Guidelines on food fortification with micronutrients

World Health Organization, Food and Agricultural Organization of the United Nations

Publication details

Editors: Lindsay Allen, Bruno de Benoist, Omar Dary, Richard Hurrell
Number of pages: 236 (Chinese), 341 (English), 379 (French), 380 (Spanish)
Publication date: 2006 (English), 2009 (Chinese), 2011 (French), 2017 (Spanish)
Languages: Chinese, English, French, Spanish
ISBN: 978 7 5019 7341 5 (Chinese), 92 4 159401 2 (English), 978 92 4 259401 0 (French), 978 92 4 359401 9 (Spanish)



Interest in micronutrient malnutrition has increased greatly over the last few years. One of the main reasons is the realization that micronutrient malnutrition contributes substantially to the global burden of disease. Furthermore, although micronutrient malnutrition is more frequent and severe in the developing world and among disadvantaged populations, it also represents a public health problem in some industrialized countries.

Measures to correct micronutrient deficiencies aim at ensuring consumption of a balanced diet that is adequate in every nutrient. Unfortunately, this is far from being achieved everywhere since it requires universal access to adequate food and appropriate dietary habits. Food fortification has the dual advantage of being able to deliver nutrients to large segments of the population without requiring radical changes in food consumption patterns.

Drawing on several recent high quality publications and programme experience on the subject, information on food fortification has been critically analysed and then translated into scientifically sound guidelines for application in the field. The main purpose of these guidelines is to assist countries in the design and implementation of appropriate food fortification programmes. They are intended to be a resource for governments and agencies that are currently implementing or considering food fortification, and a source of information for scientists, technologists and the food industry.

The guidelines are written from a nutrition and public health perspective, to provide practical guidance on how food fortification should be implemented, monitored and evaluated. They are primarily intended for nutrition-related public health programme managers, but should also be useful to all those working to control micronutrient malnutrition, including the food industry.