FORTIFICATION OF FATS AND OILS IN KENYA

INTRO

The Health Ministers of the East, Central and Southern Africa  (ECSA) Health Community passed a resolution in 2002 directing the Secretariat to work with the countries to fortify commonly consumed foods in the region after recognizing that the high levels of malnutrition in the region. Following initial promotion efforts, the countries identified staple foods suitable for fortification as oil, sugar,

Maize meal/ flour and wheat flour. These foods can be used as vehicles to deliver essential micronutrients to the populations

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SOURCE: http://www.eac-quality.net

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WHICH NUTRIENTS ARE FORTIFIED IN FATS AND OILS?

Based on the guidelines and other available information, most of the countries in the East African Region And in the larger Africa have initiated national programs on oil fortification with vitamin A; and wheat flour, maize meal/ maize flour fortification with iron, zinc, folic acid, niacin, vitamin B-1, B-2 and B-12 and vitamin A. Sugar fortification with vitamin A has also been considered as a way of supplementing other sources of the vitamin in order to prevent and reduce problems associated with the deficiency of this vitamin. Fats and oils are considered to be some of the most cost effective, technically feasible and widely used vehicle for vitamins A, D and E because the three vitamins are fat soluble and fats and oils, to a greater extent, are centrally processed. Vegetable fats and oils are also consumed by nearly by everyone

SOURCE: http://www.eac-quality.net

DO THE MICRONUTRIENTS REMAIN STABLE?

The micronutrients used to fortify fats and oils are found to be stable. However, the stability of the vitamins used to nutrify fats and oils is dependant on many factors. One important factor that needs to be taken into consideration is the quality of the refined oil because if the oil is partially oxidized, it will result in the oxidation of the vitamins added to the oil. Besides the oil needs to be packed in opaque, air tight containers where in the head space of the container is flushed with an inert gas like nitrogen. This will prevent the oil from oxidation that may be caused due to the exposure to air and light. Further, antioxidants need to be added to increase the shelf life, so as to prevent oil from turning rancid. These antioxidants will further also protect the vitamins thereby providing stability to the micronutrients used in fortification. In order to account for the minor processing losses, the appropriate overages are also taken into consideration. However, an important point to be kept in mind is that, repeated use of these fats or oils in frying foods will affect the stability of these vitamins.

SOURCE: http://www.hexagonnutrition.com

HAS THERE BEEN ANY CRITICSM TO THE FORTIFICATION PROCESS?

Several organizations such as the WHO, FAO, Health Canada, and the Nestlé Research Center acknowledge that there are limitations to food fortification. Within the discussion of nutrient deficiencies the topic of nutrient toxicities can also be immediately questioned. Fortification of nutrients in foods may deliver toxic amounts of nutrients to an individual and also cause its associated side effects. As seen with the case of fluoride toxicity below, the result can be irreversible staining to the teeth. Although this may be a minor toxic effect to health, there are several that are more severe.^[8]

The WHO states that limitations to food fortification may include human rights issues indicating that consumers has the right to choose if they want fortified products or not, potential for insufficient demand of the fortified product, increased production costs that may lead increase retail costs, and the potential that the fortified products will still not be a solution to nutrient deficiencies amongst low income populations who may not be able to afford the new product and children who may not be able to consume adequate amounts.^[2]

Food safety worries led to legislation in Denmark in 2004 restricting foods fortified with extra vitamins or minerals. Products banned include: Rice Crispies, Shreddies, Horlicks, Ovaltine and Marmite.^[9]

Danes said [Kelloggs] Corn Flakes, Rice Krispies and Special K wanted to include "toxic" doses which, if eaten regularly, could damage children's livers and kidneys and harm fetuses in pregnant women.^[10]

SOURCE; http://en.wikipedia.org/wiki/Food_fortification

ARE THERE ANY HEALTH BENEFITS TO THE FORTIFICATION OF FATS AND OILS?

• Food fortification helps in reducing the rate of illness in children and the rate of death at an early age due to malnutrition. This shows a positive effect of food fortification. • Food fortification is also found to be effective and beneficial for children's growth and development. • Fortified foods, being nutrient dense, provides stamina and the energy.

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SOURCE: http://www.bookmydoctor.com/health-article/healthy-benefits-of-food-fortification-131/

WHAT KENYA’S LAW  STATES ON FORTIFICATION OF FATS AND OILS?

Legal Notice No. 62

THE FOOD, DRUGS AND CHEMICAL SUBSTANCES ACT
Cap. 254)

IN EXERCISE of the powers conferred by section 28 of the Food, Drugs and Chemical Substances Act, the Minister for Public Health and Sanitation makes the following Regulations:—

THE FOOD, DRUGS AND CHEMICAL SUBSTANCES (FOOD LABELLING, ADDITIVES AND STANDARDS) (AMENDMENT) REGULATIONS, 2012.

Citation

1. These Regulations may be cited as the Food, Drugs and Chemical Substances (Food Labelling, Additives and Standards) (Amendment) Regulations, 2012.

Sub. Leg.

2. The Food, Drugs and Chemical Substances (Food Labelling, Additives and Standards) Regulations (in these Regulations referred to as “the principal Regulations”) are amended in regulation 2 by inserting the following new definitions in their proper alphabetical sequence—

 “food bio-fortification” means addition of nutrients through a process of genetic manipulation to mitigate the dietary deficiency in a food article;

“food enrichment” means addition of nutrients to replace nutrients lost during processing or addition of nutrients to enhance existing nutrients in a food article;

“food fortification” means addition of nutrients to bridge the dietary deficiency in a food article;

“Minister” means the Minister for the time being responsible for matters related to public health and sanitation.

(2) vegetable fats and oils shall be fortified with Vitamin A in accordance with the Kenya Standard for Edible Fats and oils KS326-2:2009.

320. Labeling of fortified products shall be done in accordance with the relevant Kenyan Standard relating to nutrition.

Dated the 4th June, 2012.

BETH   MUGO,

Minister for Public Health and Sanitation.

http://www.kenyalaw.org