The repeating history of objections to the fortification of bread and alcohol: from iron filings to folic acid

Kamien, Max

doi:10.5694/j.1326-5377.2006.tb00422.x

Cited by 12 publications

(9 citation statements)

References 24 publications

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“…Health professionals and food industry representatives debated this proposal for some time and consumer groups also expressed concerns 8 . Fortification programs in Australia have been strongly resisted, often on the grounds of self or business interests 8 . Reflecting this debate, Australia did not adopt universal salt iodisation, a key component of many public health programs around the world 9 .…”

Section: Introductionmentioning

confidence: 99%

“…Reflecting this debate, Australia did not adopt universal salt iodisation, a key component of many public health programs around the world 9 . The outcomes of fortification programs remain largely unknown among health professionals 8 …”

Section: Introductionmentioning

confidence: 99%

“…8 Fortification programs in Australia have been strongly resisted, often on the grounds of self or business interests. 8 Reflecting this debate, Australia did not adopt universal salt iodisation, a key component of many public health programs around the world. 9 The outcomes of fortification programs remain largely unknown among health professionals.…”

Section: Introductionmentioning

confidence: 99%

“…9 The outcomes of fortification programs remain largely unknown among health professionals. 8 Also not known is whether food consumers are concerned about the imposition of mandatory fortification of foods. Little research has been undertaken in regard to their perceptions of mandatory fortification of bread-manufacturing salt with iodine or indeed other forms of fortification.…”

Section: Introductionmentioning

confidence: 99%

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Women's perceptions relating to the introduction of mandatory iodine fortification in Australia

Yeatman

Player

Charlton

2010

Nutrition & Dietetics

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Aim: In Australia, the mandatory fortification of salt used in bread with iodine has recently been approved by the regulatory authorities (Food Standards Australia New Zealand). Apart from thiamine fortification of bread that has been in place since 1991, no other mandatory fortification programs exist in the country. The aim of the present study was to explore women's understanding of mandatory fortification as a public health strategy and their opinions regarding its appropriateness for addressing the re‐emergence of iodine deficiency. Methods: Four focus group discussions with 20 women of child‐bearing age, recruited from Wollongong in New South Wales. Results: Women had little knowledge about the role of iodine in the diet and were unaware that iodine deficiency was a public health issue in Australia. Mandatory fortification was viewed with concern, especially regarding the possible risk of toxicity. Clear labelling of fortified foods, in conjunction with education initiatives to accompany the pending iodine fortification program, were considered by the research participants to be essential in order to address these concerns. Conclusion: Women in the present study expect an authority, either a government body or health professionals, to take responsibility in making proactive decisions for the health of the population. When accompanied by transparent processes that include widespread consultation with consumers and clear explanations for the process, mandatory fortification is considered acceptable as an appropriate and effective strategy for ameliorating iodine deficiency.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Women's perceptions relating to the introduction of mandatory iodine fortification in Australia

Yeatman

Player

Charlton

2010

Nutrition & Dietetics

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“…The recent viewpoint by Kamien 1 is timely, given Food Standards Australia New Zealand is currently advocating for the mandatory fortification of all bread‐making flour with folic acid (80–180 μg per 100 g of bread). The proposal is now before the Australia and New Zealand Food Regulation Ministerial Council, and a decision is imminent.…”

mentioning

confidence: 99%

The repeating history of objections to the fortification of bread and alcohol: from iron filings to folic acid

Gunasekera

2006

Medical Journal of Australia

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Dietary intake of nutrients involved in one‐carbon metabolism and risk of urothelial cell carcinoma: A prospective cohort study

Dugué

Brinkman

Hodge

et al. 2018

Intl Journal of Cancer

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Nutrients involved in one-carbon metabolism may play a role in carcinogenesis through DNA replication, repair and methylation mechanisms. Most studies on urothelial cell carcinoma (UCC) have focused on folate. We sought to examine the association between B-group vitamins and methionine intake and UCC risk, overall and by subtype, and to test whether these associations are different for population subgroups whose nutritional status may be compromised. We followed participants in the Melbourne Collaborative Cohort Study (N = 41,513) for over 20 years and observed 500 UCC cases (89% originating in the bladder; superficial: 279, invasive: 221). Energy-adjusted dietary intakes of B vitamins (B1, B2, B3, B5, B6, B8, B9 and B12) and methionine were estimated from a 121-item food frequency questionnaire administered at baseline (1990-1994), using the residuals method. We used Cox regression models to compute hazard ratios (HRs) of UCC risk per standard deviation (SD) of log-transformed nutrient intakes and 95% confidence intervals, adjusted for potential confounders. We investigated associations by tumor subtype, and tested interactions with sex, country of birth, smoking and alcohol drinking. The risk of UCC appeared not to be associated with intake of B-group vitamins or methionine, and findings were consistent across tumor subtypes and across demographic and lifestyle characteristics of the participants. A potential interaction between vitamin B1 and alcohol drinking was observed (all participants: HR per 1 SD = 0.99 (0.91-1.09), never drinkers: HR = 0.81 (0.69-0.97), p-interaction = 0.02), which needs to be confirmed by other studies. Our findings do not indicate that dietary intake of nutrients involved in one-carbon metabolism are associated with UCC risk.

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The repeating history of objections to the fortification of bread and alcohol: from iron filings to folic acid

Cited by 12 publications

References 24 publications

Women's perceptions relating to the introduction of mandatory iodine fortification in Australia

Women's perceptions relating to the introduction of mandatory iodine fortification in Australia

The repeating history of objections to the fortification of bread and alcohol: from iron filings to folic acid

Dietary intake of nutrients involved in one‐carbon metabolism and risk of urothelial cell carcinoma: A prospective cohort study

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