1. EGYPTIAN HOUSEHOLDS BREAD CONSUMPTION
PATTERNS
Prof/Dr. Gihan Fouad ,MD,
ESPEN,IBCLC
Director, National Nutrition Institute,
Egypt

3. INTRODUCTION
Egypt's food subsidy system has been a mainstay of the government's long-term policy of
promoting social equity and political stability.
It has also been a major component of the social safety net for the poor, guaranteeing the
availability of affordable staples, helping to reduce infant mortality and malnutrition, and mitigating
the adverse effects of recent economic reform and structural adjustment

4. •
Since the mid-1990s, Egypt has been among the top three
wheat-importing countries ,the largest importers of many
bulk commodities (wheat, sugar, oils), as well as an
important vendor of subsidized food products.
•
This reliance on wheat and cereal imports to feed an ever-
growing population makes Egypt especially vulnerable to
international price volatility and supply shocks

5. Bread included in subsidy system is an important part of the diet and a good
source of nutrients and fiber . Bread was the most important food in the diet of
ancient Egypt. More than 70 million Egyptians rely on bread subsidies, with an
allotment of five loaves per person per day for 5 piasters a loaf. The total
annual cost of the program in the fiscal year 2021/2022 budget comes to LE51
billion, with the government expecting to import 5.11 million tons of wheat at an
average price of US$255 per ton

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7. Presentation title 7

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9. CALORIC
CONTENT
Every serving (1/3) of 90 gm loaf
have
15 gm CHO
4 protein
About 80 kcl
= 250 kcl in every loaf
Average consumption 3:5 loaf/
day
=750:1250 kcl from bread only
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THE RC BENEFICIARY COULD PURCHASE ANY QUANTITY OF ANY OF THE ITEMS AVAILABLE IN ANY GROCERY AT
ANY TIME THROUGHOUT THE MONTH. THIS, WITH THE CONSOLIDATION OF THE BB AND RC PROGRAMS,
ALLOWED 30% INCREASE IN THE BENEFICIARIES’ DIETARY DIVERSITY

12. BREAD CONSUMPTION AND HEALTH
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13. BALANCED DIET
CONCEPT

15. The prevalence of hypertension is increasing
and is predicted to grow by more than 500
million by 2025.
WHO has set a goal for worldwide reduction
of dietary salt intake, and has called upon all
countries to reduce average population intake
to <5 g/day.
This goal is based on strong evidence that no
other single measure is as cost-effective or
can achieve as much toward the prevention of
hypertension and associated morbidity and
mortality from cardiovascular and
cerebrovascular diseases (MacGregor G
2008).
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16. EGYPT MAP-NCD
 Reduce salt intake from meals;
 Health education campaigns targeting schools
on balanced diet and physical activities;
 Reduce sugar consumption through taxation on
sugar-sweetened beverages;
 Promote and support exclusive breastfeeding
for the first 6 months of life;
 Replace trans fats and saturated fat with
unsaturated fats through reformulation,
labelling, fiscal and agricultural policies; and
 Nutrition labelling to improve macronutrient
intake and reduce total energy intake.

17. FLOUR FORTIFICATION
Given the increased prevalence of anemia in Egypt( 43% in recent DHS) the Ministry of Social
Solidarity in cooperation with the National Institute of Nutrition (NNI), started a project for the fortification
of subsidized wheat flour used in the production of Baladi bread with iron and folic acid through
assistance from the World Food Programme (WFP) funded by the Global Alliance for Improved Nutrition
(GAIN).
This National Program started to fortify flour in 2008 in Aswan governorate and reached complete
national coverage by early 2010. The program continues to provide fortified subsidized Baladi bread to
almost 56 million citizens Till It face some Funding Problem in 2014.

18. UPDATING FORTIFICATION STANDARD OF WHEAT FLOUR PROGRAMME IN EGYPT
2022
• The National Nutrition Institute had prepared the previous fortification
specifications for the national flour fortification projects in 2008. New guidelines
are prepared according to the global guidelines for flour fortification and take into
consideration the micronutrient needs and consumption patterns of the Egyptian
population
• The fortification process takes place at the level of mills using a premix of
nutrients that is added through micro-feeders to provide the flour with the required
level of nutrients. With setting the minimum and maximum levels of
micronutrients/fortificants that should be included in 82% extraction dry wheat
flour, once it leaves the mills.
• Setting these levels should take into account the already available natural levels of
nutrients within the wheat flour, and the added levels of nutrients
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19. THANK YOU