Food fortification - World Health Organization (WHO) Fortification is the practice of deliberately increasing the content of one or more micronutrients (i e , vitamins and minerals) in a food or condiment to improve the nutritional quality of the food supply and provide a public health benefit with minimal risk to health As well as increasing the nutritional content of staple foods, the addition of micronutrients can help to restore the
Food fortification - World Health Organization (WHO) Fortification has been identified as one of the most cost-effective nutrition interventions available, particularly for low- and middle-income countries Fortification of commonly used food vehicles provides an opportunity for increasing nutrient intake during infancy and for populations at risk of deficiencies without any side effects for the
Biofortification of staple crops - World Health Organization (WHO) Fortification is the practice of deliberately increasing the content of an essential micronutrient, i e vitamins and minerals (including trace elements) in a food, so as to improve the nutritional quality of the food supply and provide a public health benefit with minimal risk to health
Fortification of wheat flour - World Health Organization (WHO) Fortification is the practice of deliberately increasing the content of an essential micronutrient, i e vitamins and minerals (including trace elements) in a food, so as to improve the nutritional quality of the food supply and provide a public health benefit with minimal risk to health
Fortification of maize flour and corn meal - World Health Organization . . . Fortification is the practice of deliberately increasing the content of an essential micronutrient, i e vitamins and minerals (including trace elements) in a food, so as to improve the nutritional quality of the food supply and provide a public health benefit with minimal risk to health
Fortification of rice - World Health Organization (WHO) Fortification of rice with folic acid may be used as a public health strategy to improve the folate nutritional status of populations * A staple food, or simply a staple, is a food that is consumed regularly and provides an important proportion of the energy (calories) and nutrient requirements
Food fortification Q A - World Health Organization (WHO) Mandatory fortification is more effective at achieving a public health benefit Voluntary fortification has been possible in Viet Nam since 2003 – however there are still very few fortified foods on the market Making fortification mandatory is the most fair for both businesses and consumers
Fortification of wheat flour - World Health Organization (WHO) Mass fortification of cereal staples, such as wheat, is designed to reach the whole population and typically targets micronutrients, such as iron, thiamin, riboflavin, niacin and folic acid when these have been identified as public health problems (1, 9) Micronutrient flour fortification programmes depend not only on regular consumption of the
Multi-nutrient fortification of human milk for preterm infants Multi-nutrient fortification of breast milk improved rates of weight gain, length gain and head circumference growth in preterm infants However, the effect sizes were relatively small, and although few long-term data were available for analysis, it appeared that the improvements in growth were only short-term
Guideline: fortification of rice with vitamins and minerals as a public . . . The focus of this document is on the use of this intervention as a public health strategy and not on market-driven fortification of rice Given the many types of rice consumed in various countries worldwide as food vehicles for fortification, as well as an update on the process currently used in fortification of rice kernels, a separate