1.
Comprehensively Understanding
Micronutrients and Future of
Fortification
Malik Tariq Sarwar Awan, Food Technologist
Pakistan Flour Mills Association
Premier Member Institute of Food Technologists(IFT), USA
Life Member Pakistan Society of Food Scientists and
Technologists

2.
UNDERSTANDING THE TERMS
• Nutrition : Science of Food and its relationship to
Health
• Nutrients : Food components having specific
metabolic activity in human body
• Essential nutrients can not be synthesized in the
body but derived from external sources like food
• Micronutrients are vitamins, minerals, trace
elements required in small quantity for growth,
maintenance and activity
• Macronutrients are proteins, carbohydrates , fats
which source of energy

3.
MACRONUTRIENTS & MICRONUTRIENTS
• proteins
• Carbohydrates
• Fats
Macronutrients
(we need larger
amount)
• Vitamins
• Minerals
Micronutrients
(we need only
small amount)

4.
The Role of Micronutrients
• The Body uses dozens of different beneficial
Micronutrient chemicals every hour of every
day to keep us energized, produce enzymes,
hormones and prevent deficiencies.
• Low levels of specific micronutrients can result
in various problems like:
• Mental impairment
• Poor digestion
• Thyroid problems and
• Bone loss

5.
The Job of Micronutrients
• Producing Digestive
enzymes.
• Helping keep a strong
metabolism.
• Breaking down Carbs,
Fats and Proteins into
usable energy.
• Helping with hormone
production
• slowing oxidation
damage or signs of
aging.
• Protecting the brain
• Help in bone
mineralization
• Synthesizing DNA
• Allowing cells to
rejuvenate
• Allowing muscles to
move and providing
help with tissue repair
• Facilitating growth

6.
Micronutrients: Vitamins
Water-soluble
• Not stored in the body
• Deficiencies may develop
quickly if inadequate intake
occurs
• Excess Amount secreted by
Urine
• B vitamins
1. Folic acid (Folate)
2. B12 (Cobalamin)
3. Thiamin (B1)
4. Riboflavin (B2)
5. Niacin (B3)
• Vitamin C
Fat-soluble
• Stored in liver and fat tissue
for long periods of time
• Deficiencies develop very
slowly
• Excess amount becomes
toxic
• Vitamin A
• Vitamin D
• Vitamin E
• Vitamin K

7.
Vitamin A :
Maintains healthy vision,
mucous membranes
• Vitamin D :
Maintains bones & teeth
• Vitamin E :
Biological antioxidant
• Vitamin K :
Prevents Bleeding, diathesis,
improves clotting
VITAMINS :PHYSIOLOGICAL SIGNIFICANCE

8.
•Vitamin B1 :
maintains nervous system
•Vitamin B2 :
energy generation, nerve generation
nerve development
•Vitamin B3 :
enzymes for metabolic activity
•Vitamin B5 :
coenzyme for energy metabolism,
also for healthy hair, skin
VITAMINS :PHYSIOLOGICAL SIGNIFICANCE

9.
•Vitamin B6 :
protein & carbohydrate metabolism
•Vitamin B9 :
prevents Neural Tube defect, anemia
Vitamin B12 :
prevents Megaloblastic anemia
Vitamin C :
builds immune system, body resistance
VITAMINS :PHYSIOLOGICAL SIGNIFICANCE

10.
Vitamin Fat-soluble /
Water-soluble
Food sources
Vitamin A
(Retinol)
Fat-soluble Liver, fish liver oils, eggs, milk, butter, cheese,
Leafy green vegetables, orange and yellow
vegetables, tomatoes, fruits
Vitamin B1
(Thiamin)
Water-soluble Liver, wholegrain, legumes, nuts, sunflower
seeds, fruits, vegetables
Vitamin B2
(Riboflavin)
Water-soluble Liver, kidney, eggs, milk, rice, legumes, whole
grains, green vegetables
Vitamin B3 (Niacin) Water-soluble Fish, poultry, meat, milk, wholegrain
Vitamin B5
(Pantothenic acid)
Water-soluble Liver, kidney, eggs, wholegrain, fortified
Vitamin B6
(Pyridoxine)
Water-soluble Meat, fish, wholegrain, vegetables
Vitamin B9
(Folic Acid)
Water-soluble Liver, legumes, leafy green vegetables,
wholegrain, yeast extract
FAT & WATER SOLUBLE VITAMIN FOOD SOURCES

11.
Vitamin Fat-soluble /
Water-soluble
Food sources
Vitamin B12
(Cobalamin)
Water-soluble Meat, poultry, liver, kidney, fish,
eggs, dairy products
Vitamin C
(Ascorbic Acid)
Water-soluble Citrus fruits, bell peppers,
strawberries, broccoli
Vitamin D
(Calciferol)
Fat-soluble fish, fish liver oils, egg yolk, dairy
products
Vitamin E
(Alpha-Tocopherol)
Fat-soluble Nuts, seeds, vegetable oils, wheat
germ
Vitamin H
(Biotin)
Water-soluble Egg yolk, liver, kidney, milk,
Vitamin K Fat-soluble Leafy green vegetables, soya bean
oil, wholegrain cereals
FAT & WATER SOLUBLE VITAMIN FOOD SOURCES

12.
Vitamins : RDA’s for
normal healthy humans
• Fat Soluble Vitamins:
• Vitamin A : 900 mcg
• Vitamin D : 10 mcg
• Vitamin E : 15 mg
• Vitamin K : 120 mcg
• Water soluble vitamins:
• Vitamin B1 :1.2 mg
• Vitamin B2 : 1.3 mg
• Vitamin B3 : 16.0 mg
• Vitamin B5 :5.0 mg
• Vitamin B6 : 1.3 mg
• Vitamin B9 : 400 mcg
• Vitamin B12 :2.4 mcg
• Vitamin C : 90.0 mg

13.
Minerals : Physiological significance
• Calcium : bone and teeth Protector
• Phosphorus : works with Calcium
• Magnesium : Maintains bones, relaxes muscles
• Potassium : Maintains body fluid levels, electrolyte
• Sodium: balances ions in body fluids
• Chloride :cellular pump functions, for producing stomach HCl
• Iron : Production of hemoglobin, transports oxygen in blood
• Zinc :Strengthens immune system
• Selenium : powerful antioxidant
• Copper : transports oxygen
• Chromium: effects on insulin
• Iodine : maintains thyroid function
• Manganese : healthy joints

14.
TRACE MINERALS AND THEIR FOOD SOURCES
CALCIUM:
Dairy products, dark leafy green
vegetables.
PHOSPHORUS:
Animal proteins, dairy foods, legumes;
MAGNESIUM:
Whole grains,
SODIUM:
Processed & preserved foods,
Added Salt
POTASSIUM:
Fruits and vegetables
IODINE:
Iodized salt, seafood
COPPER:
Liver, shellfish, lentils, mushrooms,
cashew, sunflower seeds
IRON:
• Beef, dark poultry meat, whole eggs,
tuna, salmon, legumes, iron fortified
cereals, liver, apricots, dark leafy
green vegetables, brown rice
SELENIUM:
tuna, beef, brown rice
ZINC:
Meat, poultry, legumes, shellfish,
whole grains

15.
Minerals : RDA’s
MACRO MINERALS
• Calcium : 1000 mg
• Phosphorus : 700 mg
• Magnesium : 420 mg
• Potassium :4700 mg
• Sodium: 1500 mg
• Chloride :2300 mg
TRACE ELEMENTS
• Iron : 18 mg (*)
• Zinc : 15 mg
• Selenium :50 mcg
• Copper :900 mcg
• Chromium: 50 mcg
• Iodine : 150 mcg
• Manganese:2.3 mcg

16.
FUNCTIONS, RDA & SOURCES of IRON
• FUNCTIONS:
• Iron carries oxygen throughout the body
• Assists in energy metabolism and other enzyme-mediated
chemical reactions.
• Iron not only participates in the development of the brain and
nervous system, production of neurotransmitters, chemicals
that carry messages between nerve cells.
• It supports immune function as well.
• RDA :
• Male 8 mg per day 19 Yrs or above.
• Female 18 mg per day 19-50 yrs. A
• Female 8 mg per day 51 or older.
• SOURCES OF IRON:
• Heme iron is Animal based .
• Non-heme iron is Plant Based.

17.
SIGNS OF NUTRITIONAL DEFICIENCIES
EYES TEETH AND
GUMS
Mouth
Dark circles and bags
under the eyes: food
tolerances,
dehydration, allergies
Poor night vision:
Vitamin A
Pale lower eyelid:
Iron
Near sightedness:
Vitamin D
Ruptured blood
vessels in the eyes:
Vitamin C
Crowded teeth:
calcium, vitamin K
Bleeding gums:
folic acid, vitamin C
Loss of smell and
taste: zinc
Painful tongue: B2,
B3, Folic acid
Canker sores: B3,
B12, Folic acid,
Calcium
Cracks in the corner
of the mouth: B2
Weak tooth enamel:
Vitamin A, D,E,
calcium

18.
SIGNS OF NUTRITIONAL DEFICIENCIES
Skin Nails Hairs
Dry skin: vitamin A,E
Unusual nose
bleeding: vitamin C
Dermatitis: B2,B3,
Biotin
Red stretch marks:
Zinc
Easy bruising: vitamin
C
Acne during
menstruation: B6
Spoon shaped nails:
B12, iron
White marks: Calcium
and iron
Pale nails: iron and
biotin
Brittle nails: calcium,
iodine and
magnesium
Cuticles tear easily:
protein
Hair loss: B2, B5,
Biotin, Vit. D, Zinc
Dry hair: Selenium,
Omaga-3, vit. A, Vit.
E, Iodine, Biotin,
protien
Dandruff: Selenium,
Omaga-3, vit. A

19.
SIGNS OF NUTRITIONAL DEFICIENCIES
Muscles
and Joints
Emotional/
Mental
Muscles cramping: magnesium,
B1, B2, B6
Twitching: B1, B2, B3, B6, B9,
vitamin D, Calcium, Magnesium
Edema/ swelling: B1, B6,
Potassium
Numbness/ tingling: B12, B5
Clicking joints: Manganese
Depression: B1, B5, Biotin
Dementia: B1,B3, B12, Folic acid
Nervousness/ irritability: B1, B6,
B5
Insomnia: B3, B5 ,B6, D3
Dizziness: iron, B2, B12

20.
STRATEGIES OF TACKLING
HIDDEN HUNGER
FOOD FORTIFICATION SUPPLEMENTATION
DIVERSIFICATION

21.
STAPLE FOOD FORTIFICATION
1. Edible Flour (Wheat flour, Maize Flour)
2. Edible Oils (vegetable oils, margarine,
banaspati)
3. Sugar (blending sugar with Vitamin A )
4. Rice (extruded rice flour reconstituted )
5. Salt (table salt with Iodine)
6. Milk (liquid milk, milk powder, flavored milk)

22.
CURRENT STATUS OF FOOD
FORTIFICATION
Processed foods
• Fruit Juices, Nectars: Vitamin A C, E and B Complex
• Powder Soft Drink Conc.: Vitamins A,D3,E, C
• Noodles, pasta, extruded snacks : B Comp with Vit C
• Biscuits, Breads, confectionery :B Comp with Vit C
• Jams Jellies, Seasonings : Vitamins A D3, E, C
• Milk products like yogurts, flavoured milk, ice cream:
with Vitamins A, D3, B Complex

23.
NEXT DECADE OF FOOD FORTIFICATION
• MINERAL WATER : water-soluble vitamins and minerals
• TEA : with Vitamin A
• DOUBLE FORTIFICATION OF SALT : Iodine plus Iron
• SEASONINGS : vitamins plus Iron
• PROBIOTICS : newest fortified foods
• BREAKFAST : multivitamins
• SOY SAUCE & FISH SAUCE : Iron EDTA
• LIQUID MEAL REPLACEMENTS : multivitamins
• CONFECTIONERY & CANDIES :multivitamins
• TECHNO FOODS with all nutrients packed inside a pack like
paste or powder form to be mixed with food
Targeted for food Fortification of the future :

24.
TECHNOLOGIES OF FUTURE FOOD
FORTIFICATION
•NANOTECHNOLOGY : to produce designer foods
•BIOTECHNOLOGY : to produce foods with probiotics
•MICROENCAPSULATION :controlled release of
vitamins & flavors
•COLLOIDAL TECHNOLOGY : for creating food gels and
sols
•TECHNO FOODS : nutritional paste form, texturised
form
•SPACE FOOD TECHNOLOGIES: for transporting foods
to spaceships to have longer shelf life of more than 2
years

25.
MYTHS OF FOOD FORTIFICATION
• Food Fortification costs are very high
• Food Fortification changes colour, flavour, texture of foods
• Food Fortification needs expensive equipments
• Food Fortification may increase risk of toxicity or
overdosing of vitamins
• Food Fortification is not a long term strategy for delivering
the nutrients
• Food Fortification requires specialized trained manpower
• Food Fortification is a commercial gimmick for food
industry

26.
CONCLUSIONS
• For a healthy Nation, it is duty of Food
technologist and Nutritionist to make every
one aware how to have balance diet.
• It is Necessary for all of us to understand
Hunger and Hidden hunger, Macro and Micro
Nutrient difference .
• As During processing, some of Nutrients are
lost, it is necessary to Fortify staple food so
that all the nation will be beneficiary.

27.
THANKS FOR ATTENTION
• Go to Slideshare.com and click Tariq Sarwar
Awan for This Presentation:
• COMPREHENSIVELY UNDERSTANDING
MICRONUTRIENTS AND FUTURE OF
FORTIFICATION
• https://www.slideshare.net/tariqsarwqarawan