Department of Nutrition for Health and Development, World Health Organization (WHO), Geneva, Switzerland.
Ann N Y Acad Sci. 2014 Apr;1312:1-7. doi: 10.1111/nyas.12434.
Fortification is the purposeful addition of vitamins and minerals to foods during their industrial processing, as a way to improve the nutrition and health of populations who consume these foods. Twelve countries have mandatory maize (Zea mays subsp. Mays) flour or meal fortification. The World Health Organization (WHO) is updating evidence-informed guidelines for the fortification of staple foods in public health, including the fortification of maize flour and corn meal with iron and other micronutrients. Although there is limited experience with fortification of maize, mass fortification of maize flour with at least iron has been practiced for many years in several countries in the Americas and Africa: Brazil, Costa Rica, El Salvador, Kenya, Mexico, Nigeria, Rwanda, South Africa, Tanzania, Uganda, the United States, and Venezuela. The WHO, in collaboration with the Sackler Institute for Nutrition Science and the Flour Fortification Initiative (FFI), convened a consultation on technical considerations for fortification of maize flour and corn meal in public health in New York, New York on April 8-9, 2013 to provide input into the guideline-development process and to discuss technical considerations of the fortification processes for maize flour and corn meal.
强化是指在食品工业加工过程中有意添加维生素和矿物质，以改善食用这些食品的人群的营养和健康。有 12 个国家强制要求对玉米（玉米亚种）面粉或粗磨粉进行强化。世界卫生组织（世卫组织）正在更新公共卫生中强化主食的循证指南，包括用铁和其他微量营养素强化玉米粉和玉米糁。尽管在玉米强化方面经验有限，但多年来，在美洲和非洲的一些国家一直在大规模地用铁强化玉米粉：巴西、哥斯达黎加、萨尔瓦多、肯尼亚、墨西哥、尼日利亚、卢旺达、南非、坦桑尼亚、乌干达、美国和委内瑞拉。世卫组织与萨克勒营养科学研究所和面粉强化倡议（FFI）合作，于 2013 年 4 月 8 日至 9 日在纽约举行了一次关于在公共卫生中用玉米粉和玉米糁强化的技术考虑因素的磋商，以就准则制定进程提供投入，并讨论用玉米粉和玉米糁强化的技术考虑因素。
