Nutritional Considerations of Vitamin D Deficiency and Strategies of Food Fortification

Khatib, Sami El; Shahine, Malak Abou

doi:10.5772/intechopen.89612

Cited by 3 publications

(1 citation statement)

References 22 publications

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“…Moreover, I/YC formula and baby cereals are fortified food sources, and this explains their important contribution to these nutrients' intakes. Previous studies have shown that the consumption of fortified food products may be an effective strategy in improving nutrient intakes amongst children [39][40][41][42]. Bread is also another staple food source that is consumed in large quantities in the region and for which wheat flour fortification would be a simple, inexpensive and effective strategy for supplying vitamins and minerals to the diets of large segments of the region's population [43].…”

Section: Discussionmentioning

confidence: 99%

Food sources of fiber and micronutrients of concern among infants and young children in Lebanon: a national cross-sectional study

Chokor,

Hwalla,

Naja

et al. 2024

BMC Pediatr

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Background Intakes of fiber, iron, zinc, calcium, vitamin D, vitamin A, and folate were shown to be low in a substantial proportion of infants and children in Lebanon. The study aims to identify the top food sources of fiber, iron, zinc, calcium, vitamin D, vitamin A, and folate amongst infants and young children in Lebanon and to evaluate the evolution of food sources of these nutrients from the beginning of the complementary feeding journey up until the age of 47.9 months. Methods A national cross-sectional survey was conducted in 2012 as part of the “Early Life Nutrition and Health in Lebanon” project using stratified cluster sampling. Dietary intakes for infants and young children aged 6-47.9 months (n = 763) were assessed using 24- Hour Dietary Recall. Food items were categorized into food groups and the percent contribution of each food group to nutrient intakes was determined to identify the top food sources of fiber and selected micronutrients for three age groups: 6-11.9 m (infants), 12-23.9 m (toddlers), and 24-47.9 m (preschoolers). Results The top food source of fiber was vegetables among children aged 6-47.9 months. Among infants and toddlers, infant/young child formula was the main contributor to iron, zinc, calcium, vitamin D, vitamin A, and folate intakes. Baby cereals also contributed to around 14% of iron intakes among infants. Among preschoolers, meat and fish contributed to 13% of iron intakes and 29% of zinc intakes, while cow’s milk was the major contributor of calcium (41%), vitamin D (81%) and vitamin A (25%) intakes. Sweetened beverages and sweet bakery were also ranked among the major food sources contributing to substantial intakes of key nutrients, including fiber, iron, zinc, calcium, vitamin A, and folate among infants, toddlers, and preschoolers. Conclusions In addition to milk sources, vegetables, beans and legumes, breads, meats, and rice and pasta, sweet bakery and sweetened beverages have contributed to intakes of key nutrients from early ages. This calls for implementing initiatives and designing approaches to support nutrition education and improve nutrient intakes in infancy and early childhood.

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Section: Discussionmentioning

confidence: 99%

Food sources of fiber and micronutrients of concern among infants and young children in Lebanon: a national cross-sectional study

Chokor,

Hwalla,

Naja

et al. 2024

BMC Pediatr

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Food Products of Non–plant Origin to Combat the Problem of Nutritional Deficiency

Sharma,

Ahmad,

Mohan

et al. 2024

Advances in Science, Technology &Amp; Innovation

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Sources of vitamin D for humans

Benedik

2022

International Journal for Vitamin and Nutrition Research

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Abstract. Both vitamin D insufficiency and deficiency are now well-documented worldwide in relation to human health, and this has raised interest in vitamin D research. The aim of this article is therefore to review the literature on sources of vitamin D. It can be endogenously synthesised under ultraviolet B radiation in the skin, or ingested through dietary supplements and dietary sources, which include food of animal and plant origin, as well as fortified foods. Vitamin D is mainly found in two forms, D3 (cholecalciferol) and D2 (ergocalciferol). In addition to the D3 and D2 forms of vitamin D, 25-hydroxy vitamin D also contributes significantly to dietary vitamin D intake. It is found in many animal-derived products. Fortified food can contain D3 or D2 forms or vitamin D metabolite 25-hydroxy vitamin D. Not many foods are a rich source (> 4 μg/100 g) of vitamin D (D represents D3 and/or D2), e.g., many but not all fish (5–25 μg/100 g), mushrooms (21.1–58.7 μg/100 g), Reindeer lichen (87 μg/100 g) and fish liver oils (250 μg/100 g). Other dietary sources are cheese, beef liver and eggs (1.3–2.9 μg/100 g), dark chocolate (4 μg/100 g), as well as fortified foods (milk, yoghurt, fat spreads, orange juice, breakfast grains, plant-based beverages). Since an adequate intake of vitamin D (15 μg/day set by the European Food Safety Authority) is hard to achieve through diet alone, dietary supplements of vitamin D are usually recommended. This review summarizes current knowledge about different sources of vitamin D for humans.

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Nutritional Considerations of Vitamin D Deficiency and Strategies of Food Fortification

Cited by 3 publications

References 22 publications

Food sources of fiber and micronutrients of concern among infants and young children in Lebanon: a national cross-sectional study

Food sources of fiber and micronutrients of concern among infants and young children in Lebanon: a national cross-sectional study

Food Products of Non–plant Origin to Combat the Problem of Nutritional Deficiency

Sources of vitamin D for humans

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