Impact of voluntary food fortification practices in Ireland: trends in nutrient intakes in Irish adults between 1997-9 and 2008-10.

Show simple item record

dc.contributor.author Hennessy, Áine
dc.contributor.author Hannon, Evelyn M.
dc.contributor.author Walton, Janette
dc.contributor.author Flynn, Albert
dc.date.accessioned 2017-03-02T11:40:59Z
dc.date.available 2017-03-02T11:40:59Z
dc.date.issued 2014-12-17
dc.identifier.citation Hennessy, Á., Hannon, E. M., Walton, J. and Flynn, A. (2015) 'Impact of voluntary food fortification practices in Ireland: trends in nutrient intakes in Irish adults between 1997–9 and 2008–10', British Journal of Nutrition, 113(2), pp. 310-320. doi:10.1017/S0007114514003651 en
dc.identifier.volume 113 en
dc.identifier.startpage 310 en
dc.identifier.endpage 320 en
dc.identifier.issn 0007-1145
dc.identifier.uri http://hdl.handle.net/10468/3725
dc.identifier.doi 10.1017/S0007114514003651
dc.description.abstract Because of the discretionary nature of voluntary food fortification in the European Union, there is a need to monitor fortification practices and consumption of fortified foods in order to assess the efficacy and safety of such additions on an ongoing basis. The present study aimed to investigate the nutritional impact of changes in voluntary fortification practices in adults aged 18–64 years using dietary intake data from two nationally representative cross-sectional food consumption surveys, the North/South Ireland Food Consumption Survey (NSIFCS) (1997–9) and the National Adult Nutrition Survey (NANS) (2008–10). The supply of fortified foods increased between 1997–9 and 2008–10, resulting in a higher proportion of adults consuming fortified foods (from 67 to 82 %) and a greater contribution to mean daily energy intake (from 4·6 to 8·4 %). The overall nutrient profile of fortified foods consumed remained favourable, i.e. higher in starch and dietary fibre and lower in fat and saturated fat, with polyunsaturated fat, sugars and Na in proportion to energy. Women, particularly those of childbearing age, remained the key beneficiaries of voluntary fortification practices in Ireland. Continued voluntary fortification of foods has increased protection against neural tube defect-affected pregnancy by folic acid and maintained the beneficial impact on the adequacy of Fe intake. Increased consumption of fortified foods did not contribute to an increased risk of intakes exceeding the tolerable upper intake level for any micronutrient. Recent increases in voluntary fortification of foods in Ireland have made a favourable nutritional impact on the diets of adults and have not contributed to an increased risk of adverse effects. en
dc.description.sponsorship Department of Agriculture, Food and the Marine, Ireland (DAFM under the Food for Health Research Initiative (2007–12)) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Cambridge University Press en
dc.rights © The Authors 2014. Published by Cambridge University Press (CUP) on behalf of The Nutrition Society en
dc.subject Fortification en
dc.subject Micronutrients en
dc.subject Trends en
dc.subject Adults en
dc.subject Dietary surveys en
dc.title Impact of voluntary food fortification practices in Ireland: trends in nutrient intakes in Irish adults between 1997-9 and 2008-10. en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Janette Walton, Firm Programme, University College Cork, Cork, Ireland. +353-21-490-3000 Email: janette.walton@ucc.ie en
dc.internal.availability Full text available en
dc.date.updated 2017-03-02T11:36:55Z
dc.description.version Published Version en
dc.internal.rssid 283105589
dc.internal.pmid 25515640
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.description.status Peer reviewed en
dc.identifier.journaltitle British Journal of Nutrition en
dc.internal.copyrightchecked No en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress janette.walton@ucc.ie en


Files in this item

This item appears in the following Collection(s)

Show simple item record

This website uses cookies. By using this website, you consent to the use of cookies in accordance with the UCC Privacy and Cookies Statement. For more information about cookies and how you can disable them, visit our Privacy and Cookies statement