02194naa a2200361 a 450000100080000000500110000800800410001902200140006002400410007410000140011524502280012926000090035750001110036652008960047765000200137365000220139365000120141565300190142765300380144665300210148465300250150565300310153065300300156165300390159165300080163065300330163870000170167170000170168870000160170570000160172170000160173777300790175310538922019-11-06       2014    bl uuuu     u00u1 u    #d  a0717-75187 a10.4067/S0717-751820140004000082DOI1 aRUSSO, M.  aFortification of wheat flour with folic acid and iron in Uruguay; implications for nutrition. [Fortificación de harina de trigo con ácido fólico y hierro en Uruguay; implicancias en la nutrición].h[electronic resource]  c2014  aEste trabajo fue recibido el 19 de Marzo de 2014 y aceptado para ser publicado el 16 de septiembre de 2014  aABSTRACT.  This study assessed folic acid (FA) and iron (Fe) content in flour fortified according to the levels regulated by law, and estimate the degree of adequacy of FA and Fe contained in French bread with the recommended dietary allowances (RDAs) and tolerable upper limits for different groups of Uruguayan population. Ten samples of flour and bread were analyzed. The median value for added FA and of the total Fe in flour was 2.3 and 48 mg/kg respectively. The recommended intake of bread covers the median value between 27% and 90% of the RDAs for Fe and between 69% and 104% of dietary folate equivalents in different groups. To sum up, fortification levels in flour adjusted to, exceeded or did not reach the regulated levels. Bread was a basic means to help cover RDAs in vulnerable people.   © 2014, Sociedad Chilena de Nutricion Bromatologia y Toxilogica. All rights reserved.  aHARINA DE TRIGO  aTRITICUM AESTIVUM  aURUGUAY  aÁCIDO FÓLICO  aFORTIFICACIÓN DE HARINA DE TRIGO  aFUMARATO FERROSO  aHARINAS FORTIFICADAS  aINGESTA DIARIA RECOMENDADA  aINGESTA MÁXIMA TOLERABLE  aMICRONUTRIENTES EN LA DIETA HUMANA  aPAN  aSULFATO FERROSO DESHIDRATADO1 aELICHALI, M.1 aVÁZQUEZ, D.1 aSUBURÚ, G.1 aTIHISTA, H.1 aGODIÑO, M.  tRevista Chilena de Nutrición, 2014gv.41, no.4, p. 399-403.  OPEN ACCESS.