51
Since the nutrient contents of toddler milk and cow milk
are markedly different and since young children in Ger-
many generally have a sufficient intake of energy and
nutrients, except for iodine and vitamin D, a further BfR
project investigated how the consumption of toddler milk
would affect the nutrient intake of young children. To do
this, the BfR carried out model calculations in which cow
milk consumption was completely replaced by toddler
milk. The results indicate that children who drink toddler
milk would have higher intakes of polyunsaturated fatty
acids, iron, iodine and vitamin D, but also of zinc, copper
and vitamins A, E, B1, folate equivalents and pantothenic
acid. The intake of vitamin C would also be markedly in-
creased. Some products contain less calcium than cow
milk, so the consumption of those products could lead to
a reduced calcium intake.
Toddler milk products therefore represent one method of
improving the intake of iodine and vitamin D for young chil-
dren. However, beyond that these products are no more
suitable than other enriched foods or the early introduction
of meat and fish into childrens' diets. Families should be
better informed that, with a balanced diet, toddler milk is
unnecessary from a nutritional point of view and, particu-
larly when consumed in large quantities, can lead to an
undesirably high intake of several micronutrients.
i
The results from the consumer survey and the model
calculations are available in the BfR Wissenschaft brochure
01/2014 (in German):
www.bfr.bund.de > Publications > BfR-Wissenschaft
Ergot alkaloids in rye products
Food products made of grain can contain toxic ergot
alkaloids. These substances are metabolites of specific
fungal species which occur more frequently on ears of
wheat in moist harvest years. In Germany, ergot alkaloids
are found particularly frequently in rye.
Due to the toxic effect of ergot alkaloids (see box
page 52), the European Food Safety Authority (EFSA) de-
fined health-based guidance values in 2012 for the first
time. Against this backdrop, the Federal Ministry of Food
and Agriculture (BMEL) then commissioned the BfR to
conduct a health assessment of individual ergot alkaloid
concentrations in rye flour and rye bread that had been
reported by the food surveillance authorities. The latter
had measured ergot alkaloid concentrations in rye bread
of 59 and 585 micrograms per kilogram (µg/kg) and in
rye flour of 1,000 and 2,300 µg/kg.
The BfR carried out the health assessment based on
an estimation of the exposure of 2 to 4-year-olds, who
represent the consumer group with the highest burden
due to their lower body weight relative to the amount con-
sumed. In consideration of the health-based guidance
values published by EFSA, the BfR arrived at the follow-
ing results based on the aforementioned data: five per-
cent of the 2 to 4-year-old children included in a dietary
study consume 250 grams or more of bread or bread
rolls containing rye per day. This consumption amount is
equivalent to up to six slices of bread. Based on these
intake amounts and short-term consumption of rye bread
with an ergot alkaloid concentration of 59 µg/kg, health
Food Safety
Mould fungi that can form toxic ergot alkaloids are found
particularly frequently in rye.
