Fortification of wheat flour

WHO recommendations

Wheat flour fortification should be considered when industrially produced flour is regularly consumed by large population groups in a country.

Decisions about which nutrients to add and the appropriate amounts to add should be based on a number of factors including i) the nutritional needs and deficiencies of the population; ii) the usual consumption profile of “fortifiable” flour (i.e. the total estimated amount of flour milled by industrial roller mills, produced domestically or imported, which could in principle be fortified); iii) sensory and physical effects of the added nutrients on flour and flour products; iv) fortification of other food vehicles; and v) costs.

Additional information, including a suggested scheme for fortification, can be found in the guidance summary, and in the guidance documents under 'WHO documents' below.

• Guidance summary