Nutrition

Technical Considerations for Rice Fortification in Public Health

Consultation

In collaboration with the Global Alliance for Improved Nutrition
9-10 October 2012, Geneva, Switzerland
Location: Salle C, Main Building

Scope and purpose

Background

The World Health Organization (WHO) is updating several evidence-informed guidelines for the fortification of staple foods as a public health intervention, including the fortification of rice with iron and other micronutrients. WHO in collaboration with the Global Alliance for Improved Nutrition are convening a consultation on Technical Considerations for Rice Fortification in Public Health in Geneva, Switzerland from 9-10 October 2012 to provide inputs to the guideline development process and discuss technical considerations of the fortification processes for rice.

The objective of this consultation is to review the industrial and regulatory technical considerations in rice fortification.

Background documents have been commissioned to experts in food technology and nutrition science on the following topics:

  • Different technologies used industrially for the production fortified rice.
  • Worldwide rice consumption patterns.
  • Stability of micronutrients in fortified rice and rice products.
  • Bioavailability of potential iron and zinc compounds used in the fortification of rice.
  • Methodological approach to estimate appropriate fortification levels in different types of rice, according to technology and consumption practices.
  • International experiences with legal frameworks and definitions of rice fortification.
  • International experiences with norms and standards for fortified/enriched rice.
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