[评估增加饮食中维生素B12含量的需求和可能性]

Sicińska Ewa, Cholewa Małgorzata

Wydział Nauk o Zywieniu Człowieka i Konsumpcji Szkoła Główna Gospodarstwa Wiejskiego w Warszawie.

Rocz Panstw Zakl Hig. 2012;63(1):67-71.

BACKGROUND

Vitamin B12 belongs to the biologically active compounds related to cyanocobalamin group. The bioavailability of B12 from different food products varies considerably, for example from the chicken meat it ranges from 61 to 66%, from fish meat is 42%, and from eggs below 9% only. The deficiency of vitamin B12 could easily be overcame by the appropriate diet or food supplements.

OBJECTIVE

The aim of this study was to characterize the fortified with vitamin B12 food products available on the market and to assess the possibilities of increasing the intake of this vitamin by including such products into the daily diet.

MATERIAL AND METHOD

The study was carried out in winter 2011, at eleven Warsaw supermarkets. Information about food products was based on label declarations. There were 220 products fortified with vitamin B12 from various food categories, like breakfast cereals, fruit juice, non-alcoholic beverages, cereals bars, candies, instant cocoa and tea, margarine, as well as soya products. Breakfast cereals (40%) and juice, non-alcoholic beverages (30%) were the largest groups. RESULTS. The highest amount of vitamin B12 was found in some candies (max. 4,5 microg/100 g) and instant tea (max. 3,75 microg/100g). The lowest amount was found in some fruit beverages (min. 0,12 microg/100 g). There is possibility of increasing the vitamin B12 intake by consuming various fortified products: for instance a glass of soya drink (20,8% RDA), a cup of soya pudding (15%), a glass of instant tea (14%), apple juice (12,5%), a cereal bar (10%), a bowl of corn flakes (9,8%) or a slice of bread with margarine (7,5%). The intake of one average portion of chosen food products fortified with vitamin B12 provides about 0,18-0,5 microg (7,5-20,8% Polish RDA for adults).

CONCLUSIONS

The wide public education is essential for increasing the role of these products in nutrition, it is especially recommendable to vegetarian and elderly people.

背景

维生素B12属于与氰钴胺素相关的生物活性化合物。不同食品中B12的生物利用率差异很大，例如鸡肉中的生物利用率为61%至66%，鱼肉为42%，而鸡蛋中的仅低于9%。通过适当的饮食或食品补充剂可以很容易地克服维生素B12缺乏的问题。

目的

本研究的目的是对市场上强化维生素B12的食品进行特性描述，并评估将此类产品纳入日常饮食中增加该维生素摄入量的可能性。

材料与方法

该研究于2011年冬季在华沙的11家超市进行。食品信息基于标签声明。有220种来自各类食品的强化维生素B12的产品，如早餐谷物、果汁、非酒精饮料、谷物棒、糖果、速溶可可和茶、人造黄油以及豆制品。早餐谷物（40%）和果汁、非酒精饮料（30%）是最大的类别。结果。在一些糖果（最高4.5微克/100克）和速溶茶（最高3.75微克/100克）中发现维生素B12含量最高。在一些水果饮料中含量最低（最低0.12微克/100克）。通过食用各种强化产品有可能增加维生素B12的摄入量：例如一杯豆浆（20.8%的推荐膳食摄入量）、一杯豆浆布丁（15%）、一杯速溶茶（14%）、苹果汁（12.5%）、一根谷物棒（10%）、一碗玉米片（9.8%）或一片涂有人造黄油的面包（7.5%）。一份平均量的所选强化维生素B12的食品摄入量约为0.18 - 0.5微克（占波兰成年人推荐膳食摄入量的7.5 - 20.8%）。