Nutritional experts from 25 countries across Eastern and Southern Africa are advocating for an expanded approach to food fortification.

The aim is to move beyond the longstanding focus on salt iodization to fortifying a wider range of staple foods, such as flour, edible oils, and sugar, to improve diets and tackle multiple micronutrient deficiencies in the region.

The broader food fortification agenda is seen as a crucial step in eliminating iodine deficiency disorders (IDD) and preventing related health complications, including cognitive impairments and de

Developmental impact

The expanded plan also aims to address other key nutrient shortfalls by incorporating essential vitamins and minerals like Vitamin A, Zinc, and Calcium into daily diets.

Prof Festo Kavishe, the regional coordinator for the Iodine Global Network (IGN) in Eastern and Southern Africa, stressed the far-reaching impact this strategy could have.

If successfully implemented, it could potentially benefit over half a billion people across the region, helping to shield them from the debilitating effects of IDD. “Iodine deficiency is a leading cause of mental retardation and cognitive impairment, especially harmful from early pregnancy to young childhood,” he explained.

Kavishe, who also represents the Regional Coordination Mechanism on Food Fortification and Universal Salt Iodization, was speaking during a gathering in Mombasa.

There, nutritionists, food fortification specialists, and salt industry leaders from 25 Eastern and Southern African countries met to deliberate on expanding fortification efforts and sustaining the fight against iodine deficiency.

“We are leveraging the successes we’ve achieved with universal salt iodization to broaden the scope of food fortification,” said Kavishe.

“The deficiencies we’re addressing particularly affect vulnerable groups such as pregnant women and children, and without intervention, they could significantly harm a nation’s economy, costing as much as an 11 per cent drop in GDP.”