The impact of voluntary fortification of foods on micronutrient intakes in Irish adults

Abstract

The objective of this work was to quantify the impact of the voluntary fortification of foods on dietary intakes of vitamins and minerals of Irish adults. Foods that were voluntarily fortified were identified and pre-and post-fortification levels of micronutrients were determined from data supplied by manufacturers and food composition tables. Using food consumption data in 1379 adults aged 18 -64 years, estimated using a 7-d food diary during the North/South Ireland Food Consumption Survey, intakes of micronutrients were determined, both including and excluding the fortification component in foods. Of approximately 3000 foods recorded as consumed, 1·9 % were fortified, mainly breakfast cereals and beverages. Median micronutrient content of fortified foods (FF) ranged from 18-33 % EC RDA per typical serving. Among consumers (65 % of men, 68 % of women), FF contributed, on average, 3·9 % (men) and 5·0 % (women) to mean daily intake (MDI) of energy. Relative to their contribution to MDI of energy, FF contribute a greater % MDI for Fe (men 16, women 19), folate (men 18, women 21), vitamins B 1 (men 14, women 16), B 2 (men 16, women 18), B 6 (men 12, women 15), D (men 5, women 11), B 12 (men 5, women 7) and niacin (men 10, women 12). Fortification significantly improved the adequacy of intake of some micronutrients, particularly of riboflavin, folate, vitamin D and Fe in women and did not contribute to an increased risk of adverse effects from excessive intake of any micronutrient. Group, 1997;Brussard et al. 1998) have indicated a significant prevalence of inadequate intakes or poor nutritional status for some micronutrients in several population subgroups.The voluntary addition of vitamins and minerals to foods is one way that micronutrient intakes can be increased and the risk of inadequate intakes can be reduced. The practice of such addition varies widely among EU countries, partly due to varied regulatory environments in the member states. The EC has published a proposal for a regulation on the addition of vitamins and minerals to foods with a view to harmonising legislation throughout member states of the EU (Commission of the European Communities, 2003), which is expected to be adopted in 2006. This has stimulated wide-ranging debate on the benefits, and possible risks, of voluntary fortification.There are few studies on the impact of voluntary fortification of foods on micronutrient intakes. Sichert-Hellert et al.(2000) investigated 10-year trends (from 1987 to 1996) in vitamin and mineral intakes from fortified foods (FF) in children aged 2-13 years in Germany. FF included all products to which one or more vitamins were added, including mandatory additions, such as vitamins A and D added to margarines (for the purposes of restoration) and vitamins and minerals added to children's foods under EU regulations. Over the 10-year period, the mean energy intake from FF increased from 6 to 9 % total energy and the percentage contribution of FF to total intakes of vitamins B 1 , B 2 and B 6 , folate, vitamin C and...

Consumption of foods with voluntary fortification of micronutrients in southern Brazil: prevalence and associated factors

“…The groups 'yoghurt' and 'juice' figured in the rank of food groups with the highest amount of FVFVM consumed (8) . These groups also emerged in other studies, along with the groups 'milk' (18) , 'bread' (17) and 'sweet biscuit' (26) .…”

The impact of voluntary food fortification on micronutrient intakes and status in European countries: a review

“…In Irish adults aged 18-64 years, the proportion of participants consuming fortified foods increased from 67% in the North/South Ireland Food Consumption Survey (NSIFCS; 1997-1999) (20) to 82% in the National Adult Nutrition Survey (NANS; 2008-2010) (28) and the number of fortified foods recorded as consumed increased from 54 to 150. The proportion of energy from fortified foods also increased from 4% in the NSIFCS to 9% in the NANS (28) .…”

“…Comprehensive data on the impact of food fortification on micronutrient intake are available for Ireland. In a paper by Hannon et al (20) , the impact of food fortification was quantified using data from the NSIFCS (1997-1999) of adults aged 18-64 years. In consumers of fortified foods (67%), the authors reported that relative to the percentage contribution of fortified foods to energy (men: 4%; women: 5%), fortified foods contributed a greater percentage to the mean daily intake (MDI) for iron (men: 16%; women: 19%), total folate (men: 18%; women: 21%), thiamin (men: 14%; women: 16%), riboflavin (men: 16%; women: 18%), vitamin B 6 (men: 12%; women: 15%), vitamin D (men: 5%; women: 11%), vitamin B 12 (men: 5%; women: 7%) and total niacin (men: 10%; women: 12%).…”

Use of voluntarily fortified foods among adults in Finland

“…The choice of a fortified product may also Table 1 The total amount of voluntarily fortified food purchased, by food group and added nutrient, among random subgroup of 918 adult participants (aged 25-64 years) in the National Use of voluntarily fortified foods 805 be based on attributes other than fortification, such as taste, familiarity, convenience and price (8) . Ready-to-eat breakfast cereals are the most commonly used voluntarily fortified foods worldwide (9)(10)(11)(12) . In Ireland (12) , these have somewhat the same role yoghurts and juice drinks do in Finland: they are widely used and are most often fortified.…”

“…Ready-to-eat breakfast cereals are the most commonly used voluntarily fortified foods worldwide (9)(10)(11)(12) . In Ireland (12) , these have somewhat the same role yoghurts and juice drinks do in Finland: they are widely used and are most often fortified. Therefore, it seems that in many countries the use of voluntarily fortified foods is not always a very conscious choice and is a consequence of a supply dominated by fortified products.…”