Besides, by aiming at programme evaluation, the current
study presents other limitations with regard to the
unknown processes involved in the implementation of
mandatory flour fortification with Fe, such as the availability
of fortified flours after 2004 and their Fe content. The access
of pregnant women to these products and the level of
implementation of the fortification in Rio de Janeiro could
not be conveniently evaluated. However, based on the
National Food Survey, the average daily consumption of
bread and pasta, major food sources of wheat flour in Brazil,
is about 87 g/d. Where wheat flour is the main component
of these products (100 %), one can estimate that the additional
Fe intake from fortification is about 3?7 g/d