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Objective: The study aimed to determine the potential of compliance with Food-Based Dietary Guidelines (FBDG)and increased vitamin D fortification to meet the recommended intake level of vitamin D at 10 µg/day based on minimal exposure to sunlight. Methods: The main dietary sources of vitamin D were derived from national dietary surveys in adults from United Kingdom (UK) (n = 911 ), Netherlands (NL) (n = 1,526), and Sweden (SE) (n = 974). The theoretical increase in population vitamin D intake was simulated for the following: (1) compliance with FBDG, (2) increased level of vitamin D in commonly fortified foods, and (3) combination of both. Results: Median usual vitamin D intake was 2.4 (interquartile range 1.7-3.4) µg/day in UK, 3.4 (2.7-4.2) µg/day in NL, and 5.3 (3.9-7.3) µg/day in SE. The top 3 dietary sources of vitamin D were fish, fat-based spreads (margarines), and meat. Together, these delivered up to two-thirds of total vitamin D intake on average. Compliance with FBDG for fish, margarine, and meat increased vitamin D intake to 4.6 (4.1-5.1 ) µg/day in UK, 5.2 (4.9-5.5) µg/day in NL, and 7.7 (7.0-8.5) µg/day in SE. Doubling the vitamin D levels in margarines and milk would increase vitamin D intake to 4.9 (3.6-6.5) µg/day in UK, 6.6 (4.8-8.6) µg/day in NL, and 7.2 (5.2-9.8) µg/day in SE. Combining both scenarios would increase vitamin D intake to 7.9 (6.8-9.2) µg/day in UK, 8.8 (7.4-10.4) µg/day in NL, and 8.9 (6.9-11.8) µg/day in SE. Conclusion: This study highlights the potential of dietary measures to double the current vitamin D intake in adults. [ABSTRACT FROM AUTHOR]

Background: Moderately elevated blood levels of homocysteine are weakly correlated with coronary heart disease (CHD) risk, but causality remains uncertain. When folate levels are low, the TT genotype of the common C677T polymorphism (rs1801133) of the methylene tetrahydrofolate reductase gene (MTHFR) appreciably increases homocysteine levels, so ''Mendelian randomization'' studies using this variant as an instrumental variable could help test causality. Methods and Findings: Nineteen unpublished datasets were obtained (total 48,175 CHD cases and 67,961 controls) in which multiple genetic variants had been measured, including MTHFR C677T. These datasets did not include measurements of blood homocysteine, but homocysteine levels would be expected to be about 20% higher with TT than with CC genotype in the populations studied. In meta-analyses of these unpublished datasets, the case-control CHD odds ratio (OR) and 95% CI comparing TT versus CC homozygotes was 1.02 (0.98-1.07; p = 0.28) overall, and 1.01 (0.95-1.07) in unsupplemented low-folate populations. By contrast, in a slightly updated meta-analysis of the 86 published studies (28,617 CHD cases and 41,857 controls), the OR was 1.15 (1.09-1.21), significantly discrepant (p = 0.001) with the OR in the unpublished datasets. Within the meta-analysis of published studies, the OR was 1.12 (1.04-1.21) in the 14 larger studies (those with variance of log OR,0.05; total 13,119 cases) and 1.18 (1.09-1.28) in the 72 smaller ones (total 15,498 cases). Conclusions: The CI for the overall result from large unpublished datasets shows lifelong moderate homocysteine elevation has little or no effect on CHD. The discrepant overall result from previously published studies reflects publication bias or methodological problems. [ABSTRACT FROM AUTHOR]

Some food products fit better within a healthy diet than others, but how can consumers tell? The Choices programme is a simple and internationally-applicable programme to help consumers make a healthy choice on food and beverages and to stimulate industry towards healthy product innovation in all food groups. The essence of the programme is a front-of-pack stamp on products that pass an evaluation against scientific criteria. To that end generic criteria have been established for levels of saturated fat, trans fat, sugars and sodium, which are based on international dietary guidelines (FAO/WHO). For some food categories there are specific criteria for these nutrients as well as for dietary fibre and calories. In this way the criteria are challenging without being impossible to meet. The programme has been initiated by food industry and is open to all companies in food industry, retail and catering. The approach is also supported by nutritional scientists, governments and NGOs. An independent scientific committee is responsible for designing and periodically reviewing the qualifying criteria. The current qualifying criteria were developed by scientific committees in the Netherlands and Belgium. These criteria will now be reviewed by an International Scientific Committee, consisting of internationally-recognised food and nutrition experts. To accommodate the developments in nutrition science and food technology, this review will take place every two years. [ABSTRACT FROM AUTHOR]

Unilever is helping people to improve their health and wellbeing. Clear time-bound nutrition targets have been committed to in our Unilever Sustainable Living Plan and progress is reported annually. Our commitment to nutrition focusses on delivering products that are responsibly delicious and we inspire people to consume more nutritious diets. We developed our nutritional standards for reformulation, addressing the relevant nutrients of concern: saturated fat, trans fat, sodium, and sugar. In addition, we provide essential vitamins and minerals via our products, using a variety of high-quality ingredients or by adding micronutrients to commonly eaten foods via fortification. We are dialing up on plant-based offerings, like plant-based meat alternatives, dairy-free ice cream, and solutions for more plant-based meals. We empower people to consume more nutritious diets through our recipes and behavior change programs. We launched the Future 50 program that highlights 50 nutritious, plant-based ingredients for a more sustainable food system, which can be incorporated into daily meals. We run campaigns to inspire people to cook more nutritious meals, an example includes the program around our iron-fortified bouillon in Nigeria and Kenya. Reformulation and innovation do not come without challenges. We must consider the functionality of nutrients in the product, regulatory limitations, and consumer demand. The call for sustainable diets is clear and to make the dietary shift happen, as is needed for healthy diets within the boundaries of the planet, a strong multi-stakeholder approach is needed., (© 2020 S. Karger AG, Basel.)