Planning data for national fortification: Consumption of wheat flour, its derived products and micronutrients by women of reproductive age and children 12–35 months of age in Peru

Abstract

In 2005, the national wheat flour fortification program in Peru was implemented under new legislation that stipulated all wheat flour must be fortified with an increased level of iron and addition of folic acid, vitamins B1 and B2 and niacin. The consumption levels of wheat flour, its derived products (i.e., bread, pasta and cookies) and relevant micronutrients at the national and departmental levels were determined. Data were obtained via single-day 24-hr recall in the 2003 National Food Consumption Survey for women of childbearing age (15 to 49 y, n=2511) and children 12 to 35 mo (n=2907) in 24 departments. The following was calculated: median consumption of wheat flour and its derivatives, median micronutrient consumption and median percentage of nutrient adequacy by age group at the national level and by departments. For women, the national median consumption of wheat flour was 25.3 g/d, 72.0 g/d of bread, 50.4 g/d of noodle and 32.0 g/d of cookies. The respective levels for children were 12.9, 29.0, 22.0 and 24.0 g/d. Median micronutrient consumption in women were 7.4 mg/d of iron, 31.4 μg/d of folic acid, 0.6 mg/d of B1, 0.7 mg/d of B2, 7.6 mg/d of niacin and 47.4 mg/d of vitamin C. The respective levels for children were 4.3, 32.4, 0.4, 0.7, 4.0 and 32.4 units/d. Wheat flour was a good vehicle for food fortification due to wide consumption of its derived products; the consumption data will be used to estimate additional intake from fortified wheat flour and evaluate fortificant levels. Funded by PAHO/WHO.