Vitamin A fortification of wheat flour: considerations and current recommendations

Food and Nutrition Bulletin
Rolf D W KlemmChristine Northrop-Clewes

Abstract

Vitamin A deficiency is a major public health nutrition problem, affecting an estimated 190 million preschool-aged children and 19 million pregnant and lactating women globally, and 83 million adolescents in Southeast Asia alone. Its consequences (disorders) include xerophthalmia (the leading cause of early childhood blindness), increased severity of infection, anemia, and death. Because vitamin A deficiency is largely due to chronic dietary insufficiency of preformed vitamin A and proactive carotenoids, food fortification can offer an effective approach to prevention. To provide guidance on fortifying wheat and maize flour milled in industrial rollers for national fortification programs in countries where vitamin A deficiency is considered a public health problem. Critical review of the literature on the dietary gap in vitamin A intake and levels of wheat flour intake among risk groups as a basis for determining vitamin A fortificant levels. Additional review of efficacy evidence, safety and cost considerations, and country experiences related to wheat-flour fortification with vitamin A. Mill-rolled wheat flour is a technically fortifiable, centrally processed food vehicle that, where routinely and adequately consumed by targe...Continue Reading

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Aug 6, 2014·Annals of the New York Academy of Sciences·Saskia de Pee
Dec 14, 2011·The Journal of Nutrition·Richard D Semba
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Feb 23, 2021·Journal of Nutritional Science and Vitaminology·Nura MalahayatiRoselina Karim

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