TITLE:
Planning and Implementing Food Fortification Programs to Combat Micronutrient Malnutrition: Iron
AUTHORS:
Maria N García-Casal
KEYWORDS:
Food Fortification, Programs, Anemia, Iron Deficiency
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.10,
April
30,
2014
ABSTRACT: Iron deficiency
anemia is the most prevalent nutritional deficiency in the world and food
fortification is a cost-effective approach to combat it. This paper reviews the
food fortification process with micronutrients, with special emphasis on iron
and the most critical steps and common difficulties found when implementing a
program. The first step is to measure the magnitude of the problem and the
groups affected by iron deficiency and anemia, to determine if there is a need
for fortification. Then the adequate iron compound and vehicle should be
selected, to obtain a bioavailable form of iron in a frequently consumed food
item without changing the taste, appearance or cooking characteristics of the
final food item or complete meals containing it, to assure the acceptance by
consumers. Before implementation, bioavailability studies are in order for the
fortified food item and for complete meals especially typical or traditional
meals, followed by field studies and pilot tests. Once implemented, the program
should be monitored and evaluated continuously, and the impact on health
assessed periodically to give the program the flexibility for continuation made
changes or finalization when necessary. Other key elements for successful implementation
of food fortification programs include the presence of a viable food industry;
available channels for food marketing and distribution; a health care system to
identify and monitor micronutrient malnutrition in the population; institutions
for education, treatment and evaluation of the impact of the program; and
continuous and effective input into the planning, implementation, monitoring
and evaluation of the intervention to ensure sustainability of the intervention.