IGD’s workgroup provides guidance on micronutrients
‘Micronutrients: Background information and Guidance for Scientific/Technical Personnel within the Food Industry’ was produced by the micronutrients working group (a sub-committee of IGD’s Industry Nutrition Strategy Group) in 2007. The report provides information on micronutrient intake and status, and best practice guidance on fortification of foods.
In 2006 the group began to examine how the nutrient density of food impacts on people’s intake of micronutrients. In particular they looked at micronutrient intake and status among vulnerable groups or people in the UK.
The working group reviewed published dietary survey data to obtain information on micronutrient intake and status of Uk population groups. These included:
- Infants (birth to 12 months)
- Preschoolers (1 – 5 years)
- School children
- Adults
- Older adults
Micronutrient intake and status of vulnerable groups was also examined. These groups included:
- Children
- Young adults
- Pregnant women
- People living in low income households
- People from minority ethnic groups
Identifying low intake/status groups
Evidence suggested that micronutrient status could be improved amongst some of those in the following groups:
|
Population group |
Micronutrient |
|
Infants |
vitamin D and iron |
|
Preschoolers |
vitamin D, copper, iron, vitamin A, zinc |
|
School children |
vitamin D, riboflavin, vitamin B6, folate, vitamin C |
|
Adults |
vitamin D, vitamin B6, vitamin C, vitamin B12, iron, thiamine, folate, riboflavin |
|
Older adults |
potassium, magnesium, vitamin D |
Developing best practice
The INSG micronutrients working group has produced guidance for scientific and technical personnel in the food industry who may be intending to add micronutrients to food products.
Key points that should be considered include:
- Companies need to research legislation thoroughly – in particular the European health and nutrition claims regulation, addition of vitamins and minerals to foods, and vertical legislation relevant to certain food sectors
- The ethics of fortification of the specific product
- Mandatory fortification of ingredients such as flour – adding more of a particular nutrient to the food chain could lead some people to get to the upper limits of safe intake
- Obtain advice from third parties – consult local trading standards and the FSA
- Establish a due diligence procedure to continually monitor nutritional content of the food, in particular the content of the micronutrients you are adding
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