vitamin loss

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vitamin loss

Loss of vitamin content in food products from oxidation or heating. Methods of preserving foods such as pickling, salting, curing, fermenting, and canning enhance vitamin loss. Vitamin C is esp. labile; up to 85% is lost in commercial canning and pasteurization. Vitamin B1 in wheat is lost through milling because the vitamin B1 wheat embryo is removed.
See also: loss

Patient discussion about vitamin loss

Q. If I take vitamins regularly – does it help me to loose weight? Some one at work told me that if I want to loose weight I should eat a balanced diet, so can I take multivitamins instead and still loose weight?

A. Vitamins can help you lose weight, but not instead of a diet. It can only help. Here is a link that pretty much covers it:
the advise about the Choline- 9 times out of 10 you have much more then enough Choline in your body.

More discussions about vitamin loss
References in periodicals archive ?
"From a cost-effectiveness standpoint, the light shields offer the best protection against vitamin loss," says Katherine Erdman, spokeswoman for Hoover Universal Inc., which developed the product.
This new process relies on a different technology that prevents chemical reactions from occurring that would cause vitamin loss in a product.
Minimal vitamin loss may occur depending upon the dose, temperature, presence of oxygen, and type of food irradiated.