Efficacy and safety of food fortification with calcium among adults in Finland

Public Health Nutrition

Heli Tapanainen¹  Pirjo Pietinen¹  Antti Aro¹  Marja-Leena Hannila¹  Liisa Valsta¹  Tero Hirvonen¹ 

关键词: Fortification;    Risk assessment;    Calcium;    Adults;   

DOI  :  10.1079/PHN2005889

学科分类：卫生学

来源: Cambridge University Press

【 摘 要 】

ObjectiveTo examine the efficacy and safety of foods fortified with calcium in the adult population in Finland.DesignA simulation study based on the FINDIET 2002 Survey, which estimated habitual food consumption, dietary supplement use and nutrient intakes using 48-hour recall and two 3-day food records, and an Internet survey of the consumption of fortified foods and dietary supplements.Setting/participantsParticipants of FINDIET 2002 were 25–64 years old from five areas (n = 2007). Participants of the Internet-based survey (n = 1537) were over 15 years of age from all over the country.ResultsIf all potentially fortifiable foods were to be fortified with calcium, the proportion of participants with calcium intake below the recommended level (2500 mg day−1) would increase from 0.6% to 12.7% in men and from 0.1% to 3.8% in women. However, in a probability-based model (11% of all fortifiable foods to be fortified with calcium) the proportion of participants with calcium intake below the recommended level would be 15.7% in men and 23.2% in women. The proportion with intake above the UL in this model would be 1.2% in men and 0.7% in women.ConclusionsFood fortification would be a relatively effective and safe way to increase the calcium intake of the Finnish adult population.

【 授权许可】

Unknown