WorldCat Identities

Garcia-Casal, Maria Nieves

Overview
Works: 21 works in 46 publications in 2 languages and 143 library holdings
Roles: Editor, Author
Classifications: Q11, 664.5
Publication Timeline
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Most widely held works by Maria Nieves Garcia-Casal
Technical considerations for maize flour and corn meal fortification in public health( )

4 editions published in 2014 in English and held by 42 WorldCat member libraries worldwide

Fortification of condiments and seasonings with vitamins and minerals in public health by New York Academy of Sciences( )

7 editions published in 2015 in English and held by 31 WorldCat member libraries worldwide

"Fortification of staple foods has been a successful strategy for combating micronutrient deficiency. Recently, fortification of condiments and seasonings has been considered as a new approach to mitigate micronutrient deficiencies worldwide. The World Health Organization (WHO), in collaboration with the Micronutrient Initiative and the Sackler Institute for Nutrition Science, convened a consultation on "Fortification of condiments and seasonings with vitamins and minerals in public health: from proof of concept to scaling up" on August 26-28, 2014, at the New York Academy of Sciences. The first of two-parts, this Annals volume presents a collection of in-depth reports stemming from this consultation and discussing several key topics, including the global regulatory landscape regarding micronutrient fortification of condiments and seasonings; industrial processing of condiments and seasonings and its implications for micronutrient fortification; Bioavailability of iron, vitamin A, zinc, and folic acid when added to condiments and seasonings; and estimation of population iodine intake from iodized salt consumed through bouillon seasoning in Senegal"--Publisher's description
Fortification of condiments and seasonings with vitamins and minerals in public health II( )

6 editions published in 2016 in English and held by 21 WorldCat member libraries worldwide

"Fortification of staple foods has been a successful strategy for combating micronutrient deficiency. Recently, fortification of condiments and seasonings has been considered as a new approach to mitigate micronutrient deficiencies worldwide. The World Health Organization (WHO), in collaboration with the Micronutrient Initiative and the Sackler Institute for Nutrition Science, convened a consultation on "Fortification of condiments and seasonings with vitamins and minerals in public health: from proof of concept to scaling up" on August 26-28, 2014, at the New York Academy of Sciences. This Annals issue, the second of two issues stemming from this consultation, presents four in-depth reports that discuss several key topics, including (1) definitions, potential benefits, consumption patterns, and global markets of sauces, spices, and condiments; (2) equity considerations in the implementation of large-scale fortification of condiments and seasonings as a public health strategy; (3) estimating nutrient fortification levels in condiments and seasonings for public health programs; and (4) a discussion of the background and rationale of the technical consultation, along with a summary of the main considerations proposed by the consultation working groups"--Publisher's description
Staple crops biofortified with vitamins and minerals : considerations for a public health strategy( )

6 editions published in 2017 in English and held by 16 WorldCat member libraries worldwide

Risk of excessive intake of vitamins and minerals( )

4 editions published in 2019 in English and held by 9 WorldCat member libraries worldwide

"The nine articles of this special Annals issue were presented at a technical consultation convened by the World Health Organization to discuss the risk of excessive intake of vitamins and minerals delivered through public health interventions"--New York Academy of Sciences webpage (viewed July 2, 2019)
Fortification of condiments and seasonings with vitamins and minerals in public health( Book )

in English and held by 7 WorldCat member libraries worldwide

Hemoglobin concentration for assessing anemia( Book )

2 editions published in 2019 in English and held by 2 WorldCat member libraries worldwide

Absorcion del hierro de los alimentos. Papel de la vitamina A by Maria Nieves Garcia-Casal( )

2 editions published in 1998 in Spanish and held by 2 WorldCat member libraries worldwide

El hierro y la vitamina A son nutrientes esenciales para el crecimiento, desarrollo y mantenimiento del organismo. La carencia de estos elementos es un problema de salud publica sobre todo en paises en vias de desarrollo. Recientemente se ha reportado un efecto potenciador por parte de la vitamina A sobre la absorcion de hierro debido probablemente a un efecto quelante de esta vitamina sobre el hierro manteniendolo soluble y disponible para ser absorbido y estableciendose asi una competencia con otras sustancias (fitatos y polifenoles) que unen hierro y lo hacen poco absortible. Este hallazgo significa que la implementacion de programa se enriquecimiento de alimentos con ambos nutrientes garantizaria no solo el aporte de dos sustancias esenciales para el organismo, sino que se favoreceria la absorcion de hierro aun a partir de dietas con alto contenido de inhibidores. (AU)
New property of vitamin A and ̄-carotene on human iron absorption: effect on phytate and polyphenols as inhibitors of iron absorption by Miguel Layrisse( )

1 edition published in 2000 in English and held by 1 WorldCat member library worldwide

Ciento setenta y cuatro sujetos fueron estudiados con el fin de conocer la interaccion de la vitamina A y el ̄-caroteno con los inhibidores de la absorcion de hierro, utilizando un desayuno basal conteniendo un pan preparado a partir de 100g de harina precocida de maiz o de harina blanca de trigo obtenidas comercialmente y fortificadas con fumarato ferroso y vitaminas, mas 50g de queso y 10g de margarina. Este pan fue marcado con 59 Fe o 55 Fe. Se aprecio que el porcentaje de absorcion de hierro del desayuno preparado con harina de maiz administrado solo o con diferentes concentraciones de cafe fue practicamente el mismo, mientras que la absorcion de hierro del desayuno basal preparado con harina de trigo disminuyo de 6 por ciento cuando el desayuno es administrado solo, a menos de 2 por ciento cuando fue administrado con diferentes concentraciones de cafe. El unico ingrediente presente en la harina de maiz y no en la de trigo, fue la vitamina A. Esta diferencia estimulo a los autores para practicar otros experimentos utilizando harina precocida de maiz o harina blanca de trigo fortificadas solamente con fumarato ferroso. Estos estudios demostraron que la vitamina A inhibe el efecto de los polifenoles y parcialmente el de los fitatos sobre la absorcion de hierro. Estudios espectrofotometricos y de HPLC demostraron que ocurren interacciones entre la vitamina A y el hierro. Otros experimentos, que incluyeron 100 voluntarios, fueron practicados para evaluar el efecto de la vitamina A y el ̄-caroteno sobre la absorcion del hierro del maiz, trigo y arroz. La presencia de vitamina A aumento la absorcion de hierro hasta 3 veces en arroz, 2.4 veces en trigo y 1.8 veces en maiz. El ̄-caroteno aumento la absorcion hasta 3 veces para los tres cereales estudiados. Esta informacion sugiere que la vitamina A y el ̄-caroteno forman complejos con el hierro manteniendolo soluble en el lumen intestinal y evitando el efecto inhibitorio de fitatos y polifenoles sobre la absorcion de hierro(AU)
La alimentación del futuro by Maria Nieves Garcia-Casal( )

1 edition published in 2009 in Spanish and held by 1 WorldCat member library worldwide

Issue Information( )

1 edition published in 2016 in English and held by 1 WorldCat member library worldwide

La deficiencia de hierro como problema de salud publica by Maria Nieves Garcia-Casal( )

1 edition published in 2005 in English and held by 1 WorldCat member library worldwide

Fortification of precooked maize flour with coarse defatted maize germ by Francisco Rivero( )

1 edition published in 1994 in Spanish and held by 1 WorldCat member library worldwide

The possibility of improving the dietary value of precooked maize flour through fortification with 11 por ciento coarse defatted maize germ was investigated. The results of tests in humans presented here show that the total iron absorption from the fortified preparation is similar to that from the precooked maize alone, but with the advantage of being richer in several nutrients: protein (25 per cent), zinc (61 per cent), potassium (47 per cent) and magnesium (112 per cent), as well as fiber (34 per cent). Fortification lowers (by 20 per cent) rather than raises the cost of the flour, and may be an important contribution to the diet of those population where maize bread is a major component of the diet(AU)
Sauces, spices, and condiments: definitions, potential benefits, consumption patterns, and global markets( )

1 edition published in 2016 in English and held by 1 WorldCat member library worldwide

Abstract : Spices and condiments are an important part of human history and nutrition, and have played an important role in the development of most cultures around the world. According to the Codex Alimentarius, the category of salts, spices, soups, sauces, salads, and protein products includes substances added to foods to enhance aroma and taste. Spices have been reported to have health benefits as antioxidant, antibiotic, antiviral, anticoagulant, anticarcinogenic, and anti-inflammatory agents. Health claims about the benefits of condiments for disease prevention or health improvement need to be science based and extensively supported by evidence; data on their preventive or protective potential in humans are currently limited. The condiments market has been growing continuously over the last few years, with the quantity of products sold under the category of sauces, dressings, and condiments during the period 2008-2013 increasing from 31, 749, 000 to 35, 795, 000 metric tons. About 50 of the 86 spices produced in the world are grown in India. From 2008 to 2013, the United States was the largest importer of spices, followed by Australia, the United Kingdom, Canada, and Russia. The main buyers of fish sauce are Vietnam and Thailand, with purchases of 333, 000 and 284, 000 metric tons in 2013, respectively. The sauces and condiments category is dynamic, with large differences in consumption in habits and practices among countries. This paper aims to establish definitions and discuss potential health benefits, consumption patterns, and global markets for sauces, spices, and condiments
Estimating nutrient fortification levels in condiments and seasonings for public health programs: considerations and adaptations( )

1 edition published in 2016 in English and held by 1 WorldCat member library worldwide

Abstract : Condiments and seasonings have been considered as potential vehicles for fortification in place of, or in addition to, fortifiable staple foods. Methodologies for establishing fortification programs focus primarily on use of staple foods, which are consumed in larger portions than condiments and seasonings. Some fortification models assume self-limiting consumption relative to the maximum energy consumed by target populations. However, this assumption may prove incorrect for estimating fortification concentrations of condiments and seasonings because they may only provide negligible energy. Although flavor or color may limit consumption, these limits would vary across each condiment or seasoning vehicle. In addition, the small volume of condiments and seasonings consumed relative to staple foods can lead to proportionally larger potential errors than with staple foods when measuring usual dietary intakes for establishing safe and effective fortification concentrations. This paper reviews available methods for setting fortification levels, whether or how available methods or conceptual frameworks could be adapted to condiments and seasonings, and gaps in knowledge for appropriately using condiments and seasonings as vehicles for fortification in public health
Fortificacion de las harinas de maiz y de trigo con hierro y vitaminas en la poblacion venezolana: experimentos derivados de los resultados obtenidos by Miguel Layrisse( )

1 edition published in 1997 in Spanish and held by 1 WorldCat member library worldwide

Anemia, deficiencias de hierro y de vitamina A y helmintiasis en una poblacion rural del estado Lara by Jham Frank Papale( )

1 edition published in 2008 in Spanish and held by 1 WorldCat member library worldwide

Acido folico y vitamina B12 en niños, adolescentesy mujeres embarazadas en Venezuela by Maria Nieves Garcia-Casal( )

1 edition published in 2005 in Spanish and held by 1 WorldCat member library worldwide

The effect of change in pH on the solubility of iron bis-glycinate chelate and other iron compounds by Maria Nieves Garcia-Casal( )

1 edition published in 2001 in English and held by 1 WorldCat member library worldwide

The effect of a pH change from 2 to 6 was tested on the solubility of ferrous sulfate, ferrous fumarate, iron bis-glycine chelate (Ferrochel) and sodium-iron ethylenediaminetetraacetic acid (NaFeEDTA). It was found that at pH 2 ferrous sulfate, Ferrochel and NaFeEDTA were completely soluble and only 75 of iron from ferrous fumarate was soluble. When pH was raised to 6, iron from amino acid chelate and NaFeEDTA remained completely soluble while solubility from ferrous sulfate and ferrous fumarate decreased 64 and 74, respectively compared to the amount of iron initially soluble at pH 2. These results suggest that iron solubility from iron bis-glycine chelate and NaFeEDTA is not affected by pH changes within the ranges tested, probably because iron remained associated to the respective compounds.(AU)
 
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Audience level: 0.74 (from 0.42 for La aliment ... to 0.99 for Absorcion ...)

Alternative Names
Casal, Maria Nieves Garcia-

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