NAIROBI, March 20 (Xinhua) — Kenya’s Ministry of Health said Wednesday that goiter cases have declined countrywide following the introduction of food fortification.
Mary Muriuki, the principal secretary in the Ministry of Health, said that goiter cases have fallen to 6 percent from 16 percent in 1994 thanks to widespread uptake of fortified foods.
“Our efforts to tackle micronutrient deficiencies show progress since we expanded fortification initiatives to include wheat and maize flour, vegetable oils, and fats,” Muriuki said in a statement issued in Nairobi, the Kenyan capital.
She said that more than 80 percent of wheat flour and 70 percent of fats/oils are fortified, and the nutritional value of commonly consumed foods have been enhanced by adding essential vitamins and minerals during processing.
According to Muriuki, Kenya is making significant strides in combating the persistent challenge of micronutrient deficiencies, which continue to impact the nation’s health landscape. Besides food fortification, Kenya has embarked on a comprehensive approach to address micronutrient deficiencies through clinical treatments, nutrient supplementation and dietary diversification.
She said that 99 percent of Kenyan households now consume iodized salt, which was introduced in the country in 1970.
According to Muriuki, micronutrient deficiencies, including zinc and vitamin A, remain high, particularly among vulnerable groups such as children below five years of age and pregnant women.
Kenya plans to convene a biennial food fortification summit later in the year to monitor progress, celebrate successes, and recognize industry leaders for their contributions to public health.
