{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T04:56:55Z","timestamp":1790830615169,"version":"4.1.0"},"reference-count":34,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2026,9,26]],"date-time":"2026-09-26T00:00:00Z","timestamp":1790380800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100012190","name":"Ministry of Science and Higher Education","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100012190","id-type":"DOI","asserted-by":"publisher"}]},{"id":[{"id":"https:\/\/ror.org\/05dwvd537","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Background: Voluntary food fortification is a common market-driven practice to improve nutritional value, but consumption of such products may also be associated with less healthy dietary patterns. This study aimed to identify socio-demographic and lifestyle factors, including diet quality, associated with the intentional use of voluntarily fortified foods (Intentional-VFFs) among university students. Methods: The cross-sectional study was conducted among 2123 university students in Warsaw. Data were collected through a self-administered health and lifestyle questionnaire and a 5-day food record. Multivariate logistic regression was used to estimate odds ratios (ORs) and 95% confidence intervals (CIs) to identify factors associated with Intentional-VFF use. Diet quality was assessed using a Dietary Approaches to Stop Hypertension (DASH) score. Results: Intentional-VFF use was reported by 44.3% of respondents and was significantly associated with age (each 1-year increment was associated with a 6% lower use), sex (male vs. female; OR: 0.63, 95%CI: 0.49\u20130.81), BMI (&lt;18.5 vs. 18.5\u201324.9 kg\/m2; OR: 0.63, 95%CI: 0.43\u20130.92), self-assessed nutritional knowledge (high vs. low; OR: 1.70, 95%CI: 1.20\u20132.42), excluding\/including some products (yes vs. no; OR: 2.09, 95%CI: 1.55\u20132.83), and use of dietary supplements (OR: 1.62, 95%CI: 1.30\u20132.01). However, significant effect modification was observed; high nutritional knowledge was associated with Intentional-VFF use among men but not among women, whereas age was inversely associated with VFF use only among dietary supplement non-users. Intentional-VFF use was not significantly associated with the DASH score; however, each 50 g increment in vegetable consumption was associated with a 4% lower odds of VFF use (p = 0.013). Conclusions: Various factors, including sex, dietary supplement use, and nutritional knowledge, may be associated with Intentional-VFF use across different adult subgroups; however, establishing a link between their use and diet quality warrants further investigation.<\/jats:p>","DOI":"10.3390\/nu18193188","type":"journal-article","created":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T11:35:59Z","timestamp":1790595359000},"page":"3188","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Intentional Use of Voluntarily Fortified Foods in Relation to Socio-Demographic and Lifestyle Factors, Including Adherence to a DASH-Style Diet, Among University Students"],"prefix":"10.3390","volume":"18","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7187-319X","authenticated-orcid":false,"given":"Ewa","family":"Sici\u0144ska","sequence":"first","affiliation":[{"name":"Department of Human Nutrition, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 166, 02-787 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9096-4767","authenticated-orcid":false,"given":"Dawid","family":"Madej","sequence":"additional","affiliation":[{"name":"Department of Human Nutrition, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 166, 02-787 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6970-1671","authenticated-orcid":false,"given":"Maria Karolina","family":"Szmidt","sequence":"additional","affiliation":[{"name":"Department of Human Nutrition, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 166, 02-787 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0002-1554-2219","authenticated-orcid":false,"given":"Justyna","family":"Czerniak","sequence":"additional","affiliation":[{"name":"Department of Human Nutrition, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 166, 02-787 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9454-0929","authenticated-orcid":false,"given":"Joanna","family":"Kaluza","sequence":"additional","affiliation":[{"name":"Department of Human Nutrition, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 166, 02-787 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,26]]},"reference":[{"key":"ref_1","unstructured":"Allen, L., de Benoist, B., Dary, O., and Hurrell, R. 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