VITAMIN A FORTIFIed PEANUT BUTTER - The Official Website of ...

INTRODUCTION
International Organizations such as the FAO/WHO and UNICEF recognize the continuing
problem of macro and micronutrient malnutrition in the world. The Philippines, being one of the
signatories to the 1992 International Conference on Nutrition goals for 2000, through the Department of
Health, have formulated and implemented strategies to increase the intake of essential nutrients by the
vulnerable groups (Eusebio, 2000). The Araw ng Sangkap Pinoy campaign, which administer vitamin A
supplements to children (1 to 5 years old) twice a year and the “Sangkap Pinoy Seal (SPS)” program, a
food fortification project, has encouraged a number of respondents, both from the public and private
institutions and agencies for the proper implementation of the programs. The efforts done by the
Government however were poorly reflected in the recently concluded 5 th National Nutrition Survey
conducted in 1998. Results continue to show the continuous prevalence of micronutrient malnutrition,
specifically for vitamin A, iron and iodine within the preschool children and pregnant and lactating
women (Bowley, 2000).
Studies have shown that the most common underlying cause of nutritional deficiencies is the
habitual low intake of the nutrients in relation to need (Underwood and Arthur, 1996). Since it has been
recognized that fortification of foods is the most cost-effective and sustainable strategy to alleviate
nutritional deficiencies, the availability of more fortified foods in the market should be able to increase
the intake of these essential micronutrients.
As of 1999, the total number of fortified foods with the SPS is 26, and the number continuously
increases as demand for public acceptance of processed food increases. With a mean intake of processed
foods among Filipinos estimated at least 60g per capita per day (based on the 1987 survey of FNRI-
DOST), the figures as well may have shifted to higher values as a result of marked changes in the diet of
individuals (Parce, 1995; Villavieja, 2001). This trend may work well with the public since it will be to
their advantage that the food products fortified with essential vitamins and minerals are the food items
that the consumers commonly use or consume (Villavieja, 2001).
Previous studies by Galvez et al (1999, 2002b) dwelt on the vitamin A fortification of
unstabilized and stabilized peanut butter by direct addition. For the traditional unstabilized type, the
recommended vitamin A fortification level using an oily preparation of vitamin A palmitate added at least
175% of the Philippine RENI (male adult) in order to provide at least 1/3 of the RENI, as stipulated in the
Guidelines on Micronutrient Fortification of Processed Foods (Administrative Order No. 4-A, Series of
1995, Department of Health). As for the stabilized peanut butter, a fortification range of 70-140% of the
RENI using microencapsulated vitamin A palmitate can provide the target level at minimum cost. For
both products, the fortificant was added prior to filling the peanut butter into the bottles. The fortification
levels established for both products were found to be different, and the type of food product being
fortified and the form of fortificant may have an effect on the variations that were noted.
Another variant of the peanut butter, the chocolate-peanut spread, was also proposed for
fortification with vitamin A. Based on a recent survey conducted by Galvez et al. (2002c), a chocolateflavored
peanut butter was the most favored flavor added in peanut butter. The addition of vitamin A in
chocolate-peanut spread will presumably have more appeal to Philippine consumers and therefore can be
considered to be a good vehicle for fortification.
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