Executive Order (EO) 382 declared the annual celebration of the National Food Fortification Day, every 7th of November. This celebration is observed to highlight and recognize the importance of food fortification in addressing micronutrient deficiencies.
As defined by the Codex Alimentarius, food fortification is the addition of one or more essential nutrients to food, whether it is normally contained in the food, for the purpose of preventing or correcting a demonstrated deficiency of one or more nutrients in the population or specific population groups. Food fortification is also identified as a long-term solution and most cost-effective strategy in addressing micronutrient deficiency.
The first legal basis for food fortification in the Philippines was Republic Act 8172 known as “An Act of Salt Iodization Nationwide”; signed into law on 20 December 1995. In order to strengthen the Food Fortification Program in the country, RA 8976 entitled, “An Act Establishing the Philippine Food Fortification Program and for other purposes” was passed and signed into law on 7 November 2000. RA 8976 mandates the fortification of flour, oil and sugar with vitamin A, and flour and rice with iron and promoting voluntary fortification through the Sangkap Pinoy Seal Program.
The Department of Health (DOH) through the Food and Drug Administration (FDA), sets the standards in the mandatory food fortification of the following:
- Rice with iron
- Wheat flour with vitamin A and iron
- Refined sugar with vitamin A
- Cooking Oil with vitamin A
- Salt with iodine
Moreover, the fortification of other processed foods and food products is required for the producers, manufacturers or by the importer. The manufacturers of these products are also required to indicate in the “Nutrition Facts”, the kind and amount of nutrient added in the food.
Likewise, DOH Administrative Order (A.O) No. 4-A, series of 1995, stipulated the Guidelines on Micronutrient Fortification of Processed Foods. The EO served as the legal basis for the addition of micronutrient(s) to processed food or food products to maintain the standards in food fortification. It was also specifically stated in the EO, that food fortification is highly encouraged for foods that are widely consumed particularly by at-risk population groups. Per the EO, cereals (e.g. wheat flour, milled rice, corn grits) and cereal products (e.g. snack foods, instant noodles) with iron and B complex vitamins; juices, flavored drinks, and food gels with vitamin C; filled milk, cooking oil, and margarine with vitamin A.
Meanwhile, food manufacturers and processors are encouraged to fortify their products as part of their corporate social responsibility. The Sangkap Pinoy Seal Program (SPSP) was launched to encourage food manufacturers to voluntarily fortify processed foods or food products with the essential nutrients at levels approved by the DOH.
In addition, food fortification of other processed foods or food products will be required by the National Nutrition Council (NNC) based on the survey results of the Department of Science and Technology- Food and Nutrition Research Institute (DOST-FNRI).
Through the laws enacted and programs established, food fortification will not only enrich the foods with adequate nutrients, but it will consequently enhance the lives of the present and future generations. (NO I Liezel Joy D. Reyes)
References:
Department of Health. n.d. Food Fortification Program. Retrieved 6 November 2021 from https://doh.gov.ph/food-fortification-program
Food and Fertilizer Technology Center for the Asian and Pacific Region (15 December 2014). Republic Act 8976 Establishing the Food Fortification Program. Retrieved 6 November 2021 from https://ap.fftc.org.tw/article/795
