De-Regil Luz M, Peña-Rosas Juan Pablo, Laillou Arnaud, Moench-Pfanner Regina
Evidence and Programme Guidance, Department of Nutrition for Health and Development, World Health Organization, Geneva, Switzerland.
Ann N Y Acad Sci. 2014 Sep;1324:1-6. doi: 10.1111/nyas.12539. Epub 2014 Sep 15.
Fortification of staple foods and commonly used condiments with vitamins and minerals has been considered one of the most cost-effective interventions to prevent and control micronutrient deficiencies. Because of its wide local consumption, acceptability, reach, and quantum of consumption, rice (Oryza sativa) far exceeds the requirements of a staple food vehicle that can be considered for fortification purposes at a population-level intervention. The World Health Organization (WHO) has the mandate to develop evidence-informed guidelines for the fortification of staple foods as a public health intervention, including rice fortification with micronutrients. The WHO, in collaboration with the Global Alliance for Improved Nutrition (GAIN), convened a consultation on "Technical Considerations for Rice Fortification in Public Health" in Geneva, Switzerland on October 9-10, 2012 to provide technical inputs to the guideline development process, particularly with reference to feasibility and implementability. The industrial and regulatory technical considerations in rice fortification, as well as the considerations for implementing it as a public health strategy and assuring equitable access and universal coverage, were reviewed in this consultation. This paper summarizes the discussions and priority research areas for the forthcoming years.
用维生素和矿物质强化主食及常用调味品，被认为是预防和控制微量营养素缺乏最具成本效益的干预措施之一。由于大米（水稻）在当地的广泛消费、可接受性、覆盖范围和食用量，它远远超过了作为一种可在人群层面干预中考虑用于强化目的的主食载体的要求。世界卫生组织（WHO）负责制定以证据为基础的主食强化指南，作为一项公共卫生干预措施，包括用微量营养素强化大米。WHO与全球改善营养联盟（GAIN）合作，于2012年10月9日至10日在瑞士日内瓦召开了一次关于“公共卫生中大米强化的技术考量”的磋商会，为指南制定过程提供技术投入，特别是关于可行性和可实施性方面的投入。本次磋商会审议了大米强化中的工业和监管技术考量，以及将其作为一项公共卫生战略实施并确保公平获取和普遍覆盖的考量。本文总结了此次讨论内容以及未来几年的优先研究领域。
