Potential Dietary Contributions From Rice and Wheat Flour Fortification in the Solomon Islands: Results From the 2012-2013 Household Income and Expenditure Survey

Abstract

Background: Solomon Islands (SI) mandated wheat flour fortification in 2010. Rice is a key staple food in SI, and its fortification may provide an opportunity to deliver additional micronutrients to the population. Objective: To determine whether fortified rice (proposed) and fortified wheat flour potentially benefit women of reproductive age (WRA). Methods: We analyzed data from the 2012-2013 Household Income and Expenditure Survey to quantify food purchases, which served as a proxy for food consumption. We accounted for varied household composition by using adult male equivalent (AME) adjustments. Results: Among 4478 households, 95.6% purchased rice and 86.6% purchased at least 1 food containing fortified wheat flour in the previous 14 days. Median apparent intake of rice among WRA was 205 g/d/AME. If fortified according to proposed standards, this apparent intake could result in the consumption of 12.3 mg iron/d, fulfilling 44% of the estimated average requirement (EAR), and 226 mg folic acid/d, satisfying 57% of World Health Organization's recommended intake of 400 mg/d. Overall,

Modeling thiamine fortification: a case study from Kuria atoll, Republic of Kiribati

“… 11 The Solomon Islands, another small Pacific Island country, has mandated the fortification of rice with thiamine, and modeling has predicted that it will increase thiamine intakes in vulnerable populations. 21 Kiribati, however, has a population five times smaller than the Solomon Islands and is at the end of the food supply chain. In the Solomon Islands, most rice is imported from Australia, whereas in Kiribati, it is imported from many mills in several countries, which often change, depending on supply and cost.…”

Thiamine fortification strategies in low‐ and middle‐income settings: a review

“…80 Similarly, in the Solomon Islands, consumption of fortified wheat flour by women of reproductive age was estimated at only 22 g/day, contributing to only 15% of the EAR for thiamine. 81 By contrast, rice fortified with thiamine at typical levels would fulfill > 100% of the EAR for thiamine for women of reproductive age. 81 Thiamine and other micronutrients are normally added directly to the flour after milling, typically with overages to compensate for the losses during food processing.…”

“…81 By contrast, rice fortified with thiamine at typical levels would fulfill > 100% of the EAR for thiamine for women of reproductive age. 81 Thiamine and other micronutrients are normally added directly to the flour after milling, typically with overages to compensate for the losses during food processing. Previously, the heat exposure during bread baking was thought to cause thiamine degradation, with losses estimated between 15% and 20%.…”

“… 80 Similarly, in the Solomon Islands, consumption of fortified wheat flour by women of reproductive age was estimated at only 22 g/day, contributing to only 15% of the EAR for thiamine. 81 By contrast, rice fortified with thiamine at typical levels would fulfill > 100% of the EAR for thiamine for women of reproductive age. 81 …”

“… 81 By contrast, rice fortified with thiamine at typical levels would fulfill > 100% of the EAR for thiamine for women of reproductive age. 81 …”