The influence of fortified food products on dietary iron, iodine, and zinc content in Tajik schoolchildren

Abstract

Introduction. The objective of the study is an assessment of dietary iron, iodine, and zinc content in school dinners in Tajik schoolchildren, as well as the influence of the use of fortified products supplied by the UN World Food Programme. Material and methods. The investigation is performed in two types of schools located in Penjikent and Ayni regions of the Tajikistan Republic. Type 1 schools were not involved in the program of school nutrition improvement, whereas type 2 schools took part in the WFP UN program on the supply of fortified products, as well as the governmental program on improvement of infrastructure and provision of hot meals. Results and discussion. Iron, iodine, and zinc content in fortified wheat flour supplied by WFP UN exceeded the respective values of the local product by a factor of 2.3, 14, and 4.7. Iodized salt (WFP UN) was characterized by an 11-fold increase in iodine content as compared to the locally used salt. The use of fortified wheat flour and iodized salt in type 2 schools for the preparation of school dinners should provide an increased dietary intake of iron, iodine, and zinc by a factor of 2.5, 12, and 4, when compared to type 1 schools, respectively. Conclusion. Therefore, WFP UN along with governmental efforts aimed at improvement of school meals provided from 50% to 100% of the recommended dietary allowance for iron and zinc, whereas in the case of iodine even exceeded recommended values, being indicative of the efficiency of the efforts. At the same time, such programs should be supported by trace element monitoring in the organism for assessment of both efficiency and safety.