Fortification of basic foods may contribute to prevent and control iron deficiency in Korea

Until now, South Korea does not have either mandatory fortification or enrichment program as an intervention tool. Thus, the addition of micronutrients to foods is for the most part not regulated. In order to investigate potential dietary consequences of iron fortification, we analyzed 2 day dietary recall data (n=3,955) from the 2001 national nutrition survey. Breads and instant and dried noodles were identified as potential food vehicles for iron fortification. The proportion of the population consuming less than the estimated average reference (EAR) for iron ranged from 12.4–87.5% depending upon gender and age group. Adding iron at the level of 100% of RDI per 100g to the selected foods may result in a 15% decrease in iron intake less than EAR, while putting 1.4 % of the population beyond the tolerable upper intake level (UL). Iron fortification is likely to be most effective for the 15–19 year old age group experiencing a 39% reduction of iron intake insufficiency. Results suggest that carefully designed fortification or enrichment to basic foods may contribute to increase dietary iron intakes among Koreans, especially for the young population has a high prevalence of suboptimal iron intake. Funded by the Korea Food and Drug Administration.