The importance of fortification of flour with calcium and the sources of Ca in the diet of 375 English adolescents

Open Access
Publisher Website
Google Scholar
Abstract
1. The contribution of the fortification of flour with calcium carbonate to the Ca intake of 375, 11–14-year-old Northumbrian children has been calculated. 2. Mean Ca intakes were above those currently recommended for children of this age. The fortification of flour supplied 16% of the total Ca intakes. 3. Without the fortification, the percentage of these children with intakes below the recommended intake would be more than double. This would include the majority of girls (particularly those of social classes III, IV and V). 4. The recommendation to stop fortifying flour with calcium carbonate should be reviewed.