Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
권호 표지

Estimation of Safe Maximum Levels of Vitamins and Minerals to Foods

비타민 무기질 임의영양강화 최대허용수준 추정

  • Chung, Hae-Rang (Health Technology, Planning & Evaluation Board, Korea Health Industry Development Institute) ;
  • Oh, Se-Young (Department of Food and Nutrition, Kyung Hee University)
  • 정해랑 (한국보건산업진흥원 연구사업지원본부) ;
  • 오세영 (경희대학교 생활과학대학 식품영양학과)
  • Published : 2006.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

The voluntary addition of vitamins and minerals to the appropriate foods may help reduce the risks associated with low intakes of these micronutrients, yet the potential of excessive intake, particularly for persons consuming very large amount of foods needs to be addressed. Using the Flynn's model to estimate the level of each vitamins and minerals that can be added safely to foods, maximum levels of fortification to conventional foods per 100 kcal portion were estimated. Critical factors in the Flynn's model included tolerable upper intake level (UL), each micronutrient intake at the $95^{th}$ percentile, the proportion of fortified foods in the diets of individuals, the proportion of foods to which micronutrients could be practically added, and a range of estimates for fractions of foods which might be actually fortified in each nutrient. Food vehicles included all foods except for fresh foods and alcoholic beverages, in general. With fortification of 50% of all potentially fortifiable foods, micrornutrients could be added safely to foods at levels per 100 kcal 1) > 100% Recommended Intake (RI) for vitamin $B_12$, 2) 1,200% RI for vitamin $B_1$ and niacin, 3) 1,000% $B_1$ for vitamins $B_2$ and $B_6$, 4) 400% RI for vitamin E, 5) 30% RI for calcium, 6) 20% RI for folic acid, iron and zinc, 7) 10% RI for manganese, 8) no fortification for magnesium, phosphorous and vitamin A, and 8) further consideration of vitamin D, copper and selenium due to insufficient evidence. Results of this study suggests a wide range of vitamins and minerals that can be added safely to foods in current diets of Koreans.

Keywords

References

  1. Institute of Medicine. National Academy. Dietary Reference Intakes: guiding principles for nutrition labelling and fortification. National Academy Press, Washington DC, 2004
  2. Yetley EA, Rader JI. Modelling the level of fortification and postfortification assessment: U.S. experience. Nutr Rev 62(6): S50- S59, 2004 https://doi.org/10.1301/nr.2004.jun.S50-S59
  3. Mannar V, Gallego EB. Iron fortification: country level experiences and lessons learned. J Nutr Apr;132(4 Suppl): 856S-8S, 2002
  4. Health Canada. Addition of Vitamins and Minerals to Foods, 2005. http://www.hc-sc.gc.ca/fn-an/nutrition/vitamin/foritfication_ final_doc_1_e.html, 2005
  5. European Commission. Regulation of the European parliament and of the council on the addition of vitamins and minerals and of certain other substances to foods, 2003
  6. Flynn A, Moreiras O, Stehle P, Fletcher RJ, Muller DJ, Rolland V. Vitamins and minerals: A model for safe addition to foods. Eur J Nutr 2: 118-130, 2003
  7. Korea Food & Drug Administration. Food standards and regulation, Korea food code. http://www.kfda.go.kr/cgi-bin/t4. cgi/ foodikorea/food_main.taf accessed at June 1, 2006
  8. Korea Food & Drug Administration. Korea Food Additives code. http://rndmoa.kfda.go.kr:9020/standard/gongjeon_chongchik.jsp accessed at June 1, 2006
  9. Korea Food & Drug Administration. Food labelling standards. http://nutrition.kfda.go.kr/ accessed at June, 2006
  10. Oh SY. A study on th development of nutrient fortification guidelines for conventional foods. Final report, Korea Food and Drug Administration, 2004
  11. Kim OH, Kim ES. A study on the current status of calcium fortification in the processed foods in Korea. J Korean Sco Food Sci Nutr 31(1): 170-176, 2002 https://doi.org/10.3746/jkfn.2002.31.1.170
  12. Paik HY. Development of standards for nutritional assessment. Final report, Korea Food and Drug Administration, 2005
  13. Moon SJ, Kim JH. The effects of vitamin D status on bone mineral density of Korean adults. Korean J Nutrition 31: 46-62, 1998
  14. Shim JE, Paik HY, Lee SY, Kim YO, Moon HK, Kwon HH, Kim JH. Assessment of vitamin A and E status in Korean rural adult population by dietary intake and serum levels. Korean J Nutrition 34: 213-221, 2001
  15. Cho YO, Kim BY. Evaluation of vitamin $B_{6}$ status and RDA in young Koreans. Ann Nutr Metab 48: 235-240, 2004 https://doi.org/10.1159/000080456
  16. Choe JS, Paik HY. Seasonal variation of nutritional intake and quality in adults in longevity areas. J Korean Soc Food Sci Nutr 33(4): 668-678, 2004 https://doi.org/10.3746/jkfn.2004.33.4.668
  17. Im MY, Nam YS, Kim SU, Jang NS. Vitamin B status and serum homocystein levels in infertile women. Korean J Nutrition 37: 115-122, 2004
  18. Sung CJ, Rho SN, Kim AJ, Choi MK, Lee JH. Relationship among dietary intakes, blood levels, and urinary excretions of Ca, P, Mg and serum lipid levels in Korean rural adult men and women. J Korean Soc Food Sci Nutr 22: 709-715, 1993
  19. Gwag EH, Lee SL, Yun JS, Lee HS, Kwon JS, Kwon IS. Macronutrient, mineral and vitamin intakes in elderly people in rural area of north Kyungpook province in South Korea. Korean J Nutrition 36: 1052-1060, 2003
  20. Sung CJ, Yoon YH. Originals: The study of Zn, Cu, Mn, Ni contents of serum, hair, nail and urine for female college students. J Korean Soc Food Sci Nutr 29: 99-105, 2000
  21. Korean Nutrition Society. Dietary Reference Intakes for Koreans. Kukjingyhwak, Seoul, 2005
  22. Export group on vitamins and minerals. Safe upper levels for vitamins and minerals. Food Standards Agency, London, 2003
  23. Cody RP, Smith JK. Applied statistics and the SAS programming language. 5th ed. Prentice-Hall Inc., New Jersey, 2005
  24. Rasmussen SE, Anderson NL, Dragsted LO, Larsen JC. A safe strategy for addition of vitamins and minerals to foods. Eur J Nutr 54: 123-135, 2006