The power of food fortification

By Celina Ann Z. Javier

FNRI-DOST S & T Media Service

Through the years, vitamin A deficiency (VAD), iron deficiency anemia (IDA) and iodine deficiency disorder (IDD) remained significant nutritional problems of the country.

One of the solutions in fighting micronutrient malnutrition is food fortification.

Food fortification is the addition of micronutrients like vitamin A, iron and iodine to foods widely consumed by the population. 

Food fortification aims to increase the micronutrient intake to prevent nutrient deficiencies.

Several laws have been enacted with regards to food fortification, like Republic Act 8172, which is an act for salt iodization all over the Philippines. 

On the other hand, Republic Act 8976 known as the Philippine Food Fortification Act of 2000, calls for mandatory food fortification of rice with iron, wheat flour with vitamin A and iron, and cooking oil with vitamin A. 

RA 8976 also encourages voluntary food fortification of processed food. Fortified food products have Sangkap Pinoy Seal (SPS) in their packaging. 

The triangular SPS is used for the mandatory food fortification of food staple namely rice, flour and cooking oil. 

The rectangular SPS is for voluntary food fortification of processed food like noodles, biscuits and chips. 

According to the results of the 7th National Nutrition Survey (NNS) in 2008 by FNRI-DOST only 11.6 percent of households is aware of the SPS and the remaining 88.4 percent of households is not aware of the SPS.

Usage of iodized salt based on the 2008 NNS is 78.5 percent awareness level among households but only 41.9 percent was actually using it. 

There was also a decrease in the number of households who were aware and were actual users of iodized salt. Awareness level decreased from 83.4 to 78.5 percent from 2005 to 2008. Actual utilization of iodized salt, reduced from 49.2 to 41.9 percent in the two reference years.

Based on the data, it is evident that there is really a need to increase the awareness level of the public on the benefits of fortified foods. 

One proof that food fortification can really address a malnutrition problem is a study done by the FNRI-DOST.

In a study led by Dr. Imelda Angeles-Agdeppa, 1009 schoolchildren 6 to 12 years old from two randomly-selected school in Tacloban City, Leyte were fed with ready-to-drink juice fortified with iron, zinc, lysine, vitamin A and C for 120 days. 

Before and after the feeding, data on hemoglobin level, weight and height were collected.

Based on the results, the prevalence of anemia significantly decreased after 120 days of feeding while the average change in weight and height significantly increased. 

This is proof that food fortification is an effective strategy in fighting malnutrition. 

Let us not underestimate the power of food fortification because it contributes largely to the eradication of micronutrient deficiencies.

For more information on food and nutrition, contact: Dr. Mario V. Capanzana, Director, Food and Nutrition Research Institute, Department of Science and Technology, General Santos Avenue, Bicutan, Taguig City. E-mail: mcv@fnri.dost.gov.ph, Telefax: 837-2934 and 827-3164, or call: 8372071 local 2296 or visit our website: http://www.fnri.dost.gov.ph.