Two Decades of Food Fortification in Nigeria: Situational Analysis 公开
Busari, Adeniyi Kayode (2013)
Published
Abstract
Abstract
Two Decades of Food Fortification in Nigeria: Situational
Analysis
Adeniyi Kayode Busari
Objective: Food fortification has been practiced in Nigeria since 1990; however there is a dearth of published literature that comprehensively reviews Nigeria's food fortification program. This paper aims to address this gap.
Design: A desk review of published and grey literature on food fortification in Nigeria compiled from web searches and institutional archives. Search dates spanned from 1990 to 2013.
Setting: Nigeria.
Subjects: The Nigerian population.
Results: Wheat flour is fortified with vitamins A, B1,
B2, B3 and iron. Maize meal, margarine, cooking oil and sugar are
fortified with vitamin A. Margarine is also fortified with vitamin
D. Salt is fortified with iodine. Vitamin A fortification and salt
iodization have been prioritized in Nigeria and have been the focus
of impact-evaluation efforts. The salt-iodization program
successfully increased iodine content in domestic salt sold in
Nigeria from less than 40% to 90%, ten years after implementation.
But there is a recent declining trend with only 52% of adequately
iodized salt consumed by domestic consumers. Median urinary iodine
has persistently been above 130 μg/L since 1999 while total
goiter rate decreased from 20% in 1993 to 8% in 2004. Household
consumption of vitamin A-fortified foods was less than 20%. The
prevalence of vitamin A deficiency has not changed between the pre
and post fortification periods.
Conclusion: These findings suggest that salt iodization
increased household access to adequate iodine, maintained median
urinary excretion at normal level and reduced total goiter rate.
Vitamin A fortification had little impact on household access to
vitamin A fortified food and the prevalence of vitamin A
deficiency. Program challenges include loss of nutrients from
inadequate fortification and exposure of fortified food to sunlight
by retailers, gaps in regulatory monitoring and unclear quality
control procedures by companies. These challenges may reverse
achievements of the fortification program and prevent program goals
from being accomplished. Addressing these challenges, evaluating
the impact of fortification with other nutrients beyond iodine and
vitamin A and conducting future research on food fortification will
enhance the program and reduce micronutrient deficiencies in
Nigeria.
Table of Contents
Table of Contents
List of tables...VII
Background and literature review...1
Introduction...3
Methods...16
Results...18
History of food fortification in Nigeria...19
Current status of food fortification in Nigeria...23
Recommended next steps for food fortification in Nigeria...36
Conclusions...39
References...40
Appendix...45
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