TY - JOUR
T1 - The potential contribution of fortified maize flour, oil, rice, salt, and wheat flour to estimated average requirements and tolerable upper intake levels for 15 nutrients in 153 countries
AU - Pachón, Helena
AU - Reynolds, Bethany
AU - Duong, Michelle
AU - Tsang, Becky L.
AU - Childs, Lana
AU - Luthringer, Corey L.
AU - Kang, Yunhee
AU - Vasta, Florencia C.
AU - Codling, Karen
N1 - Funding Information:
This work was supported by the Bill & Melinda Gates Foundation [OPP1210398].
Funding Information:
28. Institute of Medicine. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline; The National Academies Collection: Reports funded by National Institutes of Health; National Academies Press: Washington, DC, USA, 1998; ISBN 978-0-309-06411-8.
Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2021/2
Y1 - 2021/2
N2 - Food fortification is designed to improve the nutritional profile of diets. The purpose of this research was to estimate the potential nutrient contribution of fortified maize flour, oil, rice, salt, and wheat flour in 153 countries, using the national intake (or availability) of the food and the nutrient levels required for fortification. This was done under two scenarios—maximum, where 100% of the food is assumed to be industrially processed and fortified, and realistic, where the maximum value is adjusted based on the percent of the food that is industrially processed and fortified. Under the maximum scenario, the median Estimated Average Requirements (EARs) met ranged from 22–75% for 14 nutrients (vitamins A, B1, B2, B3, B6, B12, D, E, folic acid and calcium, fluoride, iron, selenium and zinc), and 338% for iodine. In the realistic scenario, the median EARs met were 181% for iodine and <35% for the other nutrients. In both scenarios, the median Tolerable Upper Intake Levels (ULs) met were <55% for all nutrients. Under the realistic scenario, no country ex-ceeded 100% of the UL for any nutrient. Current fortification practices of the five foods of interest have the global potential to contribute up to 15 nutrients to the diets of people, with minimal risk of exceeding ULs.
AB - Food fortification is designed to improve the nutritional profile of diets. The purpose of this research was to estimate the potential nutrient contribution of fortified maize flour, oil, rice, salt, and wheat flour in 153 countries, using the national intake (or availability) of the food and the nutrient levels required for fortification. This was done under two scenarios—maximum, where 100% of the food is assumed to be industrially processed and fortified, and realistic, where the maximum value is adjusted based on the percent of the food that is industrially processed and fortified. Under the maximum scenario, the median Estimated Average Requirements (EARs) met ranged from 22–75% for 14 nutrients (vitamins A, B1, B2, B3, B6, B12, D, E, folic acid and calcium, fluoride, iron, selenium and zinc), and 338% for iodine. In the realistic scenario, the median EARs met were 181% for iodine and <35% for the other nutrients. In both scenarios, the median Tolerable Upper Intake Levels (ULs) met were <55% for all nutrients. Under the realistic scenario, no country ex-ceeded 100% of the UL for any nutrient. Current fortification practices of the five foods of interest have the global potential to contribute up to 15 nutrients to the diets of people, with minimal risk of exceeding ULs.
KW - Condiments
KW - Dietary reference intakes
KW - Enrichment
KW - Fortification
KW - Micronutrients
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U2 - 10.3390/nu13020579
DO - 10.3390/nu13020579
M3 - Article
C2 - 33572488
AN - SCOPUS:85100524653
SN - 2072-6643
VL - 13
SP - 1
EP - 14
JO - Nutrients
JF - Nutrients
IS - 2
M1 - 579
ER -