Theary Chan, Panagides Dora, Laillou Arnaud, Vonthanak Saphoon, Kanarath Chheng, Chhorvann Chhea, Sambath Pol, Sowath Sol, Moench-Pfanner Regina
Reproductive and Child Health Alliance, Phnom Penh, Cambodia.
Food Nutr Bull. 2013 Jun;34(2 Suppl):S62-71. doi: 10.1177/15648265130342S108.
The prevalence of micronutrient deficiencies in Cambodia is among the highest in Southeast Asia. Fortification of staple foods and condiments is considered to be one of the most cost-effective strategies for addressing micronutrient deficiencies at the population level. The Government of Cambodia has recognized the importance of food fortification as one strategy for improving the nutrition security of its population.
This paper describes efforts under way in Cambodia for the fortification of fish sauce, soy sauce, and vegetable oil.
Data were compiled from a stability test of Cambodian fish sauces fortified with sodium iron ethylenediaminetetraacetate (NaFeEDTA); analysis of fortified vegetable oils in the Cambodian market; a Knowledge, Attitudes, and Practices (KAP) study of fortified products; and food fortification program monitoring documents.
At different levels of fortification of fish sauce with NaFeEDTA, sedimentation and precipitation were observed. This was taken into consideration in the government-issued standards for the fortification of fish sauce. All major brands of vegetable oil found in markets at the village and provincial levels are imported, and most are nonfortified.
Fish sauce, soy sauce, and vegetable oil are widely consumed throughout Cambodia and are readily available in provincial and village markets. Together with an effective regulatory monitoring system, the government can guarantee that these commodities, whether locally produced or imported, are adequately fortified. A communications campaign would be worthwhile, once fortified commodities are available, as the KAP study found that Cambodians had a positive perception of fortified sauces.
柬埔寨微量营养素缺乏症的患病率在东南亚地区位居前列。主食和调味品的强化被认为是在人群层面解决微量营养素缺乏问题最具成本效益的策略之一。柬埔寨政府已认识到食品强化作为改善其民众营养安全的一项策略的重要性。
本文介绍了柬埔寨目前在鱼露、酱油和植物油强化方面所做的努力。
数据来自用乙二胺四乙酸铁钠（NaFeEDTA）强化的柬埔寨鱼露的稳定性测试；对柬埔寨市场上强化植物油的分析；对强化产品的知识、态度和行为（KAP）研究；以及食品强化计划监测文件。
在用NaFeEDTA对鱼露进行不同程度的强化时，观察到了沉淀现象。这一点在政府发布的鱼露强化标准中已被考虑在内。在村级和省级市场发现的所有主要品牌的植物油都是进口的，而且大多数没有强化。
鱼露、酱油和植物油在柬埔寨各地广泛消费，在省级和村级市场都很容易买到。政府通过有效的监管监测系统，可以确保这些商品，无论是本地生产还是进口的，都得到充分强化。鉴于KAP研究发现柬埔寨人对强化酱料有积极的看法，一旦有了强化商品，开展宣传活动将是值得的。
