ON FOOD fORTI - DOH Central Library - Department of Health

Industry now, takes on the obligation of
a housewife in the sense of delivering
a healthy diet for the .family.
What will be the nutritional impact
of food fortification? Early in 1974,sugar
was fortified in Guatemala, and the
percentageofpeople, diagnosed ashaving
vitamin A deficiency, dropped
.dramatically. Fortification of sugar has
now been established in many Latin
American countries.
Iri the case of vitamin A in MSG,
experiments, in Indonesia showed that
the incidence of Bitot'sspots dropped
dramatically for those groups given
intervention up to 12 months.:
Even . milk can be fortified . . with iron.
Chile, using the iron form ferrous sulfate,
in milk, reduced the prevalenceofanemia.
When a little amount of vitamin C was
A Report on Food Fortification 17
added, the absorption of the iron was
improved.
The cost-benefit ratio. The World
Bank has come up with a productivity
gain of the program in terms of dollars.
Vitamin A supplementationcost US$146,
whereas the fortification of vitamin A,
iron and iodine has become much more
affordable for the industry and more
effectiveto achieving productivitybecause
of the improved health of the population.
-We have over 50 years of proven
technology, globally, for a wide variety
of processed foods. Food fortification will
enhance micronutrient density and help
to achieve a balanced diet for all segments
of the population.