Revised recommendations for iron fortification of wheat flour and an evaluation of the expected impact of current national wheat flour fortification programs

Food and Nutrition Bulletin
Richard HurrellSean Lynch

Abstract

Iron fortification of wheat flour is widely used as a strategy to combat iron deficiency. To review recent efficacy studies and update the guidelines for the iron fortification of wheat flour. Efficacy studies with a variety of iron-fortified foods were reviewed to determine the minimum daily amounts of additional iron that have been shown to meaningfully improve iron status in children, adolescents, and women of reproductive age. Recommendations were computed by determining the fortification levels needed to provide these additional quantities of iron each day in three different wheat flour consumption patterns. Current wheat flour iron fortification programs in 78 countries were evaluated. When average daily consumption of low-extraction (< or = 0.8% ash) wheat flour is 150 to 300 g, it is recommended to add 20 ppm iron as NaFeEDTA, or 30 ppm as dried ferrous sulfate or ferrous fumarate. If sensory changes or cost limits the use of these compounds, electrolytic iron at 60 ppm is the second choice. Corresponding fortification levels were calculated for wheat flour intakes of < 150 g/day and > 300 g/day. Electrolytic iron is not recommended for flour intakes of < 150 g/day. Encapsulated ferrous sulfate or fumarate can be added ...Continue Reading

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Citations

Dec 14, 2011·The Journal of Nutrition·Richard D Semba
Nov 20, 2012·Food and Nutrition Bulletin·Erin NicholsMary Serdula
Dec 18, 2013·Annals of the New York Academy of Sciences·Michael L DunnBarbara P Klein
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Feb 9, 2020·Journal of Health, Population, and Nutrition·Alberto Prieto-PatronPatrick Detzel
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Mar 1, 2013·Food and Nutrition Bulletin·Richard Odum NyumuahDora Panagides

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