Guidelines on food fortification with micronutrients - Nutritotal

LIST OF TABLESTable 4.13 Indicators for assessing vitamin D status at the population level 82Table 4.14 Indicators for assessing calcium status at the population level 85Table 4.15 Indicators for assessing selenium status at the population level 87Table 4.16 Indicators for assessing fluoride status at the population level 90Table 5.1 Key characteristics of iron compounds used for foodfortification purposes: solubility, bioavailability and cost 98Table 5.2 Suggested iron fortificants for specific food vehicles 105Table 5.3 Commercially available forms of vitamin A, their characteristicsand their main applications 112Table 5.4 Vitamin A fortificants and their suitability for specific foodvehicles 113Table 5.5 Examples of vitamin A fortification programmes 114Table 5.6 Iodine fortificants: chemical composition and iodine content 118Table 5.7 Progress towards universal salt iodization in WHO regions,status as of 1999 120Table 6.1 Vitamin B fortificants: physical characteristics and stability 127Table 6.2 Calcium fortificants: physical characteristics 132Table 7.1 FAO/WHO Recommended Nutrient Intakes (RNIs) for selectedpopulation subgroups 145Table 7.2 Estimated Average Requirements (calculated values) basedon FAO/WHO Recommended Nutrient Intakes 148Table 7.3 Tolerable Upper Intake Levels (ULs) 149Table 7.4 Predicting the effect on intake distributions of adult women offortifying wheat flour with different levels of vitamin A 154Table 7.5 Probability of inadequate iron intakes in selected populationsubgroups at different ranges of usual intake (mg/day) 158Table 7.6 Prevalence of inadequate iron intakes for menstruating womenconsuming a diet from which the average bioavailability ofiron is 5%: an example calculation 159Table 7.7 Examples of micronutrients for which the bioavailability of theform used for fortification differs substantially from theirbioavailability in the usual diet 162Table 7.8 Factors that may limit the amount of fortificants that can beadded to a single food vehicle 163Table 7.9 Estimated cost of selected fortificants 165Table 7.10 Examples of levels of micronutrients currently added tostaples and condiments worldwide (mg/kg) 167Table 7.11 Codex Nutrient Reference Values (NRVs) for selectedmicronutrients 172Table 7.12 Energy densities of common food presentations 174Table 7.13 Calculated maximum micronutrient content for a 40 kcal-sizedserving, assuming no other sources of nutrient in the diet 176Table 7.14 Factors for converting maximum micronutrient amounts for40 kcal-sized servings to maximum amounts for different foodpresentations and serving sizes 176Table 8.1 Purpose and function of the various components of monitoringand evaluation systems for fortification programmes 181Table 8.2 Suggested criteria for measuring success at variousmonitoring stages for food fortification programmes 182xi