Dietary strategies for achieving adequate vitamin D and iron intakes in young children in Ireland

Kehoe, Laura; Walton, Janette; McNulty, Breige; Nugent, Anne P.; Flynn, Albert

doi:10.1111/jhn.12449

Cited by 20 publications

(23 citation statements)

References 53 publications

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“…These data clearly demonstrated the importance of fortification of foods with vitamin D. Using adjusted data, fortified foods contributed 75, 72, and 68% of vitamin D intake by the three age groups; with milk/flavored milk contributing the highest amount of dietary vitamin D. These data contrast sharply with a recent study of children in Ireland [ 43 ], where milk/yogurt contributed only 13% of dietary vitamin D since most milk in that country is not fortified [ 43 , 44 ]. Since vitamin D increases calcium absorption, the combination of vitamin D and calcium is especially important for bone health.…”

Section: Discussionmentioning

confidence: 77%

Food Sources of Energy and Nutrients of Public Health Concern and Nutrients to Limit with a Focus on Milk and other Dairy Foods in Children 2 to 18 Years of Age: National Health and Nutrition Examination Survey, 2011–2014

2018

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Many children are not meeting current nutrient recommendations. The objective of this study was to determine the food sources of energy, nutrients of public health concern, and nutrients to limit with a focus on dairy foods. Twenty-four-hour dietary recall data from children 2–5 (n = 1511), 6–11 (n = 2193), and 12–18 years (n = 2172) participating in NHANES 2011–2014 were analyzed. Energy, fiber, calcium, potassium, vitamin D, added sugars, saturated fatty acids (SFA), and sodium intakes were sample-weighted and ranked on percentage contribution to the diet using specific food group intake and disaggregated data for dairy foods. For children 2–5, 6–11, and 12–18 years, milk, sweet bakery products, and sweetened beverages, respectively were the top food sources of energy, respectively. For calcium, potassium, and vitamin D, milk was the top ranked food source in all age groups. For children 2–5, 6–11, and 12–18 years, milk, sweet bakery products, and pizza, respectively were the top three ranked food sources of SFA; and sugar sweetened beverages and sweet bakery products were to top two food group sources of added sugars. Cured meats/poultry, pizza, and pizza, respectively, were the top ranked food sources of sodium for the three age groups. Identification of food sources of these nutrients can help health professionals implement appropriate dietary recommendations and plan age-appropriate interventions.

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Section: Discussionmentioning

confidence: 77%

Food Sources of Energy and Nutrients of Public Health Concern and Nutrients to Limit with a Focus on Milk and other Dairy Foods in Children 2 to 18 Years of Age: National Health and Nutrition Examination Survey, 2011–2014

2018

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“…Studies have been conducted to compare the nutrient intakes for consumers of YCF and cow’s milk. A modelling study in Ireland showed that replacing cow’s milk with YCF could increase mean intakes of iron and vitamin D in children 1–4 years [ 24 ]. A clinical trial in Germany showed that the consumption of fortified powdered milk with vitamin D improved serum 25-hydroxyvitamin D status in children aged 2–6 years [ 25 ].…”

Section: Discussionmentioning

confidence: 99%

Patterns of the Consumption of Young Children Formula in Chinese Children Aged 1–3 Years and Implications for Nutrient Intake

2020

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The consumption of young children formula (YCF) is associated with reduced risk of inadequacies of nutrients that are frequently lacking in the diets of young children. In this study, we assessed the role of YCF in children’s diets and whether meeting dairy intake recommendations would improve nutrient intake in young Chinese children aged 12–36 months. Dietary intake data for children from the 2012 China Maternal and Infant Nutrition and Growth study were analyzed (n = 910). Nutrient intake was compared between YCF consumers and non-consumers, and the theoretical impact of meeting dairy intake recommendations by adding cow’s milk or YCF to children’s diets was assessed using diet modelling. The percent of children consuming YCF was 64.5% and was positively associated with family income and mother’s education level. Compared to non-consumers, YCF consumers had higher intakes of minerals (e.g., calcium, iron) and vitamins (e.g., C, D, B6) that are important for growth and immune function, and lower intakes of saturated fat. To meet dairy intake recommendations by adding either cow’s milk or YCF to children’s diets would improve intakes of vitamins and minerals in young Chinese children. YCF consumption contributes to the improvement of nutrient intakes in children aged 12–36 months in China.

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“…In Germany, the effects of fortification on the seasonal variation of S-25(OH)D concentrations were simulated, but milk was not considered to be a good carrier of vitamin D [ 62 ]. Simulation studies in Irish and British children showed that the fortification of cow’s milk would improve vitamin D intake [ 14 , 63 ]. Further, an Australian simulation demonstrated that with vitamin D fortification of all milk and breakfast cereals, vitamin D intake would increase almost two-fold [ 17 ].…”

Section: Discussionmentioning

confidence: 99%

Vitamin D Fortification of Fluid Milk Products and Their Contribution to Vitamin D Intake and Vitamin D Status in Observational Studies—A Review

2018

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Fluid milk products are systematically, either mandatorily or voluntarily, fortified with vitamin D in some countries but their overall contribution to vitamin D intake and status worldwide is not fully understood. We searched the PubMed database to evaluate the contribution of vitamin D-fortified fluid milk products (regular milk and fermented products) to vitamin D intake and serum or plasma 25-hydroxyvitamin D (25(OH)D) status in observational studies during 1993–2017. Twenty studies provided data on 25(OH)D status (n = 19,744), and 22 provided data on vitamin D intake (n = 99,023). Studies showed positive associations between the consumption of vitamin D-fortified milk and 25(OH)D status in different population groups. In countries with a national vitamin D fortification policy covering various fluid milk products (Finland, Canada, United States), milk products contributed 28–63% to vitamin D intake, while in countries without a fortification policy, or when the fortification covered only some dairy products (Sweden, Norway), the contribution was much lower or negligible. To conclude, based on the reviewed observational studies, vitamin D-fortified fluid milk products contribute to vitamin D intake and 25(OH)D status. However, their impact on vitamin D intake at the population level depends on whether vitamin D fortification is systematic and policy-based.

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Dietary strategies for achieving adequate vitamin D and iron intakes in young children in Ireland

Abstract: Based on real food consumption data in a representative sample of Irish children, we have shown that through targeted dietary strategies adequate intakes of iron are achievable and intakes of vitamin D could be greatly improved.

Cited by 20 publications

References 53 publications

Food Sources of Energy and Nutrients of Public Health Concern and Nutrients to Limit with a Focus on Milk and other Dairy Foods in Children 2 to 18 Years of Age: National Health and Nutrition Examination Survey, 2011–2014

Food Sources of Energy and Nutrients of Public Health Concern and Nutrients to Limit with a Focus on Milk and other Dairy Foods in Children 2 to 18 Years of Age: National Health and Nutrition Examination Survey, 2011–2014

Patterns of the Consumption of Young Children Formula in Chinese Children Aged 1–3 Years and Implications for Nutrient Intake

Vitamin D Fortification of Fluid Milk Products and Their Contribution to Vitamin D Intake and Vitamin D Status in Observational Studies—A Review

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