Laillou Arnaud, Pfanner Simon, Chan Theary, Chea Chantum, Mam Borath, Sambath Pol, Vonthanak Saphoon, Wieringa Frank
United Nations Children's Fund (UNICEF), No. 11 Street 75, Sangkat Sraschark, Phnom Penh 12100, Cambodia.
Reproductive and Child Health Alliance (RACHA), No. 160 Street 71, Tonle Bassac, Chamkar Mon, Phnom Pen 12100, Cambodia.
Nutrients. 2016 Feb 17;8(2):94. doi: 10.3390/nu8020094.
Fortification of fish and soy sauces is a cost-effective strategy to deliver and increase iron intake in the Cambodian diet, as both are widely consumed by the entire population. In order to qualify as fortified sauces recognized by international regulations, iron content must be between 230 and 460 mg/L, whilst nitrogen and salt should contain no less than 10 g/L and 200 g/L respectively. This survey aims to analyze the progress of the fortification program. Through a better understanding of its obstacles and successes, the paper will then consider approaches to strengthen the program. Two hundred and fifty two samples were collected from 186 plants and 66 markets in various provinces. They were then analyzed for iron, nitrogen and salt content. The study demonstrates that 74% of fortified fish and soy sauces comply with Cambodian regulations on iron content. 87% and 53.6% of the collected samples do not have adequate level of nitrogen and salt content, respectively. The paper will discuss additional efforts that need to be implemented to ensure the sustainability of the project, including the need to: (i) comply with International Codex; (ii) adopt mandatory legislation; and (iii) ensure enforcement.
对鱼露和酱油进行强化是一种经济有效的策略，可增加柬埔寨饮食中铁的摄入量，因为这两种食品被全体民众广泛食用。为了符合国际法规认可的强化酱油标准，铁含量必须在230至460毫克/升之间，而氮和盐的含量应分别不少于10克/升和200克/升。本次调查旨在分析强化计划的进展情况。通过更好地了解其障碍和成功之处，本文将进而探讨加强该计划的方法。从各省的186家工厂和66个市场收集了252个样本。然后对它们的铁、氮和盐含量进行了分析。研究表明，74%的强化鱼露和酱油符合柬埔寨的铁含量规定。所采集样本中，分别有87%和53.6%的氮和盐含量不足。本文将讨论为确保该项目的可持续性需要采取的额外措施，包括需要：（i）遵守国际食品法典标准；（ii）通过强制性立法；以及（iii）确保执法。
