vitamin loss

Also found in: Dictionary, Thesaurus, Legal, Financial, Encyclopedia.

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
Medical Dictionary, © 2009 Farlex and Partners

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
This content is provided by iMedix and is subject to iMedix Terms. The Questions and Answers are not endorsed or recommended and are made available by patients, not doctors.
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.