Vitamin A Fortification of Wheat Flour: Considerations and Current Recommendations

Center for Human Nutrition, Johns Hopkins Bloomberg School of Public Health, 615 N. Wolfe St., W2505, Baltimore, MD 21205, USA.
Food and nutrition bulletin (Impact Factor: 1.15). 02/2010; 31(1):47S-61S. DOI: 10.1177/15648265100311S105
Source: PubMed


Background Vitamin A deficiency is a major public health nutrition problem, affecting an estimated 190 million preschool-aged children and 19 million pregnant and lactating women globally, and 83 million adolescents in Southeast Asia alone. Its consequences (disorders) include xerophthalmia (the leading cause of early childhood blindness), increased severity of infection, anemia, and death. Because vitamin A deficiency is largely due to chronic dietary insufficiency of preformed vitamin A and proactive carotenoids, food fortification can offer an effective approach to prevention.

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