What are the key nutritional targets for iron and folic acid fortification?

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Key Nutritional Targets for Iron and Folic Acid Fortification Established

The mandatory fortification of iron and folic acid into wheat flour in packs of 25 kilogrammes and below will adhere to the World Health Organisation's recommended levels. This initiative aims to ensure uniform nutrient content and address deficiencies that can lead to serious health issues in infants. The Ministry of Health will be amending the Food Regulations 1985 to implement this process.
WHO Recommendations for Fortification

The World Health Organisation (WHO) recommends specific quantities of iron and folic acid to be present in wheat flour. These targets are set at 6.0 milligrammes of iron and 260 microgrammes of folic acid for every 100 grammes of wheat flour. Adherence to these levels is crucial for improving the nutritional quality of staple foods.
Addressing Nutritional Deficiencies

The primary objective behind this mandatory fortification is to combat deficiencies in iron and folic acid within the community. These deficiencies are known to cause permanent disability problems in infants, most notably Neural Tube Defects (NTD) and Anaemia. By ensuring adequate levels in wheat flour, the government seeks to mitigate these risks.
Scope of Mandatory Fortification

Currently, iron and folic acid are not added to 25kg packs of wheat flour, and when added to 1kg packs, it is done voluntarily with varying and often lower-than-recommended levels. This new policy mandates the fortification for all wheat flour in packs of 25kg and below, ensuring consistency across a wider range of products. This move is expected to enhance the nutrient quality of various food products, including bread, noodles, roti canai, and cakes, produced by the small and medium food industry.

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What are the key nutritional targets for iron and folic acid fortification?

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