Food fortification

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Food Fortification

Food fortification or enrichment is the process of adding micronutrients (essential trace elements and vitamins) to food. It can be carried out by food manufacturers, or by governments as a public health policy which aims to reduce the number of people with dietary deficiencies within a population.

Pronunciation

  • /ˈfuːd ˌfɔːrtɪfɪˈkeɪʃn/

Etymology

The term "food fortification" comes from the Latin "fortis" meaning "strong", and "facere" meaning "to make". It refers to the process of making food "stronger" in terms of its nutritional value.

Process

Food fortification involves the addition of one or more vitamins and/or minerals to a food product to correct or prevent a demonstrated micronutrient deficiency. It can be done during the processing of staple foods such as cereals, milk, and sugar to improve their nutritional content.

Types

There are three types of food fortification:

  • Mass fortification: This involves adding micronutrients to foods commonly consumed by the general population, such as salt or flour.
  • Targeted fortification: This involves adding micronutrients to foods intended for specific population groups, such as infants or women of childbearing age.
  • Market-driven fortification: This involves adding micronutrients to foods by companies as a marketing tool, such as breakfast cereals or health drinks.

Benefits

Food fortification has been identified as an effective strategy to address the issue of malnutrition, especially in developing countries. It can help to increase the intake of essential nutrients, improve nutritional status and health, and reduce the risk of various diseases.

Related Terms

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