Spohrer Rebecca, Larson Melanie, Maurin Clémence, Laillou Arnaud, Capanzana Mario, Garrett Greg S
Global Alliance for Improved Nutrition (GAIN), P.O. Box 55, Geneva 1211, Switzerland.
Food Nutr Bull. 2013 Jun;34(2 Suppl):S50-61. doi: 10.1177/15648265130342S107.
Food fortification is a viable strategy to improve the nutritional status of populations. In Southeast Asia, recent growth and consolidation of the food industry provides an opportunity to explore whether certain widely consumed processed foods could contribute to micronutrient status if they are made with adequately fortified staples and condiments.
To estimate the potential contribution certain processed foods can make to micronutrient intake in Southeast Asia if they are made with fortified staples and condiments; e.g., via the inclusion of iodized salt in various processed foods in the Philippines, fortified wheat flour in instant noodles in Indonesia, and fortified vegetable oil in biscuits in Vietnam.
For Indonesia, the Philippines, and Vietnam, a review of consumption trends, relevant policies, and industry practices was conducted using publicly available sources,food industry market data and research reports, and oral communication. These informed the estimates of the proportion of the Recommended Nutrient Intake (RNI) that could be delivered via select processed foods.
In the Philippines, Indonesia, and Vietnam, the processed food industry is not always required to use fortified staples and condiments. In the Philippines, dried salted fish with iodized salt would provide 64% to 85% of the iodine RNI for women of reproductive age and 107% to 141% of the iodine RNI for children 1 to 6 years of age. In Indonesia, a 75-g pack of instant noodles (a highly consumed product) with fortified wheat flour would provide 45% to 51% of the iron RNI for children 4 to 6 years of age and 10% to 11% of the iron RNI for women of reproductive age. In Vietnam, biscuits containing vegetable oil are increasingly popular. One 35-g biscuit serving with fortified vegetable oil would provide 13% to 18% of the vitamin A RNI for children 4 to 6 years of age and 12% to 17% of the vitamin A RNI for women of reproductive age.
Ensuring that fortified staples and condiments such as flour, salt, and vegetable oil are used in widely consumed processed foods would ensure that these foods contribute to improvement in micronutrient intake among populations in Southeast Asia, particularly as the consumption of these foods is increasing. Policymakers and nutrition program managers should consider the contribution to nutritional intake that fortified staples and condiments can provide through processed foods, in addition to being used for cooking in the home, and ensure that the food industry is required to use these fortified staples and condiments rather than nonfortified foods.
食品强化是改善人群营养状况的可行策略。在东南亚，食品工业近期的发展和整合为探讨某些广泛消费的加工食品（若用充分强化的主食和调味品制作）是否有助于改善微量营养素状况提供了契机。
评估某些加工食品若用强化主食和调味品制作（如菲律宾各种加工食品中添加碘盐、印度尼西亚方便面中添加强化小麦粉、越南饼干中添加强化植物油），对东南亚微量营养素摄入量的潜在贡献。
对于印度尼西亚、菲律宾和越南，利用公开资料、食品工业市场数据和研究报告以及口头交流，对消费趋势、相关政策和行业做法进行了审查。这些信息为通过特定加工食品提供的推荐营养素摄入量（RNI）比例估计提供了依据。
在菲律宾、印度尼西亚和越南，加工食品行业并非总是被要求使用强化主食和调味品。在菲律宾，添加碘盐的咸鱼可为育龄妇女提供64%至85%的碘RNI，为1至6岁儿童提供107%至141%的碘RNI。在印度尼西亚，一包75克添加强化小麦粉的方便面（一种高消费产品）可为4至6岁儿童提供45%至51%的铁RNI，为育龄妇女提供10%至11%的铁RNI。在越南，含植物油的饼干越来越受欢迎。一份35克添加强化植物油的饼干可为4至6岁儿童提供13%至18%的维生素A RNI，为育龄妇女提供12%至17%的维生素A RNI。
确保在广泛消费的加工食品中使用强化主食和调味品，如面粉、盐和植物油，将确保这些食品有助于改善东南亚人群的微量营养素摄入量，特别是随着这些食品消费量的增加。政策制定者和营养项目管理者除了考虑强化主食和调味品在家庭烹饪中的作用外，还应考虑其通过加工食品对营养摄入的贡献，并确保要求食品行业使用这些强化主食和调味品而非未强化食品。
