Zinc enrichment of cereal staples

Abstract

General fortification of cereal staples, such as wheat flour and maize meal, has proven to be a cost-effective method to reduce micronutrient deficiencies. Recent recognition of the problem of zinc deficiency has led to its being included in newly started cereal-enrichment programs in Indonesia and Mexico and in a cereal-fortification program being proposed for South Africa. The amount of zinc added in these programs is 20 to 30 ppm. Zinc oxide is currently the preferred source because it has the lowest cost and produces less flavor change than zinc acetate and zinc sulfate. This article reviews the use of different zinc salts as fortificants, considering their possible effects on product quality and bioavailability, recommended levels of fortification with estimated effects on zinc consumption, and current fortification programs with cost estimates.