Fortified
Fortified refers to the process of adding micronutrients (essential trace elements and vitamins) to food. It can be a commercial choice to provide extra nutrients in a food, while other times it is a public health policy which aims to reduce the number of people with dietary deficiencies within a population.
History[edit | edit source]
The concept of food fortification dates back to the early 20th century when diseases due to nutrient deficiencies were prevalent. The first attempts at fortification involved the addition of iodine to salt in an effort to combat goiter, a health issue prevalent in the Great Lakes, Appalachian, and Northwestern regions of the United States. This was followed by the fortification of milk with Vitamin D in the 1930s to fight rickets.
Types of Fortification[edit | edit source]
There are three types of food fortification:
- Commercial Fortification: This is the process by which food companies add nutrients to their products in order to appeal to consumers. An example of this is the addition of vitamins and minerals to breakfast cereals.
- Biofortification: This involves increasing nutrient levels in crops during plant growth rather than through manual means during processing. This can be achieved through conventional selective breeding, or through genetic engineering.
- Mandatory Fortification: This is a policy implemented by governments which requires certain foods to be fortified with specific nutrients. An example of this is the fortification of flour with folic acid in many countries to prevent neural tube defects in babies.
Benefits and Criticisms[edit | edit source]
Fortification of food has its benefits and criticisms. On one hand, it has been successful in reducing the prevalence of nutrient deficiencies in various populations. On the other hand, there are concerns about the safety of fortified foods, particularly in relation to the potential for nutrient toxicity.
See Also[edit | edit source]
References[edit | edit source]
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