:: 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:   (3612 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]   (1969 Downloads)    
Article type: Editorial | Subject: Nutrition
Received: 2017/07/18 | Accepted: 2017/07/18 | Published: 2017/07/18

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Volume 4, Issue 3 (Jul-Sep 2017) Back to browse issues page