Given the high prevalence of iron deficiency, the lack of dietary diversity, and the potential to improve mother and child health, iron fortification has become an essential tactic to combat iron deficiency anaemia, in particular, and countrywide malnutrition.
Iron deficiency is one of the most common deficiencies in the nation, with 49.1% of children under the age of five being malnourished, per the National Nutrition Survey from 2018. It is essential that kids consume foods fortified with iron as well as healthy sources of the mineral, such as organ meat, dark green leafy vegetables, etc.
Since iron deficiency can result in anaemia, impaired cognitive development, impaired immunological function, and increased risk of maternal and infant mortality, it is crucial to take active measures to reduce it.
According to the National Nutrition Survey 2018, one of the most common deficiencies in the nation is iron deficiency, which affects 49.1% of children under the age of five. Children must be fed healthy sources of iron, such as organ meat, dark green leafy vegetables, etc., as well as items that have been fortified with iron.
Because iron shortage can result in anaemia, decreased cognitive development, impaired immunological function, and increased risk for maternal and infant mortality, it is crucial to take proactive measures to reduce iron deficiency. It may be possible to correct this shortage and enhance overall health outcomes by adding iron to staple diets.
While there are many ways to address the malnutrition epidemic, iron fortification is one of the reasons it is thought to be a workable option since it is an affordable public health intervention. Through already-established food distribution systems, it is accessible to a broad population, scaleable, and reasonably affordable.
The nutritional condition of the population can be enhanced without large dietary modifications or additional healthcare costs by iron-fortifying staple foods such wheat flour, milk and dairy nutrition products, or edible oils.
Research has also been done to support fortification as scientists worldwide strive to improve the nutritional content of food and food products.
A new and enhanced source of iron (known as Iron+) developed by Massey University New Zealand offers the body three times as much iron absorption as the current best source currently on the market.
A nation like Pakistan needs to concentrate on producing and expanding the availability of fortified dairy and food products, as well as fortified nutrition solutions (such as complementary foods for young children), which can be an efficient vehicle for fortification that can improve the nutritional quality of diets and thereby support children’s normal, healthy growth and development.
