Objective To study the effects of different fortification measures on the iron intake levels of people, and to provide appropriate and scientific suggestions for revising the standards for iron fortification. Method Based on the principle of risk assessment, the levels of iron intake were calculated before and after fortification of iron in soy sauce, flour and both in soy sauce and flour in a simulated population. The data of China National Nutrition and Health Survey in 2002 were used for simulating the distribution of population groups on different age, sex and economic development. Results At the level of whole population, iron intake of 3%~10% more people reaching adequate intake (AI) and no people exceeding UL resulted from iron fortification in soybean sauce. The iron intake of 4%~22% more people reaching AI, while 5% more people in 2~10y age group exceeding UL resulted from iron fortification in flour. The trend of changing iron intake of people in large cities was similar to that of whole population. The iron intake of 20% more people of 2~10y and 18~49y (only male) groups in the rural III areas would exceed UL resulted from flour fortification. Conclusion The situation of iron deficiency could be improved by iron fortification in soybean sauce not more than the maximum level of 27.3 mg/100ml, while the food safety for the majority of people could be guaranteed. The iron intake of people in some areas would exceed UL although the situation of iron deficiency would be improved significantly by iron fortification in flour at the maximum level of 4.8 mg/100g. The iron fortification in flour at the maximum level of 2.6 mg/100g was relatively safe. It was suggested that the development of principles and guidance for food fortification should be based on full consideration of dietary habits and nutritional status of different populations in different areas.