title: Estimation of Vitamin D Intake Based on a Scenario for Fortification of Dairy Products with Vitamin D in a Tehranian Population, Iran.
abstract: The aim of this study was to evaluate possible effects of food fortification practices on vitamin D intake in adults.
  
  
  
  This was designed as a cross-sectional, population-based study.
  
  
  
  We investigated vitamin D intake in a population-based sample of 5224 adults, using a validated food frequency questionnaire. A theoretical model was conducted to evaluate the hypothetical effects of dairy product fortification.
  
  
  
  Dairy had the highest mean of vitamin D intake among food groups. If all types of milk were fortified by vitamin D (42 IU/100 grams of milk), the mean intake of vitamin D would reach 132 ± 148 (92(180)) IU/day. If both milk and yogurt were fortified to 42 IU/100 g and 89 IU/100 g, respectively, the average mean vitamin D intake from foods in this population would increase from 84 ± 88 IU/day to 308 ± 240 IU/day. As the fortification level increased, the proportions of young people with more than the recommended daily allowance (RDA) of vitamin D increased from 1.1% to 77.4% in men and from 1.4% to 80% in women, but none of them achieved the tolerable upper intake level (UL) of vitamin D.
  
  
  
  The proposed fortification scenario would provide enough vitamin D intakes by RDA in a population aged between 18 and 50 years (about 80% of the population), with none of them achieving ULs.
authors.affiliation: a Nutrition and Endocrine Research Center , Shahid Beheshti University of Medical Sciences , Tehran , IRAN.
authors.forename: Hanieh-Sadat
authors.initials: HS
authors.lastname: Ejtahed
authors.affiliation: e Department of Community Nutrition, School of Nutritional Sciences and Dietetics , Tehran University of Medical Sciences , Tehran , IRAN .
authors.forename: Sakineh
authors.initials: S
authors.lastname: Shab-Bidar
authors.affiliation: b Obesity Research Center , Shahid Beheshti University of Medical Sciences , Tehran , IRAN.
authors.forename: Farhad
authors.initials: F
authors.lastname: Hosseinpanah
authors.affiliation: d Research Institute for Endocrine Sciences, Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute , Shahid Beheshti University of Medical Sciences , Tehran , IRAN.
authors.forename: Parvin
authors.initials: P
authors.lastname: Mirmiran
authors.affiliation: c Endocrine Research Center , Shahid Beheshti University of Medical Sciences , Tehran , IRAN.
authors.forename: Fereidoun
authors.initials: F
authors.lastname: Azizi
mesh_terms: D000328:Adult; D000368:Aged; D000369:Aged, 80 and over; D000818:Animals; D003430:Cross-Sectional Studies; D003611:Dairy Products / Q000032:analysis*; D004032:Diet; D005260:Female; D005527:Food, Fortified / Q000032:analysis*; D006801:Humans; D007492:Iran; D008297:Male; D008875:Middle Aged; D008892:Milk; D064167:Recommended Dietary Allowances; D011795:Surveys and Questionnaires; D014807:Vitamin D / Q000008:administration & dosage*; D015014:Yogurt
chemical_list: D014807:Vitamin D
keywords: Iran; adults; fortification; vitamin D