Food Fortification - Rationale

Rationale

The WHO and FAO, among many other nationally recognized organizations, have recognized that there are over 2 billion people worldwide who suffer from a variety of micronutrient deficiencies. In 1992, 159 countries pledged at the FAO/WHO International Conference on Nutrition to make efforts to help combat these issues of micronutrient deficiencies, highlighting the importance of decreasing the number of those with iodine, vitamin A, and iron deficiencies. A significant statistic that led to these efforts was the discovery that approximately 1 in 3 people worldwide were at risk for either an iodine, vitamin A, or iron deficiency. Although it is recognized that food fortification alone will not combat this deficiency, it is a step towards reducing the prevalence of these deficiencies and their associated health conditions

In Canada, The Food and Drug Regulations have outlined specific criterion which justifies food fortification:

1. To replace nutrients which were lost during manufacturing of the product (i.e. the manufacturing of flour)
2. To act as a public health intervention
3. To ensure the nutritional equivalence of substitute foods (i.e. to make butter and margarine similar in content, soy milk and cow's milk, etc.)
4. To ensure the appropriate vitamin and mineral nutrient composition of foods for special dietary purposes (i.e. Boost, gluten-free products, low sodium, or any other products specifically designed for special dietary requirements from an individual).

There are also several advantages to approaching nutrient deficiencies among populations via food fortification as opposed to other methods. These may include, but are not limited to: treating a population without specific dietary interventions therefore not requiring a change in dietary patterns, continuous delivery of the nutrient, does not require individual compliance, and potential to maintain nutrient stores more efficiently if consumed on a regular basis.