Abstract：
OBJECTIVE: To simulate the impact on calcium intake - effectiveness and safety - of fortifying wheat flour with 200, 400 and 500 mg of calcium per 100 g of flour.
METHODS: Secondary analysis of cross-sectional data collected through repeated 24 h dietary recalls using the Iowa State University Intake Modelling, Assessment and Planning Program.
METHODS: Urban cities in the National Health and Nutrition Survey of Argentina (ENNyS 2018-2019).
METHODS: 21 358 participants, including children, adolescents and adults.
RESULTS: Most individuals in all age groups reported consuming wheat flour. The prevalence of low calcium intake was above 80 % in individuals older than 9 years. Simulating the fortification of 500 mg of calcium per 100 g of wheat flour showed that the prevalence of low calcium intake could be reduced by more than 40 percentage points in girls and women aged 19 to less than 51 years and boys and men aged 4 to less than 71 years, while it remained above 65 % in older ages. The percentages above the upper intake level remained below 1·5 % in all age groups.
CONCLUSIONS: Calcium flour fortification could be further explored to improve calcium intake. Subnational simulations could be performed to identify groups that might not be reached by this strategy that could be explored in Argentina. This analysis could be used to advocate for a strategy to fortify wheat flour.
METHODS: Secondary analysis of cross-sectional data collected through repeated 24 h dietary recalls using the Iowa State University Intake Modelling, Assessment and Planning Program.
METHODS: Urban cities in the National Health and Nutrition Survey of Argentina (ENNyS 2018-2019).
METHODS: 21 358 participants, including children, adolescents and adults.
RESULTS: Most individuals in all age groups reported consuming wheat flour. The prevalence of low calcium intake was above 80 % in individuals older than 9 years. Simulating the fortification of 500 mg of calcium per 100 g of wheat flour showed that the prevalence of low calcium intake could be reduced by more than 40 percentage points in girls and women aged 19 to less than 51 years and boys and men aged 4 to less than 71 years, while it remained above 65 % in older ages. The percentages above the upper intake level remained below 1·5 % in all age groups.
CONCLUSIONS: Calcium flour fortification could be further explored to improve calcium intake. Subnational simulations could be performed to identify groups that might not be reached by this strategy that could be explored in Argentina. This analysis could be used to advocate for a strategy to fortify wheat flour.
摘要：
目的：模拟每100克面粉用200、400和500毫克钙强化小麦面粉对钙摄入有效性和安全性的影响。
方法：使用IOWA摄入量模型对通过重复24小时饮食召回收集的横截面数据进行二次分析，评估和规划方案。
方法：阿根廷国家健康和营养调查中的城市（ENNyS2018-2019）。
方法：21358名参与者，包括孩子,青少年,和成年人。
结果：所有年龄段的大多数人都报告食用小麦粉。在9岁以上的人群中，低钙摄入量的患病率超过80％。模拟每100克小麦粉500毫克钙的强化表明，在19岁至51岁以下的女孩和妇女以及4岁至71岁以下的男孩和男子中，低钙摄入量的患病率可以降低40个百分点以上，而在老年人中，低钙摄入量保持在65％以上。在所有年龄组中，高于上限摄入量的百分比仍低于1.5%。
结论：可以进一步探索钙粉强化以提高钙摄入量。可以进行国家以下各级的模拟，以确定可以在阿根廷探索的这一战略可能无法达到的群体。该分析可用于倡导强化小麦粉的策略。
方法：使用IOWA摄入量模型对通过重复24小时饮食召回收集的横截面数据进行二次分析，评估和规划方案。
方法：阿根廷国家健康和营养调查中的城市（ENNyS2018-2019）。
方法：21358名参与者，包括孩子,青少年,和成年人。
结果：所有年龄段的大多数人都报告食用小麦粉。在9岁以上的人群中，低钙摄入量的患病率超过80％。模拟每100克小麦粉500毫克钙的强化表明，在19岁至51岁以下的女孩和妇女以及4岁至71岁以下的男孩和男子中，低钙摄入量的患病率可以降低40个百分点以上，而在老年人中，低钙摄入量保持在65％以上。在所有年龄组中，高于上限摄入量的百分比仍低于1.5%。
结论：可以进一步探索钙粉强化以提高钙摄入量。可以进行国家以下各级的模拟，以确定可以在阿根廷探索的这一战略可能无法达到的群体。该分析可用于倡导强化小麦粉的策略。
