An evaluation of the effectiveness of the flour iron fortification programme in Brazil

Bibliographic Data

ID15096960
AuthorsQuenia dos Santos (0000-0002-8769-2649, Universidade do Estado do Rio de Janeiro, corresponding author), Eduardo AF Nilson (Ministério da Saúde), Eliseu Verly Junior (0000-0002-1101-8746, Universidade do Estado do Rio de Janeiro), Rosely Sichieri (0000-0001-5286-5354, Universidade do Estado do Rio de Janeiro)
Year2015
Volume18
Issue9
Pages1670-1674
Publication date2015-06-01
Peer ReviewedYes
Open AccessYes
TypeARTICLE
VenuePublic Health Nutrition (JOURNAL)
Journal identifiersISSN: 1368-9800 • E-ISSN: 1475-2727
PublisherCambridge University Press (CUP) (PUBLISHER)
DOI10.1017/s1368980014002055
PMID25222260
OpenAlexW2106133174
LanguageEN
Citations received2
References cited15

Objective The present communication reports a strategy to calculate the intake of Fe based on data available for folic acid and evaluate the programme of flour fortification in Brazil. Design Cross-sectional study conducted in Brazil during 2008 and 2009. A 2d dietary record of individuals was used. The usual intake of folic acid by sex and age group was estimated using the National Cancer Institute method. The quantity of folic acid and Fe established by mandatory food fortification in Brazil was used, and based on that quantity we calculated the amount of flour consumed and the intake of Fe from fortification and Fe from food. Then, the absorption of each nutrient was calculated. Setting Brazilian households ( n 16 764). Subjects Individuals (men and women, n 34 003, aged 10 to 60+ years) from a Brazilian nationwide survey. Results Mean intake and absorption of Fe from fortification (electrolytic Fe) was low in men and women. Conclusions The impact from the consumption of fortified products is small in relation to Fe intake in Brazil. The strategy proposed to estimate Fe intake from the fortification programme indicates that the amount of flour intake observed in Brazil does not justify the current ranges of mandatory flour fortification and the form of Fe that is mainly used (electrolytic Fe)

Business · Fortification · Chemistry · Iron Metabolism and Disorders · Food Science

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