Proposing fortification of foods with yeast for optimal nutrition value and salubrious effects
Abstract
A proposal for the addition of yeast in routine and clinical diets for optimal nutrition of human beings was made on the premiss of its salubrious effects in laboratory and farm animals. The strong points in favour of the supplement are its ancient use in brewery and bakery production for human consumption, its cultural acceptability and freedom from pathogenicity, allergenicity, toxicity or carcinogenicity. Recommendations for clinical trials with humans were made to confirm a list of tentative advantages obtained in trials with animals.
Keywords
Citation
Onifade, A.A. (1998), "Proposing fortification of foods with yeast for optimal nutrition value and salubrious effects", Nutrition & Food Science, Vol. 98 No. 4, pp. 223-226. https://doi.org/10.1108/00346659810215163
Publisher
:MCB UP Ltd
Copyright © 1998, MCB UP Limited