SACN consults on Vitamin D intake

The Scientific Advisory Committee on Nutrition (SACN) has published draft recommendations on vitamin D, finding that the UK is not getting enough in winter.

This suggests more opportunity for bakers to enrich products with the vitamin, as Marks & Spencer did with its entire bread range earlier this year.

The report stated that current vitamin D recommendations assume enough is synthesised from sunlight to make up for that needed in the winter. However this is “clearly not occurring for many in the UK population”, adds the report.

In order to protect musculoskeletal health in the UK population, SACN is recommending that blood concentration of 25(OH)D1 should not fall below 25nmol/L at any time of year.

According to the report, the UK population gets most of its vitamin D through foods of animal origin, fortified foods and supplements.

In June 2014, the European Food Safety Authority approved ingredient company Lallemand’s baker’s yeast, rich in vitamin D. Meanwhile in June this year, Marks & Spencer announced all of its bread is to be made using yeast fortified with vitamin D.

The SACN is currently holding a nine-week consultation period on the subject, which lasts until Wednesday 23rd September 2015.

It said: “SACN will carefully consider all the comments received during the consultation and intends to publish its final report in early 2016.”

Professor Hilary Powers, chair of the SACN Vitamin D working group, said: “We look forward to comments on the scientific aspects of the report from stakeholders, such as academics, NGOs, charities, industry representatives and members of the public. These will help shape the final recommendations and ensure the transparency and integrity of the report.”

  • Have you started using fortifed baker's yeast? Email bronya.smolen@wrbm.com 

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