Overlapping micronutrient interventions might increase the risk of excessive micronutrient intake, with potentially adverse health effects. To evaluate how strategies currently implemented in Benin and Ghana contribute to micronutrient intake in women of reproductive age (WRA), and to assess the risk for excess intakes, scenarios of basic rural and urban diets were built, and different on-going interventions were added. We estimated micronutrient intakes for all different scenarios. Four types of intervention were included in the scenarios: fortification, biofortification, supplementation and use of locally available nutrient-rich foods. Basic diets contributed poorly to daily micronutrient intake in WRA. Fortification of oil and salt were essential to reach daily requirements for vitamin A and iodine, while fortified flour contributed less. Biofortified products could make an important contribution to the coverage of vitamin A needs, while they were not sufficient to cover the needs of WRA. Iron and folic acid supplementation was a major contributor in the intake of iron and folate, but only in pregnant and lactating women. Risk of excess were found for three micronutrients (vitamin A, folic acid and niacin) in specific contexts, with excess only coming from voluntary fortified food, supplementation and the simultaneous overlap of several interventions. Better regulation and control of fortification and targeting of supplementation could avoid excess intakes.

To achieve the Sustainable Development Goals by 2030, low‐income countries like Ghana will require strategizing towards sustainable reduction in micronutrient deficiency (MND) diseases and MND‐related morbidity and mortality. A scoping review was conducted to identify the policy framework around MND intervention, the actors implementing MND‐related strategies and documented evidence on which strategies worked across implementation stakeholders. Forty‐six peer‐reviewed articles were selected ( n = 46) including studies on nutrition‐sensitive intervention studies ( n = 15) and nutrition‐specific intervention ( n = 31). Eligibility criteria for inclusion of information from articles and publications were based on report findings on nutrition‐related programmes and policies conducted and implemented in Ghana and should have been published between 2000 and 2024. Databases adopted for this scoping review include Google Scholar, PubMed, ScienceDirect, AGORA, Hinari and JSTOR. This scoping review obtained a comprehensive picture of the nutrition situation in Ghana by gathering nutrition surveillance data depicting the different strategies employed to combat MNDs in Ghana. The scoping review identified several MND intervention strategies; however, the sustainability of the strategies required effective implementation guidelines, policies and programmes that address dietary deficits specific to a particular population.

Background: The therapeutic benefits of fermented foods in the treatment and prevention of Type 2 diabetes mellitus have been reported. Aim: Inhibitory effect of fermented rice beverages on α-amylase, α-glucosidase and pancreatic lipase was evaluated. Method: Two fermented rice beverages-fermented rice alone (FKR) and fermented rice plus roasted peanuts (FKRG) were produced using spontaneous fermentation. Capacity of the beverages to inhibit al-pha-glucosidase, alpha-amylase and pancreatic lipase in vitro was evaluated and compared with standards (positive controls). Results: FKR exerted inhibition of α-glucosidase between 9.23-21.11% and FKRG 1.11-17.36% at the various concentrations respectively, with both samples showing the most significant inhibition (about 20%) at 125 μg/mL. FKRG exhibited greater alpha-amylase inhibition activity than FKR, but for both samples, the most significant (P < 0.05) inhibition occurred at 500 μg/mL. With pancreatic lipase, no significant inhibition was observed for both FKR and FKRG at the tested concentrations compared to Orlistat used as control; how-ever, at 31.25 μg /mL FKRG showed an inhibitory effect of approximately 15%, which was not evident at higher concentrations. Conclusion: Low to moderate inhibition of α-amylase, α-glucosidase and pancreatic lipase by both FKR and FKRG, showed that the fermented rice beverages have potential to modulate hyperglycemia in type 2 diabetes in vitro. This is an indi-cation that fermented rice beverage could prevent postprandial hyperglycemia in vivo.