Limiting axes in the strategy of fortification of wheat flour and cornmeal with iron and folic acid.

Objectives Food fortification consists of adding the essential nutrients that the population needs the most to processed foods or its ingredients during manufacturing to improve the nutritional quality of the product and benefit public health without jeopardizing health. Objective of the study was to assess the factors that limit success in the mandatory fortification of wheat flour and cornmeal with iron and folic acid. Methods the sample consisted of official documents and the Interinstitutional Commission. Documents, official texts, and interviews were analyzed. The interviews were validated by semantic analysis and a group of expert judges. The model proposed by the Guidelines on Food Fortification with Micronutrients was used for analyzing the implementation. The software ALCESTE® version 2010 treated and analyzed the data. Results The limiting axes of food fortification implementation were Regulatory Monitoring and participants’ Integrated Commitment. The highest chi-squared values indicated concern with product quality control and monitoring. Monitoring and Assessment; and Communication, Social Marketing, and Advocacy were not properly planned. Technical and operational factors limited food fortification implementation. Conclusions Also, managerial factors need to be reagreed upon according to the Social Compromise to Fight Iron-Deficiency Anemia in Brazil.