MILK FORTIFICATION IN INDIA
Micronutrient deficiency is the consequence of a diet lacking in essential vitamins and minerals and continues to pose a major public health problem for populations of many low-and middle-income countries. One of the solutions to address micronutrient deficiencies is Food Fortification- a cost effective and complementary strategy that has helped virtually eliminate many nutrition disorders from the more industrialized countries in the world. It also serves as a useful tool to address the issue as it reaches out to a wider at-risk population through the existing food delivery systems. Milk is one of the most nutritious foods. It is a staple food in India which is consumed by almost all age groups. Milk is a good carrier for fortification because vitamin A and D are fat soluble. Vitamin D promotes and aids in calcium absorption. Therefore, to make the best absorption of calcium from milk, it is important to have Vitamin D for better absorption of calcium.
SCIENTIFIC EVIDENCE
Global evidence states that mandatory milk fortification legislation was first introduced in 1935. Currently, there are fourteen countries that have mandated milk fortification. Eleven of the fourteen countries fortify milk with both Vitamin A and D. Costa Rica is additionally fortifying with iron and folic acid. China and Canada are adding calcium, in addition to Vitamin A and D. A recent research studied the effects of fortified milk on morbidity in young children in north India. The results showed that regular intake of fortified milk resulted in 18 percent lower incidence of diarrhea, 26 percent lower incidence of pneumonia, 7 percent fewer days with high fever and 15 percent fewer days sick with severe illness.
ADVANTAGES OF FORTIFYING MILK
Milk fortification is a safe and effective means of improving public health. · Fortified milk is an excellent vehicle for adding nutrients to the diet as milk is commonly consumed by all people. Its consumption by children is reasonably high. · Cost effective method to prevent nutritional deficiencies. · Vitamin A and D that are added to milk, help to improve body’s immunity against infections, improve vision and help to make the bones strong.
TECHNOLOGY OF MILK FORTIFICATION
The process of milk fortification is very simple and easily achievable. The fortificants are water soluble and can be uniformly distributed in the milk without the need for elaborate equipment. The premix can be added directly to the balance tank before pasteurization. It can be done in any of the two ways either Batch mixing process or Continuous mixing process.
ROLE OF MILK FORTIFICATION IN PREVENTING VITAMIN A AND D DEFICIENCY
National Nutrition Monitoring Bureau (NNMB) survey and a report of the expert group of ICMR in 2012 has stated that India has very high burden of Vitamin A and D deficiencies, amongst both young children and adults particularly in urban areas are physically less active and have a very limited exposure to sunlight. During processing of standard, toned and double toned milk, the removal of fat leads to removal of vitamin A, which is a fat soluble vitamin. Milk is also a good source of naturally present calcium and phosphorus. These are important for bone and teeth development. Since vitamin D is needed to help the calcium absorption, fortifying milk with additional vitamin D is highly beneficial. Since milk is consumed by all population groups, fortification of milk with micronutrients such as vitamin A and D, is a good strategy to address micronutrient malnutrition of these micronutrients
FSSAI Issues Gazette Notification Regarding Food Fortification Regulations
FSSAI fortification regulation
Compiled & Shared by- Team, LITD (Livestock Institute of Training & Development)
Image-Courtesy-Google
Reference-On Request.
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