The history of food fortification in the United States: Its relevance for current fortification efforts in developing countries
The history of food fortification in the United States: Its relevance for current fortification efforts in developing countries
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DOI：
10.1086/345361
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发表时间：
2002-10-01
影响因子：
2
通讯作者：
Nalubola, R
中科院分区：
文献类型：
--
作者：
Bishai, D;Nalubola, R
食品强化在公共卫生干预措施中脱颖而出，是预防营养不良的最有效方法之一。在美国，食品强化对甲状腺肿、佝偻病、脚气病和糙皮病的实际根除做出了重大贡献。食品强化规划者的努力经常受到各种政治、社会和技术障碍的挑战。因此，公共卫生科学家和政策制定者制定了指导方针，以帮助设计，实施和评估食品强化计划。[2]然而，在已发表的文献中，很少有文献记录和综合美国在食品强化方面的长期经验，并将其纳入一个有组织的历史。3本文试图在当前发展中国家食品强化努力的背景下考察美国食品强化的经验。我们还试图描述食品工业、政府和专业健康组织在美国食品强化计划中过去所扮演的角色。本文考察了美国食品强化的几次主要浪潮：1920年代食盐加碘，1930年代在牛奶中添加维生素D，1940年代在面粉和面包中添加维生素D，以及从20世纪80年代开始在各种产品中广泛添加钙。在整篇文章中，我们的重点将放在食品强化的社会、经济和政治方面，而不是技术问题上。本文不回顾全球的强化经验。其他发达国家的经验可能与美国不同，
Food fortification stands out among public health interventions as one of the most effective methods of preventing nutritional deficiencies. Food fortification in the United States has contributed significantly to the virtual eradication of goiter, rickets, beriberi, and pellagra. The efforts of food fortification planners are routinely challenged by a variety of political, social, and technical obstacles. 1 Consequently, public health scientists and policy makers have developed guidelines to assist in the design, implementation, and evaluation of food fortification programs. 2 However, there is little in the published literature that documents and synthesizes the long US experience with food fortification into an organized history. 3 This essay is an attempt to examine the American experiences with food fortification in the context of current food fortification efforts in developing countries. We also attempt to describe the past roles of the food industry, the government, and the professional health organizations in US food fortification programs.This article examines the several major waves of food fortification in the United States: iodization of salt in the 1920s, fortification of milk with vitamin D in the 1930s, enrichment of flour and bread in the 1940s, and the widespread addition of calcium to a variety of products beginning in the 1980s. Throughout the article our focus will be on the social, economic, and political aspects of food fortification, rather than on technical issues. This article does not review fortification experiences globally. The experiences of other developed countries are likely to be different from those in the United States and may