FORTIFICATION OF OIL AND GHEE: A VIABLE MEANS TO ADDRESS MICRO NUTRIENT DEFICIENCIES IN POPULATION

Engr Hira Kausar

FORTIFICATION OF OIL AND GHEE: A VIABLE MEANS TO ADDRESS MICRO-NUTRIENT DEFICIENCIES IN POPULATION

VITAMIN A:

Vitamin A is a fat-soluble nutrient essential for the functioning of the immune system, reproduction, cellular integrity and vision. Vitamin A work as an antioxidant. It carries damaging free radical when passed through a body it fights with inflammation there are two kinds of vitamin A. Preformed vitamin A and provitamin A. Preformed are usually found in food of animal sources and performed usually carotene and provitamin A is a kind that your body has to convert it mostly beta-carotene.

          

PROBLEMS OCCUR DUE TO ITS DEFICIENCY OF VITAMIN A INCLUDE

Night blindness

Dry and hard skin

Impaired immune function

Its deficiency also causes a decrease in appetite and poor growth

Weak fingernails

Respiratory infections

VITAMIN D AND ITS DEFICIENCY

Vitamin D is a key for strong bones, and it may protect against many health problems. It also occurs naturally in a food including fish, fish liver oil, and egg yolks and in fortified dairy and grain product. Bone pain and muscle weakness can mean if you are low on D but, the symptoms can be subtle. Vitamin D could play a role in preventing conditions like diabetes, high blood pressure, multiple sclerosis. Recommended dietary allowance for vitamin D is 600 international unit (IU) for everyone ages (1- 70) and 800 IU for adults older than 70.   

                                                                                                             

 

WHAT IS FOOD FORTIFICATION?

It’s a valid technology for reducing micronutrient malnutrition on the part of food with added nutrients where food suppliers fail to provide adequate levels of nutrients in the diet. In those cases’ food fortification supports nutrition improvement programme and improve the overall status of food and provide a health benefit with minimum risk to health. When foods are in the process they often lose some important minerals and vitamins which can be restored back through fortification.

The purpose of food fortification are:

Reducing the nutritional disorders

Improving the nutritional quality of food

Fortification for bodybuilding

Fortification for the treatment of medicine.

FORTIFICATION OF OIL AND GHEE

Large-scale fortification with vitamins in edible oil and ghee is the key for a improve nutrition. The Punjab Food Authority (PFA) has warned oil and ghee producers to fortify oil and ghee in Pakistan as per international unit IU per kilogram else strict action will be taken against them. According to the notice, there should be approximately 35,000 IU to 45000 IU of vitamin A and 3000 IU to 4500 IU of vitamin D per kg.

Oil fortification is affordable. According to FSSAI, its cost is only around 8-10 kg. The process, equipment, technology are well established to enabled sustain production. There is no major increase in price of fortified product keeping it affordable for all for example addition of vitamin A  results in price increase of 0.1-0.2% this technology require no special equipment as vitamin A  is naturally oily and mixes with other oil and fats the cost are micro –but advantages of good nutrition over a lifetime are macro .

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