What are some examples of successful food fortification programs?

O alimento enriquecido/fortificado deve fornecer, em 100ml ou 100g do produto pronto para o consumo, no mínimo 15% a 30% da IDR (Ingestão Diária Recomendável) no caso de líquidos e sólidos, respectivamente. O alimento a ser enriquecido deve ser de consumo amplo e geral pela população da região fixada como alvo; deve haver pouca variação no consumo diário per capita do alimento; não deve apresentar variações perceptíveis nas suas características sensoriais após a adição do nutriente em questão; e o enriquecimento desse alimento em escala industrial deve ser economicamente viável. Os alimentos mais utilizados para enriquecimento/fortificação são cereais e derivados, sal, açúcar, condimentos.

In India Salt iodization programme dates back in 50s to stop endemic goiter disease. Recognizing IDD as a national health problem, the Government of India formed a Study Group under the Chairmanship of Salt Commissioner in 1984 to go into various aspects of iodization programme and to suggest measures to achieve universal iodisation of salt. 807 salt iodisation units including 42 refineries with a total installed capacity of 11 million tones have been established as of 2000. As per Nation Family Health survey 2021 94% families now consuming iodized salt.

One successful food fortification program is salt iodization, which aims to address iodine deficiency disorders. Implemented globally, it involves adding iodine to salt during production, ensuring widespread access to this essential nutrient. This initiative has significantly reduced iodine deficiency-related health issues, such as goiter and intellectual disabilities, particularly in regions where iodine-rich foods are scarce. The program's success lies in its simplicity, affordability, and effectiveness, making it a model for other fortification efforts.

Successful flour fortification programs include initiatives in countries like the USA, Canada, and Australia. The US introduced mandatory folic acid fortification in 1998, reducing neural tube defects. Canada mandates fortification of wheat flour with iron, folic acid, and other B vitamins, enhancing nutritional intake. Australia fortifies wheat flour with folic acid to reduce birth defects. These programs demonstrate the effectiveness of flour fortification in addressing nutrient deficiencies on a population level.

Vegetable oil fortification in Ghana has proven effective, with 95% of vegetable oil adequately enriched. Given the widespread use of cooking oils in households for meal preparation, this fortification plays a crucial role in addressing vitamin A deficiency which is of public health concern by promoting benefits such as improved vision and growth in individuals.

Successful rice fortification programs include initiatives like the Food Fortification Initiative's partnership with governments and industries to fortify rice with essential nutrients. In the Philippines, the government mandates fortification of rice with iron, folic acid, and other micronutrients to combat malnutrition. In India, public-private collaborations have fortified rice with iron, folic acid, and vitamin B12 to address widespread deficiencies. These programs demonstrate the effectiveness of fortifying rice, a staple food, in reaching large populations and improving nutritional outcomes.

The National Dairy Development Board (NDDB) partnered with the South Asia Food and Nutrition Security Initiative and World Bank to explore the possibilities of large-scale milk fortification in India in 2016.As of now, about Billions of tonnes of milk have been fortified in India through milk federations, dairy producer companies, and milk unions. About 25 milk federations, producer companies, or milk unions across 20 states in the country are fortifying about 5.5 million litres of milk per day. Fortified milk provides approximately 34% of the RDA of Vitamin A and 47% of Vitamin D. It is a simple, preventive, and low-cost approach that can help improve the health of millions of people.

Successful milk fortification programs include adding vitamin D to combat deficiencies, especially in regions with limited sunlight exposure. Fortifying milk with calcium aids in bone health, reducing osteoporosis risk. Additionally, adding vitamin A addresses deficiencies, enhancing vision and immune function. Iron-fortified milk helps prevent anemia, particularly in vulnerable populations like children and pregnant women. These programs effectively address nutritional gaps, promoting overall health and well-being.

Food fortification can be extended to other food categories such as cereals and cereal-based products, fats and oils, tea, and other beverages. For instance, fortification of wheat flour and rice can provide up to 30% of the daily recommended intake of iron, Vitamin B12, and folic acid1. Similarly, fortification of tea and other beverages can provide essential micronutrients such as Vitamin C and iron.