Does fortification of staple foods improve vitamin D intakes and status of groups at risk of deficiency? A United Kingdom modeling study

American Journal of Clinical Nutrition

Volumn 102, Issue 2, 2015, Pages 338-344

  Allen, Rachel E ^a,b   Dangour, Alan D ^b   Tedstone, Alison E ^a   Chalabi, Zaid ^b  

^a Wellington House   (United Kingdom)

^b LONDON SCHOOL OF HYGIENE AND TROPICAL MEDICINE   (United Kingdom)

Author keywords

25 hydroxyvitamin D; Fortification; Model; National Diet and Nutrition Survey; Vitamin D

Indexed keywords

25 HYDROXYVITAMIN D; VITAMIN D; 25-HYDROXYVITAMIN D;

ADOLESCENT; ADULT; AGED; ARTICLE; CHILD; FEMALE; FOOD INTAKE; HIGH RISK POPULATION; HUMAN; MAJOR CLINICAL STUDY; MALE; MIDDLE AGED; MILK; NUTRITIONAL ASSESSMENT; NUTRITIONAL REQUIREMENT; NUTRITIONAL STATUS; SIMULATION; UNITED KINGDOM; VITAMIN BLOOD LEVEL; VITAMIN D DEFICIENCY; VITAMIN INTAKE; VITAMIN SUPPLEMENTATION; WHEAT FLOUR; ADVERSE EFFECTS; ANALOGS AND DERIVATIVES; ANALYSIS; ANIMAL; BIOLOGICAL MODEL; BLOOD; CHEMISTRY; COMPARATIVE STUDY; COMPUTER SIMULATION; DIET SUPPLEMENTATION; FLOUR; HEALTH CARE POLICY; INFANT; NUTRITION; SEASON;

TRITICUM AESTIVUM;

ADOLESCENT; ADULT; AGED; ANIMALS; CHILD; COMPUTER SIMULATION; FEMALE; FLOUR; FOOD, FORTIFIED; GREAT BRITAIN; HUMANS; INFANT; MALE; MILK; MODELS, BIOLOGICAL; NUTRITION POLICY; NUTRITION SURVEYS; NUTRITIONAL STATUS; SEASONS; VITAMIN D; VITAMIN D DEFICIENCY;

EID: 84938701114     PISSN: 00029165     EISSN: 19383207     Source Type: Journal    
DOI: 10.3945/ajcn.115.107409     Document Type: Article

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