What are micronutrients?
Micronutrients are vitamins or minerals, nutrients involved in a number of different functions by our bodies. We only need small amounts of micronutrients but they are essential for health.
For example:
- Calcium has an important role in bone health
- Vitamin C has a structural role and is crucial for healing wounds
For more information on vitamins and minerals please visit the British Nutrition Foundation’s website.
While most of us in the UK have adequate intakes of micronutrients, there are some groups with low intakes. Additionally, a small proportion of the UK population have poor micronutrient status (as measured using biochemical markers e.g. blood measurements), which can impact on health.
Who may be at risk of low micronutrient status?
There is evidence to suggest that the following micronutrient status could be improved amongst some of those in the following age groups:
- Infants – vitamin D and iron
- Preschoolers – vitamin D, copper, iron, vitamin A and zinc
- School children – vitamin D, riboflavin, vitamin B6, folate and vitamin C
- Adults – vitamin D, vitamin B6, vitamin C, vitamin B12, iron, thiamine and folate
- Older adults – potassium, magnesium and vitamin D
Vulnerable groups within the UK population (e.g. children, young adults, pregnant women and people from minority ethnic groups) may be more at risk of poor micronutrient status because of a range of factors.
Can the food industry help?
There are opportunities for the food industry to help consumers improve their micronutrient intake. For example, during NPD and reformation of products businesses can review and potentially improve the micronutrient content of their products. This is not an easy or quick process as it requires consideration of many aspects. However, it may be worthwhile from a commercial as well as public health nutrition perspective.
| Related Items on IGD.com |
 |
Micronutrients
An IGD working group has produced a free report providing information & guidance on micronutrients to scientific and technical personnel within the food industry. |
|
| |
