Fortification of maize flour and corn meal with vitamins and minerals
Loading...
Date
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
World Health Organization
Abstract
Description
64 p.
This WHO guideline provides evidence-informed recommendations on the fortification of maize flour and corn meal with vitamins and minerals as a public health strategy to improve micronutrient intake and nutritional status in populations where these foods are dietary staples. It is intended to support Member States and their partners in selecting appropriate nutrition interventions to contribute to the Sustainable Development Goals and global nutrition targets. The guideline is aimed at policy-makers, technical advisers and programme staff involved in the design, implementation and scale-up of food-fortification programmes. The recommendations were developed following the WHO guideline development process, using the GRADE approach and evidence from systematic reviews. The document recommends fortification of maize flour and corn meal with iron to help prevent iron deficiency and with folic acid to reduce the risk of neural tube defects, while emphasizing that decisions on nutrient composition should be guided by local nutritional needs, consumption patterns, feasibility, acceptability and existing nutrition interventions. The guideline also discusses implementation, quality assurance, monitoring and evaluation, regulatory and ethical considerations, and identifies research priorities to strengthen the evidence base for maize flour and corn meal fortification programmes.
This WHO guideline provides evidence-informed recommendations on the fortification of maize flour and corn meal with vitamins and minerals as a public health strategy to improve micronutrient intake and nutritional status in populations where these foods are dietary staples. It is intended to support Member States and their partners in selecting appropriate nutrition interventions to contribute to the Sustainable Development Goals and global nutrition targets. The guideline is aimed at policy-makers, technical advisers and programme staff involved in the design, implementation and scale-up of food-fortification programmes. The recommendations were developed following the WHO guideline development process, using the GRADE approach and evidence from systematic reviews. The document recommends fortification of maize flour and corn meal with iron to help prevent iron deficiency and with folic acid to reduce the risk of neural tube defects, while emphasizing that decisions on nutrient composition should be guided by local nutritional needs, consumption patterns, feasibility, acceptability and existing nutrition interventions. The guideline also discusses implementation, quality assurance, monitoring and evaluation, regulatory and ethical considerations, and identifies research priorities to strengthen the evidence base for maize flour and corn meal fortification programmes.