Improving Nutrition in Europe with Flour Fortification

Wednesday, 03.10.2012 | 09:00 - 12:00 | Congress Centre 2

Organised by Flour Fortification Initiative and International Federation for Spina Bifida and Hydrocephalus

Improving Nutrition in Europe with Flour Fortification Food fortification, the addition of essential vitamins and minerals to food staples, is implemented by countries throughout the world to prevent micronutrient deficiencies and reduce the incidence of neural tube defects, such as spina bifida. Fortification of at least one type of commonly consumed wheat flour is currently mandated by 74 countries. Despite the fact that flour fortification has been a topic of discussion in European countries for a number of years, few have embraced this cost-effective public health strategy.

To support flour fortification efforts in the region and convince country leaders that the tactic should be adopted, especially in the current age of austerity, this session will cover the following topics:

  • Nutrition in Europe: Room for improvement 
  • Flour fortification: Overview and benefits to Europe 
  • Economic impact of flour fortification: Cost to fortify versus cost to not fortify 
  • Common concerns related to flour fortification 
  • A case study of neural tube defects: The face of fortification


F Branca, Director of Nutrition for Health and Development, World Health Organization

S Montgomery, Former Cargill Executive and current Director of the Flour Fortification Initiative

S Horton, University of Waterloo

W Dietz, Former Director of the Division of Nutrition, Physical Activity and Obesity, Centers for Disease Control and Prevention

M Whiteford, Vice President, International Federation for Spina Bifida and Hydrocephalus

Moderated by

L Bauwens, Secretary General, International Federation for Spina Bifida and Hydrocephalus

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