# Food fortification for reducing micronutrient deficiencies

Pankaj Kumar Mishra, Prasanna Kumar, Ajeet Kumar

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Pankaj Kumar Mishra, Prasanna Kumar, Ajeet Kumar. Food fortification for reducing micronutrient deficiencies. Journal of the Kalash Science, 2020, 8 (2), pp.27-30. hal-04972945

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# Food fortification for reducing micronutrient deficiencies

Pankaj Kumar Mishra<fnref n="1" />, Prasann Kumar<fnref n="2" /> and Ajeet Kumar<fnref n="3" />

## Abstract

Malnutrition continues to be a global problem, particularly in less developed countries. According to the Food and Agriculture Organization of the United Nations, "850 million people worldwide were undernourished in 1999 to 2005, the most recent years for which figures are available" and the number of undernourished people has recently increased. Sufficient micronutrients in daily diets are one of the prerequisites for human health, with an estimated 3 billion people suffering the insidious effects of micronutrient deficiencies due to lack of money to buy enough meat, fish, fruit, lentils and vegetables. Depending on the nutrient and severity of the deficiency, the consequences of malnutrition may include growth stunting, anorexia, susceptibility to infections, behavioural changes, and learning disabilities. The fortification of staple food is a possible way to solve the problem of malnutrition.

**Keywords:** Agriculture, Biotic, Crop, Dose, Economy

## Introduction

Increasing the population on a daily basis, leading to food security problems for the social security of the people (Borenstein 1971). After assessing the nutritional status of the world population, it is clear that more than 840 million people do not have enough food to meet their basic daily energy needs (Bauernfeind & Lachance 1991). Estimates suggest that some 815 million households worldwide are suffering from micronutrient deficiency (Underwood 2003). Malnutrition is a term commonly used to refer to vitamin and mineral deficiency diseases. Malnutrition affects more than half of the world's population, especially women and pre-school children (United Nations System Standing Committee on Nutrition 2004). Achieving the Millennium Development Goals to reduce child mortality by two-thirds and maternal mortality by three-quarters between 1990 and 2015 will require additional technologies and approaches to improving nutritional status, which is an important determinant of such mortality. The current level of malnutrition among almost half the world's population of 6.3 billion is unprecedented in human history, says the agricultural ecologist, Every trend- from declining per capita availability of food and cropland to population growth - shows that the predicament is becoming even more serious. In the next 50 years, the level of malnutrition, the resulting disease and human

misery is unimaginable.

Despite enormous progress in reducing poverty, hunger and malnutrition, India still has a large number of people who do not consume enough micronutrients, such as iron, zinc and vitamin A. It is possible to fortify staple foods to solve the problem of malnutrition." Malnutrition has not attracted the urgency and commitment it deserves. A holistic approach is needed to deal with the problem Prof. M.S. Swaminathan.

## Consequences and causes of malnutrition

Deficiencies in three micronutrients- iodine, iron and Vitamin A are widespread affecting more than a third of the world's population. Individual and families suffer serious consequences (Chopra 1974). Depending on the nutrient and the severity of the deficiency, the consequences of malnutrition may include growth stunting, anorexia, susceptibility to infections, behavioural changes, and learning disabilities (Hurrell 1992). The latter may have lifelong effects. For example, research has found that iodine deficiency and iron deficiency anaemia during infancy can cause mental retardation or inferior psychomotor function in childhood, even after the deficiencies have been corrected. The causes of these problems are multifactorial and include poverty, ignorance, faulty feeding practices, infections and infestations, food scarcity, consumption of foods of

<footnote n="1">¹District Soil Testing Laboratory, Sonebhadra, Uttar Pradesh</footnote>

<footnote n="2">²Department of Agronomy, Lovely Professional University, Jalandhar, Punjab</footnote>

<footnote n="3">³Department of Soil Science, Sugarcane Research Institute, Dr R.P.C.A.U. Pusa, Samastipur, Bihar</footnote>
low nutrient density, and low bioavailability of food
nutrients. Thirty per cent of the world's population is
affected by vitamin A, iron or iodine deficiency.
About 700 million persons suffer from clinical forms
of these deficiencies and another two billion from
sub-clinical forms. Apart from these three major
public health problems, deficiencies of other
micronutrients such as zinc, calcium, folic acid and
other vitamins are widely prevalent in the developing
world. Of the world's 815 million undernourished
people, 294 million are in South Asia Three-quarters
of the populations suffering from these deficiencies
live in Asia

**Fortification Strategy to reduce MND (micronutrient deficiencies):** Effective nutrition interventions are available to prevent MND and its consequences. Short-term strategies such as nutritional supplementation (giving a large dose of micronutrient as a medicinal supplement) have been effective in providing immediate relief in a number of countries, but there is concern that this approach is not sustainable in the long term. Food fortification is a cost-effective and sustainable solution. It plays a key role in improving the diet and meeting the micronutrient needs of the population. This must be seen as part of an integrated food strategy; others include dietary diversification, home-grown production and improved food processing and storage. Food fortification has several advantages over other interventions, as it does not require a change in dietary patterns of the population, can provide a significant proportion of recommended dietary allowances micronutrients on a continuous basis and does not require individual compliance. It can often be integrated into the existing food production and distribution system and can therefore be maintained over a long period of time.

**Definition of food Fortification**

Food fortification as defined in the Codex
Aliment Arius is the addition of one or more essential
nutrients to a food, whether or not normally contained
in a food, to prevent or correct a demonstrated
deficiency of one or more nutrients in a population or
population group (FAO/WHO 1992).

**Why the need for food fortification:** One in
every third person suffers or is at risk of vitamin and
mineral deficiencies. The overt effects of

micronutrient malnutrition, such as blindness, anemia
and goiter, have been known for centuries. In more
recent years, scientific research has shown that the
impact of MND extends far beyond these effects,
placing their elimination as a global priority. Vast
populations with MND in developing countries are
unable to achieve their full mental and physical
potential due to sluggish growth, low physical work
capacity, reduced IQ and lower resistance to
infection. Elimination of these deficiencies is
essential not only for the improvement of health but
also for sustainable economic growth and national
development.

**Criteria for Food Fortification:** The
International Life Sciences Organization and the Food
and Agriculture Organization are recommending that
the food vehicle meet the following criteria:

* Food should be consumed by all population groups or by the majority of the target population.

* A population at risk or vulnerable to nutritional deficiencies;

* Food should be used on a regular basis and inconsistencies;

* The taste, appearance and smell of food should not be changed;

* The fortifier should remain stable under extreme conditions such as cooking, food, etc.

* Processing, delivery and storage of goods;

* Food should not be consumed in quantities that would present a risk of consumption

* The toxicity of the fortifier;

* Food should not increase market costs in order to ensure affordability

**Why staple food fortification?**

When dietary nutrients are added to staple food
vulnerable populations may consume micronutrients
that are important for their health without having to
change their dietary habits. Food fortification can be
done safely and efficiently (less burden on health care
systems) for minimal investment (only a few cents per
person annually). This is not only technically feasible;
it is also the most economical way to reduce
micronutrient malnutrition (Underwood 2003).
Nutrient food supplementation was first mentioned in 400 B.C. Persian physician Melanpus, who suggested adding iron filings to wine to increase soldiers' potency. In 1831, French physician Boussingault urged the addition of iodine to salt to prevent goitre. It was however; between the First and Second World Wars (1924-1944), that supplementation was established as a measure either to correct or prevent population nutritional deficiencies or to restore nutrients lost during food processing. During this period, iodine was added to salt, vitamins A and D to margarine, vitamin D to milk and vitamins B1, B2, niacin and iron to flours and bread (Merx et al. 1996).

Food fortification currently encompasses a broader concept and could be done for a number of reasons. The first is the restoration of nutrients lost during food processing, a process known as enrichment. In this case, the amount of nutrients added is approximately equal to the natural content of the food prior to processing. A second reason is to add nutrients that may not be naturally present in food, a process known as a fortification. In this case, the amount of nutrient added may be higher than the amount of nutrient added before processing. Fortification also standardises the content of nutrients with variable concentrations. A typical example is the addition of vitamin C to orange juice to standardise the concentration of vitamin C and compensate for changes due to seasonal and processing variations. Finally, for technological purposes, preservatives or colouring agents are added to processed foods.

**Fortification** - The addition of nutrients to processed food or food products at levels above the natural level. As an approach to controlling micronutrient deficiency, food fortification is the addition of a micronutrient, dietary deficiency, to a food that is widely consumed by a specific at-risk group.

**Fortificant** - a substance, whether in chemical or natural form, added to food to increase its nutritional value;

Words of enrichment and fortification have historical origins. Enrichment was originally introduced in the 1940s with the enrichment of standards for enrichment programmes aimed at replenishing nutrients lost during cereal processing.

This was extended to a broader context to include nutrients not naturally present in food or fortification. At present, the two words are often used interchangeably, which is wrong from a historical point of view. However, taking into account the fact that the aim in both cases is to improve the nutritional value of food, the term nitrification has been suggested, which would include both enrichment and fortification (Table 1).

<table><caption>Table 1. Fortified foods</caption><thead><tr><td></td><td>Fortifying agent</td></tr></thead><tbody><tr><td>Salt</td><td>Iodine, iron, flour</td></tr><tr><td>Flours, bread, rice</td><td>Vitamins B1, B2, niacin, iron</td></tr><tr><td>Milk, margarine</td><td>Vitamins A and D</td></tr><tr><td>Sugar, monosodium glutamate, tea</td><td>Vitamin A</td></tr><tr><td>Infant formulas, cookies</td><td>Iron</td></tr><tr><td>Vegetable mixtures, amino acids, proteins</td><td>Vitamins, minerals,</td></tr><tr><td>Soy milk, orange juice</td><td>Calcium</td></tr><tr><td>Ready-to-eat cereals</td><td>Vitamins, minerals</td></tr><tr><td>Diet beverages</td><td>Vitamins, minerals</td></tr><tr><td>Enteral and parenteral solutions</td><td>Vitamins, minerals</td></tr></tbody></table>

**Fortification Procedure**

Various additional methods have been used, depending on the food processing technology.

Designed:

Dry mixing of cereal flours and their products, milk powder, powdered beverages

Dissolution in water for liquid milk, drinks, fruit juices and in water for the preparation of bread, pasta and cookies

Spraying, as in the iodization of salt and corn flakes, where vitamins do not support cooking or extrusion.

Dissolution in liposoluble vitamin oil for the enrichment of oily products such as margarine

Sugar fortification adhesion where vitamin A in powder form sticks to the surface of the crystal using vegetable oil.

**PREMIUM Coating**, as in rice, where the vitamins sprinkled over the grain must be coated to avoid losses when washing the grain before cooking.
**For a food product to be fortified, it should be**

* Commonly consumed by the target population

* Constant pattern of consumption with a low risk of overconsumption

* Good stability during storage

* Approximately low cost

* Centrally processed with minimal stratification of the fortifier

* No interactions between the fortifier and the carrier food

* PREMIUM Contained in most meals, with availability not related to socio-economic status.

* Linked to energy intake

**The benefits of food fortification**

* Fortification does not require a change in the dietary habits of the population;

* Given the appropriate food industry infrastructure, fortification can be implemented

* relatively quickly and can be sustained over a long time;

* Food fortification is a population-based approach;

* Food fortification is preventive; and, Food fortification is cost-effective (Merx et al. 1996)

**Conclusion**

Food fortification is one of the major strategies to reduce MND in developing countries. Food fortification is a more cost-effective and sustainable solution. It plays a major role in improving the diet and meeting the micronutrient needs of the population.

**References**

Bauernfeind, J.C., P.A. Lachance, eds 1991. Nutrient additions to food. Nutritional, technological and regulatory aspects. Trumbull, Conn, USA: Food and Nutrition Press.

Borenstein, B. 1971. Rationale and technology of food fortification with vitamins, minerals and aminoacids. CRC Critical Reviews in Food Technology. Boca Raton, Fla, USA: CRC Press.

Chopra, J.G. 1974. Enrichment and fortification of foods in Latin America. Am J Public Health, 64: 19-26.

Harris, R.S. 1988. General discussion on the stability of nutrients. In: Karmes E, Harris RS, eds. Nutritional evaluation of food processing. 3rd ed. New York: AVI/Van Nostrand Reinhold.

http://philippines.ahrchk.net/news/mainfile.php/leg_sel/17

Hurrell, R.A. 1992. Prospects for improving the iron fortification of foods. In: Fomon SJ, Slotkin S. eds. Nutritional anemias. New York: Raven Press.

Merx, R. J. H. M., P. N.V.D. Heuvel, M., Lotif & M. G. V., Mannar 1996. Micronutrient fortification of foods; Current practices, research and opportunities. International Agricultural Center (IAC), Micronutrient Initiative (MI), International Development Research Center (IDRC).

Underwood, B.A. 2003. Scientific research: essential, but is it enough to combat world food insecurities? J. Nutr, 133: 1434S-1437S.

United Nations System Standing Committee on Nutrition (SCN). 5th Report on the World Nutrition Situation Nutrition for Improved Development Outcomes.SCN, Geneva; 2004.