COFAQUI joined the rejection of the salt fortification reform of the governmental agreement 29-2004 as it considers it “a step backward from the original agreement and puts the health of the population at greater risk”, Paola Cano, a Nutritionist at COFAQUI, told FoodNavigator-LATAM.
The current challenge with the present salt fortification standards is the need to repeal the modification of the government agreement and to develop an agreement that strengthens the issue of fortification with iodine and fluoride, Cano urged.
Another current obstacle is ensuring the involvement of other state institutions to support small and medium enterprises. Collaborating with, and garnering the support of these organizations is necessary to “ensure adequate fortification” so the population does not continue with the “risk of malnutrition due to the deficiency of these micro-nutrients”, Cano urged.
A “worrying” reform
“In general, the reform is worrying because in several studies it has been found that salt fortification has weakened in recent years,” urged Cano.
Less than 37% of salt has the adequate fortification of iodine and fluoride in Guatemala, Cano highlighted. As a result, “the modifications to the agreement should be aimed to strengthen, not take steps backward”, Cano emphasized.
Rejecting the current salt fortification reform plans
COFAQUI issued a statement on 11th December 2019 detailing the negative elements of the reform, outlined below:
1. Lack of fluoride requirement
Firstly, COFAQUI points out that the concept of artisanal salt was added, which should be fortified with iodine, yet fluoride fortification is not a requirement. Stating that this “puts the population at risk”, Cano details that it does so because this “type of salt has significant consumption in the country and fluoride deficiencies contribute to dental diseases and osteoporosis, among others”.
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December 23, 2019 at 08:55PM
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Current salt fortification reform plans in Guatemala 'puts the health of the population at risk': COFAQUI - FoodNavigator-Latam
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