Miller Magazine Issue: 136 April 2021

67 MILLER / aprıl 2021 COVER STORY tional guidelines for nutrient levels and compounds that deliver such nutrients. The intent of the study was to identify opportunities for countries to review their national fortification standards and ensure con- sumers receive the nutrients they need. Out of the 72 countries analyzed in the study, less than 50% had nutrient levels in flour fortification standards that met the current WHO international guidelines for iron, zinc and vitamin B12. Conversely, most countries’ standards for vitamin A, thiamin, riboflavin, niacin and pyridoxine levels met or exceeded WHO recommendations for nu- trient levels. The majority of countries included in their standards recommended compounds for all nutrients studied. The study, which pulls expertise from leading institutions in nutrition including Emory University, WFP, UNICEF, US Centers for Disease Control and Prevention, WHO, Oak Ridge Institute for Science and Education and the Food Fortification Initiative, is the first to compare all national standards for wheat and maize flour fortification to international guide- lines. “Research such as this is incredibly useful in evaluating international alignment to the flour for- tification standards outlined by WHO,” noted Katya Bobrek, from Emory University. Aburto added, “For fortification initiatives to have maximum benefit, data are needed to fine-tune policies and programs to meet population needs. This research sheds light on where and how national initiatives can be en- hanced to ensure the most people get the most benefit to help eliminate hidden hunger ” The re- searchers hope these findings will help countries create or update national standards that lead to a smarter, stronger and healthier future.