The document outlines Pakistan's Food Fortification Program which aims to address Pakistan's high rates of malnutrition by fortifying staple foods like wheat flour and oils with micronutrients like iron, folic acid, vitamin A, and vitamin D. The program is being implemented across 56 districts in Pakistan and involves fortifying foods, building industry and regulatory capacity, establishing premix supply chains, and conducting public awareness campaigns to reduce micronutrient deficiencies.
The document outlines Pakistan's Food Fortification Program which aims to address Pakistan's high rates of malnutrition by fortifying staple foods like wheat flour and oils with micronutrients like iron, folic acid, vitamin A, and vitamin D. The program is being implemented across 56 districts in Pakistan and involves fortifying foods, building industry and regulatory capacity, establishing premix supply chains, and conducting public awareness campaigns to reduce micronutrient deficiencies.
The document outlines Pakistan's Food Fortification Program which aims to address Pakistan's high rates of malnutrition by fortifying staple foods like wheat flour and oils with micronutrients like iron, folic acid, vitamin A, and vitamin D. The program is being implemented across 56 districts in Pakistan and involves fortifying foods, building industry and regulatory capacity, establishing premix supply chains, and conducting public awareness campaigns to reduce micronutrient deficiencies.
The document outlines Pakistan's Food Fortification Program which aims to address Pakistan's high rates of malnutrition by fortifying staple foods like wheat flour and oils with micronutrients like iron, folic acid, vitamin A, and vitamin D. The program is being implemented across 56 districts in Pakistan and involves fortifying foods, building industry and regulatory capacity, establishing premix supply chains, and conducting public awareness campaigns to reduce micronutrient deficiencies.
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FOOD FORTIFICATION PROGRAM (FFP) PAKISTAN
Submitted By: Muzamil Tariq Roll No: DDNS-FA18-006 2
Table of Contents • Introduction • Pakistan’s long standing burden of malnutrition • Food fortification • Food Fortification Programmes • Strengthening large scale food fortification • Vitamin A, Iron, Iodine and Multiple Nutrient Fortification • Foods fortified with Vitamin A, Iron, Iodine and premixes 3
Saving lives through
food fortification in Pakistan (2016 – 2021) 4
Pakistan's long-standing burden of
malnutrition • More than half of the women and children in Pakistan lack adequate levels of essential micronutrients such as iron, folic acid, iodine, vitamin A, and vitaminD.
• Poor nutrition and micronutrient deficiencies in
childhood have profound effects on immunity, growth, and cognitive development. (Allen et al., 2006) 5
• According to recent estimates by the United Nations
Food and Agriculture Organization (FAO), 37.5 million people in Pakistan are not receiving proper nourishment. (Ramakrishnan U and Yip R, 2002) 6
Food Fortification Food fortification is a technique of adding nutrients to foodstuffs as a public health policy or as commercial preference to provide extra nutrients in a food product to trim down the number of people with dietary deficiencies.
Sometimes the staple diet of a region may be deficient in
particular nutrients due to the soil of the area, or due to the intrinsic scantiness of the diet.
However, in such cases, fortification of staple diet and
condiments can prevent large-scale deficiency diseases (Walker et al., 2007) 7
Food Fortification Programmes
• Pakistan launched several programmes to combat nutritional disorders including: • Universal Salt Iodization Programme, • Iodine Nutrition Programme, • Global Alliance for Improved Nutrition • Assisted National Wheat Flour Fortification Project • World Food Programme. • Vitamin A fortification Programmes (Akhtar et al., 2004) 8
Strengthening large- scale food fortification 9
Vitamin A, Iron, Iodine and Multiple
Nutrient Fortification •Nutrition International, in collaboration with Mott MacDonald, is implementing a large-scale food fortification program in 56 districts across Pakistan to support the national and provincial governments’ fortification efforts.
•Widely consumed wheat flour and edible oils will be
fortified with essential micronutrients to reduce deficiencies in iron, folic acid, vitamin A, vitamin B12 and vitamin D, particularly among women and children. (Hurrell et al., 2002) 10
Foods fortified with Vitamin A, Iron, Iodine and
premixes
• Whole wheat • Iron • Sugar • Oils • Salt • Tea • Milk 11
Implementation of Project 12
• This project supports the fortification of micronutrients in
food commodities by:
• Building capacity of millers on fortification processes and
quality assurance and quality control, and providing testing equipment to ensure adequate fortification. • Building public sector capacity to improve standards and legislation, and improve lab infrastructure of regulatory bodies so they can enforce fortification standards. • Establishing a market-led premix supply chain to facilitate fortification. • Promoting the benefits of fortification for communities through public awareness and education campaigns to increase demand and promote fortified food consumption. (Hurrell, 1997) 13
References • Allen L, deBenoist B, Dary O, Hurrell R. Guidelines on food fortification with micronutrients. WHO. Geneva: 2006. • Ramakrishnan U, Yip R. Experiences and challenges in industrialized countries: Control of iron deficiency in industrialized countries. J Nutr. 2002;132:820S-824S • Walker SP, Wachs TD, Gardner JM. Child development: risk factors for adverse outcomes in developing countries. Lancet. 2007; 369:145–157. • Akhtar P, Rehman KU, Orfi SD, Ahmad N. Assessment of iodine levels in the Pakistani diet. Original Research Article Nutrition, September 2004;20:783-787 14
Fairweather TS, Hallberg L,Lynch S, Rosado J, Walter T, Whittaker P. The usefulness of elemental iron for cereal flour fortification: A SUSTAIN Task Force report. Sharing United States Technology to Aid in the Improvement of Nutrition. Nutr Rev. 2002;60:391–406
• Hurrell RF. Preventing iron deficiency through food
