Overview: Rationale and Elements of a Successful Food-Fortification Programme

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Abstract
Over 2,000 million people, or more than one of three individuals throughout the world, are at risk for iron, vitamin A, or iodine deficiency. The three main approaches to addressing micronutrient deficiencies are fortification, supplementation, and dietary diversification. Although fortification of staple foods has played a significant role in the nutritional well-being and health of the more industrialized nations, it has not been considered an option for less developed countries because of the lack of centrally processed foods and poorly developed food-marketing systems. As food markets expand, however, fortification options are becoming increasingly available. This paper identifies past and present successes and failures, as well as the facilitating factors and constraints that need to be addressed. Based on recent experience and the lessons learned, successful programmes require at least the following: political will and support and the willingness to legislate or regulate; private-sector involvement; public-sector support; willingness of both sectors to enforce quality assurance programmes; good data on consumption patterns; social acceptability of fortified food, implying no change in organoleptic properties; and minimal change in cost.