Including calcium-fortified water or flour in modeled diets based on local foods could improve calcium intake for women, adolescent girls, and young children in Bangladesh, Uganda,...

Autores
Knight, Frances; Ferguson, Elaine L.; Rana, Ziaul H.; Belizan, Jose; Gomes, Filomena; Bourassa, Megan W.; Dickin, Katherine L.; Weaver, Connie M.; Cormick, Gabriela
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Adequate calcium intake is essential for health, especially for infants, children, adolescents, and women, yet is difficult to achieve with local foods in many low- and middle-income countries. Previous analysis found it was not always possible to identify food-based recommendations (FBRs) that reached the calcium population recommended intake (PRI) for these groups in Bangladesh, Guatemala, and Uganda. We have modeled the potential contribution of calcium-fortified drinking water or wheat flour to FBR sets, to fill the remaining intake gaps. Optimized diets containing fortified products, with calcium-rich local foods, achieved the calcium PRI for all target groups. Combining fortified water or flour with FBRs met dietary intake targets for adolescent girls in all geographies and allowed a reduction from 3-4 to the more feasible 1-2 FBRs. Water with a calcium concentration of 100 mg/L with FBRs was sufficient to meet calcium targets in Uganda, but higher concentrations (400-500 mg/L) were mostly required in Guatemala and Bangladesh. Combining calcium-fortified wheat flour at 400 mg/100 g of flour and the FBR for small fish resulted in diets meeting the calcium PRI in Bangladesh. Calcium-fortified water or flour could improve calcium intake for vulnerable populations, especially when combined with FBRs based on locally available foods.
Fil: Knight, Frances. London School Of Hygiene And Tropical Medicine; Reino Unido. United Nations World Food Programme; Italia
Fil: Ferguson, Elaine L.. London School Of Hygiene And Tropical Medicine; Reino Unido
Fil: Rana, Ziaul H.. The New York Academy Of Sciences; Estados Unidos
Fil: Belizan, Jose. 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
Fil: Gomes, Filomena. Universidade Nova de Lisboa. Faculdade de Ciencias Medicas.; Portugal. The New York Academy Of Sciences; Estados Unidos
Fil: Bourassa, Megan W.. Micronutrient Forum; Estados Unidos
Fil: Dickin, Katherine L.. Cornell University; Estados Unidos
Fil: Weaver, Connie M.. San Diego State 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. Departamento de Cs. de la Salud; Argentina. Instituto de Efectividad Clínica y Sanitaria; Argentina
Materia
CALCIUM
DIETARY ADEQUACY
FOOD-BASED RECOMMENDATIONS
FORTIFICATION
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:11336/228917
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/228917
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Including calcium-fortified water or flour in modeled diets based on local foods could improve calcium intake for women, adolescent girls, and young children in Bangladesh, Uganda, and GuatemalaKnight, FrancesFerguson, Elaine L.Rana, Ziaul H.Belizan, JoseGomes, FilomenaBourassa, Megan W.Dickin, Katherine L.Weaver, Connie M.Cormick, GabrielaCALCIUMDIETARY ADEQUACYFOOD-BASED RECOMMENDATIONSFORTIFICATIONhttps://purl.org/becyt/ford/3.3https://purl.org/becyt/ford/3Adequate calcium intake is essential for health, especially for infants, children, adolescents, and women, yet is difficult to achieve with local foods in many low- and middle-income countries. Previous analysis found it was not always possible to identify food-based recommendations (FBRs) that reached the calcium population recommended intake (PRI) for these groups in Bangladesh, Guatemala, and Uganda. We have modeled the potential contribution of calcium-fortified drinking water or wheat flour to FBR sets, to fill the remaining intake gaps. Optimized diets containing fortified products, with calcium-rich local foods, achieved the calcium PRI for all target groups. Combining fortified water or flour with FBRs met dietary intake targets for adolescent girls in all geographies and allowed a reduction from 3-4 to the more feasible 1-2 FBRs. Water with a calcium concentration of 100 mg/L with FBRs was sufficient to meet calcium targets in Uganda, but higher concentrations (400-500 mg/L) were mostly required in Guatemala and Bangladesh. Combining calcium-fortified wheat flour at 400 mg/100 g of flour and the FBR for small fish resulted in diets meeting the calcium PRI in Bangladesh. Calcium-fortified water or flour could improve calcium intake for vulnerable populations, especially when combined with FBRs based on locally available foods.Fil: Knight, Frances. London School Of Hygiene And Tropical Medicine; Reino Unido. United Nations World Food Programme; ItaliaFil: Ferguson, Elaine L.. London School Of Hygiene And Tropical Medicine; Reino UnidoFil: Rana, Ziaul H.. The New York Academy Of Sciences; Estados UnidosFil: Belizan, Jose. 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; ArgentinaFil: Gomes, Filomena. Universidade Nova de Lisboa. Faculdade de Ciencias Medicas.; Portugal. The New York Academy Of Sciences; Estados UnidosFil: Bourassa, Megan W.. Micronutrient Forum; Estados UnidosFil: Dickin, Katherine L.. Cornell University; Estados UnidosFil: Weaver, Connie M.. San Diego State 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. Departamento de Cs. de la Salud; Argentina. Instituto de Efectividad Clínica y Sanitaria; ArgentinaBlackwell Publishing2023-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/228917Knight, Frances; Ferguson, Elaine L.; Rana, Ziaul H.; Belizan, Jose; Gomes, Filomena; et al.; Including calcium-fortified water or flour in modeled diets based on local foods could improve calcium intake for women, adolescent girls, and young children in Bangladesh, Uganda, and Guatemala; Blackwell Publishing; Annals of the New York Academy of Sciences; 1526; 1; 8-2023; 84-980077-89231749-6632CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://nyaspubs.onlinelibrary.wiley.com/doi/10.1111/nyas.15032info:eu-repo/semantics/altIdentifier/doi/10.1111/nyas.15032info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:51:16Zoai:ri.conicet.gov.ar:11336/228917instacron: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 09:51:16.944CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Including calcium-fortified water or flour in modeled diets based on local foods could improve calcium intake for women, adolescent girls, and young children in Bangladesh, Uganda, and Guatemala
title Including calcium-fortified water or flour in modeled diets based on local foods could improve calcium intake for women, adolescent girls, and young children in Bangladesh, Uganda, and Guatemala
spellingShingle Including calcium-fortified water or flour in modeled diets based on local foods could improve calcium intake for women, adolescent girls, and young children in Bangladesh, Uganda, and Guatemala
Knight, Frances
CALCIUM
DIETARY ADEQUACY
FOOD-BASED RECOMMENDATIONS
FORTIFICATION
title_short Including calcium-fortified water or flour in modeled diets based on local foods could improve calcium intake for women, adolescent girls, and young children in Bangladesh, Uganda, and Guatemala
title_full Including calcium-fortified water or flour in modeled diets based on local foods could improve calcium intake for women, adolescent girls, and young children in Bangladesh, Uganda, and Guatemala
title_fullStr Including calcium-fortified water or flour in modeled diets based on local foods could improve calcium intake for women, adolescent girls, and young children in Bangladesh, Uganda, and Guatemala
title_full_unstemmed Including calcium-fortified water or flour in modeled diets based on local foods could improve calcium intake for women, adolescent girls, and young children in Bangladesh, Uganda, and Guatemala
title_sort Including calcium-fortified water or flour in modeled diets based on local foods could improve calcium intake for women, adolescent girls, and young children in Bangladesh, Uganda, and Guatemala
dc.creator.none.fl_str_mv Knight, Frances
Ferguson, Elaine L.
Rana, Ziaul H.
Belizan, Jose
Gomes, Filomena
Bourassa, Megan W.
Dickin, Katherine L.
Weaver, Connie M.
Cormick, Gabriela
author Knight, Frances
author_facet Knight, Frances
Ferguson, Elaine L.
Rana, Ziaul H.
Belizan, Jose
Gomes, Filomena
Bourassa, Megan W.
Dickin, Katherine L.
Weaver, Connie M.
Cormick, Gabriela
author_role author
author2 Ferguson, Elaine L.
Rana, Ziaul H.
Belizan, Jose
Gomes, Filomena
Bourassa, Megan W.
Dickin, Katherine L.
Weaver, Connie M.
Cormick, Gabriela
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv CALCIUM
DIETARY ADEQUACY
FOOD-BASED RECOMMENDATIONS
FORTIFICATION
topic CALCIUM
DIETARY ADEQUACY
FOOD-BASED RECOMMENDATIONS
FORTIFICATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/3.3
https://purl.org/becyt/ford/3
dc.description.none.fl_txt_mv Adequate calcium intake is essential for health, especially for infants, children, adolescents, and women, yet is difficult to achieve with local foods in many low- and middle-income countries. Previous analysis found it was not always possible to identify food-based recommendations (FBRs) that reached the calcium population recommended intake (PRI) for these groups in Bangladesh, Guatemala, and Uganda. We have modeled the potential contribution of calcium-fortified drinking water or wheat flour to FBR sets, to fill the remaining intake gaps. Optimized diets containing fortified products, with calcium-rich local foods, achieved the calcium PRI for all target groups. Combining fortified water or flour with FBRs met dietary intake targets for adolescent girls in all geographies and allowed a reduction from 3-4 to the more feasible 1-2 FBRs. Water with a calcium concentration of 100 mg/L with FBRs was sufficient to meet calcium targets in Uganda, but higher concentrations (400-500 mg/L) were mostly required in Guatemala and Bangladesh. Combining calcium-fortified wheat flour at 400 mg/100 g of flour and the FBR for small fish resulted in diets meeting the calcium PRI in Bangladesh. Calcium-fortified water or flour could improve calcium intake for vulnerable populations, especially when combined with FBRs based on locally available foods.
Fil: Knight, Frances. London School Of Hygiene And Tropical Medicine; Reino Unido. United Nations World Food Programme; Italia
Fil: Ferguson, Elaine L.. London School Of Hygiene And Tropical Medicine; Reino Unido
Fil: Rana, Ziaul H.. The New York Academy Of Sciences; Estados Unidos
Fil: Belizan, Jose. 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
Fil: Gomes, Filomena. Universidade Nova de Lisboa. Faculdade de Ciencias Medicas.; Portugal. The New York Academy Of Sciences; Estados Unidos
Fil: Bourassa, Megan W.. Micronutrient Forum; Estados Unidos
Fil: Dickin, Katherine L.. Cornell University; Estados Unidos
Fil: Weaver, Connie M.. San Diego State 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. Departamento de Cs. de la Salud; Argentina. Instituto de Efectividad Clínica y Sanitaria; Argentina
description Adequate calcium intake is essential for health, especially for infants, children, adolescents, and women, yet is difficult to achieve with local foods in many low- and middle-income countries. Previous analysis found it was not always possible to identify food-based recommendations (FBRs) that reached the calcium population recommended intake (PRI) for these groups in Bangladesh, Guatemala, and Uganda. We have modeled the potential contribution of calcium-fortified drinking water or wheat flour to FBR sets, to fill the remaining intake gaps. Optimized diets containing fortified products, with calcium-rich local foods, achieved the calcium PRI for all target groups. Combining fortified water or flour with FBRs met dietary intake targets for adolescent girls in all geographies and allowed a reduction from 3-4 to the more feasible 1-2 FBRs. Water with a calcium concentration of 100 mg/L with FBRs was sufficient to meet calcium targets in Uganda, but higher concentrations (400-500 mg/L) were mostly required in Guatemala and Bangladesh. Combining calcium-fortified wheat flour at 400 mg/100 g of flour and the FBR for small fish resulted in diets meeting the calcium PRI in Bangladesh. Calcium-fortified water or flour could improve calcium intake for vulnerable populations, especially when combined with FBRs based on locally available foods.
publishDate 2023
dc.date.none.fl_str_mv 2023-08
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/11336/228917
Knight, Frances; Ferguson, Elaine L.; Rana, Ziaul H.; Belizan, Jose; Gomes, Filomena; et al.; Including calcium-fortified water or flour in modeled diets based on local foods could improve calcium intake for women, adolescent girls, and young children in Bangladesh, Uganda, and Guatemala; Blackwell Publishing; Annals of the New York Academy of Sciences; 1526; 1; 8-2023; 84-98
0077-8923
1749-6632
CONICET Digital
CONICET
url http://hdl.handle.net/11336/228917
identifier_str_mv Knight, Frances; Ferguson, Elaine L.; Rana, Ziaul H.; Belizan, Jose; Gomes, Filomena; et al.; Including calcium-fortified water or flour in modeled diets based on local foods could improve calcium intake for women, adolescent girls, and young children in Bangladesh, Uganda, and Guatemala; Blackwell Publishing; Annals of the New York Academy of Sciences; 1526; 1; 8-2023; 84-98
0077-8923
1749-6632
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://nyaspubs.onlinelibrary.wiley.com/doi/10.1111/nyas.15032
info:eu-repo/semantics/altIdentifier/doi/10.1111/nyas.15032
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
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
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score 13.13397

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