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Study says ending enriched flour would sharply cut B vitamin and iron intake

The research found enriched bread foods supply 19% of daily folate and about 21% of iron, but would fall to roughly 1% to 7% without enrichment.

Reported · Written up by our desk · Agriculture

A new paper from the Grain Foods Research Institute argues that removing enrichment from white flour would leave baked products with only negligible contributions to several key nutrients in Americans’ diets.

The study, published by researchers including Shelley Maniscalco of Nutrition in Demand and Chesney Richter of the University of Arizona, estimates that enriched bread aisle foods are major sources of B vitamins and iron. It found they account for 19% of daily folate and about 10% to 20% of other B vitamins, alongside iron contributions that include 21% thiamin, 15% iron, 11% niacin, and 9% riboflavin.

Under its modeling, replacing enriched flour with unenriched flour would dramatically reduce those inputs, with the contribution of bread aisle foods dropping to only about 1% to 7%. The paper ties the potential impact to vulnerable groups, arguing nutrient inadequacy would increase most for those already at higher risk.

The report was published amid broader criticism of food additives and the removal of enrichment in a major US bread brand, and it cites concerns including micronutrient deficiency and nutrition misinformation, as well as findings referenced from the 2025 Dietary Guidelines Advisory Committee.

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