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Updated: Apr 23, 2026
The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability
Published on: April 28, 2022
An evaluation of the effectiveness of the flour iron fortification programme in Brazil
Quenia dos Santos1, Eduardo A F Nilson2, Eliseu Verly Junior1
11Institute of Social Medicine,State University of Rio de Janeiro,Rua São Francisco Xavier 524,Maracanã 20550-900,Rio de Janeiro,RJ,Brazil.
Objective:
The present communication reports a strategy to calculate the intake of Fe based on data available for folic acid and evaluate the programme of flour fortification in Brazil.
Design:
Cross-sectional study conducted in Brazil during 2008 and 2009. A 2d dietary record of individuals was used. The usual intake of folic acid by sex and age group was estimated using the National Cancer Institute method. The quantity of folic acid and Fe established by mandatory food fortification in Brazil was used, and based on that quantity we calculated the amount of flour consumed and the intake of Fe from fortification and Fe from food. Then, the absorption of each nutrient was calculated.
Setting:
Brazilian households (n 16,764).
Subjects:
Individuals (men and women, n 34,003, aged 10 to 60+ years) from a Brazilian nationwide survey.
Results:
Mean intake and absorption of Fe from fortification (electrolytic Fe) was low in men and women.
Conclusions:
The impact from the consumption of fortified products is small in relation to Fe intake in Brazil. The strategy proposed to estimate Fe intake from the fortification programme indicates that the amount of flour intake observed in Brazil does not justify the current ranges of mandatory flour fortification and the form of Fe that is mainly used (electrolytic Fe).
