Fortification: Difference between revisions
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Latest revision as of 12:07, 18 February 2025
Fortification is the process of adding micronutrients (essential trace elements and vitamins) to food. It may be a commercial choice to provide extra nutrients in a food, or it may be a public health policy which aims to reduce the number of people with dietary deficiencies within a population.
History[edit]
The history of fortification dates back to the early 20th century when countries began to add iodine to salt to prevent goiter. This was followed by the fortification of milk with Vitamin D in the 1930s to combat rickets. In the 1940s, the fortification of flour with niacin, iron, thiamin, and riboflavin was introduced to reduce the incidence of pellagra and other nutritional deficiencies.
Types of Fortification[edit]
There are three types of fortification: Commercial fortification, Food aid fortification, and Mass fortification. Commercial fortification is when a company adds nutrients to food to market the product as having a health benefit. Food aid fortification is when foods are fortified on a large scale and then distributed to a population of people, especially in countries where people are at a high risk of nutritional deficiencies. Mass fortification is when a government mandates that certain foods be fortified to prevent nutritional deficiencies in a population.
Benefits and Risks[edit]
Fortification has the potential to improve the nutritional content of various foods and thus the nutrient intake of individuals. However, there are risks associated with fortification. Overconsumption of certain nutrients can lead to toxicity. Also, fortification can sometimes lead to individuals neglecting other important aspects of a balanced diet.
See Also[edit]
References[edit]
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