Food Fortification Strategy to Control Micronutrient Deficiencies in Tanzania

Abstract

Objectives: Micronutrient deficiencies are widespread in Tanzania affecting people of all ages and socio-economic groups. The primary cause being insufficient intake of bioavailable minerals and vitamins from foods. Food fortification of some staple foods was made mandatory by the Government recently as the strategy to control micronutrient deficient. Methods: National Food Fortification Alliance was created to coordinate the programme. The operational approach was based on production, distribution, quality control and social marketing of fortified foods. Ssurvey was conducted to find the suitable vehicles and knowledge, attitude and practices on fortification aspects using structured questionnaire. The whole program was strengthened through capacity building for the stakeholders in the chain. Results: The national nutrition strategy identifies food fortification an important strategies to reduce the prevalence of micronutrient deficiencies. Wheat flour, maize flour and edible oil were identified as suitable food vehicles. The baseline status of micronutrients in targeted groups is known. These data will allow a long-term assessment of the effect of the program.  Standards, regulations and guidelines on food fortification are available. The program was launched officially on 15th May 2013 by His Excellency President of the United Republic of Tanzania. Currently, industries are producing fortified edible oils and wheat flour. Social marketing campaigns, capacity building to implementers and sensitization sessions are going on. Conclusions: The program helped in setting important health indicators of the selected vulnerable groups and develop a good strategy to progressively eradicate micronutrient deficiencies. Challenges includes inspection, monitoring and evaluation systems of the production and distribution lines for sustainability.