Fortified food

Fortified food refers to food to which extra nutrients have been added. This is often done to replace nutrients lost during processing, or to add nutrients that would not normally be present in the food.

History

The practice of fortifying food has been around for many years. It began in the early 20th century when governments started to mandate the addition of certain nutrients to staple foods like flour and milk to prevent nutrient deficiencies in the population. For example, iodine was added to salt to prevent goiter, and vitamin D was added to milk to prevent rickets.

Types of Fortified Foods

There are many types of fortified foods available today. Some common examples include:

• Breakfast cereals - often fortified with vitamins and minerals like iron, vitamin B, and folic acid.
• Milk - often fortified with vitamin D and calcium.
• Bread - often fortified with folic acid and iron.
• Salt - often fortified with iodine.
• Juice - often fortified with vitamin C or calcium.

Benefits of Fortified Foods

Fortified foods can provide several benefits. They can help to prevent nutrient deficiencies, improve overall health, and reduce the risk of chronic diseases. For example, folic acid fortification has been shown to reduce the incidence of neural tube defects in newborns.

Risks of Fortified Foods

While fortified foods can provide many benefits, there are also some potential risks. Overconsumption of certain nutrients can lead to health problems. For example, too much iron can cause constipation and other digestive issues. It's important to consume a balanced diet and not rely solely on fortified foods for nutrition.

Regulation

In many countries, the fortification of certain foods is regulated by government agencies. These agencies set standards for what nutrients can be added to foods, and in what amounts. They also monitor the safety and effectiveness of fortified foods.

See Also

• Nutrition
• Dietary supplement
• Food processing

Fortified food Resources
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