Food Fortification to End Micronutrient Malnutrition
State of the Art

edited by the Micronutriet Initiative

MI 1998, ISBN 1-894217-04-7
116 pp., paper, 8½" x 11" 

Résumé français à venir 

The world has only recently begun to realize the full extent and impact of micronutrient malnutrition. Deficits in three key micronutrients — vitamin A, iron and iodine — prevent nearly three billion people from achieving their full potential as students, parents, workers and citizens. Fortunately, a number of interventions have shown that micronutrient malnutrition is as preventable as it is devastating.

Fortifying common foods with vitamin A, iodine and iron has proved one of the most sustainable and cost-effective strategies for delivering key micronutrients to large populations in the industrialized countries. The proliferation of modern food processing and packaging technologies has now made food fortification a realistic option for developing countries as well. Documented impacts from food fortification programs in Latin America, Asia and Africa have made the case for fortification increasingly compelling.

But introducing fortification into the food supply requires a broad-based effort that cuts across public and private sectors. While every nation must define its own strategy to end micronutrient malnutrition, every successful national experience offers a model from which others can learn. Success stories are needed to clarify technical issues, build trust and rally partnerships. The report on the State of the Art Symposium on Food Fortification to End Micronutrient Malnutrition is an effort to tell some of these stories.
 

Contents

Acknowledgments

Message from the Sponsors

Introduction

An Overview

OILS, FATS, AND MARGARINE

Oils, Fats and Margarine: Overview of Technology — Leonard E. Johnson, Hoffmann-La Roche Inc.

Tackling Micronutrient Malnutrition: Two Case Studies in India — K.K. Sridhar, Hindustan Lever, Ltd

A Case Report on the Fortification of Margarine with Vitamin A: The Philippine Experience — Florentino S. Solon, Nutrition Center of the Philippines (NCP)

DAIRY PRODUCTS

Fortification of Dairy Products with Micronutrients to End Malnutrition — Douglas Bynum, Ross Products Division, Abbott Laboratories

Fluid Milk as a Suitable Vehicle for Iron Fortification: The Case of Argentina — Esteban Carmuega, Center for Studies on Infant Nutrition (CENSI)

Evaluation of a Fortified School Breakfast Program in the Andes of Peru — Enrique R. Jacoby and Guillermo López de Romaña, Institute of Nutritional Investigation

Milk Enhancers and Powdered Beverages — Haile Mehansho, The Procter and Gamble Company

MILLED GRAINS AND CEREAL PRODUCTS

Opportunities for Wheat Flour Fortification — Peter Ranum, SUSTAIN

Enrichment of Precooked Corn Flour and Wheat Flour in Venezuela: A Successful Experience — Jose Felix Chavez, National Institute of Nutrition

The Progress of Wheat flour Fortification with Vitamin A in the Philippines — Florentino S. Solon, Nutrition Center of the Philippines (NCP)

Triple Fortification: Instant Noodles in Thailand — Visith Chavasit and Kraisid Tontisirin, Institute of Nutrition, Mahidol University at Salaya

Rice Fortification: A Promising Technology — Mahshid Lotfi, Micronutrient Initiative, and Margaret Dodd Britton, Program for Appropriate Technology in Health

CONDIMENTS

Fortification of Food-Flavor Improvers — Omar Dary, Institute of Nutrition of Central America and Panama

Double Fortification of Salt with Iron and Iodine — M.G. Venkatesh Mannar, Micronutrient Initiative, and L.L. Diosady, Department of Chemical Engineering and Applied Chemistry, University of Toronto

Sugar Fortification with Vitamin A: A Central American Contribution to the Developing World — Omar Dary, Institute of Nutrition of Central America and Panama

Fortification of Corn Starch in Latin America — Mario Rodenstein, BestFoods Latin America

Fish Sauce Fortification in Thailand — Sangsom Sinawat, Department of Health

Participants

About the Sponsors