European journal of clinical nutrition · 2026
Modelling vitamin D food fortification among Aboriginal and Torres Strait Islander peoples in Australia.
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Neo Belinda, Nannup Noel, Tilbrook Dale, Dunlop Eleanor, Jacky John, Michie Carol, Prior Cindy, Farrant Brad, Shepherd Carrington C J, Black Lucinda J
Аннотация
BACKGROUND/OBJECTIVE: Low vitamin D intake and prevalence of serum 25-hydroxyvitamin D concentration <50 nmol/L among Aboriginal and Torres Strait Islander peoples highlight a need for public health strategies to improve vitamin D status. Since few foods contain naturally occurring vitamin D, food fortification could be a suitable strategy. We aimed to model vitamin D food fortification scenarios among Aboriginal and Torres Strait Islander peoples.
METHODS: We used nationally representative food consumption data (n = 4109, aged ≥2 years) and vitamin D food composition data to model four scenarios. Scenario 1 included the maximum vitamin D concentrations permitted for fortification in Australia: i) dairy products and alternatives, ii) butter/margarine/edible oil spreads, iii) formulated beverages, and iv) selected ready-to-eat breakfast cereals. Scenarios 2a-c included some vitamin D concentrations higher than permitted in Australia. Scenario 2a: i) dairy products and alternatives, ii) butter/margarine/edible oil spreads, iii) formulated beverages. Scenario 2b: as per Scenario 2a plus selected ready-to-eat breakfast cereals. Scenario 2c: as per Scenario 2b plus bread (not permitted for vitamin D fortification in Australia).
RESULTS: Vitamin D fortification could potentially increase median vitamin D intake by ~3-6 µg/day. Scenario 2c had the highest potential increase in median vitamin D intake at ~8 μg/day. Across all modelled scenarios, none of the participants had vitamin D intake above the Australian upper level of intake of 80 μg/day.
CONCLUSION: Vitamin D fortification could increase vitamin D intake among Aboriginal and Torres Strait Islander peoples, even considering the restrictions on the foods permitted for fortification in Australia.
METHODS: We used nationally representative food consumption data (n = 4109, aged ≥2 years) and vitamin D food composition data to model four scenarios. Scenario 1 included the maximum vitamin D concentrations permitted for fortification in Australia: i) dairy products and alternatives, ii) butter/margarine/edible oil spreads, iii) formulated beverages, and iv) selected ready-to-eat breakfast cereals. Scenarios 2a-c included some vitamin D concentrations higher than permitted in Australia. Scenario 2a: i) dairy products and alternatives, ii) butter/margarine/edible oil spreads, iii) formulated beverages. Scenario 2b: as per Scenario 2a plus selected ready-to-eat breakfast cereals. Scenario 2c: as per Scenario 2b plus bread (not permitted for vitamin D fortification in Australia).
RESULTS: Vitamin D fortification could potentially increase median vitamin D intake by ~3-6 µg/day. Scenario 2c had the highest potential increase in median vitamin D intake at ~8 μg/day. Across all modelled scenarios, none of the participants had vitamin D intake above the Australian upper level of intake of 80 μg/day.
CONCLUSION: Vitamin D fortification could increase vitamin D intake among Aboriginal and Torres Strait Islander peoples, even considering the restrictions on the foods permitted for fortification in Australia.