Most national, mandatory flour fortification standards do not align with international recommendations for iron, zinc, and vitamin B12 levels

Katherine S. Bobrek, Britt Broersen, Nancy J. Aburto, Aashima Garg, Mary Serdula, Filiberto Beltrán Velázquez, Eugene C. Wong and Helena Pachón

Food Policy, 2021, vol. 99, issue C

Abstract: As national flour fortification standards are one of the policy documents developed to guide food fortification, the objective was to compare national, mandatory wheat and maize flour fortification standards to World Health Organization (WHO) fortification guidelines. For each nutrient in 72 countries’ standards, the type of compound was noted as ‘yes’ if it was included in international guidelines or ‘no’ if it was not. Nutrient levels in standards were classified as lower than, equal to, or higher than those suggested by WHO. If another food (i.e. rice, oil, milk) was mass fortified with a nutrient categorized as “lower than,” the classification was changed to “less than recommendation and included in other mass fortified food”. At least 61% of standards included one or more recommended compounds for all nutrients in standards for wheat flour alone (iron, folic acid, vitamin A, zinc, vitamin B12,), wheat and maize flour together (iron, folic acid, vitamin A, zinc, vitamin B12) and maize flour alone (thiamin, riboflavin, niacin, pyridoxine); no country included pantothenic acid in its maize flour standard. For folic acid, vitamin A, thiamin, riboflavin, niacin and pyridoxine, at least 50% of standards (1) met or exceeded WHO suggested levels, or (2) were lower than suggested levels and another food was mass fortified with the specific nutrient in the country. For iron, zinc and vitamin B12, less than 50% of standards met (1) or (2). In conclusion, iron, zinc and vitamin B12 may require the most attention in national fortification standards.

Keywords: Grains; Enrichment; Policies; Micronutrients; Regulations (search for similar items in EconPapers)
Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:eee:jfpoli:v:99:y:2021:i:c:s0306919220302025

DOI: 10.1016/j.foodpol.2020.101996

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