Food fortification and dietary supplements

The intake of nutrients can be increased by adding vitamins and minerals to food products. In the Netherlands, this is encouraged by adding iodine to bakery salt and vitamin A and D to fatty spreads such as margarine. However, manufacturers can also add other vitamins and minerals. RIVM uses scenario analyses to calculate the potential effects of fortification on micronutrient intake  and how significantly food fortification contributes to total intake.

The intake of vitamins and minerals can also be increased through the use of dietary supplements. For certain nutrients and target groups it is advised to take dietary supplements, such as folic acid for women who wish to get pregnant and at the start of pregnancy, and vitamin D for elderly. It is important to know how well these recommendations are adhered to and what factors play a role in this. RIVM studies this as well.

Support for legislation and regulations

Laws and regulations exist for the addition of nutrients and micronutrients to food products and dietary supplements at both the national and European level. RIVM supports VWS (Ministry of Health, Welfare and Sport) by evaluating this legislation. RIVM is also involved in the mathematical substantiation of, for example, maximum values for food fortification and dietary supplements. RIVM has developed and applied a calculation method for this purpose.

Evaluation against reference intakes and guidelines

The Dutch dietary guidelines and dietary reference intakes indicate in what amounts nutrients can be taken safely and sufficiently, and what health benefits are to be expected. With data of the Dutch National Food Consumption Survey, RIVM can assess to what extent people in the Netherlands are meeting these reference intakes and guidelines and where there is room for improvement. RIVM also works to improve methods for carrying out this work, such as for testing against the dietary reference intake for iron.

Knowledge overview

RIVM regularly compiles knowledge on certain subjects, such as an overview of insights into the intake and status of sodium, potassium and iodine in the Netherlands. RIVM has also compiled an overview of the nutritional intake and nutritional status of pregnant women.

Risk-benefit and impact

Before a measure enters into force, it is important to gain insight into the expected impact, such as the impact of reducing salt in products on the salt intake. Measures can turn out either positively or negatively. It is important in such cases to have as much insight as possible beforehand and to come to a decision on the basis of facts. RIVM has developed methods for making these kinds of decisions.

Composition of food products and supplements

The composition of food products is listed in the NEVO table. Additionally, the composition of fortified food products and supplements is determined in laboratories in specific studies. RIVM also conducts research into the difference in composition between food products, for example between those that are produced organically or conventionally. Currently, RIVM is studying the amount of iodised salt that is added during meal preparations.

Collaborations

RIVM also contributes to research into nutrients and micronutrients in collaboration with other organisations and institutions. For example, RIVM has used models and literature reviews to conduct research into the development of FLY-kids, a screening tool for the lifestyle of young children. RIVM is now working with partners on research into the composition of breast milk.