Fortification of wheat flour with folic acid and iron in Uruguay; implications for nutrition

被引：2

作者：

Russo, Monica ^{[1
]}

Elichalt, Marta ^{[1
]}

Vazquez, Daniel ^{[2
]}

Suburu, Gabriela ^{[3
]}

HugoTihista ^{[4
]}

Godino, Marcela ^{[5
]}

机构：

[1] Univ Republ Oriental Uruguay, Escuela Nutr & Dietet, Dept Alimentos, Montevideo, Uruguay

[2] Inst Nacl Invest Agr, La Estanzuela, Uruguay

[3] Lab Tecnol Uruguay, Prod Derivados, Dept Cereales, Oleaginosas, La Estanzuela, Uruguay

[4] Ctr Ind Panaderos Uruguay, Montevideo, Uruguay

[5] Mesa Nacl Trigo, Montevideo, Uruguay

来源：

REVISTA CHILENA DE NUTRICION | 2014年 / 41卷 / 04期

关键词：

micronutrients; bread; iron; folates; nutritional recommendations; nutritional adequacy;

D O I：

10.4067/S0717-75182014000400008

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

This study assessed folic acid (FA) and iron (Fe) content in flour fortified according to the levels regulated by law, and estimate the degree of adequacy of FA and Fe contained in French bread with the recommended dietary allowances (RDAs) and tolerable upper limits for different groups of Uruguayan population. Ten samples of flour and bread were analyzed. The median value for added FA and of the total Fe in flour was 2.3 and 48 mg/kg respectively. The recommended intake of bread covers the median value between 27% and 90% of the RDAs for Fe and between 69% and 104% of dietary folate equivalents in different groups. To sum up, fortification levels in flour adjusted to, exceeded or did not reach the regulated levels. Bread was a basic means to help cover RDAs in vulnerable people.

引用

页码：399 / 403

页数：5

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