European Journal of Nutrition & Food Safety

Objectives: The overall goal is to reduce the prevalence of vitamin and mineral deficiencies including vitamin A, iron and zinc deficiencies. The project will continue its efforts to prevent the population from falling back into deficiency.

Over the project, 4 type of fortified food are produced: soya sauce, fish sauce, vegetable oil and flavoring powders for >55 million people (50% of the total population) throug >20 manufacturers

Methods: Micronutrient deficiency is public health problem in Vietnam. Iron status has improved but a large part of the population continues to be deficient for zinc and vitamin A or has a marginal status for all the bio-indicators tested.

With the support of the Global Alliance for Improved Nutrition (GAIN), the National Institute of Nutrition (NIN) in Vietnam began to fortify fish sauce in 2005, following studies showed the positive impact of fish sauce fortification.

The second phase of the four year projects subsidizes fortificant for the producers over one year in Vietnam; provides technical support in the area of production and standards to get mandatory fortification in place.

Results: 16 food producers signed a commitment to join in the project. Vitamin A-fortified oil, vitamin A-fortified granules, iron fortified fish sauce, iron-fortified soya sauce are introduced to Vietnam consumers. Fortification legislation is developed and revised by the government. The food law contains an article on fortification which stipulates that micronutrient fortification is mandatory if it can be shown the corresponding deficiency constitute a public health problem.

Conclusions: The project begun in 9/2011 and be concluded in 10/2015.