Hirvonen Tero, Sinkko Harri, Valsta Liisa, Hannila Marja-Leena, Pietinen Pirjo
Dept. of Health Promotion and Chronic Disease Prevention, National Public Health Institute, Mannerheimintie 166, 00300, Helsinki, Finland.
Eur J Nutr. 2007 Aug;46(5):264-70. doi: 10.1007/s00394-007-0660-0. Epub 2007 May 18.
Average vitamin D intake is low in Finland. Even though almost all retail milk and margarine are fortified with vitamin D, the vitamin D intake is inadequate for a significant proportion of the population. Consequently, expanded food fortification with vitamin D would be motivated. However, there is a risk of unacceptably high intakes due to the rather narrow range of the adequate and safe intake. Therefore, a safe and efficient food fortification practice should be found for vitamin D.
To develop a model for optimal food fortification and apply it to vitamin D.
The FINDIET 2002 Study (48-h recall and data on supplement use (n = 2007), and 3 + 3 days' food records, n = 247) was used as the test data. The proportion of the population whose vitamin D intake is between the recommended intake (RI) and the upper tolerable intake level (UL) was plotted against the fortification level per energy for selected foods. The fortification level that maximized the proportion of the population falling between RI and UL was considered the optimal fortification level.
If only milk, butter milk, yoghurt and margarine were fortified, it would be impossible to find a fortification level by which the intake of the whole population would lie within the RI-UL range. However, if all potentially fortifiable foods were fortified with vitamin D at level 1.2-1.5 microg/100 kcal, the intake of the whole adult population would be between the currently recommended intake of 7.5 microg/d and the current tolerable upper intake level of 50 microg/day (model 1). If the RI was set to 40 microg/day and UL to 250 microg/day, the optimal fortification level would be 9.2 microg/100 kcal in the scenario where all potentially fortifiable foods were fortified (model 2). Also in this model the whole population would fall between the RI-UL range.
Our model of adding a specific level of vitamin D/100 kcal to all potentially fortifiable foods (1.2-1.5 microg/100 kcal in model 1 and 9.2 microg/100 kcal in model 2) seems to be an efficient and safe food fortification practise.
芬兰人的维生素D平均摄入量较低。尽管几乎所有零售牛奶和人造黄油都添加了维生素D，但仍有相当一部分人口的维生素D摄入量不足。因此，有必要扩大维生素D强化食品的范围。然而，由于适宜摄入量和安全摄入量范围较窄，存在摄入过量的风险。因此，应找到一种安全有效的维生素D食品强化方法。
建立最佳食品强化模型并将其应用于维生素D。
将2002年芬兰饮食研究（48小时膳食回顾及补充剂使用数据（n = 2007），以及3 + 3天食物记录，n = 247）用作测试数据。针对选定食物，将维生素D摄入量在推荐摄入量（RI）和可耐受最高摄入量（UL）之间的人群比例与每能量单位的强化水平作图。使摄入量处于RI和UL之间的人群比例最大化的强化水平被视为最佳强化水平。
如果仅对牛奶、酪乳、酸奶和人造黄油进行强化，将无法找到一个能使全体人群摄入量处于RI - UL范围内的强化水平。然而，如果所有可能强化的食物都按1.2 - 1.5微克/100千卡的水平添加维生素D，全体成年人群的摄入量将介于目前推荐的7.5微克/天和当前可耐受最高摄入量50微克/天之间（模型1）。如果将RI设定为40微克/天，UL设定为250微克/天，在所有可能强化的食物都进行强化的情况下，最佳强化水平将为9.2微克/100千卡（模型2）。在该模型中，全体人群的摄入量也将处于RI - UL范围内。
我们的模型，即对所有可能强化的食物添加特定水平的维生素D/100千卡（模型1中为1.2 - 1.5微克/100千卡，模型2中为9.2微克/100千卡），似乎是一种有效且安全的食品强化方法。
