Additives and E-Numbers

Zinc deficiency affects about two billion people in the developing world and is associated with many diseases. In children it causes growth retardation, delayed sexual maturation, infection susceptibility, and diarrhoea, contributing to the death of about 800,000 children worldwide per year. [1]

There are 2-4 grams of zinc distributed throughout the human body. Most zinc is in the brain, muscle, bones, kidney, and liver, with the highest concentrations in the prostate and parts of the eye.

Increasing number of studies link low vitamin D levels with different health issues, including poor cognition. Balion et al. 2012 report that with Alzheimer's disease (AD) had lower concentrations of vitamin D than those without AD, and better cognitive test results were linked to higher vitamin D concentrations. The mean Mini-Mental State Examination (MMSE) scores were compared between participants with vitamin D <50 nmol/L to those with values ≥50 nmol/L. [1]

Eroglu et al 2012 report that the breakdown products of beta-carotene are mostly vitamin A when breakdown happens centrally. However, if the breakdown takes place decentrally beta-apocarotenoids may be formed. These compounds act in opposition to vitamin A. [1]

A report published by the CDC on April 2012 is based on 58 biochemical indicators of diet and nutrition measured by the CDC, together with NHANES data collected from 1999 until 2006. The concentration of vitamins, fatty acids, trace elements, metabolites, isoflavones, lignans, and acrylamide hemoglobin adducts were measured in blood or urine of demographic subgroups. [1]

According to  the Center for Science in the Public Interest (CSPI) Coca-Cola, Pepsi-Cola, Diet Coke, and Diet Pepsi contain high levels of 4-methylimidazole (4-MI), a known animal carcinogen. Ammonia-sulfite caramel colouring E150d is the “caramel colouring”of colas. The carcinogen is formed when ammonia or ammonia and sulfites are used to manufacture the “caramel colouring” [1]

Larsson, Orsini and Wolk, in a meta- analysis of 2011, report a modest but statistically significant inverse association between magnesium intake and risk of stroke. The authors found that intake increment of 100 mg Mg/day came along with 8% reduction in risk of total stroke, reduction of  risk of ischemic stroke was also denoted. Intracerebral hemorrhage or subarachnoid hemorrhage did not respond to an increased magnesium intake. [1]

Food choice is increasingly being influenced by health issues, creating opportunities for new product development, say El and Simsek in a 2012 review. Food scientists call for “optimal nutrition,” as the optimization of a daily nutrition model with nutrients and bioactive compounds to prevent diseases an promote healthy life. [1]

Stevia is being obtained from the leaves of Stevia rebaudiana. Its sweetnes has a slower onset and longer duration than that of sugar, and some extracts may have a bitter or licorice-like aftertaste at high concentrations. Steviol glycoside extracts have up to 300 times the sweetness of sugar. are heat-stable, pH-stable, and do not ferment. They also do not induce a glycemic response when ingested, making them attractive as natural sweeteners to diabetics and others on carbohydrate-controlled diets. [1]