Most national mandatory flour fortification standards need review
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| Authors & editors | |
| Publisher | Milling & Grain |
| Year of publication | 2021 Janiuary |
| Languages | |
| Medium | Digital |
| Edition | 1 |
| Topics | |
| Tags | |
| Scope & content | Half of the countries that fortify maize and wheat flours with iron, zinc and vitamin B12 may need to update their standards to meet the World Health Organization’s (WHO) current recommendations, according to a recent study published in Food Policy. For decades, many countries have recommended or required that their food industries produce fortified foods by adding small amounts of vitamins and minerals – micronutrients – into basic food staples and condiments which almost all consumers can afford. For example, wheat flour with added iron or folic acid. Food is fortified to prevent micronutrient deficiencies that can in turn boost a child’s academic achievement, strengthen maternal health and prevent disabling or fatal birth defects. According to Food Fortification Initiative estimates, only 21 percent of industrially milled cereal grain was fortified in 2019. Globally, 86 countries have legislation to mandate fortification of at least one industrially milled cereal grain: wheat, maize or rice. This gap represents a tremendous opportunity for fortification to improve the lives of millions. Fortification improves a country’s productivity and reduces healthcare expenditures. Fortification addresses several of the Food and Agriculture Organization’s (FAO) Sustainable Development Goals and can restore nutrients lost in crops as a result of climate change. “While we continue efforts to increase accessibility to affordable, diverse and healthy diets, fortification of staple foods can provide populations – especially of the most vulnerable – with the vitamins and minerals that are the most difficul to obtain,” explained Dr Nancy Aburto, Deputy Director of Nutrition and Food Systems for the FAO and former World Food Programme (WFP) Chief of Nutrition. To make sure people get the nutrients they need, countries set standards outlining the types and amounts of vitamin and minerals, as well as the optimal fortificant that millers and other food producers can use when fortifying food. “Fortification standards must include the most efficacious vitamin and mineral compounds, in the right amounts, to safely meet their public health purpose. “It is possible to accelerate progress towards reducing anemia and neural tube defects, and this paper shows key policy gaps that need to be addressed to do so,” stated Luz María de Regil, Head of the Unit of Multisectoral Action in Food Systems, WHO. In the study, country standards for wheat and maize flour fortification were compared to international guidelines for nutrient levels and compounds that deliver such nutrients. The intent of the study was to identify opportunities for countries to review their national fortification standards and ensure consumers receive the nutrients they need. Read more... |
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