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Technical Considerations for Maize Flour and Corn Meal Fortification in Public Health

Edited by Edited by Juan Pablo Peña-Rosas (World Health Organization, Geneva, Switzerland), Maria Nieves Garcia-Casal (Venezuelan Institute for Scientific Research, Caracas, Venezuela), and Helena Pachón (Flour Fortification Initiative and Emory University, Atlanta, Georgia)
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Technical Considerations for Maize Flour and Corn Meal Fortification in Public Health

Published: April 2014

Volume 1312

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Fortification is the purposeful addition of vitamins and minerals to foods during their industrial processing, as a way to improve the nutrition and health of populations who consume these foods. Long regarded as an effective public health intervention, more than 75 countries worldwide legislate mandatory fortification of wheat flour with iron and/or folic acid. To assist countries that have been fortifying wheat and/or maize flour for decades, and for those countries that are new to fortification, this collection of papers provides evidence-based guidelines for fortification of maize flour and corn meal with iron and other micronutrients. The papers derive from the conference “Technical Considerations for Maize Flour and Corn Meal Fortification in Public Health” April 8–9, 2013, at the New York Academy of Sciences in New York City, in collaboration with the Sackler Institute for Nutrition Science and The Flour Fortification Initiative.