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Iron fortification: country level experiences and lessons learned.
Venkatesh Mannar1, Erick Boy Gallego
1The Micronutrient Initiative, Ottawa, Canada K1R 7Z1. vmannar@idrc.ca
The Journal of Nutrition
|April 2, 2002
Summary
Iron fortification of staple foods like rice, corn, and soy sauce is a successful strategy to combat iron deficiency globally. This approach shows great promise in preventing anemia, especially in developing nations.
Area of Science:
- Public Health
- Nutritional Science
- Food Technology
Background:
- Iron fortification has been a long-standing strategy in developed countries for over 50 years.
- Recent years have seen a global expansion of large-scale iron fortification initiatives.
- Iron deficiency remains a significant global health concern, necessitating effective preventive measures.
Purpose of the Study:
- To review the implementation and effectiveness of iron fortification in staple foods and condiments worldwide.
- To highlight successful case studies and ongoing research in iron fortification strategies.
- To assess the potential of iron fortification for widespread iron deficiency prevention.
Main Methods:
- Case study analysis of iron fortification programs in the Philippines (rice), Venezuela (corn and wheat flour), Vietnam (fish sauce), and China (soy sauce).
- Review of technological advancements in food fortification, including coating and extrusion techniques.
- Examination of feasibility and effectiveness studies for various fortified food products.
Main Results:
- Successful reduction in iron deficiency observed in Venezuelan school children following mandatory corn flour and voluntary wheat flour fortification.
- Promising initial results in reducing anemia among female factory workers in Vietnam through fish sauce fortification.
- Positive early findings in Chinese children with iron-fortified soy sauce, leading to a large-scale efficacy trial.
- Ongoing technological improvements aim to reduce costs and minimize losses during fortification processes.
Conclusions:
- Iron fortification of staple foods and condiments is a highly promising and effective strategy for preventing iron deficiency and anemia.
- Diverse food vehicles, including rice, corn flour, fish sauce, and soy sauce, can be successfully fortified.
- Continued research and technological development are crucial for optimizing the cost-effectiveness and reach of iron fortification programs globally.