Nutrient research

This survey was commissioned by the New Zealand Food Safety Authority to inform a broad review of risk management options that aim to improve the blood folate status of women of child-bearing age. Inadequate intakes of folate and folic acid are associated with an increased risk of a woman having a child with a neural tube defect (NTD). A standard requiring the mandatory addition of folic acid to bread was to come into force in September 2009, but this has been deferred until May 2012 and voluntary provisions for the addition of folic acid to bread remain in place.

This research was commissioned by MPI to assess consumers’ attitudes and behaviours towards folic acid fortification. The objectives of the research were to find out about: bread consumption; attitudes towards fortification of bread with folic acid; attitudes towards fortification of food with vitamins and minerals; purchase intention with respect to products containing folic acid; and demographics. The survey contributes to the consumer section of the 2017 Monitoring and Evaluation Report.

The aim of the current project was to measure the levels of folate in a range of fortified food
types and to compare these levels to those of levels claimed in the nutrition information panel
(NIP) on the product labels, to underpin the development of food standards relating to
nutrient fortification.

The aim of the current project was to assess the levels of iron and folate in fortified foods and to compare levels to those claimed on product labels.

Summary of the iodine status of New Zealand adults using the 2014/15 New Zealand Health Survey (NZHS) data following mandatory fortification of bread with iodine in September 2009. MPI Technical – Paper No: 2016/32.

An examination of the blood folate status of women and the folic acid content of folic acid fortified breads carried out by the University of Otago for MAF between October 2010 and November 2011.

The aim of this study was to estimate the impact of the mandatory replacement of non-iodised salt with iodised salt in bread in New Zealand on the dietary iodine intakes of children 5-14 years of age.

Summary of the iodine status of New Zealand adults using the 2014/15 New Zealand Health Survey (NZHS) data following mandatory fortification of bread with iodine in September 2009. MPI Technical – Paper No: 2016/32.

The purpose of this study was to complement existing monitoring activities being undertaken by the Ministry of Primary Industries and help to answer whether the mandatory fortification of bread has been successfully implemented and is having a measurable effect on the iodine status of New Zealanders. A secondary purpose was to obtain information on the sodium status of New Zealanders

Updated report on the estimated dietary iodine intake of New Zealand children 5-14 years following mandatory fortification of bread with iodine’

The work described in this report was undertaken to determine the level of iodine in retail salt
samples.

Current estimates indicate that the majority of people in New Zealand and Australia are likely to have dietary iodine intake levels below their respective dietary reference intakes. An extension of permissions for voluntary iodine fortification of an increased number of foods and mandatory iodine fortification with potassium or sodium iodide or iodate are being considered as a possible means of improving the iodine status of New Zealanders and Australians.

Sodium, mostly in the form of sodium chloride or salt, is widely used in foods to enhance flavour, preserve food, and improve processing. Around three quarters of sodium intake in Western countries is consumed in processed foods with a further 10-15 % added in cooking and at the table. Although sodium is an essential nutrient, the majority of the world’s population consumes far in excess of what is required, and more than recommended dietary guidelines. High sodium intake is a cause of high blood pressure, cardiovascular disease, and renal disease. It is associated with an increased risk of stomach cancer, and osteoporosis.

The aim of this work was to provide information on the sodium and iodine concentration in a range of commercially produced bread currently being sold in New Zealand to:
•allow a comparison of analysed sodium concentration with label claim,
•compare values from this project with values from previous projects to determine
whether sodium levels in bread have changed, and
•identify baseline values for iodine levels in bread which will be used as an integral part
of monitoring the food supply post implementation of mandatory iodine fortification of
bread in 2009.

Key data gaps for sodium concentration of processed foods were filled through the analysis of 21 targeted foods to augment existing data from the 2003/04 New Zealand Total Diet Survey and the New Zealand Food Composition Database.

This report collates information on the breadth and range of vitamin D fortified foods in New Zealand, technological issues associated with vitamin D fortification, and methodological issues associated with analyses of vitamin D in different food matrices.

Vitamin D is an essential nutrient that can be synthesised in the body through exposure to sunlight or obtained through eating foods that are naturally good sources of Vitamin D. A deficiency of vitamin D can lead to rickets in children and osteomalacia (poor bone mineralisation) and osteoporosis (bone loss) in adults. Research suggests that vitamin D may also play a role in the prevention of certain cancers.

Cholecalciferol, or ‘vitamin’ D as it is commonly referred to, is a popular research topic.
While it has long been known that vitamin D deficiency causes rickets in children, there is now renewed interest in this pro-hormone as potential health roles for vitamin D increase, with a concomitant rise in prevalence estimates for insufficiency. An informed discussion on vitamin D by public health professionals is now especially relevant because of recent evidence that many New Zealanders have low vitamin D status (1, 2).

New Zealand Food Safety commissioned research to understand what (if any) impact the inclusion of energy labelling on menu boards has on influencing consumers to purchase lower energy foods. Most respondents say that they are unlikely to use menu labelling, however overall, those seeing energy information on menus ordered 12% less energy. Decrease in energy ordered was only seen in adults. Youth ordered 4% more energy. Education is critical to strengthen the impact of menu labelling.

Total Diet Surveys (TDSs) enable us to estimate and monitor dietary exposures to chemical residues, contaminant and nutrient elements.

The aim of the project was to assess levels of vitamin C and zinc in a range of food types, and selenium in infant formulae; and to compare these to average levels claimed on product labels, and in the case of selenium in infant formula, to the mandatory minimum and maximum levels in the Standard 2.9.1 of the Food Standards Code. This information will assist in the development of food standards relating to nutrient fortification. The project follows similar projects assessing levels of folate and iron (2005) and vitamin A, vitamin D and calcium (2006).

This project has conducted a survey of selected New Zealand foods to determine moisture
and fat content, and fatty acid profiles. The principal objective was to provide data on trans
fatty acid content to support decisions regarding labelling.

-Vitamin K Intake Recommendations
-Dietary Sources of Vitamin K
-Vitamin K Intakes
-Vitamin K and Blood-thinning Medications
-References
-Appendix A
-Appendix B