; Chen Chunming; Sonya Rabeneck; Nutrition Center of the Philippines; National Academy of Sciences; Ecoles polytechniques federales; Institute of Nutrition and Food Safety; Unilever; National Institute of Nutrition; ILSI; Food and Nutrition Research Institute Manila; Mahidol University; Hexagon Chemoils Pvt. Ltd; IRD Institut de Recherche pour le DeveloppementPublication Metadata only Effects of various iron fortificants on sensory acceptability and shelf-life stability of instant noodles(2007-01-01) Ratchanee Kongkachuichai; Arunwadee Kounhawej; Visith Chavasit; Rin Charoensiri; Mahidol UniversityBackground. Iron-deficiency anemia is the most common nutritional problem in Thailand and many developing countries. One of the most sustainable and cost-effective strategies for combating iron deficiency is fortification of staple foods with iron.... Objective. In this study, the feasibility of fortifying instant noodles with different forms of iron fortificants (ferrous sulfate [FS], ferric sodium ethylenediamine-tetraacetic acid [NaFeEDTA], and encapsulated H-reduced elemental iron [EEI] was evaluatedPublication Metadata only Comparison of the efficacy of wheat-based snacks fortified with ferrous sulfate, electrolytic iron, or hydrogen-reduced elemental iron: Randomized, double-blind, controlled trial in Thai women(2005-12-01) Michael B. Zimmermann; Pattanee Winichagoon; Sueppong Gowachirapant; Sonja Y. Hess; Mary Harrington; Visith Chavasit; Sean R. Lynch; Richard F. Hurrell; ETH Zurich; Mahidol University; Eastern Virginia Medical SchoolBackground: Although elemental iron powders are widely used to fortify cereal products, little data exist on their efficacy in humans. Objective: We compared the efficacy of wheat-based snacks fortified with ferrous sulfate, electrolytic iron..., or hydrogen-reduced iron in Thai women with low iron stores. Design: A double-blind intervention was conducted in 18-50-y-old women (n = 330) randomly assigned into 4 groups to receive either no fortification iron or 12 mg Fe/d for 6 d/wk for 35 wk as ferrousPublication Metadata only Combating iodine and iron deficiencies through the double fortification of fish sauce, mixed fish sauce, and salt brine(2003-01-01) Visith Chavasit; Preeyacha Nopburabutr; Ratchanee Kongkachuichai; Mahidol UniversityTwo iodine and seven iron compounds were tested for use in the fortification of pure fish sauce, mixed fish sauce, and salt brine for cooking as a means to combat iodine and iron deficiencies. Ferrous sulfate, sodium iron ethylenediaminetetraacetic... acid, ferric ammonium citrate, and ferrous lactate were combined with potassium iodide with no effect on sensory quality. Product shelf-life testing revealed that no iron or iodine losses occurred during a three-month storage period. Although the colorPublication Metadata only Fortification of soy sauce using various iron sources: Sensory acceptability and shelf stability(2006-01-01) Ratana Watanapaisantrakul; Visith Chavasit; Ratchanee Kongkachuichai; Mahidol UniversityBackground. Soy sauces are available in different types and grades, which allows them to reach consumers of all socioeconomic groups. Ferric sodium ethylenediaminetetraacetic acid (NaFeEDTA) has been used for iron fortification of soy sauces in some... countries, however, its high cost may make it unattractive to policymakers and industry. Objective. We ev aluated the feasibility of using more economical iron sources for iron fortification, with soy sauce of various types and grades used as a vehiclePublication Metadata only Triple fortification of instant noodles in Thailand(1998-01-01) Visith Chavasit; Kraisid Tontisirin; Mahidol UniversityBecause Thailand was facing problems with deficiencies of iodine, iron, and vitamin A, in 1994 a committee of the Ministry of Public Health proposed a feasibility study of fortification of instant noodle seasoning powder. This project was undertaken... by universities, government, and the private sector. Micronutrient dosages per serving were set at 5 mg for iron, 50 μg for iodine, and 267 μg for vitamin A, all of which represent one-third of the Thai recommended daily intake (RDI). The results showed that aPublication Metadata only Shelf stability, sensory qualities, and bioavailability of iron-fortified Nepalese curry powder(2011-01-01) Sanjeev Kumar Karn; Visith Chavasit; Ratchanee Kongkachuichai; Nattapol Tangsuphoom; Mahidol University; Ministry of Agriculture and CooperativesBackground. The prevalence of iron-deficiency anemia in Nepal is almost 50% of the whole population. Curry powder is a promising vehicle for fortification due to its use in various meals. Objective. To evaluate the bioavailability of different iron... fortificants in curry powder and their effectson the qualities of curry powder. Methods. The serving size of curry powderwas evaluated in 40 Nepalese households and 10 restaurants. The powders were fortified with iron sources of different bioavailabilityPublication Metadata only Development of fortified dried broken rice as a complementary food(2005-01-01) Monthana Chitpan; Visith Chavasit; Ratchanee Kongkachuichai; Naresuan University; Mahidol UniversityBackground. Commercially produced dried broken rice is widely used to prepare complementary foods for Thai infants, and it is both convenient and acceptable to persons from all socioeconomic classes. However, inadequate levels of calcium, iron... sulfate, ferrous lactate, or ferric sodium ethylenediaminetetraacetic acid (NaFeEDTA) was the iron source. The vitamin sources were thiamine hydrochloride and folic acid. The product contained 40 mg of calcium, 5.3 mg of iron, 0.08 mg of thiamine, and 11 μPublication Metadata only A comparative intervention trial on fish sauce fortified with NaFe-EDTA and FeSO4+citrate in iron deficiency anemic school children in Kampot, Cambodia(2008-06-01) Philippe Longfils; Didier Monchy; Heike Weinheimer; Visith Chavasit; Yukiko Nakanishi; Klaus Schümann; Deutsche Gesellschaft fur Technische Zusammenarbeit (GTZ) GmbH; Institute Pasteur du Cambodge; SAM; Mahidol University; Showa Women's University; Technical University of MunichBackground: Inhabitants of agrarian villages of rural Cambodia suffer from high prevalences of iron deficiency and anemia in the context of a monotonous diet. Objective: To compare the efficacy and safety of placebo Khmer fish sauce to that of 10 m...L of fish sauce containing 10 mg of iron, added to daily school meals either as NaFe-EDTA or as FeSO4+ citrate. Methods: 140 students aged 6-21 years were enrolled in a double-blinded, placebo-controlled intervention trial. They were randomly allocated