In recent years, there have been reports suggesting a high prevalence of low vitamin D intakes and vitamin D deficiency or inadequate vitamin D status in Europe. Coupled with growing concern about the health risks associated with low vitamin D status, this has resulted in increased interest in the topic of vitamin D from healthcare professionals, the media and the public. Adequate vitamin D status has a key role in skeletal health. Prevention of the well-described vitamin D deficiency disorders of rickets and osteomalacia are clearly important, but there may also be an implication of low vitamin D status in bone loss, muscle weakness and falls and fragility fractures in older people, and these are highly significant public health issues in terms of morbidity, quality of life and costs to health services in Europe.Although there is no agreement on optimal plasma levels of vitamin D, it is apparent that blood 25-hydroxyvitamin D [25(OH)D] levels are often below recommended ranges for the general population and are particularly low in some subgroups of the population, such as those in institutions or who are housebound and non-Western immigrants. Reported estimates of vitamin D status within different European countries show large variation. However, comparison of studies across Europe is limited by their use of different methodologies. The prevalence of vitamin D deficiency [often defined as plasma 25(OH)D <25 nmol/l] may be more common in populations with a higher proportion of at-risk groups, and/or that have low consumption of foods rich in vitamin D (naturally rich or fortified) and low use of vitamin D supplements.The definition of an adequate or optimal vitamin D status is key in determining recommendations for a vitamin D intake that will enable satisfactory status to be maintained all year round, including the winter months. In most European countries, there seems to be a shortfall in achieving current vitamin D recommendations. An exception is Finland, where dietary survey data indicate that recent national policies that include fortification and supplementation, coupled with a high habitual intake of oil-rich fish, have resulted in an increase in vitamin D intakes, but this may not be a suitable strategy for all European populations. The ongoing standardisation of measurements in vitamin D research will facilitate a stronger evidence base on which policies can be determined. These policies may include promotion of dietary recommendations, food fortification, vitamin D supplementation and judicious sun exposure, but should take into account national, cultural and dietary habits. For European nations with supplementation policies, it is important that relevant parties ensure satisfactory uptake of these particularly in the most vulnerable groups of the population.

Yogurt is a nutrient‐dense food within the milk and dairy products food group. The nutritional content of yogurt varies depending on the processing method and ingredients used. Like milk, it is a good source of protein and calcium, and can be a source of iodine, potassium, phosphorus and the B vitamins – riboflavin (B2) and vitamin B12 (depending on type). Some yogurt products are also fortified with vitamin D. The nutritional value of dairy products (milk, cheese and yogurt) and the importance of the nutrients they provide for bone health are well recognised. These foods are collected together as one of the four main food groups within the UK's eatwell plate model that illustrates a healthy, balanced diet. Studies exploring the nutritional and health attributes of yogurt are limited but some research has suggested benefits in relation to bone mineral content, weight management, type 2 diabetes and metabolic profile. Yogurt consumption has also been associated with diet quality. The aim of this paper is to use national survey data to examine yogurt consumption in the UK and consider its contribution to nutrient intakes at different life stages within the context of nutritional challenges in each age group. The contribution of yogurt to energy and nutrient intakes across the life course was calculated via secondary analysis of data from the Diet and Nutrition Survey of Infants and Young Children (2011) and the National Diet and Nutrition Survey (2008/2009–2010/2011). The products categorised within the ‘yogurt group’ included all yogurt, fromage frais and dairy desserts, and fortified products. Comparisons were also made between specific sub‐categories of yogurt, namely ‘yogurt’, ‘fromage frais’ and ‘dairy desserts’. Nutrients included in the analyses were energy; the macronutrients; micronutrients that yogurt can be defined as a ‘source of’; micronutrients that may be of concern in the UK population; and vitamin D for fortified products. A simple dietary modelling exercise was also undertaken to investigate the potential impact of including an additional pot of yogurt per day on the nutrient intakes of adolescents. Children aged 3 years and under had the highest intakes of yogurt [mean intake 43.8 g/day (SD 39.7 g) in 4–18 month‐olds; 46.7 g/day (SD 39.1 g) in 1.5–3 year‐olds], and adolescents (11–18 years) consumed the least [21 g/day (SD 38.0 g)]. In adults, highest mean consumption [35.7 g/day (SD 55.0 g)] was during middle age (50–64 years), equivalent to less than a third of a standard 125 g pot. Around 80% of young children (aged 3 years and under) but only a third of teenagers and young adults had consumed any yogurt product during the survey period of 4 days. Average yogurt consumption was twice as high in women as men among older adults (65 years and over), while gender differences in consumption were less apparent in children. Fromage frais and fortified yogurt products were most commonly consumed by younger children, as were dairy desserts in those aged 4–18 years. Among adults, yogurt per se ...

Bread has been a widely consumed traditional staple food in the UK for centuries, although there has been a decrease in consumption over the past 50 years. This may reflect the increased availability and popularity of other starchy foods such as pasta and rice and potentially negative misconceptions around bread and health (e.g. weight gain and gastrointestinal symptoms). On average, in the UK, bread provides 11-12% of energy, 16-20% of carbohydrate, 10-12% of protein and 17-21% of fibre intakes across all age groups and is a key contributor to micronutrient intakes (9-14% of folate, 15-17% of iron, 12-17% of calcium, 12-13% of magnesium and 10-11% of zinc). White bread is the largest contributor to salt intakes in the UK, though average salt content has been declining, largely as a result of the government reformulation programme with the food industry, including the setting of salt reduction targets. The mandatory fortification of flour with folic acid, a strategy used successfully in >60 other countries as a means of reducing neural tube defects (NTDs), is currently being considered and may be an important public health initiative. The variety of fibre types in bread such as arabinoxylan, oligosaccharides and resistant starch, as well as other bioactives including polyphenols, are an area of emerging interest in relation to nutrition and health. This paper gives an overview of the current contribution of bread to nutrient intakes and considers trends which may change the role of bread in our diet going forward.

The recent report on Carbohydrates and Health by the Scientific Advisory Committee on Nutrition concluded that a high fibre intake is associated with reduced risk of a number of significant chronic diseases in the UK, although further studies are needed to fully elucidate the precise mechanisms involved. New recommendations have been set for adults and younger people but dietary surveys suggest that intakes are currently well below these targets, reflecting low consumption of fibre-containing foods such as fruit, vegetables, nuts and seeds and high-fibre/wholegrain starchy foods. A wide number of interrelated barriers to increasing intakes have been purported. These include a lack of awareness of the health benefits of fibre; relatively little interest amongst the media compared with other nutrients (e.g. sugars); perceived high cost of fruit and vegetables; perceptions of starchy carbohydrates as unhealthy; taste preferences for refined grains; lack of a specific dietary recommendation or national awareness campaign for fibre or wholegrain intake; no general permitted (European Food Safety Authority approved) health claims for fibre and wholegrain; and a lack of mandatory labelling of fibre values on packaging. Health professionals have an important role in giving dietary advice, including the promotion of dietary fibre. However, as well as limited time during appointments to discuss diet and lifestyle issues, the level of confidence and competency in delivering such advice may be lacking amongst some health professionals. Current knowledge and awareness of the key messages around dietary fibre amongst health professionals have been poorly studied. A small online survey of UK practice nurses (n = 50) recently commissioned by the British Nutrition Foundation suggested that, although the benefits of dietary fibre intake in relation to cardiovascular disease, type 2 diabetes and colorectal cancer are largely acknowledged, the perceived importance of fibre for patient health is lower than other nutrients such as fat and sugars. One in five nurses reported not having adequate skills or knowledge to offer dietary advice and one in four said they sometimes lacked the confidence to give dietary advice to their patients. In view of the evidence for the health benefits for dietary fibre, there is a need to increase the importance that health professionals place on communicating ways to boost intakes amongst their

The Scientific Advisory Committee on Nutrition (SACN) recently published its draft report on Carbohydrates and Health, in which new recommended intakes for fibre were proposed for children and adults, following an in-depth review of the scientific evidence base. The recommendation for the adult population of 30 g/day, measured by the Association of Official Analytical Chemists' (AOAC) method, is somewhat higher than current recommendation and, according to intakes reported in the recent National Diet and Nutrition Survey, would require men to increase their fibre intakes by around 50% and women by 75%. This paper discusses current fibre intakes in the UK and describes the main contributors of fibre to the diet. Simple dietary modelling was carried out to investigate the feasibility of the recommendation by SACN in the context of other nutrient recommendations and food-based guidelines. This demonstrated that it is possible to consume 30 g of AOAC fibre a day in the context of a healthy diet that meets other dietary recommendations if all meals are based on starchy foods (including mainly wholegrain options and potatoes with their skins), high fibre snacks are selected and the diet is rich in fruit and vegetables (around 8 portions daily).