Calcium‐fortified foods in public health programs: considerations for implementation

Autores
Palacios, Cristina; Cormick, Gabriela; Hofmeyr, G. Justus; Garcia Casal, Maria Nieves; Peña Rosas, Juan Pablo; Betrán, Ana Pilar
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Low calcium intake is common worldwide and can result in nutritional rickets in children and osteomalacia in adults. Calcium-fortified foods could improve calcium intake. However, there is limited calcium fortification experience, with technical and practical issues that may hamper its adoption. The objective of this landscape review is to summarize these issues to help policymakers guide the planning and design of calcium fortification as a public health strategy. One challenge is the low bioavailability of calcium salts (∼20–40%); thus, large amounts need to be added to food to have a meaningful impact. Solubility is important when fortifying liquids and acidic foods. Calcium salts could change the flavor, color, and appearance of the food and may account for 70–90% of the total fortification cost. Safety is key to avoid exceeding the recommended intake; so the amount of added calcium should be based on the target calcium intake and the gap between inadequate and adequate levels. Monitoring includes the quality of the fortified food and population calcium intake using dietary assessment methods. Calcium fortification should follow regulations, implemented in an intersectorial way, and be informed by the right to health and equity. This information may help guide and plan this public health strategy.
Fil: Palacios, Cristina. Florida International University; Estados Unidos
Fil: Cormick, Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Centro de Investigaciones en Epidemiología y Salud Pública. Instituto de Efectividad Clínica y Sanitaria. Centro de Investigaciones en Epidemiología y Salud Pública; Argentina. Universidad Nacional de La Matanza; Argentina
Fil: Hofmeyr, G. Justus. No especifíca;
Fil: Garcia Casal, Maria Nieves. World Health Organization; Suiza
Fil: Peña Rosas, Juan Pablo. World Health Organization; Suiza
Fil: Betrán, Ana Pilar. World Health Organization; Suiza
Materia
CALCIUM
FORTIFICATION
IMPLEMENTATION
PROGRAM
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/142246
Acceder
id CONICETDig_3593e317557beef31ddc43d7e1ff2925
oai_identifier_str oai:ri.conicet.gov.ar:11336/142246
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Calcium‐fortified foods in public health programs: considerations for implementationPalacios, CristinaCormick, GabrielaHofmeyr, G. JustusGarcia Casal, Maria NievesPeña Rosas, Juan PabloBetrán, Ana PilarCALCIUMFORTIFICATIONIMPLEMENTATIONPROGRAMhttps://purl.org/becyt/ford/3.3https://purl.org/becyt/ford/3Low calcium intake is common worldwide and can result in nutritional rickets in children and osteomalacia in adults. Calcium-fortified foods could improve calcium intake. However, there is limited calcium fortification experience, with technical and practical issues that may hamper its adoption. The objective of this landscape review is to summarize these issues to help policymakers guide the planning and design of calcium fortification as a public health strategy. One challenge is the low bioavailability of calcium salts (∼20–40%); thus, large amounts need to be added to food to have a meaningful impact. Solubility is important when fortifying liquids and acidic foods. Calcium salts could change the flavor, color, and appearance of the food and may account for 70–90% of the total fortification cost. Safety is key to avoid exceeding the recommended intake; so the amount of added calcium should be based on the target calcium intake and the gap between inadequate and adequate levels. Monitoring includes the quality of the fortified food and population calcium intake using dietary assessment methods. Calcium fortification should follow regulations, implemented in an intersectorial way, and be informed by the right to health and equity. This information may help guide and plan this public health strategy.Fil: Palacios, Cristina. Florida International University; Estados UnidosFil: Cormick, Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Centro de Investigaciones en Epidemiología y Salud Pública. Instituto de Efectividad Clínica y Sanitaria. Centro de Investigaciones en Epidemiología y Salud Pública; Argentina. Universidad Nacional de La Matanza; ArgentinaFil: Hofmeyr, G. Justus. No especifíca;Fil: Garcia Casal, Maria Nieves. World Health Organization; SuizaFil: Peña Rosas, Juan Pablo. World Health Organization; SuizaFil: Betrán, Ana Pilar. World Health Organization; SuizaBlackwell Publishing2020-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/142246Palacios, Cristina; Cormick, Gabriela; Hofmeyr, G. Justus; Garcia Casal, Maria Nieves; Peña Rosas, Juan Pablo; et al.; Calcium‐fortified foods in public health programs: considerations for implementation; Blackwell Publishing; Annals of the New York Academy of Sciences; 1485; 1; 9-2020; 3-210077-8923CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/nyas.14495info:eu-repo/semantics/altIdentifier/doi/10.1111/nyas.14495info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:50:05Zoai:ri.conicet.gov.ar:11336/142246instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:50:05.665CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Calcium‐fortified foods in public health programs: considerations for implementation
title Calcium‐fortified foods in public health programs: considerations for implementation
spellingShingle Calcium‐fortified foods in public health programs: considerations for implementation
Palacios, Cristina
CALCIUM
FORTIFICATION
IMPLEMENTATION
PROGRAM
title_short Calcium‐fortified foods in public health programs: considerations for implementation
title_full Calcium‐fortified foods in public health programs: considerations for implementation
title_fullStr Calcium‐fortified foods in public health programs: considerations for implementation
title_full_unstemmed Calcium‐fortified foods in public health programs: considerations for implementation
title_sort Calcium‐fortified foods in public health programs: considerations for implementation
dc.creator.none.fl_str_mv Palacios, Cristina
Cormick, Gabriela
Hofmeyr, G. Justus
Garcia Casal, Maria Nieves
Peña Rosas, Juan Pablo
Betrán, Ana Pilar
author Palacios, Cristina
author_facet Palacios, Cristina
Cormick, Gabriela
Hofmeyr, G. Justus
Garcia Casal, Maria Nieves
Peña Rosas, Juan Pablo
Betrán, Ana Pilar
author_role author
author2 Cormick, Gabriela
Hofmeyr, G. Justus
Garcia Casal, Maria Nieves
Peña Rosas, Juan Pablo
Betrán, Ana Pilar
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv CALCIUM
FORTIFICATION
IMPLEMENTATION
PROGRAM
topic CALCIUM
FORTIFICATION
IMPLEMENTATION
PROGRAM
purl_subject.fl_str_mv https://purl.org/becyt/ford/3.3
https://purl.org/becyt/ford/3
dc.description.none.fl_txt_mv Low calcium intake is common worldwide and can result in nutritional rickets in children and osteomalacia in adults. Calcium-fortified foods could improve calcium intake. However, there is limited calcium fortification experience, with technical and practical issues that may hamper its adoption. The objective of this landscape review is to summarize these issues to help policymakers guide the planning and design of calcium fortification as a public health strategy. One challenge is the low bioavailability of calcium salts (∼20–40%); thus, large amounts need to be added to food to have a meaningful impact. Solubility is important when fortifying liquids and acidic foods. Calcium salts could change the flavor, color, and appearance of the food and may account for 70–90% of the total fortification cost. Safety is key to avoid exceeding the recommended intake; so the amount of added calcium should be based on the target calcium intake and the gap between inadequate and adequate levels. Monitoring includes the quality of the fortified food and population calcium intake using dietary assessment methods. Calcium fortification should follow regulations, implemented in an intersectorial way, and be informed by the right to health and equity. This information may help guide and plan this public health strategy.
Fil: Palacios, Cristina. Florida International University; Estados Unidos
Fil: Cormick, Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Centro de Investigaciones en Epidemiología y Salud Pública. Instituto de Efectividad Clínica y Sanitaria. Centro de Investigaciones en Epidemiología y Salud Pública; Argentina. Universidad Nacional de La Matanza; Argentina
Fil: Hofmeyr, G. Justus. No especifíca;
Fil: Garcia Casal, Maria Nieves. World Health Organization; Suiza
Fil: Peña Rosas, Juan Pablo. World Health Organization; Suiza
Fil: Betrán, Ana Pilar. World Health Organization; Suiza
description Low calcium intake is common worldwide and can result in nutritional rickets in children and osteomalacia in adults. Calcium-fortified foods could improve calcium intake. However, there is limited calcium fortification experience, with technical and practical issues that may hamper its adoption. The objective of this landscape review is to summarize these issues to help policymakers guide the planning and design of calcium fortification as a public health strategy. One challenge is the low bioavailability of calcium salts (∼20–40%); thus, large amounts need to be added to food to have a meaningful impact. Solubility is important when fortifying liquids and acidic foods. Calcium salts could change the flavor, color, and appearance of the food and may account for 70–90% of the total fortification cost. Safety is key to avoid exceeding the recommended intake; so the amount of added calcium should be based on the target calcium intake and the gap between inadequate and adequate levels. Monitoring includes the quality of the fortified food and population calcium intake using dietary assessment methods. Calcium fortification should follow regulations, implemented in an intersectorial way, and be informed by the right to health and equity. This information may help guide and plan this public health strategy.
publishDate 2020
dc.date.none.fl_str_mv 2020-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/142246
Palacios, Cristina; Cormick, Gabriela; Hofmeyr, G. Justus; Garcia Casal, Maria Nieves; Peña Rosas, Juan Pablo; et al.; Calcium‐fortified foods in public health programs: considerations for implementation; Blackwell Publishing; Annals of the New York Academy of Sciences; 1485; 1; 9-2020; 3-21
0077-8923
CONICET Digital
CONICET
url http://hdl.handle.net/11336/142246
identifier_str_mv Palacios, Cristina; Cormick, Gabriela; Hofmeyr, G. Justus; Garcia Casal, Maria Nieves; Peña Rosas, Juan Pablo; et al.; Calcium‐fortified foods in public health programs: considerations for implementation; Blackwell Publishing; Annals of the New York Academy of Sciences; 1485; 1; 9-2020; 3-21
0077-8923
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/nyas.14495
info:eu-repo/semantics/altIdentifier/doi/10.1111/nyas.14495
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Blackwell Publishing
publisher.none.fl_str_mv Blackwell Publishing
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269012439859200
score 13.13397

Publicaciones similares