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Flour fortification for nutritional and health improvement: A review

2019Journal article Open access
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dc.contributor.authorCardoso, Rossana V.C.
dc.contributor.authorFernandes, Ângela
dc.contributor.authorGonzález-Paramás, Ana María
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-01-06T14:09:18Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-01-06T14:09:18Z
dc.date.issued2019
dc.description.abstractDeficiencies of micronutrients, essentially vitamins and minerals, have mainly cause several illnesses, especially in children and women worldwide. Governments and world organizations have focused great efforts to address these shortcomings and improve the health of the populations. This malnutrition can be combated by fortifying basic foods that are consumed daily. Thus, flours, especially wheat, maize and rice, are a popular and common food in the world's populations diet and are gaining considerable attention as a suitable vehicle for micronutrient fortification. There are some studies that show the effectiveness of flour fortification in combating micronutrient deficiencies and several diseases and the flour fortification strategies are directed to meet nutritional and health needs of the populations. The main points discussed in this review are food fortification, with great focus in flour fortification, health benefits, and legislative issues. This review also highlights multifaceted issues related to flour fortification to meet nutritional needs and to improve the health of vulnerable populations.
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2019), R.V.C. Cardoso grant (SFRH/BD/137436/2018). L. Barros and A. Fernandes also thank the national funding by FCT – Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract for their contracts. This work is funded by the European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020, within the scope of Project Mobilizador ValorNatural®; and to FEEI through the Rural Development Program (PDR2020).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationCardoso, Rossana V.C.; Fernandes, Ângela; Gonzaléz-Paramás, A. M.; Barros, Lillian; Ferreira, Isabel C.F.R. (2019). Flour fortification for nutritional and health improvement: A review. Food Research International. ISSN 0963-9969. 125, p.en_EN
dc.identifier.doi10.1016/j.foodres.2019.108576en_EN
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10198/20017
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectFloursen_EN
dc.subjectFortificationen_EN
dc.subjectHealth benefitsen_EN
dc.subjectMicronutrientsen_EN
dc.titleFlour fortification for nutritional and health improvement: A reviewen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameCardoso
person.familyNameFernandes
person.familyNameBarros
person.familyNameFerreira
person.givenNameRossana V.C.
person.givenNameÂngela
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id151B-A0B5-8D80
person.identifier.ciencia-id2015-0434-AE7C
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-6870-0391
person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id57194701579
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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relation.isAuthorOfPublication.latestForDiscovery3af07ffe-f914-48ba-a5d5-efcf70fdce01

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