Food fortification is a proven, sustainable, cost-effective and high-impact solution to address micronutrient deficiencies.
Staple foods such as wheat flour, maize flour, rice, oil, pulses and salt, are consumed by most of the global population consistently throughout the year. They can be fortified with micronutrients, including iron, folic acid, vitamin A, iodine and others, without affecting taste, texture, or colour — and with a negligible cost to the consumer. This inclusive solution reaches nearly the entire population.
Mandatory fortification of staple foods with folic acid improves the folate status of women, greatly reducing the risk of giving birth to babies with neural tube defects, should they become pregnant. Given that some 40% of pregnancies globally are unintended and that most women start supplementation late, good pre-conception nutrition through fortification is crucial for both mother and baby.
Depending upon the in-country fortification standards, Nutrition International promotes fortification of staple foods and condiments, including:
- Wheat flour, maize flour and rice with micronutrients, including iron, folic acid, zinc, vitamin B12, and others
- Universal salt iodization and double-fortified salt with iodine and iron
- Edible oils with vitamins A and D
- Pulses with iron