Fortified Foods

Definition

Fortified foods are foods that have had nutrients added to them that don't naturally occur in the food, primarily to enhance their nutritional value.

Scientific / Technical Definition

Fortified foods are those which have had specific vitamins and minerals added to them to increase their nutritional content. This process aims to improve public health by reducing nutrient deficiencies that are prevalent within a population. It involves adding micronutrients such as vitamins and trace elements into staple food items and mass-produced food products.

Benefits

• Helps to prevent nutritional deficiencies.
• Improves public health outcomes especially in regions with prevalent nutrient deficiencies.
• Enhances the nutritional quality of a diet.
• Supports growth and development in children and adolescents.
• May reduce the risk of certain diseases linked to nutrient deficiencies.

Examples

• Breakfast cereals fortified with vitamins and minerals like folic acid and iron.
• Milk fortified with vitamin D.
• Orange juice fortified with calcium.
• Bread and pasta products fortified with B vitamins like folic acid.
• Salt fortified with iodine (iodized salt).

Additional Information

• Importance: Fortified foods are important for addressing specific micronutrient deficiencies in a population, which is crucial for the normal growth, development, and maintenance of health in children and adolescents.

Related Terms

• Enriched Foods
• Micronutrients
• Nutrient Deficiency
• Dietary Supplements
• Public Health Nutrition

References

• Fortification of Foods: A Global Trend and Public Health Strategy
• Fortification of Foods in the United States: Policy, Practice, and Potential Effects