Section 1363 of the Argentine Food Code (CAA) defines fortified foods as those where the proportion of proteins, amino acids, vitamins, minerals, and essential fatty acids is higher than the average natural ingredients found in reg-ular food, due to significant supplementation. However, the CAA also states that the fortified nutrients cannot be present at levels that would cause excessive intake through cumulative effect from other dietary sources. According to the regulation, the following foods cannot be fortified: (i) meat and meat products, (ii) ice cream, (iii) sugary foods (except those containing juice in their composition), (iv) non-alcoholic beverages or powders to prepare them (except in both cases where they contain juice in their composition), (v) waters, carbonated waters and mineral waters (with or without gas). Additionally, since the issuance of Law No. 25,630 in 2002 (Prevention of anemias and neural tube malformations), Argentina has implemented a system to encourage fortification of foods, particularly flours, to promote the preven-tion of anemias and neural tube defects in the population. In that sense, wheat flour intended for consumption in the domestic market has to be fortified with iron, folic acid, thiamine, riboflavin, and niacin.