Commenced in January 2007
Paper Count: 31515
Factors Determining Selection of Essential Nutrition Supplements
Authors: Daniel C. S. Lim
Abstract:There are numerous nutritional supplements, such as multivitamins and nutrition drinks, in the market today. Many of these supplements are expensive and tend to be driven commercially by business decisions and big marketing budgets. Many of the costs are ultimately borne by the end user in the quest for keeping to a healthy lifestyle. This paper proposes a system with a list of ten determinants to gauge how to decide the value of various supplements. It suggests variables such as composition, safety, efficacy and bioavailability, as well as several other considerations. These guidelines can help to tackle many of the issues that people of all ages face in the way that they receive essential nutrients. The system also aims to promote and improve the safety and choice of foods and supplements. In so doing, the system aims to promote the individual’s or population’s control over their own health and reduce the growing health care burden on the society.
Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1128783Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 901
 R. D. Semba, “The discovery of vitamins”, International Journal of Vitamins and Nutrition Research, vol. 82, pp. 310-315, 2013. DOI: 10.1024/0300-9831/a000124.
 I. J. Martins, “Diabetes and organ dysfunction in the developing and developed world”, Global Journal of Medical Research F, vol. 15, no. 1, 2015.
 D. C. S. Lim, E.Y. M. Yeo and W. Y. Tan, “Combinatory Nutrition Supplementation – a case for increasing calcium bioavailability”, World Academy of Science, Engineering and Technology Conference on Nutrition, Kuala Lumpur, Malaysia, 2017.
 T. Kobark, “Essential nutrition”, eds. W. Mitchell, C. Mach and C. Mitchell, Intellectual Properties Publ., 2011, San Diego, USA.
 D. C. S. Lim, “Nutrition supplementation as a strategic asset”, Cloud Futures Economic Forum, Sept 2016, Wuxi, China.
 D. Bensky, “Chinese herbal medicine: materia medica”, Eastland Press, 2004.
 B. Holst, G. Williamson, “Nutrients and phytochemicals: from bioavailability to bioefficacy beyond antioxidants”, Current Opinion in Biotechnology, vol.19, pp.73-82, 2008.
 P. J. Aggett, “Population reference intakes and micronutrient bioavailability: a European perspective”, American Journal of Clinical Nutrition, vol. 91(suppl), pp. 1433S-1437S.
 M. Shayeghi, G. O. Latunde-Dada, J.S. Oakhill, A. H. Laftah, K. Takeuchi, N. Halliday, Y. Khan, A. Warley, F.E. McCann, R.C. Hider, D.M. Frazer, G.J. Anderson, C.D. Vulpe, R.J. Simpson, A.T. McKie, “Identification of an intestinal heme transporter”, Cell, vol. 122, no.5, pp. 789-801, 2015.
 M.P. Hannon-Fletcher, N.C. Armstrong, J.M. Scott, K. Pentieva, I. Bradbury, M. Ward, J.J. Strain, A.A. Dunn, A.M. Molloy, M.A. Kerr, H. McNulty, “Determining bioavailability of food folates in a controlled intervention study”, American Journal of Clinical Nutrition, vol. 80, no.4, pp. 911-918, 2005.
 R. M. Winkels, I. A. Brouwer, E. Siebelink, M. B. Katan, P. Verhoef, “Bioavailability of food folates is 80% of that of folic acid”, American Journal of Clinical Nutrition, vol. 85, no. 2, pp. 465-473, 2007.
 M. S. Rahman, “Food stability determined by macro-micro region concept in the state diagram and by defining a critical temperature”, Journal of Food Engineering, vol 99, is 4, pp412 – 416, 2010.
 S. A. French, M. Story, D. Neumark-Sztainer, J. A. Fulke Hannan, “Fast food restaurant use among adolescents: with nutrient intake, food choices and behavior psycho-social variables”, International Journal of Obesity, vol. 25, no.12, pp. 1823-1833, 2001.
 USDA, “Food safety”, https://www.usda.gov/wps/portal/usda/. Accessed on 28 October 2016.
 K. L. Penniston, S. A. Tanumihardjo, “The acute and chronic toxic effects of vitamin A1,2,3,4”, The American Journal of Clinical Nutrition, vol. 83, no. 2, pp. 191-201, 2006.
 Café Seventy, http://www.cafeseventy.com accessed on 29 October 2016.
 C.L. Rock, J. L. Lovalvo, C. Emenhiser, M.T. Ruffin, S.W. Flatt, S.J. Schwartz, “Bioavailability of ß-carotene is lower in raw than in processed carrots and spinach in women”, The Journal of Nutrition, vol. 128, no. 5, pp. 913-916, 1998.