ON FOOD fORTI - DOH Central Library - Department of Health

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• A Report on Food Fortification CONCLUSION 13 Westill have a long way to"go before we can be free from hunger; both overt and hidden. With the help of the food industry and other sectors; we will not only be able to achieve.NfChood in the economic sense; but also in the sense of being a Nutritionally Improv"edCo{rntry. We need to work together, so we can achieve more. President Ramos says, "Kung sama-sama, kayang-kaya"; our rejoinder is "Let us. have UST; Unity Solidarity, .and Teamwork.
14 A Report on Food Fortification STATE OF THE ART IN FOOD FORTIFICATION Dr. CHUAN KEAN KOH Area Technical Manager Human Nutrition and Health Roche, Hong Kong My talk is on food fortification and the public health measures but Lwould also addresssomeareas on the technology side. As I go along, there will be some questions on some aspect of technology that we can address. My presentation will cover food fortification from a historical perspective, andan overviewon the fortification status; and micronutrientdeficiencies todayfrpm the W,HO perspective. We would then look at the health impact of vitamin intervention. Since time is limited, I will talk mainly on food fortification, taking a look at its cost-benefits. Now the historical perspective. At the turn of the century, developed countries realized that they had some micronutrientdeficiencies so that,starting in 1923, in Switzerland, table salt was iodized. This was followed in the United Kingdom,in the UnitedStates (fortification of milk with vitamin B) and in 1930 in Denmarkwhenmargarinewas introduced as a substitute for butter and was Dr, C/;uan Kean Koh. "As societies become more developed. the food industries playa more prominent role in providing nutritious foods to the population". standardized with vitamin Band eventually with vitamin.A as well. So in the early years, fortification started in many of these countries where micronutrient deficiencies were not expected. Just before the second world war, flour and bread, as well as com meal were fortified with a series of B-vitamins in the US.In 1974, startingin Latin America sugar was fortified with vitamin A. This
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