Vitamin D and Calcium

There is widespread acknowledgment of the presence of vitamin D deficiency in the community. In addition, it has been estimated that 3.5 billion people are at risk of calcium deficiency globally. Low vitamin D status and inadequate calcium intakes lead to decreased bone mineralization and may contribute to development of rickets and osteomalacia as well as osteoporosis. Food fortification, including biofortification, strategies may bridge the gap between current and recommended intakes of vitamin D to minimize the prevalence of vitamin D deficiency. A number of bioavailable forms of calcium may be used for the fortification of foods and calcium fortification of flour, cereals, fruit juices, and other beverages has been practiced for many years. At present, calcium fortification makes a relatively small contribution to total calcium intake in industrialized countries. Fortification does not contribute to excessive calcium or vitamin D intake and nutritionally significant amounts of calcium and vitamin D may be added safely to foods for adults and children. Fortification of foods with calcium and vitamin D represents a safe and effective means of reducing the widespread risk of deficiency of both micronutrients internationally.