Considering the case for vitamin B12 fortification of flour
Considering the case for vitamin B12 fortification of flour
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DOI：
10.1177/15648265100311s104
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发表时间：
2010-03-01
影响因子：
1.9
通讯作者：
Omenn, Gilbert S.
中科院分区：
文献类型：
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作者：
Allen, Lindsay H.;Rosenberg, Irwin H.;Omenn, Gilbert S.
考虑了在面粉中添加维生素 B-12 的原因，包括资源贫乏国家的所有年龄段人群和富裕国家的老年人普遍存在这种维生素的消耗和缺乏，以及维生素 B-12 状况不佳的不良功能后果。从全球角度来看，摄入量和状况不足的主要原因是动物源性食品摄入量低；即使是蛋奶素食者的血清维生素 B-12 浓度也比杂食者低，而且许多人群限制动物源性食品的消费的原因多种多样。 如果母亲在怀孕和哺乳期间维生素 B-12 的状况和摄入量较差，婴儿从婴儿早期起就会缺乏维生素 B-12。 即使在美国，超过 20% 的老年人血清维生素 B-12 浓度表明缺乏，另外 6% 的老年人缺乏维生素 B-12，主要是由于胃病萎缩，会损害从食物中吸收维生素，但通常不会从补充剂或强化食品中吸收。尽管证据有限，但它表明，作为面包食用的强化面粉可以改善维生素 B-12 的状况。如果实施维生素 B-12 强化，建议添加 20 微克/公斤面粉，假设每天消耗 75 至 100 克面粉，可提供预计平均需要量的 75% 至 100%；可添加的维生素量受到其成本的限制。需要确定和监测项目中这种添加水平对改善维生素 B-12 状况的有效性。此外，进一步的研究应评估患有食物钴胺素吸收不良和胃萎缩的老年人对强化面粉中维生素的生物利用度。
Reasons to fortify flour with vitamin B-12 are considered, including the high prevalence of depletion and deficiency of this vitamin that occurs in persons of all ages in resource-poor countries and in the elderly in wealthier countries, and the adverse functional consequences of poor vitamin B-12 status From a global perspective, the main cause of inadequate intake and status is a low intake of animal-source foods; even lacto-ovo vegetarians have lower serum vitamin B-12 concentrations than omnivores, and far various reasons many populations have limited consumption of animal-source foods Infants are vitamin B-12-depleted from early infancy if their mothers' vitamin B-12 status and intake are poor during pregnancy and lactation Even in the United States, more than 20% of the elderly have serum vitamin B-12 concentrations that indicate depletion, and an additional 6% have deficiency, primarily due to gastric atrophy, which impairs the absorption of the vitamin from food but usually not from supplements or fortified foods Although the evidence is limited, it shows that fortified flour, consumed as bread, can improve vitamin B-12 status. Where vitamin B-12 fortification is implemented, the recommendation is to add 20 mu g/kg flour, assuming consumption of 75 to 100 g flour per day, to provide 75% to 100% of the Estimated Average Requirement; the amount of the vitamin that can be added is limited by its cost. The effectiveness of this level of addition for improving vitamin B-12 status in programs needs to be determined and monitored In addition, further research should evaluate the bioavailability of the vitamin from fortified flour by elderly people with food cobalamin malabsorption and gastric atrophy.