Scientific research: Essential, but is it enough to combat world food insecurities?

Abstract

Food and nutrition insecurity, which affects an estimated 815 million households (the majority in developing countries), is in large part due to micronutrient deficiencies. The magnitude of the problem, causes, consequences and cost-effective solutions elucidated by scientists over the last few decades changed perceptions and drew political commitments in the 1990s to alleviate micronutrient deficiencies. Prevalence was reduced for iodine and vitamin A deficiency disorders largely through mandated universal fortification of salt with iodine and wide distribution of vitamin A supplements associated with immunization campaigns. Less progress was achieved in the control of iron deficiency. The challenge now is to move forward with interventions that are sustainable within the context of vulnerable communities, which possibly include applied biotechnology to enhance yields and micronutrient contents of staple foods. Scientific progress and political commitment are key factors, but consumer and public acceptance is key to sustainable progress. Achieving public confidence requires increased partnerships among scientists, policymakers, community leaders and consumers in the decision-making processes.