scholarly journals Vitamin A supplementation and childhood morbidity from diarrhea, fever, respiratory problems and anemia in sub-Saharan Africa

2017 ◽  
Vol Volume 9 ◽  
pp. 47-54 ◽  
Author(s):  
Samson Gebremedhin
Keyword(s):  
Vitamin A ◽  
Sub Saharan Africa ◽  
Vitamin A Supplementation ◽  
Respiratory Problems ◽  
Childhood Morbidity ◽  
Sub Saharan

scholarly journals Vitamin A supplements, routine immunization, and the subsequent risk of Plasmodium infection among children under 5 years in sub-Saharan Africa

eLife ◽  
2015 ◽  
Vol 4 ◽  
Author(s):  
Maria-Graciela Hollm-Delgado ◽  
Frédéric B Piel ◽  
Daniel J Weiss ◽  
Rosalind E Howes ◽  
Elizabeth A Stuart ◽  
...  
Keyword(s):  
Vitamin A ◽  
Malaria Infection ◽  
Placental Malaria ◽  
Sub Saharan Africa ◽  
Childhood Immunization ◽  
African Countries ◽  
Vitamin A Supplementation ◽  
Time Period ◽  
Polio Vaccination ◽  
Sub Saharan

Recent studies, partly based on murine models, suggest childhood immunization and vitamin A supplements may confer protection against malaria infection, although strong evidence to support these theories in humans has so far been lacking. We analyzed national survey data from children aged 6–59 months in four sub-Saharan African countries over an 18-month time period, to determine the risk of Plasmodium spp. parasitemia (n=8390) and Plasmodium falciparum HRP-2 (PfHRP-2)-related antigenemia (n=6121) following vitamin A supplementation and standard vaccination. Bacille Calmette Guerin-vaccinated children were more likely to be PfHRP-2 positive (relative risk [RR]=4.06, 95% confidence interval [CI]=2.00–8.28). No association was identified with parasitemia. Measles and polio vaccination were not associated with malaria. Children receiving vitamin A were less likely to present with parasitemia (RR=0.46, 95% CI=0.39–0.54) and antigenemia (RR=0.23, 95% CI=0.17–0.29). Future studies focusing on climate seasonality, placental malaria and HIV are needed to characterize better the association between vitamin A and malaria infection in different settings.

scholarly journals Safety and Mortality Benefits of Delivering Vitamin A Supplementation at 6 Months of Age in Sub-Saharan Africa

2016 ◽  
Vol 37 (3) ◽  
pp. 375-386 ◽  
Author(s):  
Roland Kupka ◽  
Jennifer Nielsen ◽  
Christina Nyhus Dhillon ◽  
Jessica Blankenship ◽  
Marjorie J. Haskell ◽  
...  
Keyword(s):  
Vitamin A ◽  
Sub Saharan Africa ◽  
Vitamin A Supplementation ◽  
Sub Saharan

scholarly journals Retention of Pro-Vitamin A Content in Products from New Biofortified Cassava Varieties

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 177 ◽  
Author(s):  
Toluwalope Emmanuel Eyinla ◽  
Busie Maziya-Dixon ◽  
Oladeji Emmanuel Alamu ◽  
Rasaki Ajani Sanusi
Keyword(s):  
Vitamin A ◽  
Sub Saharan Africa ◽  
Carotenoid Content ◽  
Standard Methods ◽  
Percentage Retention ◽  
New Varieties ◽  
Sub Saharan ◽  
The Impact ◽  
Β Carotene ◽  
Cassava Varieties

Plant breeding efforts in sub-Saharan Africa (SSA) have produced biofortified cassava with high carotenoid content to address vitamin A deficiencies (VAD). Since carotenoids in foods are easily depleted during processing, the retention of β-carotene in some newly released cassava varieties is under query. From four of these new varieties, two commonly consumed products (gari and its dough) were processed according to standard methods. Retention of β-carotene was then probed after applying fermentation periods of a day and three days. The possible contribution of the products to Vitamin A intake in children, adolescents, and women was also assessed. The concentration of β-carotene in fresh Cassava roots ranged from 5.32 to 7.81 µg/g. The percentage retention ranged from 14.4 to 29.3% and 10 to 21.7% in gari fermented for one and three days respectively. The impact of varietal difference and length of fermentation was significant on retention in the intermediate and final products (p < 0.001). When compared with dietary intake data, cooking biofortified gari into its dough reduced Vitamin A intake in most varieties. We conclude that processing Cassava into gari (especially its dough) could hinder the retention of β-carotene however some varieties have retention advantage over others irrespective of the initial concentration in their fresh roots.

Vitamin A supplementation and childhood morbidity from diarrhea and respiratory infections: A meta-analysis

2003 ◽  
Vol 142 (3) ◽  
pp. 297-304 ◽  
Author(s):  
Itamar Grotto ◽  
Marc Mimouni ◽  
Michael Gdalevich ◽  
Daniel Mimouni
Keyword(s):  
Vitamin A ◽  
Respiratory Infections ◽  
Meta Analysis ◽  
Vitamin A Supplementation ◽  
Childhood Morbidity

scholarly journals Nutritional Properties of Ogi Powder and Sensory Perception of Ogi Porridge Made From Synthetic Provitamin: A Maize Genotype

2021 ◽  
Vol 8 ◽  
Author(s):  
Omololami Tolulope Akinsola ◽  
Emmanuel Oladeji Alamu ◽  
Bolanle Omolara Otegbayo ◽  
Abebe Menkir ◽  
Busie Maziya-Dixon
Keyword(s):  
Vitamin A ◽  
Sensory Perception ◽  
Sub Saharan Africa ◽  
Provitamin A ◽  
Carotenoid Content ◽  
Adult Males ◽  
Phytic Acid Content ◽  
Need To Evaluate ◽  
Sub Saharan ◽  
Phytate Content

Provitamin-A maize (PVA) with increased carotenoid content obtained through conventional breeding techniques has been largely successful in sub-Saharan Africa. This resulted in a need to evaluate their susceptibility, retention, and nutritional content during processing into local foods. This study evaluated the chemical, carotenoid composition, and retention of PVA, the phytic acid content in ogi powder, and the sensory perception of ogi porridge produced traditionally from the three novel PVA maize genotypes (PVA SYN HGAC0 Maize 1; PVA SYN HGBC0 Maize 2; and PVA SYN HGBC1 Maize 3) and one yellow maize variety (control). Chemical composition analyses showed significant differences (p &lt; 0.05) in all parameters. The PVA ranged from 5.96 to 8.43 μg/g in Maize 2 and 3 before processing while the true percentage retention after processing into ogi powder ranged from 20.25 to 37.54% in Maize 1 and 2, respectively. In addition, there was a reduction in the phytate content of ogi powder, and Maize 2 contained the lowest (2.78 mg/g from 4.09 mg/g). Maize 2 genotype had the highest vitamin A contribution; it can meet 18.3% of the vitamin A requirements in children while in adult males and females (&gt;19 years), 6.2 and 7.7%, respectively. Sensory evaluation showed that the ogi 3 porridge (Maize 3) was the most acceptable, followed by Maize 2. In conclusion, Maize 2 had the highest PVA, true retention of carotenoid, vitamin A contributions, and the second most acceptable ogi porridge with the lowest phytate content.

Vitamin A supplementation and childhood morbidity

The Lancet ◽  
1993 ◽  
Vol 342 (8884) ◽  
pp. 1420-1421 ◽  
Author(s):  
Alfred Sommer ◽  
KeithP. West ◽  
KennethH. Brown ◽  
Joanne Katz ◽  
Jon Rohde
Keyword(s):  
Vitamin A ◽  
Vitamin A Supplementation ◽  
Childhood Morbidity

scholarly journals Tackling vitamin A deficiency with biofortified sweetpotato in sub-Saharan Africa

2017 ◽  
Vol 14 ◽  
pp. 23-30 ◽  
Author(s):  
Jan W. Low ◽  
Robert O.M. Mwanga ◽  
Maria Andrade ◽  
Edward Carey ◽  
Anna-Marie Ball
Keyword(s):  
Vitamin A ◽  
Vitamin A Deficiency ◽  
Sub Saharan Africa ◽  
Sub Saharan

scholarly journals Variations of β-carotene retention in a staple produced from yellow fleshed cassava roots through different drying methods

2018 ◽  
Vol 8 (7) ◽  
pp. 372 ◽  
Author(s):  
Toluwalope Eyinla ◽  
Rasaki Sanusi ◽  
Emmanuel Alamu ◽  
Busie Maziya-Dixon
Keyword(s):  
Vitamin A ◽  
High Performance ◽  
Sub Saharan Africa ◽  
Drying Methods ◽  
Drying Method ◽  
Sub Saharan ◽  
The Impact ◽  
Β Carotene ◽  
Flash Drying ◽  
Cassava Varieties

Background: New yellow cassava fresh roots biofortified with β-carotene are becoming popular in Sub-Saharan Africa in the making of traditional products for households. However, β- carotene is susceptible to rapid depletion during processing. Therefore, we investigated the impact of using different drying methods in processing these fresh Cassava roots.Methods: We processed four newly released yellow fleshed cassava varieties (01/1371, 07/593, 07/539, and 07/0220) into fermented cassava chips, flour, and corresponding dough with sun, oven, and flash drying methods respectively. The β-carotene contents were analyzed using High Performance Liquid Chromatography (HPLC). Percentage true retention (%TR) was computed.Results: The results demonstrated that %TR in chips (13.7%), flour (11.7%), and dough (5.48%) from sun drying method had the highest level of β-carotene retention compared to oven (11.3%, 7.30%, and 3.47%) and flash (8.8%, 3.33%, and 1.24%) drying methods. The duration, intensity of heat used for drying, and variety had a significant effect on β-carotene retention. Variety 07/0220 with the highest β-carotene concentration (7.81±0.13µ/g) in the fresh roots did not necessarily have the highest concentration after processing. These results suggest that β-carotene retention is not only variety specific but also depends on the method of processing. Conclusions: These results will support ongoing breeding efforts aimed at increasing pro-vitamin A content in Cassava. The information may also be significant to solutions considering fermented cassava flour and dough in Vitamin A deficient populations.Keywords: Cassava, drying, fermented flour, carotenoids, retention, Lafun

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