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Including calcium-fortified water or flour in modeled diets based on local foods could improve calcium intake for women, adolescent girls, and young children in Bangladesh, Uganda, and Guatemala

2023-08-01Artigo científico Acesso aberto
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dc.contributor.authorKnight, Frances
dc.contributor.authorFerguson, Elaine L.
dc.contributor.authorRana, Ziaul H.
dc.contributor.authorBelizan, José
dc.contributor.authorGomes, Filomena
dc.contributor.authorGomes, Filomena
dc.contributor.authorBourassa, Megan W.
dc.contributor.authorDickin, Katherine L.
dc.contributor.authorWeaver, Connie M.
dc.contributor.authorCormick, Gabriela
dc.contributor.institutionNOVA Medical School|Faculdade de Ciências Médicas (NMS|FCM)
dc.contributor.pblWiley
dc.date.accessioned2023-09-13T22:19:29Z
dc.date.available2023-09-13T22:19:29Z
dc.date.issued2023-08-01
dc.description.abstractAdequate calcium intake is essential for health, especially for infants, children, adolescents, and women, yet is difficult to achieve with local foods in many low- and middle-income countries. Previous analysis found it was not always possible to identify food-based recommendations (FBRs) that reached the calcium population recommended intake (PRI) for these groups in Bangladesh, Guatemala, and Uganda. We have modeled the potential contribution of calcium-fortified drinking water or wheat flour to FBR sets, to fill the remaining intake gaps. Optimized diets containing fortified products, with calcium-rich local foods, achieved the calcium PRI for all target groups. Combining fortified water or flour with FBRs met dietary intake targets for adolescent girls in all geographies and allowed a reduction from 3-4 to the more feasible 1-2 FBRs. Water with a calcium concentration of 100 mg/L with FBRs was sufficient to meet calcium targets in Uganda, but higher concentrations (400-500 mg/L) were mostly required in Guatemala and Bangladesh. Combining calcium-fortified wheat flour at 400 mg/100 g of flour and the FBR for small fish resulted in diets meeting the calcium PRI in Bangladesh. Calcium-fortified water or flour could improve calcium intake for vulnerable populations, especially when combined with FBRs based on locally available foods.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent15
dc.format.extent369913
dc.identifier.doi10.1111/nyas.15032
dc.identifier.issn0077-8923
dc.identifier.otherPURE: 71367329
dc.identifier.otherPURE UUID: 315cdfa6-995a-4e5a-8c13-a839b3cb92af
dc.identifier.otherScopus: 85168222627
dc.identifier.otherPubMed: 37391187
dc.identifier.urihttp://hdl.handle.net/10362/157778
dc.identifier.urlhttps://www.scopus.com/pages/publications/85168222627
dc.language.isoeng
dc.peerreviewedyes
dc.subjectcalcium
dc.subjectdietary adequacy
dc.subjectfood-based recommendations
dc.subjectfortification
dc.subjectfortified flour
dc.subjectfortified water
dc.subjectlinear programming
dc.subjectGeneral Neuroscience
dc.subjectGeneral Biochemistry,Genetics and Molecular Biology
dc.subjectHistory and Philosophy of Science
dc.titleIncluding calcium-fortified water or flour in modeled diets based on local foods could improve calcium intake for women, adolescent girls, and young children in Bangladesh, Uganda, and Guatemalaen
dc.typejournal article
degois.publication.firstPage84
degois.publication.issue1
degois.publication.lastPage98
degois.publication.titleAnnals of the New York Academy of Sciences
degois.publication.volume1526
dspace.entity.typePublication
person.familyNameGomes
person.givenNameFilomena
person.identifier.ciencia-id7312-7CC0-B243
person.identifier.orcid0000-0003-1702-1433
person.identifier.scopus-author-id57189062259
rcaap.rightsopenAccess
relation.isAuthorOfPublicationd3edca95-d816-4c32-bb5a-fac15f39b294
relation.isAuthorOfPublication.latestForDiscoveryd3edca95-d816-4c32-bb5a-fac15f39b294

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