Micronutrient Fortification in the UK

In the UK, fortification of foods is subject to the Food Safety Act 1990. Fortification of certain micronutrients to margarine and most types of flour is mandatory. Calcium, iron, thiamin, and nia-cin are required to be added to both white and brown flours, but not to wholemeal flours. The level of required fortification is shown in Table 2.

Margarine is required to be fortified with vitamin A and D to levels comparable with or exceeding those found in butter. Additional mandatory fortification requirements determine the nutrient content of infant formulas and follow-on formulas, weaning foods, and foods intended to be used in energy-restricted diets. In the UK, voluntary fortification is allowed for certain products, such as breakfast cereal, soft drinks, and milks. In most cases the level of fortification per serving is between 15% and 33% of the relevant RDA.

Table 2 Nutrients required to be added to white and brown flours in the United Kingdom

Nutrient

Amount of nutrient (mg) per 100g flour

Calcium

235-390

Iron

Not less than 1.65

Thiamin

Not less than 0.24

Niacin

Not less than 1.6

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