Study on vitamin D fortification of flour

I have a new exciting study on vitamin D fortification to report.

So I was pleased to come across a recent study on large scale food fortification of with vitamin D, conducted by researchers of the University of Birmingham. Vitamin D fortification is important because vitamin D is only found in some foods such as oily fish, meat and eggs, and while you can get it from sun exposure, the intensity of UVB radiation (responsible for converting pre-vitamin D to vitamin D) depends on the season

The study showed that if vitamin D fortification of flour became mandatory by law, it would decrease the prevalence of VD deficiency by 10 million cases (25% of total estimated cases) in the next 90 years. This would also be a rather low-cost intervention, at a cost of 0.12 British Pounds per person. Additionally, a free supplementation scheme targeted at-risk population groups, such as children and ethnic minority groups would potentially decrease the prevalence by a further 33%.
Personally, I think flour fortification with vitamin D would be a good idea, as flour is a more widely consumed food commodity compared to margarine, and this may also extend to certain minority groups. However, I am curious about how the cost of the supplementation, as supplementation generally costs more and how the cost/benefit ratio compares to large scale fortification.