Hostname: page-component-78c5997874-8bhkd Total loading time: 0 Render date: 2024-11-10T12:44:23.109Z Has data issue: false hasContentIssue false
  • English
  • Français

Fortified foods. Criteria for vitamin supplementation in Spain

Published online by Cambridge University Press:  01 April 2001

Lluís Serra-Majem ,
Rosa Ortega ,
Javier Aranceta ,
Alfredo Entrala  and
Angel Gil
Lluís Serra-Majem*
Affiliation:
Department of Clinical Sciences, University of Las Palmas de Gran Canaria, PO Box 550, E-35080 Las Palmas de Gran Canaria, Spain Community Nutrition Research Center, Science Park of the University of Barcelona, Barcelona, Spain
Rosa Ortega
Affiliation:
Department of Nutrition, University Complutense of Madrid, Madrid, Spain
Javier Aranceta
Affiliation:
Community Nutrition Unit, Bilbao City Council, Bilbao, Spain
Alfredo Entrala
Affiliation:
School of Health Sciences, University Alfonso X El Sabio, Madrid, Spain
Angel Gil
Affiliation:
Department of Biochemistry and Molecular Biology, University of Granada, Granada, Spain
*
*Corresponding author: Email Iserra@cicei.ulpgc.es
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Objective:

To review and analyse criteria for vitamin supplementation and fortification in Spain.

Design:

Systematic review of scientific literature and simulation analysis of food fortification.

Methods:

A simulation analysis using a fortified beverage was performed in a random sample of 2855 children aged 2 to 24 years in Spain.

Results:

High-risk groups for vitamin supplementation and fortification in Spain are highlighted, and target vitamins considered have been: folic acid, vitamin A, vitamin E, vitamin D and vitamin B12 (particularly in the elderly). A beverage fortified with vitamins C, A, B1 and B6 may contribute to improving the intake of all of these vitamins with the exception of vitamin A, since the Recommended Nutrient Intake is already covered with current consumption.

Conclusions:

A detailed knowledge of nutritional status helps to ensure the rationale and follow up of nutrient supplementation and fortification.

Keywords

FortificationSupplementationVitaminIntakeSpain
Type
Research Article
Information
Public Health Nutrition , Volume 4 , Issue 6a , December 2001 , pp. 1331 - 1334
Copyright
Copyright © CABI Publishing 2001

Footnotes

†

All authors are members of the GRAN Group, a Steering Committee for research and advice on vitamins and applied nutrition in Spain.

References

1 Yang, Q, Khory, MJ, Olney, RS, Mulinare, J. Does periconceptional multivitamin use reduce the risk for limb deficiency in offspring? Epidemiology 1997; 8:157–61.CrossRefGoogle ScholarPubMed
2 Shimakawa, T, Nieto, FJ, Malinow, MR, Chambless, LE, Schreiner, PJ, Szklo, M. A possible determinant of plasma homocysteine among middle-aged adults. Ann. Epidemiol. 1997; 7:285–93.CrossRefGoogle ScholarPubMed
3 Patterson, RE, Neuhouser, ML, White, E, Hunt, JR, Kristal, AR. Cancer-related behavior of vitamin supplement users. Cancer Epidemiol. Biomark. Prev. 1998; 7:79–81.Google ScholarPubMed
4 Brown, NA, Bron, AJ, Harding, JJ, Dewar, HM. Nutrition supplements and the eye. Eye 1998; 12(Pt I):127–33.CrossRefGoogle ScholarPubMed
5 Ortega, RM, Andrés, P, Zamora, MJ, Ortega, A. Problemática nutricional del fumador. Papel de la dieta en la aparición y progreso de cataratas. Rev. Clin. Esp. 1994; 194:982–4.Google Scholar
6 Chisten, Y. Oxidative stress and Alzheimer disease. Am. J. Clin. Nutr. 2000; 71(Suppl.):621S–9S.CrossRefGoogle Scholar
7 Vatassery, GT, Baur, T, Dysken, M. High doses of vitamin E in the treatment of disorders of the central nervous system in the aged. Am. J. Clin. Nutr. 1999; 70:793–801.CrossRefGoogle ScholarPubMed
8 Bidlack, WR. Interrelationships of food, nutrition, diet and health: The National Association of State Universities and Land Grant Colleges White Paper. J. Am. Coll. Nutr. 1996; 15:422–33.CrossRefGoogle Scholar
9 Lachance, PA. Overview of key nutrients: micronutrients aspects. Nutr. Rev. 1998; 56:S34–9.CrossRefGoogle ScholarPubMed
10 Ortega, RM. Polivitamínicos. Evidencias que apoyan suutilización y posibles beneficios. Rev. Esp. Nutr. Comunitaria 1999; 5:18–24.Google Scholar
11 Serra-Majem, L. Vitamin and mineral intakes in European children. Is food fortification needed? Public Health Nutr. 2001; 4(1A):101–7.CrossRefGoogle ScholarPubMed
12 Serra-Majem, L, Aranceta, J. Guías alimentarias, educación nutricional, fortificación y suplementación. In: Galvez, R, Sierra, A, Saenz, C, Gomez, I, Fernández-Crehuet, J, Salleras, L, et al. , eds. Medicina Preventiva y Salud Pública, 10th ed. Barcelona: Masson, 2000;923–33.Google Scholar
13 Van den Berg, H. Responding to consumer needs: risk–benefit analysis of fortification. Scand. J. Nutr. 1999; 43:112S–6S.Google Scholar
14 Thelle, DS. Fortification of food with nutrients, an effective way to promote public health? Scand. J. Nutr. 1999; 43:117S–8S.Google Scholar
15 Ruxton, CHS, Kirk, TR. Breakfast: a review of associations with measures of dietary intake, physiology and biochemistry. Br. J. Nutr. 1997; 78:199–213.CrossRefGoogle ScholarPubMed
16 Preziosi, P, Galan, P, Deheeger, M, Yacoub, N, Drewnowski, A, Hercberg, S. Breakfast type, daily nutrient intakes and vitamin and mineral status of French children, adolescents and adults. J. Am. Coll. Nutr. 1999; 18:171–8.CrossRefGoogle ScholarPubMed
17 Prynne, CJ, Paul, AA, Price, GM, Day, KC, Hildre, WS, Wadsworth, ME. Food and nutrient intake of a national sample of 4-year-old children in 1950: comparison with the 1990s. Public Health Nutr. 1999; 2:537–47.CrossRefGoogle ScholarPubMed
18 Serra-Majem, L, García-Closas, R, Ribas, L, Pérez-Rodrigo, C, Aranceta, J. Food patterns of Spanish schoolchildren and adolescents: The enKid Study. Public Health Nutr. 2001; 4:1433–8.CrossRefGoogle ScholarPubMed
19 Liu, K, Stamler, J, Dyer, A, McKeever, J, Mckeever, P. Statistical methods to asses and minimize the role of intra-individual variability in obscuring the relationship between dietary lipids and serum cholesterol. J. Chronic Dis. 1978; 31(6–7):399–418.CrossRefGoogle Scholar
20 Goldberg, GR, Black, AE, Jebb, SA, Cole, TJ, Murgatroyd, PR, Coward, WA, Prentice, AM. Critical evaluation of energy intake data using fundamental principles of energy physiology. 1. Derivation of cut-off limits to identify under-recording. Eur. J. Clin. Nutr. 1991; 45:569–81.Google ScholarPubMed
21 Serra-Majem, L, Calvo, JR, Malé, ML, Ribas, L, Lainez, P. Population attitudes towards changing dietary habits and reliance on general practitioners in Spain. Eur. J. Clin. Nutr. 1999; 53(Suppl. 2):S58–61.CrossRefGoogle ScholarPubMed
22 Serra-Majem, L, Ribas, L, Sáiz de Bustamante, P, López Blanco, F, Barbachano, M. Consumo de suplementos vitamínicominerales en la población española (1996). Nutr. Clin. 1996; 16:179–87.Google Scholar
23 Aranceta Bartrina, J, Pérez Rodrigo, C. Consumo de Alimentos y Estado Nutricional de la Población de Bilbao. Guías Nutricionales para la Población Escolar. Bilbao: área de Salud y Consumo, Excmo, Ayuntamiento de Bilbao, 1996.Google Scholar
24 Entrala Bueno, A, Gil Hernández, A, Ortega Anta, R. Criterios para la suplementación con vitaminas en España. In: Aranceta, J, Serra Majem, L, Ortega, R, Entrala, A, Gil, A, eds. Libro Blanco: Las Vitaminas en la Alimentación de los Españoles. Estudio eVe. Madrid: Editorial Médica Panamericana, 2000; 151–70.Google Scholar
25 Aranceta, J, Serra Majem, L. Conclusiones. In: Aranceta, J, Serra Majem, L, Ortega, R, Entrala, A, Gil, A, eds. Libro Blanco: Las Vitaminas en la Alimentación de los Españoles. Estudio eVe. Madrid: Editorial Médica Panamericana, 2000;171–6.Google Scholar