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Fortification with calcium to increase dietary intakes of this mineral is currently under evaluation in Canada. To model the potential dietary consequences of food fortification, data from a large national survey of Canadians (n = 1543) were used. Food fortification scenarios were based on reference amounts for labeling requirements. Consumption of milk, cheese and other dairy products was associated with high calcium intakes, and there was a low prevalence of inadequacy in men < 50 y old; however, other age-sex groups had lower intakes. The aim of the fortification modeling was to determine which scenario would most effectively reduce the proportion of the population with low intakes of calcium while minimizing the proportion of individuals who exceeded the tolerable upper intake level (UL). Given the correlation between energy and calcium (r = 0.60, P < 0.01), it appeared that any fortification scenario sufficient to increase the mean intake for women to near the adequate intake led to 6-7% of the men having calcium intakes above the UL. The results suggest that fortification of widely consumed foods is not a realistic way to address the issue of low calcium intakes and illustrate the need for concern about the growing use of fortification practices. KEY WORDS: * calcium * adequate intakes * tolerable upper intake levels * fortification

The most commonly used indices for determining copper deficiency in humans are reduced serum/ plasma copper concentration and decreased activity of ceruloplasmin and Cu/Zn superoxide dismutase (SOD1). However, these indicators are influenced by many factors unrelated to copper status and lack the sensitivity required to detect marginal deficiency, limiting their usefulness in many situations. In vivo, the insertion of copper into SOD1 is dependent on the copper chaperone for SOD1 (CCS). In this study, we explored the possibility that the expression level of CCS may reflect copper status and thus serve as a useful marker of copper nutriture. Weanling male Wistar rats were fed either a normal (5.3 mg Cu/kg diet), moderately deficient (0.84 mg Cu/kg diet) or deficient (0.34 mg Cu/kg diet) copper diet for 6 wk. Rats fed moderate and deficient diets showed differences (P < 0.05) in several hematological measurements, indicating varying degrees of copper deficiency in these groups. Copper-deficient rats had reduced (P < 0.05) liver and erythrocyte SOD1 activity and body weight. Western blot analysis revealed a dose-dependent increase (P < 0.05) in CCS expression in liver and erythrocytes of copper-deficient rats. We report CCS protein level as a novel marker for assessing copper status. KEY WORDS: * copper status * copper chaperone * Cu/Zn superoxide dismutase * expression level * rats

Nephrocalcinosis (NC) in female rats can complicate the interpretation of nutritional or toxicological studies involving the kidney. Recent reformulations of standardized rodent diets such as AIN-93G and NTP-2000 sought to optimize the dietary Ca:P ratio, an important etiologic factor in NC. The effect of increasing intakes of Ca and P together at their optimal molar ratio has not been systematically studied. Weanling female and male Sprague-Dawley rats were fed modified AIN-93G diets containing Ca and P at AIN-93G diet concentrations (5 g Ca + 3 g P/kg diet), with multiples of Ca and P at the same ratio (1.5x = 7.5 g Ca + 4.5 g P, 2.5x = 12.5 g Ca + 7.5 g P, 4.0 x = 20.0 g Ca + 12.0 g P/kg diet), or Ca and P at concentrations found in the AIN-76A diet (5 g Ca + 5 g P/kg diet), for 16 wk. Incidence and severity of NC and kidney Ca concentration in female rats increased with dietary Ca and P, although not to levels in female rats fed at the AIN-76A Ca:P ratio. Male rats showed limited evidence of kidney Ca accumulation or NC. The concentrations of dietary Ca and P, as well as the ratio of these two elements, affected development of NC in female rats. J. Nutr. 132: 252-256, 2002. KEY WORDS: * dietary calcium * dietary phosphorus * nephrocalcinosis * female rats

The interaction of dietary selenium and iodine on the activities of the selenoenzymes, selenium-dependent glutathione peroxidase (GSH-Px), and type I deiodinase (DI-I), and the thyroid hormones thyroxine (T4) and triiodothyronine (T3) were studied. Male weanling Sprague-Dawley rats were fed an AIN-93G diet for 6 wk with modified selenium and iodine concentration as follows: three levels each of iodine and selenium (0.03, 0.2 added and 1.0 added mg iodine/kg diet, and 0.05, 0.18 added and 1.0 added mg selenium/kg diet) were used in a 3 x 3 factorial design. Renal, but not hepatic, DI-I activity was lower in rats with low selenium intake than in controls. Circulating T3 concentration was not affected by the dietary levels of iodine or selenium. Unlike in liver, kidney and erythrocytes, thyroidal GSH-Px activity was not lower than in controls in rats with low selenium intake, but was significantly higher when iodine intake was low. Significant interactions of iodine and selenium on serum T4 and thyroidal GSH-Px activity were observed. Serum T4 was maintained at control levels when both dietary iodine and selenium were low, but not when iodine alone, or selenium alone, was low. Activity of thyroidal GSH-Px was lowest in rats fed a diet containing high iodine and low selenium. The results suggest that high iodine intake, when selenium is deficient, may permit thyroid tissue damage as a result of low thyroidal GSH-Px activity during thyroid stimulation. A moderately low selenium intake normalized circulating T4 concentration in the presence of iodine deficiency. KEY WORDS: * iodine * selenium * selenoenzymes * thyroid hormones * rats

Both the US Institute of Medicine and the Canadian Standing Committee on Health have called for simple, standardized front-of-package (FOP) nutrition labelling systems on packaged foods. However, despite scientific evidence and expert consensus on the topic, Canada's Minister of Health has dismissed these recommendations, stating that Canadian consumers already have 'the tools they need to make healthy food choices when they shop for groceries'. This is relevant since existing evidence suggests that the current regulated nutrition labelling tools may not meet their intended objectives. Furthermore, Canada's current FOP labelling environment--characterized by a variety of FOP labels with varying criteria--does not support the objectives of good nutrition labelling defined by Health Canada. Evidence suggests that well-designed FOP systems are capable of positively influencing consumer purchases as well as product reformulations by manufacturers. The US Institute of Medicine suggests a standardized, simple, interpretive, and ordinal FOP symbol as the ideal FOP labelling system. Although additional research is required, such a system should be considered in Canada, as it may be capable of addressing the shortcomings of existing nutrition labelling tools found in the Canadian marketplace. Key words: Nutrition policy; food labeling; public health Tant l'Institute of Medicine des Etats-Unis que le Comite permanent de la sante du Canada ont reclame des systemes d'etiquetage nutritionnel << sur le devant de l'emballage >> (SLDDE) simples et standardises pour les aliments emballes. Toutefois, malgre les preuves scientifiques et le consensus des specialistes sur le sujet, la ministre de la Sante du Canada a rejete ces recommandations en disant que les consommateurs canadiens possedent deja << les outils dont ils ont besoin pour choisir des aliments sains quand ils font l'epicerie >>. C'est un element pertinent, car les donnees existantes portent a croire que les outils actuels de reglementation de l'etiquetage nutritionnel pourraient ne pas respecter leurs objectifs prevus. De plus, l'environnement d'etiquetage SLDDE actuel du Canada--caracterise par diverses etiquettes SLDDE choisies selon divers criteres--n'appuie pas l'objectif d'un bon etiquetage nutritionnel defini par Sante Canada. Les faits montrent que des systemes SLDDE bien concus sont capables d'influencer positivement les achats des consommateurs ainsi que les reformulations de produits par les fabricants. Selon l'Institute of Medicine americain, le systeme d'etiquetage SLDDE ideal est un symbole SLDDE standardise, simple, interpretatif et ordinal. Il faudrait pousser la recherche, mais un tel systeme merite qu'on s'y interesse au Canada, car il pourrait combler les carences des outils d'etiquetage nutritionnel que l'on trouve actuellement sur le marche canadien. Mots cles : politique nutritionnelle; etiquetage aliments; sante publique, In 2011, the US Institute of Medicine (IOM) called for a standardized, universal Front-of-Package (FOP) nutrition labelling system, '... that encourages healthier food choices through simplicity, visual clarity, and the [...]

Cow's milk is consumed by most North American children, yet the relationships between the volume and fat content of cow's milk consumed and childhood fracture risk are unclear. Our primary objectives in this study were to evaluate whether the volume or fat content of cow's milk consumed at 1–3 years of age was associated with the risk of fracture between 3 and 10 years of age. This was a prospective cohort study of 2,466 children enrolled in Toronto, Ontario, Canada, between 2008 and 2016. The primary exposure was volume of cow's milk consumed between the ages of 1 and 3 years, and the secondary exposure was average percentage of milk fat consumed by each child during the same period. The primary outcome was a parental report of child fracture at ages 3–10 years. In the primary and secondary adjusted analyses, no association between milk volume and fracture risk (adjusted relative risk = 1.04, 95% confidence interval: 0.87, 1.26) or between milk-fat content and fracture risk (adjusted relative risk = 1.05, 95% confidence interval: 0.84, 1.31) was observed. In this study, we did not identify a protective association of early childhood cow's milk volume or fat consumption with fracture risk in later childhood. Future prospective research is needed to understand whether cow's milk is beneficial for fracture prevention through the life course. [ABSTRACT FROM AUTHOR]

Objective: To assess the mean package size and manufacturer-recommended serving size of sweet beverages available in four high-income countries: Australia, Canada, the Netherlands and New Zealand.Design: Cross-sectional surveys.Setting: The two largest supermarket chains of each country in 2012/2013.Subjects: Individual pack size (IPS) drinks (n 891) and bulk pack size (BPS) drinks (n 1904).Results: For all IPS drinks, the mean package size was larger than the mean serving size (mean (sd)=412 (157) ml and 359 (159) ml, respectively). The mean (sd) package size of IPS drinks was significantly different for all countries (range: Australia=370 (149) ml to New Zealand=484 (191) ml; P<0·01). The mean (sd) package size of Dutch BPS drinks (1313 (323) ml) was significantly smaller compared with the other countries (New Zealand=1481 (595) ml, Australia=1542 (595) ml, Canada=1550 (434) ml; P<0·01). The mean (sd) serving size of BPS drinks was significantly different across all countries (range: Netherlands=216 (30) ml to Canada=248 (31) ml; P<0·00). New Zealand had the largest package and serving sizes of the countries assessed. In all countries, a large number of different serving sizes were used to provide information on the amount appropriate to consume in one sitting.Conclusions: At this point there is substantial inconsistency in package sizes and manufacturer-recommended serving sizes of sweet beverages within and between four high-income countries, especially for IPS drinks. As consumers do factor serving size into their judgements of healthiness of a product, serving size regulations, preferably set by governments and global health organisations, would provide consistency and assist individuals in making healthier food choices. [ABSTRACT FROM AUTHOR]

In 2012, Costa Rica launched a program to reduce salt and sodium consumption to prevent cardiovascular disease and associated risk factors, but little was known about the level of sodium consumption or its sources. Our aim was to estimate the magnitude and time trends of sodium consumption (based on food and beverage acquisitions) in Costa Rica. Data from the National Household Income and Expenditure Surveys carried out in 2004-2005 (n = 4231) and 2012-2013 (n = 5705) were used. Records of food purchases for household consumption were converted into sodium and energy using food composition tables. Mean sodium availability (per person/per day and adjusted for a 2000-kcal energy intake) and the contribution of food groups to this availability were estimated for each year. Sodium availability increased in the period from 3.9 to 4.6 g/person/day (p < 0.001). The income level was inversely related to sodium availability. The main sources of sodium in the diet were domestic salt (60%) in addition to processed foods and condiments (with added sodium) (27.4%). Dietary sources of sodium varied within surveys (p < 0.05). Sodium available for consumption in Costa Rican households largely exceeds the World Health Organization-recommended intake levels (<2 g sodium/person/day). These results are essential for the design and implementation of effective policies and interventions. [ABSTRACT FROM AUTHOR]

To align with broader public health initiatives, reformulation of products to be lower in sugars requires interventions that also aim to reduce calorie contents. Currently available foods and beverages with a range of nutrient levels can be used to project successful reformulation opportunities. The objective of this study was to examine the relationship between free sugars and calorie levels in Canadian prepackaged foods and beverages. This study was a cross-sectional analysis of the University of Toronto's 2013 Food Label Database, limited to major sources of total sugar intake in Canada (n = 6755). Penalized B-spline regression modelling was used to examine the relationship between free sugar levels (g/100 g or 100 mL) and caloric density (kcal/100 g or 10mL), by subcategory. Significant relationships were observed for only 3 of 5 beverage subcategories and for 14 of 32 food subcategories. Most subcategories demonstrated a positive trend with varying magnitude, however, results were not consistent across related subcategories (e.g., dairy-based products). Findings highlight potential areas of concern for reformulation, and the need for innovative solutions to ensure free sugars are reduced in products within the context of improving overall nutritional quality of the diet. [ABSTRACT FROM AUTHOR]

Tocopherols act as second-line defenses against increased stress of (n-3) fatty acids and should be considered in the study of protective enzymes responsible for the generation of reactive oxygen species. Furthermore, the higher urinary and thiobarbituric acid-reactive substances observed in female rats compared to male rats was explained on the basis of the difference among sexes in the pattern of fatty acid incorporation in tissues.

Population-wide sodium reduction is a cost-effective approach to address the adverse health effects associated with excess sodium consumption. Latin American and Caribbean (LAC) countries consume excess dietary sodium. Packaged foods are a major contributor to sodium intake and a target for sodium reduction interventions. This study examined sodium levels in 12 categories of packaged foods sold in 14 LAC (n = 16,357). Mean sodium levels and percentiles were examined. Sodium levels were compared to regional sodium reduction targets. In this baseline analysis, 82% of foods met the regional target and 47% met the lower target. The greatest proportion of products meeting the regional target were uncooked pasta and noodles (98%), flavored cookies/crackers (97%), seasonings for sides/main dishes (96%), mayonnaise (94%), and cured/preserved meats (91%). A large proportion of foods met the lower target among uncooked pasta and noodles (88%), cooked pasta and noodles (88%), and meat/fish seasonings (88%). The highest the highest median sodium levels were among condiments (7778 mg/100 g), processed meats (870 mg/100 g), mayonnaise (755 mg/100 g), bread products (458 mg/100 g), cheese (643 mg/100 g), and snack foods (625 mg/100 g). These baseline data suggest that sodium reduction targets may need to be more stringent to enable effective lowering of sodium intake. [ABSTRACT FROM AUTHOR]