Food fortification refers to the practice of adding nutrients to food products in order to address nutritional deficiencies in low and middle income countries.

Iron, folic acid, zinc, vitamin A and thiamin all can help combat anemia while increasing productivity, maternal health and reducing birth defects and skin disease prevention – benefits which more than justify their costs in fortification programs.

1. Increased Nutrient Intake

Food fortification is an effective and sustainable solution to address micronutrient deficiency. Unfortunately, however, implementing an effective fortification program is no simple matter; implementation involves selecting appropriate vehicles, targeting populations with appropriate messages, monitoring nutritional status and meeting safety standards (1,2).

staple foods, including wheat flour, long-grain rice, oil, salt and pulses are frequently fortified with iron, folic acid, vitamin A and iodine in many countries – reaching nearly every household on a daily basis – including mandatory fortification in Oman which has seen a 70% reduction in neural tube birth defects (7, 8).

Additionally, many countries employ discretionary fortification (adding micronutrients to food on an optional basis) of flour, cereals, milk, condiments and beverages with micronutrients like ferrous sulfate, iodine and vitamin A (9). Unfortunately, using Daily Values as targets may lead to excessive nutrient intakes with potential health impacts (9).

2. Increased Adequate Intake

Food fortification is a proven, cost-effective and sustainable solution to address micronutrient deficiency. Fortifying staple foods like wheat flour, maize flour, rice, oil and salt with essential micronutrients like iron, folic acid and vitamin A ensures targeted populations receive essential micronutrients without altering their consumption habits or increasing overall caloric consumption burden.

Nutrient fortification programs may be mandatory – initiated and overseen by governments – or voluntary; food processors add nutrients themselves at the point of processing. Iodized salt fortification programs have become ubiquitous globally with over 130 countries mandating this practice.

Fortified foods provide an easy and sustainable means of supplementation because they’re eaten regularly – without needing to adjust diet or make special trips just to acquire and consume them. Studies indicate that fortified food contributes up to 50% of micronutrient intakes in some countries such as folate, vitamin A, iodine and zinc consumption as well as higher intakes of iron and thiamin intakes.

3. Improved Health Outcomes

Fortifying staple food items with essential nutrients is an economical, sustainable solution that can reach large sections of the population without altering their consumption habits. Fortification helps address widespread nutrient deficiencies that have health risks associated with them and thus correcting widespread deficiencies is one of the best solutions available to address widespread nutrient deficiency problems.

This approach has proven highly successful at combatting micronutrient malnutrition, more commonly referred to as ‘hidden hunger’, which has serious repercussions for health such as goiter, anemia and NTD prevalence. Iron and vitamin A deficiencies are especially prevalent among LMICs; iron and vitamin A fortification programs provide one strategy to overcome them.

Food fortification can be an effective tool to increase diet quality, but there are a few challenges associated with its implementation that must be considered before success is reached. Accurate estimation of diet intake must be implemented so as to not result in excess consumption; furthermore, multiple fortification vehicles must be used so as to reach as many people as possible while adhering to safe upper limits for nutrients intakes.

4. Reduced Risk of Malnutrition

Food fortification is one of the most cost-effective development interventions and offers health, economic and social advantages to individuals and societies alike. Fortifying diets is also an invaluable weapon in combating micronutrient malnutrition which plagues low- and middle-income countries (LMICs) compromising millions of people’s health.

Fortification refers to the addition of essential micronutrients (such as oil, flour and salt) to food fortification purposes; to correct or prevent deficiency among populations including pregnant women and children who may be at increased risk. It can take place either through industrial/large scale food fortification (LSFF), point-of-use fortification or home/point-of-care fortification.

Sight and Life collaborates with local and global partners to implement sustainable solutions that address barriers to fortification. We foster long-term, strategic, enabling relationships with various parties such as Governments, processors, manufacturers and private industry – building long-term strategic enabling relationships is key for fortification success! Fortification programs must offer reliable supplies of high quality essential micronutrients at a competitive price – this requires high levels of engagement from both sectors – public and private!