Food fortification technologies: Influence on iron, zinc and vitamin A bioavailability and potential implications on micronutrient deficiency in sub-Saharan Africa

Abstract

Micronutrient malnutrition, such as iron, zinc and vitamin A deficiencies, is a global health risk. Although distributed globally, over 98% of malnourished persons reside in developing regions. Specifically, sub-Saharan Africa accounts for more than half of the global micronutrient malnutrition cases. Food fortification is identified as one of the most effective strategies for tackling micronutrient deficiencies. However, the prohibitive cost of fortified foods, technological demands, and ethical concerns impede the widespread adoption and effectiveness of this strategy in sub-Saharan Africa. This review discusses the food fortification strategies for iron, zinc and vitamin A, and their impact on micronutrient bioavailability and prospects in eradicating micronutrient malnutrition, especially in sub-Saharan Africa.

Keywords

• Food fortification
• Micronutrient deficiency
• Iron
• Zinc
• Vitamin A
• Bioavailability