Addressing pandemic* nii<*roiiuf ricnl deficiencies throughflour ificalion

摘要

I lour fortification involves adding (essential vitamins and minerals to flour as it is milled, which in turn makes foods prepared with fortified flour more nutritious. Iron, zinc, folic acid, and other BF, vitamins are commonly added to wheat and maize flours. The potential for fortified foods to help address global nutritional deficiencies has long been acknowledged, with fortification strategies increasingly being prioritised as our interest and understanding of micronutrient malnutrition, and its fundamental role in the overall burden of global disease, has developed. Almost 20 years ago, the World Health Organisation (WHO) identified iron, iodine, vitamin A and zinc deficiencies as being 'among the world's most serious health risk factors,' (World Health Report, 2000).