DOI: 10.1094/CFW-51-0087 |
Cereals: Update on Iron Fortification of Milled Cereals
P. Ranum. Buffalo, NY. Cereal Foods World 51(2):87-88.
Iron fortification of wheat flour and maize meal has been steadily expanding around the world and is expected to continue to do so. There are now 52 countries that have iron fortification standards and fortify some or all of their wheat flour. Elemental iron powder continues to be the most common source of iron added, but the use of electrolytic iron, ferrous sulfate, and other more bioavailable iron forms is growing, which should assist in the battle against the global health problem of iron-deficiency anemia. Iron deficiency, and the anemia that results from it, is a major public health problem in the developing world. The Flour Fortification Initiative estimates that approximately 20% of the white, roller-milled flour produced in the world is currently fortified with at least iron and folic acid. Their goal is to see 70% of this flour fortified by the end of 2008. This will require launching national fortification programs in most of the large wheat-eating countries, including China, Turkey, Egypt, Ukraine, and Russia.