Food fortification alleviates malnutrition

The regular Sangkap Pinoy Seal is awarded to voluntarily-fortified food product.

The Diamond Sangkap Pinoy Seal is awarded to mandatory fortified staples.

By Imelda A. Agdeppa, Ph.D.

FNRI-DOST S & T Media Service

Eating a variety of foods in adequate amounts provides the necessary nutrients needed by the body to function normally. However, a balanced diet is seldom attained since healthy foods, such as fruits and vegetables, are mostly not affordable, not always available and some need time to prepare.

Prevalence of specific micronutrient deficiencies, as revealed by the 2008 National Nutrition Survey (NNS) by the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST), still poses possible health implications. Anemia prevalence is at 19.5 percent, vitamin A deficiency (VAD) is at 5.9 percent and deficiencies in other nutrients such as zinc and iodine are also prevalent in specific age groups such as the pre-school and school-age children, elderly, lactating and pregnant. Chronic specific micronutrient deficiencies lead to a vast number and variety of disorders like blindness due to VAD, mental retardation (because of iodine deficiency disorder, and poor growth caused by anemia.

Effective and long-term strategies to address micronutrient malnutrition being implemented in country include supplementation, nutrition education and food fortification. Republic Act 8976 or the Philippine Food Fortification Act of 2000 provides for the establishment of the Philippine Food Fortification Programs and its implementing rules, regulation and guidelines.

Food fortification is the addition of nutrients to processed foods or food products at levels above the natural state. As an approach to control micronutrient deficiency, food fortification is the addition of a micronutrient deficient in the diet to a food which is widely consumed by specific at-risk groups.

The Food Fortification Act targets addressing specific micronutrient deficiencies by mandatory fortification of staple food items such as rice with iron, wheat flour with vitamin A and iron, refined sugar with vitamin A and cooking oil with vitamin A and voluntary fortification of other food items. Fortification of staples, as a long-term solution to micronutrient deficiencies, is easier to administer and promotes participation from a greater number of beneficiaries.

In accordance with RA 8976, the Sangkap Pinoy Seal Program awards recognition to fortified food products. The seal is seen in food packages and serves as a guide for consumers to make a healthier choice. The Diamond Sangkap Pinoy Seal is awarded for staples while the Sangkap Pinoy Seal is awarded to voluntarily-fortified food products.

Among households interviewed in the 2008 NNS, 77.5 percent purchased food products with Sangkap Pinoy Seal. A study by Angeles-Agdeppa in 2010 among school-age children showed alleviation of anemia in approximately 50% of the population after drinking ready-to-drink fortified juice for 120 days.

The Philippine Food Fortification Act of 2000 is a giant leap towards alleviating micronutrient deficiency in the country. Continuous promotion, advocacy and consumption of fortified food products may be a small step but a good start in eradicating micronutrient malnutrition in the country.

For more information on food and nutrition, contact Dr. Mario V. Capanzana, Director, Food and Nutrition Research Institute, Department of Science and Technology, General Santos Avenue, Bicutan, Taguig City. Email: mvc@fnri.dost.gov.ph. Telefax: 837-2934 and 827-3164, or call 837-2071 local 2296 or visit our website: http://www.fnri.dost.gov.ph.