Fish sauce, soy sauce, and vegetable oil fortification in Cambodia: where do we stand to date?
BACKGROUND
The prevalence of micronutrient deficiencies in Cambodia is among the highest in Southeast Asia. Fortification of staple foods and condiments is considered to be one of the most cost-effective strategies for addressing micronutrient deficiencies at the population level. The Government of Cambodia has recognized the importance of food fortification as one strategy for improving the nutrition security of its population.


OBJECTIVE
This paper describes efforts under way in Cambodia for the fortification of fish sauce, soy sauce, and vegetable oil.


METHODS
Data were compiled from a stability test of Cambodian fish sauces fortified with sodium iron ethylenediaminetetraacetate (NaFeEDTA); analysis of fortified vegetable oils in the Cambodian market; a Knowledge, Attitudes, and Practices (KAP) study of fortified products; and food fortification program monitoring documents.


RESULTS
At different levels of fortification of fish sauce with NaFeEDTA, sedimentation and precipitation were observed. This was taken into consideration in the government-issued standards for the fortification of fish sauce. All major brands of vegetable oil found in markets at the village and provincial levels are imported, and most are nonfortified.


CONCLUSIONS
Fish sauce, soy sauce, and vegetable oil are widely consumed throughout Cambodia and are readily available in provincial and village markets. Together with an effective regulatory monitoring system, the government can guarantee that these commodities, whether locally produced or imported, are adequately fortified. A communications campaign would be worthwhile, once fortified commodities are available, as the KAP study found that Cambodians had a positive perception of fortified sauces.
Reproductive and Child Health Alliance, Phnom Penh, Cambodia.
Chan
C
Theary
Dora
D
Panagides
Arnaud
A
Laillou
Saphoon
S
Vonthanak
Chheng
C
Kanarath
Chhea
C
Chhorvann
Pol
P
Sambath
Sol
S
Sowath
Regina
R
Moench-Pfanner
D018798:Anemia, Iron-Deficiency / Q000453:epidemiology / Q000517:prevention & control; D002160:Cambodia / Q000453:epidemiology; D011232:Chemical Precipitation; D003362:Cost-Benefit Analysis; D004355:Drug Stability; D004492:Edetic Acid / Q000032:analysis / Q000737:chemistry; D005290:Ferric Compounds / Q000032:analysis* / Q000737:chemistry; D005396:Fish Products / Q000032:analysis; D005527:Food, Fortified / Q000032:analysis* / Q000191:economics; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D018977:Micronutrients / Q000172:deficiency; D009752:Nutritional Status; D010938:Plant Oils / Q000032:analysis*; D015397:Program Evaluation; D045730:Soy Foods / Q000032:analysis*
D005290:Ferric Compounds; D018977:Micronutrients; D010938:Plant Oils; D004492:Edetic Acid; C019179:Fe(III)-EDTA