Razvoj prediktivnog modela obogaćivanja prehrambenih proizvoda vitaminom D u Srbiji

A specialized database on the content of vitamin D was created with 981 analytical data on vitamin D content obtained from European databases, of which 658 (67%) were expressed as total vitamin D. The data (for all vitamins) were mainly found for meat, enriched foods/formulations and fish, while D3 data was identified for fish, meat and dairy products. Updating data on vitamin D content in Serbian food composition database (FCDB) was done in 541 foods, dishes and dietary supplements. To enhance the quality of data in Serbian FCDB, content of vitamin D in fresh eggs from the farm and domestic production on the territory of Serbia has been determined. Analysis was performed in Danish Technical University-DTU, Denmark, using standardized HPLC method. Eggs from the farm contained 5.78 μg vitamin D/100 g, while domestic eggs were 2.99 μg vitamin D/100 g, and the average vitamin D content in fresh eggs - 4.39 μg/100 g which value was inserted into Serbian FCDB. The usual dietary intake of vitamin D was analyzed using the SPADE program in the survey covering 605 adult respondents from four regions of Serbia, of which 54% were women. The average intake of vitamin D was found to be 4±1.4 μg/day, which is 4.3±1.5 μg/day for men and 3.7±1.2 μg/day for women, and is significantly lower than the recommended Estimated Average Requirement (EAR) values (10 μg/day) and Adequate Intake (AI) values (15 μg/day). As many as 95% of Serbian population are not reaching the EAR values. Nutritional analysis of Serbian diet has shown that the main sources of vitamin D are eggs, fish, meat and dairy products. Consumption of vitamin D-fortified foods (fortified and plant milk, cocoa powder, fortified juices, margarine, and instant cereals) was identified in 35 subjects. Following the criteria for selecting adequate foods for fortification, for the needs of designing the model, 70 foods were selected that were sorted into 7 characteristic food groups: white bread, milk, yoghurt, cheese, sour cream, eggs and tomato puree. The prediction model of food fortification is based on a mathematical formula that calculates the amount of vitamin D (fc) to be added to a particular food group in accordance with: - the amount of consumption of that food vector and - the percentage factor in the total energy intake of the considered foods (food vectors) in the observed population, - the intake of vitamin D on n-th percentile. Seven scenarios were simulated to validate the effect of addition of vitamin D toward reaching the given reference values. In the optimal scenario, AI was reached at the 65th percentile of the population, and vitamin D intake at 95th percentile was below 25 μg/day. In the maximum scenario, 50% of the population was between AI and Upper Tolerable Intake Level (UL), while none has reached UL values. This defines the ranges of optimal and maximum values of vitamin D that, by being added to the chosen food-vectors, can help in reaching vitamin D requirements of Serbian population.