[Home ] [Archive]    
:: Main :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 4, Issue 3 (Jul-Sep 2017) ::
Nutr Food Sci Res 2017, 4(3): 1-2 Back to browse issues page
Fortification of Wheat Flour With Iron: A National Fortification Program in Iran
Hamed Pouraram
Assistant Prof, Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran.
Abstract:   (771 Views)
Food fortification with iron can be an inexpensive, simple and effective strategy for controlling and preventing iron deficiency and anemia in many countries . Since iron deficiency was one of the main public health problems in Iran, the Ministry of Health and Medical Education (MOH&ME) started technical and pilot studies on subjects about 16 years ago (in 2001). Based on the results obtained and the consensus that bread, the national staple food, was an ideal vehicle for iron fortification, a 6-year pilot study was conducted with wheat flour fortified with 30 mg iron and 1.5 mg folic acid per kg, in Bushehr province in the south of Iran. The study was a success; therefore, the project was scaled up to the whole country as a national program in 2007.
Keywords: Iron,  Fortification,  Wheat Flour
Full-Text [PDF 44 kb]   (401 Downloads)    
Type of Study: Editorial | Subject: Special
Received: 2017/07/18 | Accepted: 2017/07/18 | Published: 2017/07/18
Add your comments about this article
Your username or Email:

Write the security code in the box >



XML     Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Pouraram H. Fortification of Wheat Flour With Iron: A National Fortification Program in Iran. Nutr Food Sci Res. 2017; 4 (3) :1-2
URL: http://nfsr.sbmu.ac.ir/article-1-249-en.html


Volume 4, Issue 3 (Jul-Sep 2017) Back to browse issues page
Nutrition and Food Sciences Research
Persian site map - English site map - Created in 0.054 seconds with 797 queries by yektaweb 3600