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Impact of flour fortification with calcium on calcium intake: a simulation study in seven countries

Calcium intake is low in many countries, especially in low‐income countries. Our objective was to perform a simulation exercise on the impact, effectiveness, and safety of a flour fortification strategy using the Intake Modelling, Assessment, and Planning Program. Modeling of calcium fortification s...

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Autores principales: Cormick, Gabriela, Betran, Ana Pilar, Romero, Iris B., García‐Casal, María Nieves, Perez, Surya M., Gibbons, Luz, Belizán, José M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9290501/
https://www.ncbi.nlm.nih.gov/pubmed/33432622
http://dx.doi.org/10.1111/nyas.14550
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author Cormick, Gabriela
Betran, Ana Pilar
Romero, Iris B.
García‐Casal, María Nieves
Perez, Surya M.
Gibbons, Luz
Belizán, José M.
author_facet Cormick, Gabriela
Betran, Ana Pilar
Romero, Iris B.
García‐Casal, María Nieves
Perez, Surya M.
Gibbons, Luz
Belizán, José M.
author_sort Cormick, Gabriela
collection PubMed
description Calcium intake is low in many countries, especially in low‐income countries. Our objective was to perform a simulation exercise on the impact, effectiveness, and safety of a flour fortification strategy using the Intake Modelling, Assessment, and Planning Program. Modeling of calcium fortification scenarios was performed with available dietary intake databases from Argentina, Bangladesh, Italy, the Lao People's Democratic Republic (Lao PDR), Uganda, Zambia, and the United States. This theoretical exercise showed that simulating a fortification with 156 mg of calcium per 100 g of flour would decrease the prevalence of low calcium intake, and less than 2% of the individuals would exceed the recommended calcium upper limit (UL) in Argentina, Italy, Uganda, and Zambia. Bangladesh and the Lao PDR showed little impact, as flour intake is uncommon. By contrast, in the United States, this strategy would lead to some population groups exceeding the UL. This exercise should be replicated and adapted to each country, taking into account the updated prevalence of calcium inadequacy, flour consumption, and technical compatibility between calcium and the flour‐type candidate for fortification. A fortification plan should consider the impact on all age groups to avoid the risk of exceeding the upper levels of calcium intake.
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spelling pubmed-92905012022-07-20 Impact of flour fortification with calcium on calcium intake: a simulation study in seven countries Cormick, Gabriela Betran, Ana Pilar Romero, Iris B. García‐Casal, María Nieves Perez, Surya M. Gibbons, Luz Belizán, José M. Ann N Y Acad Sci Original Articles Calcium intake is low in many countries, especially in low‐income countries. Our objective was to perform a simulation exercise on the impact, effectiveness, and safety of a flour fortification strategy using the Intake Modelling, Assessment, and Planning Program. Modeling of calcium fortification scenarios was performed with available dietary intake databases from Argentina, Bangladesh, Italy, the Lao People's Democratic Republic (Lao PDR), Uganda, Zambia, and the United States. This theoretical exercise showed that simulating a fortification with 156 mg of calcium per 100 g of flour would decrease the prevalence of low calcium intake, and less than 2% of the individuals would exceed the recommended calcium upper limit (UL) in Argentina, Italy, Uganda, and Zambia. Bangladesh and the Lao PDR showed little impact, as flour intake is uncommon. By contrast, in the United States, this strategy would lead to some population groups exceeding the UL. This exercise should be replicated and adapted to each country, taking into account the updated prevalence of calcium inadequacy, flour consumption, and technical compatibility between calcium and the flour‐type candidate for fortification. A fortification plan should consider the impact on all age groups to avoid the risk of exceeding the upper levels of calcium intake. John Wiley and Sons Inc. 2021-01-11 2021-06 /pmc/articles/PMC9290501/ /pubmed/33432622 http://dx.doi.org/10.1111/nyas.14550 Text en © 2021 The Authors. Annals of the New York Academy of Sciences published by Wiley Periodicals LLC on behalf of New York Academy of Sciences https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Articles
Cormick, Gabriela
Betran, Ana Pilar
Romero, Iris B.
García‐Casal, María Nieves
Perez, Surya M.
Gibbons, Luz
Belizán, José M.
Impact of flour fortification with calcium on calcium intake: a simulation study in seven countries
title Impact of flour fortification with calcium on calcium intake: a simulation study in seven countries
title_full Impact of flour fortification with calcium on calcium intake: a simulation study in seven countries
title_fullStr Impact of flour fortification with calcium on calcium intake: a simulation study in seven countries
title_full_unstemmed Impact of flour fortification with calcium on calcium intake: a simulation study in seven countries
title_short Impact of flour fortification with calcium on calcium intake: a simulation study in seven countries
title_sort impact of flour fortification with calcium on calcium intake: a simulation study in seven countries
topic Original Articles
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9290501/
https://www.ncbi.nlm.nih.gov/pubmed/33432622
http://dx.doi.org/10.1111/nyas.14550
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