A simulation study to improve calcium intake through wheat flour fortification

Bibliographic Data

ID15091053
AuthorsGabriela Cormick (0000-0001-7958-7358, Consejo Nacional de Investigaciones Científicas y Técnicas, corresponding author), Iris B Romero (0000-0002-3299-3460, Universidad Nacional de La Matanza), María Bernardita Puchulu (0000-0002-5038-9195, Universidad de Buenos Aires), Surya M Perez (Universidad Nacional de La Matanza), Miriam Sosa (0000-0002-4505-4550, Consejo Nacional de Investigaciones Científicas y Técnicas), Lorena Garitta (Consejo Nacional de Investigaciones Científicas y Técnicas), Eliana Elizagoyen (Consejo Nacional de Investigaciones Científicas y Técnicas), Maria Fernanda Gugole (National Institute of Industrial Technology), José M Belizán (0000-0002-8412-3010, Consejo Nacional de Investigaciones Científicas y Técnicas), Natalia Matamoros (0000-0001-5115-3232, Ministerio de Salud), Luz Gibbons (0000-0002-0235-1635, Consejo Nacional de Investigaciones Científicas y Técnicas)
Year2024
Volume27
Issue1
Pagese159-e159
Publication date2024-01-01
Open AccessYes
TypeARTICLE
VenuePublic Health Nutrition (JOURNAL)
Journal identifiersISSN: 1368-9800 • E-ISSN: 1475-2727
PublisherCambridge University Press (CUP) (PUBLISHER)
DOI10.1017/s1368980024001228
PMID38825723
OpenAlexW4399296887
LanguageEN
Citations received1
References cited4

Objective: To simulate the impact on calcium intake – effectiveness and safety – of fortifying wheat flour with 200, 400 and 500 mg of calcium per 100 g of flour. Design: Secondary analysis of cross-sectional data collected through repeated 24 h dietary recalls using the Iowa State University Intake Modelling, Assessment and Planning Program. Setting: Urban cities in the National Health and Nutrition Survey of Argentina (ENNyS 2018–2019). Participants: 21 358 participants, including children, adolescents and adults. Results: Most individuals in all age groups reported consuming wheat flour. The prevalence of low calcium intake was above 80 % in individuals older than 9 years. Simulating the fortification of 500 mg of calcium per 100 g of wheat flour showed that the prevalence of low calcium intake could be reduced by more than 40 percentage points in girls and women aged 19 to less than 51 years and boys and men aged 4 to less than 71 years, while it remained above 65 % in older ages. The percentages above the upper intake level remained below 1·5 % in all age groups. Conclusions: Calcium flour fortification could be further explored to improve calcium intake. Subnational simulations could be performed to identify groups that might not be reached by this strategy that could be explored in Argentina. This analysis could be used to advocate for a strategy to fortify wheat flour

Animal science · Biology · Calcium · Dietary Reference Intake · Environmental health · Fortification · Nutrient · Wheat flour · Food Security and Health in Diverse Populations · Health and Lifestyle Studies · Medicine · Obesity, Physical Activity, Diet · Food Science

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