The potential contributions of bouillon fortification to meeting micronutrient requirements among women and preschool children in Senegal: A modeling study using household consumption and expenditure survey data.

Senegal bouillon household consumption and expenditure survey large‐scale food fortification micronutrients modeling

Journal

Annals of the New York Academy of Sciences
ISSN: 1749-6632
Titre abrégé: Ann N Y Acad Sci
Pays: United States
ID NLM: 7506858

Informations de publication

Date de publication:
08 Jul 2024
Historique:
medline: 8 7 2024
pubmed: 8 7 2024
entrez: 8 7 2024
Statut: aheadofprint

Résumé

To reduce micronutrient deficiencies, Senegal mandates the fortification of refined oil with vitamin A and wheat flour with iron and folic acid. Expanding Senegal's large-scale food fortification programs to include fortified bouillon could help fill the remaining gaps in dietary micronutrient requirements. Using 7-day household food consumption data collected between 2018 and 2019, we assessed the potential contributions of bouillon fortified with vitamin A (40-250 μg/g bouillon), folic acid (20-120 μg/g), vitamin B12 (0.2-2 μg/g), iron (0.6-5 mg/g), and zinc (0.6-5 mg/g) for meeting micronutrient requirements of women of reproductive age (WRA; 15-49 years old) and children (6-59 months old). Most households (90%) reported consuming bouillon, including poor and rural households. At modeled fortification levels, bouillon fortification reduced the national prevalence of inadequacy by up to ∼20 percentage points (pp) for vitamin A, 34 pp (WRA) and 20 pp (children) for folate, 20 pp for vitamin B12, 38 pp (WRA) and 30 pp (children) for zinc, and ∼8 pp for iron. Predicted reductions in inadequacy were generally larger among poor and rural populations, especially for vitamins A and B12. Our modeling suggests that bouillon fortification has the potential to substantially reduce dietary inadequacy of multiple micronutrients and could also help address inequities in dietary micronutrient inadequacies in Senegal.

Identifiants

pubmed: 38973341
doi: 10.1111/nyas.15156
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Subventions

Organisme : Bill & Melinda Gates Foundation
ID : INV-007916
Pays : United States

Informations de copyright

© 2024 The Author(s). Annals of the New York Academy of Sciences published by Wiley Periodicals LLC on behalf of The New York Academy of Sciences.

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Auteurs

Katherine P Adams (KP)

Institute for Global Nutrition, Department of Nutrition, University of California, Davis, Davis, California, USA.

Stephen A Vosti (SA)

Institute for Global Nutrition, Department of Nutrition, University of California, Davis, Davis, California, USA.
Department of Agricultural and Resource Economics, University of California, Davis, Davis, California, USA.

Ann Tarini (A)

Independent Consultant, Laval, Quebec, Canada.

Maguette Beye (M)

Helen Keller International, Dakar, Senegal.

Helena Pachón (H)

Food Fortification Initiative, Atlanta, Georgia, USA.
Rollins School of Public Health, Emory University, Atlanta, Georgia, USA.

Sophia Kiselova (S)

The Swiss Federal Institute of Technology in Lausanne (EPFL), Lausanne, Switzerland.

Reina Engle-Stone (R)

Institute for Global Nutrition, Department of Nutrition, University of California, Davis, Davis, California, USA.

Classifications MeSH