ArticleAnnals of the New York Academy of Sciences2021
Impact of flour fortification with calcium on calcium intake: a simulation study in seven countries.
Article in Annals of the New York Academy of Sciences, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Digital tools and technologies used in food fortification: A scoping review.Annals of the New York Academy of Sciences · 2025Article
- Calcium deficiency and its implications for cardiovascular disease and cancer: Strategies for resolution via agronomic fortification.Food science & nutrition · 2024Review
- Article
- A simulation study to improve calcium intake through wheat flour fortification.Public health nutrition · 2024Article
- Interventions to improve calcium intake through foods in populations with low intake.Annals of the New York Academy of Sciences · 2022Review
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Authors and funding
7 authors.
Funding
Abstract
Calcium intake is low in many countries, especially in low-income countries. Our objective was to perform a simulation exercise on the impact, effectiveness, and safety of a flour fortification strategy using the Intake Modelling, Assessment, and Planning Program. Modeling of calcium fortification scenarios was performed with available dietary intake databases from Argentina, Bangladesh, Italy, the Lao People's Democratic Republic (Lao PDR), Uganda, Zambia, and the United States. This theoretical exercise showed that simulating a fortification with 156 mg of calcium per 100 g of flour would decrease the prevalence of low calcium intake, and less than 2% of the individuals would exceed the recommended calcium upper limit (UL) in Argentina, Italy, Uganda, and Zambia. Bangladesh and the Lao PDR showed little impact, as flour intake is uncommon. By contrast, in the United States, this strategy would lead to some population groups exceeding the UL. This exercise should be replicated and adapted to each country, taking into account the updated prevalence of calcium inadequacy, flour consumption, and technical compatibility between calcium and the flour-type candidate for fortification. A fortification plan should consider the impact on all age groups to avoid the risk of exceeding the upper levels of calcium intake.
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