title: The inclusion of functional foods enriched in fibre, calcium, iodine, fat-soluble vitamins and  n-3 fatty acids in a conventional diet improves the nutrient profile according to the Spanish reference intake.
abstract: OBJECTIVE
  The growing interest in maintaining good health status through optimal nutrition has boosted the launch of a number of functional foods on the market. The objective of the present study was to theoretically evaluate the nutritional relevance of incorporating selected enriched foods in the diet.
  
  
  METHODS
  A 28 d dietary plan, designed to be balanced under the recommended macronutrients criteria, was used as a basal diet. Some conventional foods were exchanged with foods enriched in fibre, calcium, iodine, vitamins A, D, E or n-3 fatty acids.
  
  
  METHODS
  Nutritional composition of basal and modified diets was derived and compared to the Spanish recommended intakes (RI).
  
  
  RESULTS
  The basal diet covered the recommendations for fibre and calcium with mean intake of 28 g and 1241 mg, respectively. The current intake of salt, if iodized, or bread elaborated with this salt, allowed reaching the daily intake of iodine every day, with a mean supply of 216 μg/d and 278 μg/d, respectively. The deficient supply of vitamin E in the basal diet (mean = 8 mg/d) was covered by including enriched margarine and dairy products (mean = 15 mg/d). The low n-3 fatty acids intake in the basal diet (1·1 g/d) increased up to 1·9 g/d after the use of enriched margarine, butter and biscuits and soya drink instead of milk.
  
  
  CONCLUSIONS
  In order to improve the accomplishment of the RI iodine, vitamin E and n-3 fatty acids, interesting strategies dealing with the incorporation of enriched foods in the diet were successfully initiated.
authors.affiliation: Faculty of Pharmacy, Department of Nutrition and Food Sciences, Physiology and Toxicology, University of Navarra, Irunlarrea s/n, 31008-Pamplona, Navarra, Spain.
authors.forename: Izaskun
authors.initials: I
authors.lastname: Berasategi
authors.forename: Marta
authors.initials: M
authors.lastname: Cuervo
authors.forename: Arantza Ruiz
authors.initials: AR
authors.lastname: de Las Heras
authors.forename: Susana
authors.initials: S
authors.lastname: Santiago
authors.forename: J Alfredo
authors.initials: JA
authors.lastname: Martínez
authors.forename: Iciar
authors.initials: I
authors.lastname: Astiasarán
authors.forename: Diana
authors.initials: D
authors.lastname: Ansorena
mesh_terms: D002136:Calcium, Dietary / Q000008:administration & dosage / Q000032:analysis*; D003611:Dairy Products / Q000032:analysis; D004032:Diet; D004043:Dietary Fiber / Q000008:administration & dosage / Q000032:analysis*; D002149:Energy Intake; D015525:Fatty Acids, Omega-3 / Q000008:administration & dosage / Q000032:analysis*; D055951:Functional Food / Q000032:analysis*; D006801:Humans; D007455:Iodine / Q000008:administration & dosage / Q000032:analysis*; D008383:Margarine / Q000032:analysis; D018673:Nutrition Policy; D009752:Nutritional Status; D009753:Nutritive Value; D013030:Spain; D014815:Vitamins / Q000008:administration & dosage / Q000032:analysis*
chemical_list: D002136:Calcium, Dietary; D004043:Dietary Fiber; D015525:Fatty Acids, Omega-3; D014815:Vitamins; D008383:Margarine; D007455:Iodine