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Flour Enrichment Has Reduced Anemia
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Flour Enrichment Has Reduced Anemia

With the implementation of the national flour enrichment plan, anemia in adolescents and adults has reduced considerably, said Zahra Abdollahi, head of the health ministry’s community nutrition bureau.

A survey conducted in 2001 by the bureau identified anemia in all age groups, so measures were taken across the country to increase nutrition levels, reports Mehr News Agency.
One of the most important measures taken was fortification of wheat flour with iron and folic acid. The program was first launched in 2001 in Bushehr Province and in 2007 the national program of flour fortification was developed. Based on the national plan, it was directed that all flour production companies must fortify their produce with iron and folic acid and enriched flour sacks should be thus labeled.
Thanks to the plan anemia has declined by 58% and 26% in 14-20 and 45-60 age groups respectively.
Given that ‘Sangak’, traditional Iranian bread, contains wheat bran and therefore enough iron, its fortification is not on the agenda. Also it is not mandatory for modern bread to be fortified. Other traditional breads from wheat flour including ‘Lavash’, ‘Taftoon’ and ‘Barbari’ must be fortified under the plan.

 

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