Scientists in the UK believe adding a Vitamin D supplement to flour could prevent deficiency.
The study from the University of Birmingham says adding it to bread and cereal could ease pressure on health services in the future. A lack of vitamin D can cause rickets, soft bones, and muscle weakness.
Last week, a Donegal doctor found after examining 10,000 test results from Letterkenny University Lab found that 75% of samples had insufficient levels. It came after they believed their equipment was faulty due to the results.
Dr Martin Coyne blamed a lack of sunshine for the issue, suggesting that people should go outside without and SPF protection for 15 minutes a day. "Those 15 minutes can be broken down into three five minute spells where you're just exposing your face and arms to sunshine and that would be sufficient to build up your vitamin D levels."
One of the researchers involved in the study in Birmingham is Professor Emma Frew, "wheat flour is already fortified with certain iron and minerals. There will still remain a certain group within society who will opt-out of eating wheat flour foods. There's no evidence to show it will have an impact on taste."
"We would reduce the number of Vitamin D deficiency cases by up to 20%. That would lead to a reduction in the number of new cases. The cost associated with fortifying wheat flour would be more than offset by the cost savings associated with reducing the number of Vitamin D deficient cases."
There is already support for the idea from certain groups, including the Global Nutrition and Health Alliance. Nigel Denby is from the group, "everybody should be considering a vitamin D supplement. We already fortify flour with calcium, with B Vitamins. Let's put some Vitamin D in there and solve this problem."
