TRACE ELEMENTS IN MEDICINE (MOSCOW)
2015. 16(4): 3-20

TOPICAL PAPERS

THE ANALYSIS OF DOMESTIC AND INTERNATIONAL POLICY OF FOOD FORTIFICATION WITH TRACE ELEMENTS AND SALT IODIZATION

V.M. Kodentsova1, O.A. Vrzhesinskaya1, D.V. Risnik2

1 Institute of Nutrition, Ust'inskiy Proezd Str. 2/14, 109240, Moscow, Russia; e-mail: kodentsova@ion.ru
2 Lomonosov Moscow State University, Leninskie Gory 1-12, 119991, Moscow, Russia

DOI: 10.19112/2413-6174-2015-16-4-3-20 

ABSTRACT. Fortification of foods of mass consumption with trace elements and vitamins in the manufacturing process is an advanced, cost-effective, efficient and physiologically-friendly way to improve the trace element status of the population. Free or voluntary food fortification at the initiative of manufacturers, common in industrialized countries, is used at low risk of insufficient consumption of micronutrients in the population. Enrichment of mass-consumption products is almost always mandatory, legally established; target enrichment of products for specific population groups may be either mandatory, or voluntary. The criteria for the effectiveness of mandatory fortification of mass-consumption food are an increase of certain micronutrients consumption in the population, a decrease in the relative number of people with inadequate intake of certain micronutrients, improving the sufficiency of micronutrients in the population (increase in blood levels), improved biomarkers of some alimentary diseases. Assessment of the risk/benefit ratio suggests safety of mandatory wheat flour enrichment with B vitamins and iron, and of salt iodization. In Russia, the regulatory framework for food fortification (enrichment levels, forms of micronutrients) has been formed; however voluntary enrichment is not enough to improve the trace element status of the population. In conditions of insufficient knowledge of the population about the benefits of fortified foods and lack of preference in the selection of such products there is an urgent need for legislative consolidation and/or the adoption of regulations governing the mandatory fortification of bread and milk (foods that are consumed daily by the majority of the population) with micronutrients (B vitamins and iron) as well as salt iodization.

KEYWORDS: food fortification, trace elements, iron, iodine, iodized salt, enriched food efficiency.