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dc.contributor.author
Palacios, Cristina
dc.contributor.author
Cormick, Gabriela
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dc.contributor.author
Hofmeyr, G. Justus
dc.contributor.author
Garcia Casal, Maria Nieves
dc.contributor.author
Peña Rosas, Juan Pablo
dc.contributor.author
Betrán, Ana Pilar
dc.date.available
2021-10-01T15:17:09Z
dc.date.issued
2020-09
dc.identifier.citation
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
dc.identifier.issn
0077-8923
dc.identifier.uri
http://hdl.handle.net/11336/142246
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Blackwell Publishing
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
CALCIUM
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FORTIFICATION
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IMPLEMENTATION
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PROGRAM
dc.subject.classification
Epidemiología
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dc.subject.classification
Ciencias de la Salud
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dc.subject.classification
CIENCIAS MÉDICAS Y DE LA SALUD
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dc.title
Calcium‐fortified foods in public health programs: considerations for implementation
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2021-09-07T14:58:30Z
dc.journal.volume
1485
dc.journal.number
1
dc.journal.pagination
3-21
dc.journal.pais
Reino Unido
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dc.journal.ciudad
Oxford
dc.description.fil
Fil: Palacios, Cristina. Florida International University; Estados Unidos
dc.description.fil
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
dc.description.fil
Fil: Hofmeyr, G. Justus. No especifíca;
dc.description.fil
Fil: Garcia Casal, Maria Nieves. World Health Organization; Suiza
dc.description.fil
Fil: Peña Rosas, Juan Pablo. World Health Organization; Suiza
dc.description.fil
Fil: Betrán, Ana Pilar. World Health Organization; Suiza
dc.journal.title
Annals of the New York Academy of Sciences
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/nyas.14495
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/nyas.14495
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