Vitamins and minerals: A model for safe addition to foods

Flynn, Albert; Moreiras, O; Stehle, Peter; Fletcher, RJ; Müller, D.J.G.; Rolland, Valérie

doi:10.1007/s00394-003-0391-9

Cited by 102 publications

(79 citation statements)

References 26 publications

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“…Although the European Union legislation provides for the setting of maximum safe levels of vitamins and minerals in fortified foods, this has not yet been implemented. Several models for estimating the safe levels of addition of micronutrients to foods have been proposed (58)(59)(60) . Some countries (Belgium, Denmark, the Netherlands and the UK) have placed restrictions on the level of folic acid that can be added to food and approval is required before a folic acid-fortified food can be marketed in Norway and Denmark (61) .…”

Section: Risk Of Excessive Micronutrient Intakesmentioning

confidence: 99%

The impact of voluntary food fortification on micronutrient intakes and status in European countries: a review

2013

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This review aims to assess the efficacy and safety of voluntary fortification as an option to address the occurrence of inadequate micronutrient intakes in population subgroups in Europe. Although legislation is harmonised across the European Union, fortification practices and patterns of consumption of fortified foods vary considerably between countries. While the proportion of children consuming fortified foods is greater than adults, the proportion of dietary energy obtained from fortified foods is generally low (<10% in Ireland, where fortified foods are widely consumed). There are a few systematic studies on the overall nutritional impact of voluntary fortification, but there are several studies on the impact of fortified ready-to-eat breakfast cereals. The available evidence indicates that voluntary fortification can reduce the risk of sub-optimal intakes of a range of micronutrients at a population level and can also improve status for selected micronutrients (e.g. folate, vitamin D and riboflavin) in children and adults. Although concerns have been raised regarding the potential of food fortification to lead to unacceptably high micronutrient intakes, particularly for those consuming higher amounts of fortified foods, data from national surveys on total micronutrient intakes (including fortified foods) in Europe show that small proportions of the population, particularly children, may exceed the upper intake level (UL) for some micronutrients.

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Section: Risk Of Excessive Micronutrient Intakesmentioning

confidence: 99%

The impact of voluntary food fortification on micronutrient intakes and status in European countries: a review

2013

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“…A fourth category consists of retinol, for which the high end intake levels are close to UL for some population subgroups in Europe, and thus it requires further consideration 37 .…”

Section: Risk Of Hypervitaminosis Due To the Intake Of Fortified Foodsmentioning

confidence: 99%

Fortification of industrialized foods with vitamins

Liberato

Pinheiro-Sant’Ana

2006

Rev. Nutr.

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A B S T R A C TVitamins are essential to life. Inadequate eating habits, high caloric intake and metabolic defects lead to micronutrient deficiencies, affecting more than two billion people worldwide. The increasing intake of industrialized foods, combined with low vitamin stability has led to the common practice of adding these nutrients to processed foods. This review discusses the terminology, availability, intake and risk of hypervitaminosis, due to the intake and nutritional importance of foods fortified with vitamins. The addition of nutrients should occur in foods that are effectively consumed by the target population and must meet the real needs of a significant segment of the population. In Brazil, a total of 166 products available in supermarkets are vitamin-enriched. A 10-year study involving children and adolescents in Germany showed that 90% of those surveyed used at least one fortified food. During this 10-year period, 472 fortified products were consumed. The enrichment of foods should be based on the needs of each country and, if possible, regional needs. For instance, in order to increase its intake, Vitamin D is added to foods in Denmark during the winter, mainly for the elderly. However, in Brazil, there is no evidence of the need to fortify food with this vitamin. A survey showed that of the 76 enriched dairy products, 37 contained vitamin D. Food-fortification is a very important strategy to solve nutritional deficiency problems, but it can also cause many health problems.Indexing terms: food, fortified; food habits. R E S U M O

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“…Such models predict the attributable fraction for voluntary fortification in population levels of micronutrient intakes through the comparison of distribution curves (5)(6)(7)(13)(14)(15)(16) . The generated results -the potential benefits and drawbacks caused by such type of fortification -are not consensual in the literature and have incited wide discussion (17,18) .…”

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confidence: 99%

Consumption of foods with voluntary fortification of micronutrients in southern Brazil: prevalence and associated factors

Cirino

Zanini

Gigante

2013

Public Health Nutr.

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Objective: To investigate the consumption of foods with voluntary fortification of vitamins and minerals (FVFVM) according to demographic, socio-economic and health characteristics. Design: A cross-sectional population-based study. Setting: The investigated food groups were selected in two stages according to availability of food in the local market and prevalence of food consumption in a recent national survey. The research instruments included a questionnaire and a photographic catalogue. The FVFVM consumption covered a period of one week prior to the interview date. Statistical analyses were performed using Stata 12?0 statistical software package, considering the design effect and a hierarchical model. A multinomial logistic regression was applied to estimate the prevalence ratios. All tests were two-tailed, with a 5?0 % significance level. Subjects: Adults ($20 years old) living in a southern city of Brazil. Results: Between February and June 2012, 2925 individuals were interviewed. Losses and refusals corresponded to 13?4 % of the sample. The overall prevalence of FVFVM consumption was 73?3 (95 % CI 71?7, 75?9) %. The total number of FVFVM reported exhibited a distribution with a median of two and a maximum of fifteen, inflated by the FVFVM categorized in the 'juice' group. The micronutrients most consumed were vitamin C, followed by Fe and thiamin. Young adults, females, those of higher socio-economic status and those who perceived their health positively were more likely to consume FVFVM. Conclusions: Prevalence of FVFVM consumption in southern Brazil, occurring concurrently with the decline in consumption of unprocessed and minimally processed foods, and the way voluntary fortification is being employed trigger a warning sign to primary prevention.

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Vitamins and minerals: A model for safe addition to foods

Abstract: A wide range of vitamins and minerals can be added safely to foods at nutritionally important levels in the current diets of Europeans.

Cited by 102 publications

References 26 publications

The impact of voluntary food fortification on micronutrient intakes and status in European countries: a review

The impact of voluntary food fortification on micronutrient intakes and status in European countries: a review

Fortification of industrialized foods with vitamins

Consumption of foods with voluntary fortification of micronutrients in southern Brazil: prevalence and associated factors

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