Introduction :- 

Nearly 70% of people in India consume less than half of their recommended dietary allowance(RDA) of micronutrients. The deficiency of micronutrients is also known as “hidden hunger”. Fortification is being promoted through both open market and government schemes like ICDS,MDMS,PDS,etc. In National Nutrition Strategy (Kuposhan Mukt Bharat), food fortification has been given a major thrust. FSSAI has operationalised standards for fortification of :-  wheat- flour-rice (with iron, Vitamin B12 and folic acid) . milk & edible oil (with Vitamins A and D) ,double-fortified salt (with iodine and iron).  It has also introduced the +F logo to identify fortified foods.  It has also launched the Food Fortification Resource Centre (FFRC) to promote large-scale fortification of food across India.

Food fortification is the deliberate addition of one or more micronutrients to food so as to correct or prevent a deficiency and provide a health benefit . The concentration of just one micronutrient might be increased (e.g. the iodization of salt) or there might be a whole range of food–micronutrient combinations. Food fortification is a “complementary strategy” and not a replacement of a balanced & diversified diet to address malnutrition.

International experiences :-

• Salt iodization was introduced in the early 1920s in both Switzerland and the United States of America and has since expanded progressively all over the world.
• In Venezuela, wheat and maize flours have been fortified with iron has shown significant reduction in iron deficiency.
• In Morocco, fortification of double fortified salt showed improved results in reduction of anaemia.

Advantages of food fortification :- 

• Health benefits: Elimination of micronutrient deficiency diseases like anaemia, goitre, xerophthalmia, etc. which are prevalent in India. For eg. according to the National Family Health Survey, around 50% of women and children in India suffer from anaemia. Food fortification can be used as an effective tool to counter vitamin D deficiency. (prevalent in more than 70% of Indian population). It reduces the risk of death from infectious diseases.
• Wide population coverage: Since the nutrients are added to staple foods that are widely consumed, it enable to improve the health of a large section of the population.
• Socio-culturally acceptable: It does not require any changes in food habits and patterns of people being targeted.
• Cost-effective: The Copenhagen Consensus estimates that every 1 Rupee spent on fortification results in 9 Rupees in benefits to the economy. Technology to fortify food is simple and easy to implement.
• Complements Food security: Nutritional security is much needed to reap the dividends of implementing the food security act.

Challenges :-

• Voluntary nature: Fortification continues to be voluntary rather than mandatory leading to limited efforts to fortify by state governments and private sector.
• Poor implementation by states: Although some states have adopted fortification in ICDS, MDMS and PDS, but due to lack of definitive policy guidelines, budgetary constraints, technical knowledge and logistic support, states have not adopted fortification in a holistic manner.
• Weaknesses of FSSAI: It lacks resources and manpower to effectively carry out its mandate.
• Lack of awareness: There is a lot of misinformation and ignorance about the usage and benefits of fortified food as of now.

Way forward :- 

• Nationwide Implementation: Pan-India implementation of fortification via government schemes would amount to only an increment of 1 percent of the total budget allocated annually.
• Support to states: Merely issuing orders and notifications from Government of India will not suffice as state governments require hand-holding support and should sensitised about the benefits fortification and must be enabled to procure fortified staples in various programs.
• Ensure Standards: Compliance with FSSAI standards w.r.t macronutrient content and quality must be strictly enforced.
• Awareness: A mass awareness campaign about food fortification is needed to scale up demand from consumers in the open market.
• Promote food processing industry: It will go a long way in improving the nutritional value of staple food.