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CONSUMPTION OF YOGURT FORTIFIED WITH VITAMIN D AND EFFECTS ON HEALTH

Yıl 2021, Cilt: 46 Sayı: 5, 1171 - 1182, 05.08.2021
https://doi.org/10.15237/gida.GD21089

Öz

Micronutrient deficiencies are a public health problem that causes malnutrition. These deficiencies adversely affect health and increase the prevalence of morbidity and mortality. One of the common deficiencies is vitamin D deficiency. Although the dietary sources of vitamin D are limited, its main source is considered to be the sun. However, vitamin D deficiency in countries that receive sunlight throughout the year raises concerns in this regard. The World Health Organization has recommended food fortification for preventing vitamin D deficiency. Yogurt is a fermented dairy product with high nutritional value and preferred consumption in our society. It has been shown that fortification in yogurt with vitamin D increases serum vitamin D levels. There are studies reporting that consumption of fortified yogurt contributes to health by decreasing fasting glucose, insulin resistance and triglyceride levels.

Kaynakça

  • Alavi, N., Ebrahimi, M., Akbari-Asbagh, F. (2020) The effect of vitamin D status on ovarian reserve markers in infertile women: A prospective cross-sectional study. Int J Reprod Biomed. 18(2):85-92, doi: 10.18502/ijrm.v18i2.6501.
  • Altuntaş, S. (2021). Yoğurdun Zenginleştirilmesinde Teknolojik ve Güncel Gelişmeler. EJOSAT. Özel sayı 22: 230-238, doi: 10.31590/ejosat.839360.
  • Ames, B.N., Grant, W.B., Willett, W.C. (2021). Does the High Prevalence of Vitamin D Deficiency in African Americans Contribute to Health Disparities? Nutrients. 13(2): 499, doi: 10.3390/nu13020499.
  • Amrein, K., Scherkl, M., Hoffmann, M., Neuwersch-Sommeregger. S., Köstenberger, M., Berisha, A.T., Martucci, G., Pilz, S., Malle, O. (2020) Vitamin D deficiency 2.0: an update on the current status worldwide. Eur J Clin Nutr. 74(11):1498-1513, doi: 10.1038/s41430-020-0558-y
  • Anonymous. (2009). Türk gıda kodeksi. Fermente süt ürünleri tebliği (2009/25). Tarım ve Orman Bakanlığı. 16 Şubat 2009. Sayı: 27143. Ankara.
  • Anonymous. (2014). Ulusal gıda kompozisyon veri tabanı TürKomp. http://www.turkomp.gov.tr/food-4. Erişim tarihi: 24.06.2021.
  • Anonymous. (2015). International food standards codex alimentarius. General principles for the addition of essential nutrients of foods. Adopted in 1987. Amendment:1989. Revision:2015. FAO, WHO. CAC/GL 9-1987.
  • Anonymous. (2015). Türkiye beslenme rehberi TÜBER T.C. Sağlık Bakanlığı Yayın No: 1031.2016. Ankara.
  • Anonymous. (2017). Türk gıda kodeksi gıdalara vitaminler, mineraller ve belirli diğer öğelerin eklenmesi hakkında yönetmelik. Tarım ve Orman Bakanlığı. 7 Mart 2017. Sayı: 30000. Ankara.
  • Anonymous. (2019). Türkiye beslenme ve sağlık araştırması (TBSA), T.C. Sağlık Bakanlığı Halk Sağlığı Genel Müdürlüğü, 1132, Ankara.
  • Anonymous. (2019). Ulusal süt konseyi. Dünya ve Türkiye’de süt sektör istatistikleri, süt raporu.
  • Anonymous. (2020). Türk endokrinoloji ve metabolizma derneği. Osteoporoz ve metabolik kemik hastalıkları tanı ve tedavi kılavuzu.
  • Arslan Burnaz, N., Hendek Ertop, M., Karataş, Ş.M. (2018). Tıbbi ve Aromatik Bitkilerin Kullanımı ile Ekmeğin Fenolik Madde İçeriğinin Zenginleştirilmesi. GIDA. 43(2):240-249, doi: 10.15237/gida.GD17098.
  • Beauchet, O., Launay. C.P., Galery, K., Vilcoco, C., Dontot-Payen, F., Rousseau, B., Bencit, V., Allali, G. (2019). Effects of Vitamin D Calcium Fortified Yogurts on Gait, Cognitive Performances, and Serum 25-Hydroxyvitamin D Concentrations in Older Community-Dwelling Females: Results from the Gait, Memory, Dietary and Vitamin D (GAME-D2) Randomized Controlled Trial. Nutrients. 11(12):2880, doi: 10.3390/nu11122880.
  • Bonjour, J.P., Dontot-Payen, F., Rouy, E., Walrand, S., Rousseau, B. (2018). Evolution of Serum 25OHD in Response to Vitamin D3–Fortified Yogurts Consumed by Healthy Menopausal Women: A 6-Month Randomized Controlled Trial Assessing the Interactions between Doses, Baseline Vitamin D Status, and Seasonality. J Am Coll Nutr. 37(1):34-43, doi: 10.1080/07315724.2017.1355761.
  • Cashman, K.D. (2020). Vitamin D Deficiency: Defining, Prevalence, Causes, and Strategies of Addressing. Calcif Tissue Int. 106(1):14-29, doi: 10.1007/s00223-019-00559-4.
  • Cave, D.P., Abbey, K.L., Capra, S.M. (2020). Can food services in aged care homes deliver sustainable food fortification strategies? A review. Int J Food Sci Nutr. 71(3):267-275, doi: 10.1080/09637486.2019.1658722.
  • Chadare, F.J., Idohou, R., Nago, E., Affonfere, M., Agossadou, J., Fassinou, T.K., Kenou, C., Honfo, S., Azokpota, P., Linnemann, A.R., Jounhouigan, G.J. (2019) Conventional and food tofood fortification: An appraisal of past practices and lessons learned. 7(9):2781-2795, doi: 10.1002/fsn3.1133.
  • Charoenngam, N., Holick F.M. (2020). Immunologic effects of vitamin D on human health and disease. Nutrients. 12(7); 2097. doi: 10.3390/nu12072097.
  • Cormick, G., Betran, A.P., Metz, F., Palacios, C., Beltran-Velazquez, F., Garcia-Casal, M.N., Pena-Rosas, J.P., Hofmeyr, G.J., Belizan, J.M. (2020). Regulatory and Policy-Related Aspects of Calcium Fortification of Foods. Implications for Implementing National Strategies of Calcium Fortification. Nutrients. 8;12(4):1022, doi: 10.3390/nu12041022.
  • Detzel, P., Klassen-Wigger, P. (2020). Market-Driven Food Fortification to Address Dietary Needs. World Rev Nutr Diet. 121:81-88, doi: 10.1159/000507522.
  • Duggal, P., Petri, J.R. WA. (2018). Does Malnutrition Have a Genetic Component?. Annu Rev Genomics Hum Genet. 19:247-262, doi: 10.1146/annurev-genom-083117-021340.
  • Dwyer, J.T., Wiemer, K.L., Dary, O., Keen, C.L., King, J.C., Miller, K.B., Philbert, M.A., Tarasuk, V., Taylor, C.L., Gaine, P.C., Jarvis, A.B., Bailey, R.L. (2015). Fortification and Health: Challenges and Opportunities. Adv Nutr. 6(1): 124–131, doi: 10.3945/an.114.007443.
  • Ebadi, M., Montano-Loza, A.J. (2020). Perspective: improving vitamin D status in the management of COVID-19. Eur J Clin Nutr. doi: 10.1038/s41430-020-0661-0.
  • Eichler, K., Hess, S., Twerenbold, C., Sabatier, M., Meier, F., Wieser, S. (2019). Health effects of micronutrient fortified dairy products and cereal food for children and adolescents: A systematic review. PLos ONE. 14(1): e0210899, doi: 10.1371/journal.pone.0210899.
  • Fernandez, M.A., Marette, A. (2017). Potential Health Benefits of Combining Yogurt and Fruits Based on Their Probiotic and Prebiotic Properties. Adv Nutr. 8(1);155S-164S, doi: 10.3945/an.115.011114.
  • Fernandez, M.A., Panahi, S., Daniel, N., Tremblay, A., Marette, A. (2017). Yogurt and Cardiometabolic Diseases: A Critical Review of Potential Mechanisms. Adv Nutr. 8:812–29, doi: 10.3945/an.116.013946.
  • Furse, S., Torres, A.G., Koulman, A. (2019). Fermentation of Milk into Yoghurt and Cheese Leads to Contrasting Lipid and Glyceride Profiles. Nutrients. 11(9):2178, doi: 10.3390/nu11092178.
  • Garcia-Burgos, M., Moreno-Fernandez, J., Alferez, M.J.M., Diaz-Castro, J. (2020). New perspectives in fermented dairy products and their health relevance. J Funct Foods. 72;104059, doi: 10.1016/j.jff.2020.104059.
  • Gasparri, C., Perna, S., Spadaccini, D., Alalwan, T., Girometta, C., İnfantino, V., Rondanelli, M. (2019). Is vitamin D-fortified yogurt a value-added strategy for improving human health? A systematic review and meta-analysis of randomized trials. J Dairy Sci. 102(10):8587-8603, doi: 10.3168/jds.2018-16046.
  • Grant, W.B., Lahore, H., McDonnell, S.L., Baggerly, C.A., French, C.B., Aliano, J.L., Bhattoa, H.P. (2020). Evidence that Vitamin D Supplementation Could Reduce Risk of Influenza and COVID-19 Infections and Deaths. Nutrients. 12(4):988, doi: 10.3390/nu12040988.
  • Greenberg, I.M., Teens, I., Andersen, E.W., Kristensen, M., Larsen, R.E.K., Tran, T.L.L., Andersen, R. (2019). Effect of vitamin D fortified foods on bone markers and muscle strength in women of Pakistani and Danish origin living in Denmark: a randomised controlled trial. Nutr J. 18:82, doi: 10.1186/s12937-019-0504-9.
  • Greenberg, I.M., Teens, I., Ege, M., Christensen, T., Andersen, E.W. (2019). Modelling of adequate and safe vitamin D intake in Danish women using different fortification and supplementation scenarios to inform fortification policies. Eur j Nutr. 58(1); 227-32, doi: 10.1007/s00394-017-1586-9.
  • Hajimohammadi, M., Shab-Bidar, S., Neyestani, T.R. (2017). Consumption of vitamin D-fortified yoğurt drink increased leptin and ghrelin levels but reduced leptin to ghretin ratio in type 2 diabetes patients: a single blind randomized controlled trial. Eur J Nutr. 56(6): 2029-2036, doi: 10.1007/s00394-017-1397-z.
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D VİTAMİNİ İLE ZENGİNLEŞTİRİLMİŞ YOĞURT TÜKETİMİ VE SAĞLIK ÜZERİNE ETKİLERİ

Yıl 2021, Cilt: 46 Sayı: 5, 1171 - 1182, 05.08.2021
https://doi.org/10.15237/gida.GD21089

Öz

Mikro besin ögesi eksiklikleri malnütrisyona neden olan bir halk sağlığı problemidir. Bu eksiklikler sağlığı olumsuz etkileyerek morbidite ve mortalite prevalansını artırmaktadır. Yaygın görülen eksikliklerden biri D vitamini eksikliğidir. D vitamini, besinsel kaynaklarının sınırlı olması ile birlikte temel kaynağı güneş olarak kabul edilen bir vitamindir. Ancak yıl boyunca güneş alan ülkelerde de eksikliğinin görülmesi bu konuda endişeleri doğurmaktadır. Dünya Sağlık Örgütü D vitamini eksikliğini gidermek için zenginleştirmeyi kabul etmiştir. Yoğurt besin değeri yüksek ve toplumumuzda tüketimi tercih edilen fermente bir süt ürünüdür. Yoğurdun D vitamini ile zenginleştirilmesinin serum D vitamini düzeyini artırdığı gösterilmiştir. Zenginleştirilmiş yoğurt tüketiminin açlık glukoz, insülin direnci, trigliserit düzeyinde azalma ile sağlığa katkı sağladığını gösteren çalışmalar vardır.

Kaynakça

  • Alavi, N., Ebrahimi, M., Akbari-Asbagh, F. (2020) The effect of vitamin D status on ovarian reserve markers in infertile women: A prospective cross-sectional study. Int J Reprod Biomed. 18(2):85-92, doi: 10.18502/ijrm.v18i2.6501.
  • Altuntaş, S. (2021). Yoğurdun Zenginleştirilmesinde Teknolojik ve Güncel Gelişmeler. EJOSAT. Özel sayı 22: 230-238, doi: 10.31590/ejosat.839360.
  • Ames, B.N., Grant, W.B., Willett, W.C. (2021). Does the High Prevalence of Vitamin D Deficiency in African Americans Contribute to Health Disparities? Nutrients. 13(2): 499, doi: 10.3390/nu13020499.
  • Amrein, K., Scherkl, M., Hoffmann, M., Neuwersch-Sommeregger. S., Köstenberger, M., Berisha, A.T., Martucci, G., Pilz, S., Malle, O. (2020) Vitamin D deficiency 2.0: an update on the current status worldwide. Eur J Clin Nutr. 74(11):1498-1513, doi: 10.1038/s41430-020-0558-y
  • Anonymous. (2009). Türk gıda kodeksi. Fermente süt ürünleri tebliği (2009/25). Tarım ve Orman Bakanlığı. 16 Şubat 2009. Sayı: 27143. Ankara.
  • Anonymous. (2014). Ulusal gıda kompozisyon veri tabanı TürKomp. http://www.turkomp.gov.tr/food-4. Erişim tarihi: 24.06.2021.
  • Anonymous. (2015). International food standards codex alimentarius. General principles for the addition of essential nutrients of foods. Adopted in 1987. Amendment:1989. Revision:2015. FAO, WHO. CAC/GL 9-1987.
  • Anonymous. (2015). Türkiye beslenme rehberi TÜBER T.C. Sağlık Bakanlığı Yayın No: 1031.2016. Ankara.
  • Anonymous. (2017). Türk gıda kodeksi gıdalara vitaminler, mineraller ve belirli diğer öğelerin eklenmesi hakkında yönetmelik. Tarım ve Orman Bakanlığı. 7 Mart 2017. Sayı: 30000. Ankara.
  • Anonymous. (2019). Türkiye beslenme ve sağlık araştırması (TBSA), T.C. Sağlık Bakanlığı Halk Sağlığı Genel Müdürlüğü, 1132, Ankara.
  • Anonymous. (2019). Ulusal süt konseyi. Dünya ve Türkiye’de süt sektör istatistikleri, süt raporu.
  • Anonymous. (2020). Türk endokrinoloji ve metabolizma derneği. Osteoporoz ve metabolik kemik hastalıkları tanı ve tedavi kılavuzu.
  • Arslan Burnaz, N., Hendek Ertop, M., Karataş, Ş.M. (2018). Tıbbi ve Aromatik Bitkilerin Kullanımı ile Ekmeğin Fenolik Madde İçeriğinin Zenginleştirilmesi. GIDA. 43(2):240-249, doi: 10.15237/gida.GD17098.
  • Beauchet, O., Launay. C.P., Galery, K., Vilcoco, C., Dontot-Payen, F., Rousseau, B., Bencit, V., Allali, G. (2019). Effects of Vitamin D Calcium Fortified Yogurts on Gait, Cognitive Performances, and Serum 25-Hydroxyvitamin D Concentrations in Older Community-Dwelling Females: Results from the Gait, Memory, Dietary and Vitamin D (GAME-D2) Randomized Controlled Trial. Nutrients. 11(12):2880, doi: 10.3390/nu11122880.
  • Bonjour, J.P., Dontot-Payen, F., Rouy, E., Walrand, S., Rousseau, B. (2018). Evolution of Serum 25OHD in Response to Vitamin D3–Fortified Yogurts Consumed by Healthy Menopausal Women: A 6-Month Randomized Controlled Trial Assessing the Interactions between Doses, Baseline Vitamin D Status, and Seasonality. J Am Coll Nutr. 37(1):34-43, doi: 10.1080/07315724.2017.1355761.
  • Cashman, K.D. (2020). Vitamin D Deficiency: Defining, Prevalence, Causes, and Strategies of Addressing. Calcif Tissue Int. 106(1):14-29, doi: 10.1007/s00223-019-00559-4.
  • Cave, D.P., Abbey, K.L., Capra, S.M. (2020). Can food services in aged care homes deliver sustainable food fortification strategies? A review. Int J Food Sci Nutr. 71(3):267-275, doi: 10.1080/09637486.2019.1658722.
  • Chadare, F.J., Idohou, R., Nago, E., Affonfere, M., Agossadou, J., Fassinou, T.K., Kenou, C., Honfo, S., Azokpota, P., Linnemann, A.R., Jounhouigan, G.J. (2019) Conventional and food tofood fortification: An appraisal of past practices and lessons learned. 7(9):2781-2795, doi: 10.1002/fsn3.1133.
  • Charoenngam, N., Holick F.M. (2020). Immunologic effects of vitamin D on human health and disease. Nutrients. 12(7); 2097. doi: 10.3390/nu12072097.
  • Cormick, G., Betran, A.P., Metz, F., Palacios, C., Beltran-Velazquez, F., Garcia-Casal, M.N., Pena-Rosas, J.P., Hofmeyr, G.J., Belizan, J.M. (2020). Regulatory and Policy-Related Aspects of Calcium Fortification of Foods. Implications for Implementing National Strategies of Calcium Fortification. Nutrients. 8;12(4):1022, doi: 10.3390/nu12041022.
  • Detzel, P., Klassen-Wigger, P. (2020). Market-Driven Food Fortification to Address Dietary Needs. World Rev Nutr Diet. 121:81-88, doi: 10.1159/000507522.
  • Duggal, P., Petri, J.R. WA. (2018). Does Malnutrition Have a Genetic Component?. Annu Rev Genomics Hum Genet. 19:247-262, doi: 10.1146/annurev-genom-083117-021340.
  • Dwyer, J.T., Wiemer, K.L., Dary, O., Keen, C.L., King, J.C., Miller, K.B., Philbert, M.A., Tarasuk, V., Taylor, C.L., Gaine, P.C., Jarvis, A.B., Bailey, R.L. (2015). Fortification and Health: Challenges and Opportunities. Adv Nutr. 6(1): 124–131, doi: 10.3945/an.114.007443.
  • Ebadi, M., Montano-Loza, A.J. (2020). Perspective: improving vitamin D status in the management of COVID-19. Eur J Clin Nutr. doi: 10.1038/s41430-020-0661-0.
  • Eichler, K., Hess, S., Twerenbold, C., Sabatier, M., Meier, F., Wieser, S. (2019). Health effects of micronutrient fortified dairy products and cereal food for children and adolescents: A systematic review. PLos ONE. 14(1): e0210899, doi: 10.1371/journal.pone.0210899.
  • Fernandez, M.A., Marette, A. (2017). Potential Health Benefits of Combining Yogurt and Fruits Based on Their Probiotic and Prebiotic Properties. Adv Nutr. 8(1);155S-164S, doi: 10.3945/an.115.011114.
  • Fernandez, M.A., Panahi, S., Daniel, N., Tremblay, A., Marette, A. (2017). Yogurt and Cardiometabolic Diseases: A Critical Review of Potential Mechanisms. Adv Nutr. 8:812–29, doi: 10.3945/an.116.013946.
  • Furse, S., Torres, A.G., Koulman, A. (2019). Fermentation of Milk into Yoghurt and Cheese Leads to Contrasting Lipid and Glyceride Profiles. Nutrients. 11(9):2178, doi: 10.3390/nu11092178.
  • Garcia-Burgos, M., Moreno-Fernandez, J., Alferez, M.J.M., Diaz-Castro, J. (2020). New perspectives in fermented dairy products and their health relevance. J Funct Foods. 72;104059, doi: 10.1016/j.jff.2020.104059.
  • Gasparri, C., Perna, S., Spadaccini, D., Alalwan, T., Girometta, C., İnfantino, V., Rondanelli, M. (2019). Is vitamin D-fortified yogurt a value-added strategy for improving human health? A systematic review and meta-analysis of randomized trials. J Dairy Sci. 102(10):8587-8603, doi: 10.3168/jds.2018-16046.
  • Grant, W.B., Lahore, H., McDonnell, S.L., Baggerly, C.A., French, C.B., Aliano, J.L., Bhattoa, H.P. (2020). Evidence that Vitamin D Supplementation Could Reduce Risk of Influenza and COVID-19 Infections and Deaths. Nutrients. 12(4):988, doi: 10.3390/nu12040988.
  • Greenberg, I.M., Teens, I., Andersen, E.W., Kristensen, M., Larsen, R.E.K., Tran, T.L.L., Andersen, R. (2019). Effect of vitamin D fortified foods on bone markers and muscle strength in women of Pakistani and Danish origin living in Denmark: a randomised controlled trial. Nutr J. 18:82, doi: 10.1186/s12937-019-0504-9.
  • Greenberg, I.M., Teens, I., Ege, M., Christensen, T., Andersen, E.W. (2019). Modelling of adequate and safe vitamin D intake in Danish women using different fortification and supplementation scenarios to inform fortification policies. Eur j Nutr. 58(1); 227-32, doi: 10.1007/s00394-017-1586-9.
  • Hajimohammadi, M., Shab-Bidar, S., Neyestani, T.R. (2017). Consumption of vitamin D-fortified yoğurt drink increased leptin and ghrelin levels but reduced leptin to ghretin ratio in type 2 diabetes patients: a single blind randomized controlled trial. Eur J Nutr. 56(6): 2029-2036, doi: 10.1007/s00394-017-1397-z.
  • Hajipoor, S., Hekmatdoost, A., Rezai, M., Nacvak, S.M., Alipour, M., Eskandari, S., Mostafai, R., Sobhiyeh, M.R., Mohammadi, R., Pasdar, Y. (2021). The effect of yogurt co-fortified with probiotic and vitamin D on lipid profile, anthropometric indices and serum 25-hydroxi vitamin D in obese adult: A double-blind randomized-controlled trial. Food Sci Nutr. 9(1):303-312, doi: 10.1002/fsn3.1996.
  • Ilgaz, Ş., Yardım, N., Çimen, M.Y.B., Kanbur, N., Özmert, E.N., Satman, İ., Tavil, B., Tayfur, M., Umman, C. (2020). Türkiye’de besinlerin D vitamini, folik asit ve demir ile zenginleştirilmesi: Sağlık Bakanlığı önerileri. Turk J Public Health. 18(3):226-248.
  • Jamshidi, A., Cao, H., Xiao, J., Simal-Gandara, J. (2020). Advantages of techniques to fortify food products with the benefits of fish oil. Food Res Int. 137:109353, doi: 10.1016/j.foodres.2020.109353.
  • Jan, Y., Malik, M., Yaseen, M., Ahmad, S., Imran, M., Rasool, S., Haq, A. (2019). Vitamin D Fortification of foods in İndia: present and past scenario. J Steroid Biochem Mol Biol. 193:105417, doi: 10.1016/j.jsbmb.2019.105417.
  • Kabakuş, M. (2017). Mikro Besin Ögesi Malnütrisyonda Besin Desteği mi? Yoksa Zenginleştirme mi? GÜSBD. 6(2); 77-82, ISSN: 2146-9954 / 2146-9954.
  • Kahyaoğlu, F., Demirci, B. (2019). Zenginleştirilmiş ve Güçlendirilmiş Gıdaların Sağlık Üzerine Önemi ve Çeşitli Ülkelerde Uygulanması. Bozok Med J. 9(2):164-69, doi: 10.16919/bozoktip.451123.
  • Karwowska, Z., Szemraj, J., Karwowski, B.T. (2019). Anticancer properties of probiotic yogurt bacteria. Postepy Biochem. 65(3); 163-172, doi: 10.18388/pb.2019_266.
  • Küçük, S.C., Yınar, A. (2018). D Vitamini ile Zenginleştirilmiş Yoğurdun Besin Değeri ve Metabolik Etkileri. GIDA. 43(4): 549-557, doi: 10.15237/gida.GD18011.
  • Layana, A.G., Minnella, A.M., Garhöfer, G., Aslam, T., Holz, F.G., Leys, A., Silva, R., Delcourt, C., Souied, E., Seddon, J.M. (2017). Vitamin D and Age-Related Macular Degeneration. Nutrients. 9(10): 1120, doi: 10.3390/nu9101120.
  • Li, Q., Xing, B. (2016). Vitamin D3-Supplemented Yogurt Drink IMproves Insulin Resistance and Lipid Profiles in Women with Gestational Diabetes Mellitus: A Randomized Double Blinded Clinicel Trial. Ann Nutr Metab. 68(4): 285-290, doi: 10.1159/000447433.
  • Lu, W., Chen, H., Niu, Y., Wu, H., Xia, D., Wu, Y. (2016). Dairy products intake and cancer mortality risk: a meta-analysis of 11 population-based cohort studies. Nutr J. 15(1):91, doi: 10.1186/s12937-016-0210-9.
  • Maurya, V.K., Bashir, K., Aggarwal, M. (2020). Vitamin D microencapsulation and fortification: Trends and Technologies. J Steroid Biochem Mol Biol. 196:105489. doi: 10.1016/j.jsbmb.2019.105489.
  • Mohammadi-Sartang, M., Bellissimo, N., Zepetnek, J.O.T., Brett, N.R., Mazloomi, S.M., Fararouie, M., Bedeltavana, S., Famouri, M., Mazloom, Z. (2018). The effect of Daily fortified yoğurt consumption on weight loss in adults with metabolic syndrome: A 10-week randomized controlled trial. Nutr Metab Cardiovasc Dis. 28(6): 565-574, doi: 10.1016/j.numecd.2018.03.001.
  • Özcan, T., Canpulat, Z. (2008). Süt Ürünlerinin Eikosapentaenoik Asit (EPA) ve Dokosahekzaenoik Asit (DHA) ile Zenginlestirilmesi. Türkiye 10.Gıda Kongresi; 21-23 Mayıs 2008, Erzurum, Türkiye. S 713-716.
  • Pei, R., Martin, D.A., DiMarco, D.M., Bolling, B.W. (2017). Evidence for the effects of yogurt on gut health and obesity. Crit Rev Food Sci Nutr. 57(8):1569-1583, doi: 10.1080/10408398.2014.883356.
  • Rejiven, P.L.M., Soeters, P.B. (2020). Vitamin D: A magic bullet or a myth?. Clin Nutr. 39 (9): 2663-2674, doi: 10.1016/j.clnu.2019.12.028.
  • Saha, S., Roy, A. (2020). Whole grain rice fortification as a solution to micronutrient deficiency: Technologies and need for more viable alternatives. Food Chem. 326; 127049, doi: 10.1016/j.foodchem.2020.127049.
  • Tektunalı Akman, C., Garipağaoğlu, M. (2018). Besin Zenginleştirmesi. Sağlık ve Toplum. 28(3); 3-9.
  • Trovas, G., Tournis, S. (2021). Vitamin D and COVID-19. Hormones(Athens). 20(1);207-208. doi: 10.1007/s42000-020-00231-9.
  • Tunick, M.H., Hekken, D.L.V. (2015). Dairy Products and Health: Recent Insights. J Agric Food Chem. 63(43):9381-8, doi: 10.1021/jf5042454.
  • Vieth, R. (2020). Vitamin D supplementation: cholecalciferol, calcifediol, and calcitriol. Eur J Clin Nutr. 74(11):1493-1497, doi: 10.1038/s41430-020-0697-1.
  • Villamil, R.A., Guzman, M.P., Ojeda-Arredon, M., Arcilla, E.G., Giraldo, A., Mondragon, A.I. (2021). Cheese fortification through the incorporation of UFA-rich sources: A review of recent (2010-2020) evidence. Heliyon. 7(1); E05785, doi: 10.1016/j.heliyon.2020.e05785.
Toplam 56 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Burcu Merve Aksu 0000-0002-6826-4462

Fatih Özbey 0000-0002-7099-0041

Yayımlanma Tarihi 5 Ağustos 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 46 Sayı: 5

Kaynak Göster

APA Aksu, B. M., & Özbey, F. (2021). D VİTAMİNİ İLE ZENGİNLEŞTİRİLMİŞ YOĞURT TÜKETİMİ VE SAĞLIK ÜZERİNE ETKİLERİ. Gıda, 46(5), 1171-1182. https://doi.org/10.15237/gida.GD21089
AMA Aksu BM, Özbey F. D VİTAMİNİ İLE ZENGİNLEŞTİRİLMİŞ YOĞURT TÜKETİMİ VE SAĞLIK ÜZERİNE ETKİLERİ. GIDA. Ağustos 2021;46(5):1171-1182. doi:10.15237/gida.GD21089
Chicago Aksu, Burcu Merve, ve Fatih Özbey. “D VİTAMİNİ İLE ZENGİNLEŞTİRİLMİŞ YOĞURT TÜKETİMİ VE SAĞLIK ÜZERİNE ETKİLERİ”. Gıda 46, sy. 5 (Ağustos 2021): 1171-82. https://doi.org/10.15237/gida.GD21089.
EndNote Aksu BM, Özbey F (01 Ağustos 2021) D VİTAMİNİ İLE ZENGİNLEŞTİRİLMİŞ YOĞURT TÜKETİMİ VE SAĞLIK ÜZERİNE ETKİLERİ. Gıda 46 5 1171–1182.
IEEE B. M. Aksu ve F. Özbey, “D VİTAMİNİ İLE ZENGİNLEŞTİRİLMİŞ YOĞURT TÜKETİMİ VE SAĞLIK ÜZERİNE ETKİLERİ”, GIDA, c. 46, sy. 5, ss. 1171–1182, 2021, doi: 10.15237/gida.GD21089.
ISNAD Aksu, Burcu Merve - Özbey, Fatih. “D VİTAMİNİ İLE ZENGİNLEŞTİRİLMİŞ YOĞURT TÜKETİMİ VE SAĞLIK ÜZERİNE ETKİLERİ”. Gıda 46/5 (Ağustos 2021), 1171-1182. https://doi.org/10.15237/gida.GD21089.
JAMA Aksu BM, Özbey F. D VİTAMİNİ İLE ZENGİNLEŞTİRİLMİŞ YOĞURT TÜKETİMİ VE SAĞLIK ÜZERİNE ETKİLERİ. GIDA. 2021;46:1171–1182.
MLA Aksu, Burcu Merve ve Fatih Özbey. “D VİTAMİNİ İLE ZENGİNLEŞTİRİLMİŞ YOĞURT TÜKETİMİ VE SAĞLIK ÜZERİNE ETKİLERİ”. Gıda, c. 46, sy. 5, 2021, ss. 1171-82, doi:10.15237/gida.GD21089.
Vancouver Aksu BM, Özbey F. D VİTAMİNİ İLE ZENGİNLEŞTİRİLMİŞ YOĞURT TÜKETİMİ VE SAĞLIK ÜZERİNE ETKİLERİ. GIDA. 2021;46(5):1171-82.

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