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The importance of fortification of flour with calcium and the sources of Ca in the diet of 375 English adolescents

Published online by Cambridge University Press:  09 March 2007

A. F. Hackett ,
A. J. Rugg-Gunn ,
M. Allinson ,
C. J. Robinson ,
D. R. Appleton  and
J. E. Eastoe
A. F. Hackett
Affiliation:
Department of Oral Biology, University of Newcastle upon Tyne, Newcastle upon Tyne NE2 4BW
A. J. Rugg-Gunn
Affiliation:
Department of Oral Biology, University of Newcastle upon Tyne, Newcastle upon Tyne NE2 4BW
M. Allinson
Affiliation:
Department of Oral Biology, University of Newcastle upon Tyne, Newcastle upon Tyne NE2 4BW
C. J. Robinson
Affiliation:
Department of Physiological Sciences, University of Newcastle upon Tyne, Newcastle upon Tyne NE2 4BW
D. R. Appleton
Affiliation:
Department of Medical Statistics, University of Newcastle upon Tyne, Newcastle upon Tyne NE2 4BW
J. E. Eastoe
Affiliation:
Department of Oral Biology, University of Newcastle upon Tyne, Newcastle upon Tyne NE2 4BW
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Abstract

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1. The contribution of the fortification of flour with calcium carbonate to the Ca intake of 375, 11–14-year-old Northumbrian children has been calculated.

2. Mean Ca intakes were above those currently recommended for children of this age. The fortification of flour supplied 16% of the total Ca intakes.

3. Without the fortification, the percentage of these children with intakes below the recommended intake would be more than double. This would include the majority of girls (particularly those of social classes III, IV and V).

4. The recommendation to stop fortifying flour with calcium carbonate should be reviewed.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 51 , Issue 2 , March 1984 , pp. 193 - 197
Copyright
Copyright © The Nutrition Society 1984

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