(OR24-03-24) Iron Fortification Quality of Wheat Flour: Findings From a Market Assessment in Senegal, West Africa

Monday, July 1, 2024

2:24 PM – 2:36 PM CT

Location: W183

Presenting Author(s)

Mane Hélène Faye, PhD (she/her/hers)

Assistant Professor
Université Cheikh Anta Diop de Dakar
Dakar, Dakar, Senegal

Disclosure(s): No relevant financial relationship(s) with ineligible companies to disclose.

Co-Author(s)

AD

Adama Diouf, Pr

University Cheikh Anta DIop
PM

Phillip Makhumula Nkhoma

USAID Advancing Food Fortification Opportunities to Reinforce Diets (USAID AFFORD)/TechnoServe
Arlington, Virginia, United States
MD

Marie-Madeleine A. Diémé

Laboratoire de Recherche en Nutrition et Alimentation Humaine (LARNAH), Département de Biologie Animale, Université Cheikh Anta Diop (UCAD), Dakar, Senegal
AB

Abdou Badiane

Laboratoire de Recherche en Nutrition et Alimentation Humaine (LARNAH), Département de Biologie Animale, Université Cheikh Anta Diop (UCAD), Dakar, Senegal
OM

Olouwafemi Mistourath Mama

Laboratoire de Recherche en Nutrition et Alimentation Humaine (LARNAH), Département de Biologie Animale, Université Cheikh Anta Diop (UCAD), Dakar, Senegal
MD

Marielle A. De Souza

Laboratoire de Recherche en Nutrition et Alimentation Humaine (LARNAH), Département de Biologie Animale, Université Cheikh Anta Diop (UCAD), Dakar, Senegal
DP

Dora Panagides

USAID Advancing Food Fortification Opportunities to Reinforce Diets (USAID AFFORD)/TechnoServe - Arlington, Virginia/Food Fortification Initiative (FFI)
Atlanta, Georgia, United States
BT

Becky Tsang, MPH

Food Fortification Initiative
Atlanta, Georgia, United States
NI

Nicole Idohou Dossou

Laboratoire de Recherche en Nutrition et Alimentation Humaine (LARNAH), Département de Biologie Animale, Université Cheikh Anta Diop (UCAD), Dakar, Senegal

Objectives: In Senegal, wheat flour (WF) is subject to mandatory fortification (MF) with iron and folic acid. This study aims to describe the fortification quality (FQ), the extent to which the iron content (IC) of WF available in the marketplace in Senegal is aligned with national fortification standards (NFS).

Methods: A cross-sectional market survey was conducted in Dakar and Thiès, at 25 sampling sites of different types. All WF subject to MF were collected. WF were first qualitatively tested using the iron spot test (IST). Positive samples were pooled by brand and type and then analyzed by atomic absorption spectrophotometry. IC was compared to NFS, that require fortification with 54-66 mg of iron per kg of WF (mg/kg). Composite samples (CS) results were extrapolated to native samples (NS) to account for market share of brands and to allow analysis according to relevant characteristics.

Results: A total of 142 samples were collected from 27 different brands, with 73.2% fortified according to the IST. However, almost 40% of the qualitatively positive showed only 1 or 2 spots. Forty-three CS encompassing 24 brands were prepared. The median IC was 17.5 mg/kg [IQR: 13.4-26.8]. Only 14% met the NFS, while 81.4% were below and 4.7% were above. When the CS results were extrapolated to NS, 16.9% met the NFS and 52.1% were below. Samples meeting the NFS were significantly lower in supermarkets (5.2%) compared to open-air markets (28.2%), retail (46.2%) and wholesale (40.0%) outlets (P < 0.05). Only 43.3% of bread flours and 18% of other WF met the NFS, while none of the pastry and all-purpose flours did. Nationally-produced flours were more likely than imported flours to meet NFS (22.2% vs. 0%). Only 37.9% of samples labeled as fortified (logo, mention or both) met the NFS. No significant difference was found between packaged and loose WF and compliance to NFS.

Conclusions: Less than 20% of WF in Senegal meets the NFS, making FQ of concern. Effective control mechanisms and adequate resource allocation are needed to ensure compliance by national producers and importers and to sustain stakeholder commitment to the success of WF fortification.

Funding Sources: U.S. Agency for International Development (USAID Advancing Food Fortification Opportunities to Reinforce Diets). The contents are the responsibility of LARNAH and TechnoServe and do not necessarily reflect the views of USAID or the U.S. Government.