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

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 inta...

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Published inBritish journal of nutrition Vol. 51; no. 2; pp. 193 - 197
Main Authors Hackett, A. F., Rugg-Gunn, A. J., Allinson, M., Robinson, C. J., Appleton, D. R., Eastoe, J. E.
Format Journal Article
LanguageEnglish
Published Cambridge, UK Cambridge University Press 01.03.1984
Subjects
Adolescent
Animals
Calcium, Dietary - administration & dosage
Calcium, Dietary - metabolism
Cheese
Child
England
Female
Flour
Food, Fortified
Humans
Male
Milk
Nutritive Value
Papers of direct relevance to Clinical and Human Nutrition
Sex Factors
Social Class
England
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Summary: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.
Bibliography:For reprints.
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PII:S0007114584000246
ArticleID:00024
istex:411B5448D840DDF9800ED118ED1BFAEDD44D3016
ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0007-1145
1475-2662
DOI:10.1079/BJN19840023