Hanieh-Sadat Ejtahed1, Sakineh Shab-Bidar2, Farhad Hosseinpanah3, Parvin Mirmiran4, Fereidoun Azizi5. 1. a Nutrition and Endocrine Research Center , Shahid Beheshti University of Medical Sciences , Tehran , IRAN. 2. e Department of Community Nutrition, School of Nutritional Sciences and Dietetics , Tehran University of Medical Sciences , Tehran , IRAN . 3. b Obesity Research Center , Shahid Beheshti University of Medical Sciences , Tehran , IRAN. 4. d Research Institute for Endocrine Sciences, Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute , Shahid Beheshti University of Medical Sciences , Tehran , IRAN. 5. c Endocrine Research Center , Shahid Beheshti University of Medical Sciences , Tehran , IRAN.
Abstract
OBJECTIVE: The aim of this study was to evaluate possible effects of food fortification practices on vitamin D intake in adults. DESIGN AND SETTING: This was designed as a cross-sectional, population-based study. SUBJECTS: We investigated vitamin D intake in a population-based sample of 5224 adults, using a validated food frequency questionnaire. A theoretical model was conducted to evaluate the hypothetical effects of dairy product fortification. RESULTS: Dairy had the highest mean of vitamin D intake among food groups. If all types of milk were fortified by vitamin D (42 IU/100 grams of milk), the mean intake of vitamin D would reach 132 ± 148 (92(180)) IU/day. If both milk and yogurt were fortified to 42 IU/100 g and 89 IU/100 g, respectively, the average mean vitamin D intake from foods in this population would increase from 84 ± 88 IU/day to 308 ± 240 IU/day. As the fortification level increased, the proportions of young people with more than the recommended daily allowance (RDA) of vitamin D increased from 1.1% to 77.4% in men and from 1.4% to 80% in women, but none of them achieved the tolerable upper intake level (UL) of vitamin D. CONCLUSION: The proposed fortification scenario would provide enough vitamin D intakes by RDA in a population aged between 18 and 50 years (about 80% of the population), with none of them achieving ULs.
OBJECTIVE: The aim of this study was to evaluate possible effects of food fortification practices on vitamin D intake in adults. DESIGN AND SETTING: This was designed as a cross-sectional, population-based study. SUBJECTS: We investigated vitamin D intake in a population-based sample of 5224 adults, using a validated food frequency questionnaire. A theoretical model was conducted to evaluate the hypothetical effects of dairy product fortification. RESULTS: Dairy had the highest mean of vitamin D intake among food groups. If all types of milk were fortified by vitamin D (42 IU/100 grams of milk), the mean intake of vitamin D would reach 132 ± 148 (92(180)) IU/day. If both milk and yogurt were fortified to 42 IU/100 g and 89 IU/100 g, respectively, the average mean vitamin D intake from foods in this population would increase from 84 ± 88 IU/day to 308 ± 240 IU/day. As the fortification level increased, the proportions of young people with more than the recommended daily allowance (RDA) of vitamin D increased from 1.1% to 77.4% in men and from 1.4% to 80% in women, but none of them achieved the tolerable upper intake level (UL) of vitamin D. CONCLUSION: The proposed fortification scenario would provide enough vitamin D intakes by RDA in a population aged between 18 and 50 years (about 80% of the population), with none of them achieving ULs.
Authors: Stefan Pilz; Winfried März; Kevin D Cashman; Mairead E Kiely; Susan J Whiting; Michael F Holick; William B Grant; Pawel Pludowski; Mickael Hiligsmann; Christian Trummer; Verena Schwetz; Elisabeth Lerchbaum; Marlene Pandis; Andreas Tomaschitz; Martin R Grübler; Martin Gaksch; Nicolas Verheyen; Bruce W Hollis; Lars Rejnmark; Spyridon N Karras; Andreas Hahn; Heike A Bischoff-Ferrari; Jörg Reichrath; Rolf Jorde; Ibrahim Elmadfa; Reinhold Vieth; Robert Scragg; Mona S Calvo; Natasja M van Schoor; Roger Bouillon; Paul Lips; Suvi T Itkonen; Adrian R Martineau; Christel Lamberg-Allardt; Armin Zittermann Journal: Front Endocrinol (Lausanne) Date: 2018-07-17 Impact factor: 5.555