Food Fortification Basics

Study Notes

The intake of a nutrient is below the desirable level in a significant number of people's diets.
The food used to supply the nutrient is likely to be consumed in quantities that will make a significant contribution to the diet of the population in need.
The addition of the nutrient is not likely to create an imbalance of essential nutrients.
The nutrient is stable under proper conditions of storage and use.
The nutrient is physiologically available from the food.
There is reasonable assurance against excessive intake to a level of toxicity.
The food to be fortified should be palatable, consumed by most of the population, and not alter its physical properties.
The food should be a low-cost food product accessible to people from all sections of society.

There are four types of food fortification: mass fortification, targeted fortification, market-driven fortification, and other types of fortification.

Fortification is done in food consumed by the general public.
It is considered best when the majority of the population has an unacceptable risk of nutritional deficiency.
Examples include fortification of cereals, condiments, milk, oil, and vegetables.
This type of fortification is usually mandated/regulated by the government.

Fortification is only done in foods specifically aimed at specific sub-groups of the population.
Examples include complementary foods for infant and young children, foods for school feeding programs, and special biscuits and other products for small children, pregnant and lactating women.

Food manufacturers adopt a business-oriented initiative to add/fortify the food with certain micronutrients.
Although this type of fortification is voluntary, the manufacturer must abide by government-set regulatory limits for fortification.
It is more commonly found in industrialized countries compared to developing nations.

Food fortification is the process of deliberately adding/increasing the content of essential micro-nutrients in a food to improve its nutritional quality.
It refers to the addition of micro-nutrients to the food.
Food fortification is also known as food enrichment.
It is done to improve the nutritive estimates of the food.
These supplements might have been initially present in the food before processing.

Nutritional requirements of humans are varied, and no single food can provide all dietary essentials.
Fortification offers an inexpensive and quick method for combating nutritional deficiencies.
People should be educated about the needs and benefits of food fortification.
Commonly fortified fruit and vegetable products are beverages, fruit bars, and jellies, which are consumed by a large section of people.
Fortification should be done only when necessary, as proven by scientific studies, and should be safe and effective.
It should not be used as a marketing strategy.