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Food fortification as a solution to reduce the costs and environmental footprint of the food and nutrition system
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M Zareian   , R Sobhani * |
| Department of Community Nutrition, School of Nutritional Sciences & Dietetics, Tehran University of Medical Sciences & Vice-Dean for International Affairs, School of Nutritional Sciences & Dietetics, Tehran University of Medical Sciences , seyyedrezasobhani@gmail.com |
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Abstract: (4 Views) |
Background and Objective: The present study investigated the potential of food fortification with animal-based micronutrients (iron, vitamin D, calcium, and zinc) to reduce the environmental impact and cost of Iranian diets. The main aim of the study was to determine how fortification would change the consumption cost, water footprint, and carbon footprint of a male daily food intake if the key four micronutrients were to be provided in the amounts required by his body.
Materials and Methods: In Microsoft Excel and through the Solver plugin, three scenarios "no fortification", "voluntary fortification," and "mandatory fortification" were modeled for each key micronutrients with linear programming and the parameters of calories, cost, water footprint, and carbon footprint of daily food consumption for a hypothetical adult male were compared.
Findings: Since fortification provided micronutrients at a lower calorie intake, mandatory fortification reduced the water footprint by 19% and the cost of food consumed by 11%, without significantly reducing the carbon footprint.
Conclusion: These findings highlight food fortification as a suitable nutrition policy to strengthen sustainable food systems in Iran, as a solution to address water scarcity, improve cost-effectiveness, and support food security. This policy brief is based on the study results and can serve as policy options for the health and food industries sectors as solutions for sustainable development in Iran. |
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| Keywords: Food Fortification, Food Policy, Micronutrients, Environmental footprint |
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Full-Text [PDF 243 kb]
(5 Downloads)
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Article type: Brief Policy |
Subject:
nutrition
Received: 2026/05/26 | Accepted: 2026/01/30 | Published: 2026/06/1
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