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    Small increments in vitamin D intake by Irish adults over a decade show that strategic initiatives to fortify the food supply are needed

    Access Status
    Open access via publisher
    Authors
    Black, Lucinda
    Walton, J.
    Flynn, A.
    Cashman, K.
    Kiely, M.
    Date
    2015
    Type
    Journal Article
    
    Metadata
    Show full item record
    Citation
    Black, L. and Walton, J. and Flynn, A. and Cashman, K. and Kiely, M. 2015. Small increments in vitamin D intake by Irish adults over a decade show that strategic initiatives to fortify the food supply are needed. The Journal of Nutrition. 145 (5): pp. 969-976.
    Source Title
    The Journal of Nutrition
    DOI
    10.3945/jn.114.209106
    ISSN
    0022-3166
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/54550
    Collection
    • Curtin Research Publications
    Abstract

    © 2015 American Society for Nutrition. Background: Food fortification could be an effective method of increasing vitamin D intakes and preventing deficiency with minimal risk of excessive dosing. Objective: Secular trends in vitamin D intakes were examined over a 10-y period. Methods: We compared vitamin D intakes among 18- to 64-y-old adults from the base diet, fortified foods, and supplements in 2 nationally representative dietary surveys in 1999 and 2009 implemented using the same methodology. Results: There was a slight increase in the median (IQR) intake of vitamin D from 2.9 (3.2) to 3.5 (3.7) µg/d ( mean ± SD, 4.3±4.0 to 5.0±6.4 µg). The median (IQR) intake from the base diet was 2.3 (1.6) µg/d in 1999 and 2.1 (1.8) µg/d in 2009. In vitamin D supplement users, median (IQR) intakes were 7.6 (6.7) and 8.7 (7.2) µg/d and the prevalence of inadequacy decreased from 67% to 57% in 2009. Although the consumption of vitamin D-containing supplements was similar in the 2 surveys (17% and 16%), the use of calcium-vitamin D supplements increased from 3% to 10% among women aged 50-64 y. The prevalence of fortified food consumption was also similar at 60%, and median (IQR) vitamin D intakes in consumers were 2.9 (2.2) and 3.7 (2.9) µg/d in 1999 and 2009, respectively. Mathematical modeling of food fortification using modified vitamin D composition data showed that there is potential to increase vitamin D intakes at the lower end of the distribution, without increasing the risk of exceeding the Tolerable Upper Intake Level. Conclusions: We report small increases in vitamin D intakes among Irish adults over a decade of focus on vitamin D and in the context of a voluntary fortification policy. Strategic management of vitamin D in the food supply is required to yield measurable benefits.

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