Commentary Series - Tackling Poverty with Nutrition Innovations

By Dr. Manfred Eggersdorfer

One hundred years ago, a scientist named Casimir Funk stood in a laboratory, determined to figure out why chickens fed a diet of white rice were more likely to die of beriberi disease than chickens fed brown rice. He eventually isolated vitamin B1 and coined the term “vitamin” to describe the bioactive substances we now know to be essential for human health. It was a pivotal discovery that has contributed to a century of innovative research, improved health and increased prosperity.

Vitamins and minerals (micronutrients) are key to addressing hunger and poverty. Micronutrient deficiencies lower the productivity of individuals and entire populations, seriously hindering economic development. Malnutrition, especially during the 1,000 days between pregnancy and a child’s second birthday, can lead to irreversible physical stunting and cognitive impairment. But children who are well nourished grow up to learn more and earn more. They achieve more in school, are better able to fight off diseases and tend to be more productive as adults. The 2012 Copenhagen Consensus experts pronounced providing micronutrients to children under five as the best way to spend global aid dollars, with every $1 spent generating $30 in benefits. And research has found that investing in nutrition can raise a country’s GDP by at least 2 – 3 percent. When children are properly nourished, they can grow up to be healthy and productive, helping to lift their communities—and their countries—out of poverty.

Scientific innovation is unlocking better ways to provide vitamins and minerals to the two billion people worldwide who lack the micronutrients they need, a condition known as “hidden hunger.” And in fact, such innovation is critical. We will not be able to adequately address today’s nutrition challenges unless we continue to identify and develop new scientific solutions and then scale up those solutions. One example of such innovation is food fortification: the deliberate addition of essential micronutrients to food. Fortifying staple foods (such as rice and wheat) is a simple, safe and cost-effective way to add essential micronutrients to food. It can increase the health and productivity of whole populations, especially in regions where diets consist mainly of staple crops.

But the challenge for scientists is to develop technology that enables them to produce, for example in the case of rice, a molded pellet that looks like a grain of rice, cooks like a grain of rice, tastes like a grain of rice and contains essential micronutrients—and that won’t lose those nutrients during transport, washing or cooking. Not only have scientists solved this challenge, they have also developed fortified flour, sugar and cooking oil, as well as micronutrient powder packets that can be sprinkled on food or dissolved into a drink immediately before serving. I am proud to say that DSM is a leader in this technology, and that in partnership with the World Food Programme, we have fed and nourished over 10 million people and counting in countries including Afghanistan, Bangladesh, Kenya and Nepal with fortified rice and micronutrient powder packets.

The result of increased access to micronutrients? Some of the most significant public health successes of the past century: iodized salt is now in 70 percent of developing-world households, up from 20 percent in 1990, preventing mental retardation; folic acid fortification of flour is now required by 57 countries, including the US and UK, reducing cases of brain and spine birth defects by up to 70 percent; and vitamin A supplement distribution programs have led to a 25 percent reduction in deaths among children under five.

Micronutrients are key to solving our global health and development challenges—including hunger and poverty—and investing in vitamin science and technological innovations is essential to increasing access to micronutrients. As we commemorate 100 years of vitamins, we look back at a century of innovation, but also look forward to the critical role vitamins will continue to play in advancing health and prosperity worldwide.

Dr. Manfred Eggersdorfer is a Senior Vice President and Head for Nutritional Science Advocacy at DSM Nutritional Products, the world leader in vitamins, carotenoids and nutritional ingredients. DSM and its nonprofit humanitarian initiative, Sight and Life, are currently celebrating 100 Years of Vitamins.