铁强化酱油在中国的发展过程

强化常用食物被广泛地认为是改善人群微量营养素缺乏最经济、有效的手段。铁强化酱油作为国家公众营养改善项目控制铁缺乏和缺铁性贫血的有效措施 ,完成了由科研成果向市场推广的转变。现在国内已有 11家试点企业在从事生产 ,产品覆盖范围还将很快扩大。这项工作通过政府、以科研机构和专业团体为代表的非政府部门、以及企业界之间的多部门合作所取得的成就在发展中国家食品强化经验中极罕见。为探寻其成功的原因 ,来自各部门的 13名主要工作人员通过访谈的方式从各自的角度讲述了他们在铁强化酱油政策发展过程中的主要工作内容。本文是对这些素材的初步整理 ,从国际上以食物强化作为向发展中国家援助的主要营养干预手段的宏观环境 ,我国NaFeEDTA铁强化酱油的开发研究 ,国内推动食物强化、营养干预的政策环境 ,以及各方面在NaFeEDTA铁强化酱油从科研走向市场的过程中所做的工作这四个方面来描述铁强化酱油发展的政策过程。

Review of the development process of iron fortified soy sauce in China

Fortifying commonly consumed foodstuff is widely considered the most efficient and effective measure to correct micronutrient deficiencies at population level. Soy sauce, as the selected food vehicle targeting iron deficiency and its anemia by China's National Nutrition Improvement Program, has completed its transition from a scientific research finding into a commercially available good. Presently, nearly a dozen pilot soy sauce producers are making iron fortified soy sauce, and its coverage is expected to expand significantly in the near future. The size of this accomplishment through multi-sector cooperation among governmental agencies, non-governmental organizations (professional associations and academia included), and industry is rarely seen in developing countries' fortification experiences. To explore this success, thirteen key individuals from all three sectors bearing distinct perspectives were interviewed on the policy development process of iron-fortified soy sauce. The current paper is a narrative developed from these interviews, it described the macro-environment when food fortification has been promoted by various international organizations and donors as a major nutrition intervention strategy to developing countries, the laboratory and field work in developing and testing NaFeEDTA-fortified soy sauce by Chinese scientists, the policy environment within China regarding food fortification and nutrition intervention strategy, and the policy process of how iron-fortified soy sauce entered the commercial market.