Determination of iron in wheat and corn flour using x-ray fluorescence technique

Iron deficiency anemia is a global public health problem. It is one of the determining factors behind delayed child development, resulting in low school performance and lower productivity in adult life. In Brazil, it affects around 25% of children under two years of age, reaching more than 50% depending on the region, and also affects 30% of pregnant women and women of childbearing age %. In 2002, the prevalence of anemia in children under 5 years old was around 40% (approximately 3 million Brazilian children had anemia) reaching in some studies up to 60.9 %. Aiming to combat anemia due to nutritional deficiency of iron and folic acid, the World Health Organization (WHO) and Pan American Health Organization (PAHO) recommend the fortification of food products. Anemia in Brazil is a public health problem due to iron-deficiency, in 2002 ANVISA instituted the mandatory supplementation of wheat and corn-based flours, these products must contain at least 4.2 mg of iron for every 100g. Several studies have shown that Fe iron supplementation still is inappropriately used: many foods fortified with iron does not reach the minimum amount or exceed the recommended limit. In this research, several brands of corn and wheat flour, commercially available in São Paulo city (the Southeast Region of the country), were evaluated by iron determination using Energy Dispersive X-Ray Fluorescence technique (EDXRF). (author)