How much of each type of micronutrient should be added to flour?
Each country determines the amount of each type of micronutrient to add to flour based on the levels of micronutrient deficiencies found in the national population and specific sections of a population such as women of child bearing age, schoolchildren and infant and young children. In addition, the daily consumption level of flour products will influence the level of micronutrients to be added. The scientific determination of fortification levels is carried out by nutritionists and other public health officials in each country, frequently with the support of international agencies such as UNICEF, the WHO and World Food Program (WFP). The knowledge and science of micronutrients and their impact on public health continues to evolve.
