Food Fortification: Expert Queries Use Of Ultra

Concerns have emerged over the use of ultra-processed foods as vehicles for delivering essential micronutrients, particularly where such foods contain high levels of sugar, sodium and unhealthy fats.

Food fortification involves adding vitamins and minerals to commonly consumed foods to help prevent and reduce micronutrient deficiencies, according to the World Health Organisation (WHO).

A person may consume enough calories to satisfy hunger but still lack nutrients such as iron, vitamin A, iodine, zinc and folate, potentially contributing to anaemia and impaired development.

Nigeria’s large-scale food fortification programme began with salt iodisation in 1993, while mandatory fortification of wheat flour, semolina, maize flour, sugar and edible oil followed in 2002.

WHO says fortification should complement, rather than replace, a healthy and varied diet, while policies must also address diet-related non-communicable diseases, including excessive sodium intake.