Food fortification
Introduction
Food fortification, also known as enrichment, refers to the process of adding micronutrients (essential trace elements and vitamins) to food. It can be a viable public health policy to combat multiple forms of nutrient deficiencies, a problem that affects more than two billion people globally.
History
The history of food fortification dates back to the early 20th century. In the 1920s, iodine was first added to salt in the United States to address the widespread issue of goiter, an enlargement of the thyroid gland caused by iodine deficiency. This marked the beginning of a new era in public health, where food was used as a vehicle to deliver nutrients to the population.
Types of Food Fortification
There are three main types of food fortification: commercial, targeted, and mass fortification.
Commercial Fortification
Commercial fortification refers to the process of adding nutrients to foods by manufacturers for marketing purposes. This is commonly seen in products like breakfast cereals, dairy products, and snack foods.
Targeted Fortification
Targeted fortification is directed towards specific population groups such as infants, young children, or women of reproductive age. Examples include fortified complementary foods and condiments, and micronutrient powders.
Mass Fortification
Mass fortification involves adding micronutrients to staple foods or condiments widely consumed by the general population, such as fortifying salt with iodine, or flour with folic acid and iron.
Benefits of Food Fortification
Food fortification has several benefits. It can help to improve the nutritional status of a population, reduce the risk of nutrient deficiencies, and contribute to better health and wellbeing.
Nutritional Status
By adding essential vitamins and minerals to commonly consumed foods, fortification can improve the overall nutritional status of a population. This is particularly important in regions where dietary diversity is low and nutrient deficiencies are common.
Reduction of Nutrient Deficiencies
Food fortification can significantly reduce the prevalence of nutrient deficiencies. For example, the fortification of flour with folic acid has been shown to decrease the incidence of neural tube defects in newborns.
Health and Wellbeing
Adequate intake of vitamins and minerals is essential for optimal health and wellbeing. Fortified foods can contribute to meeting these nutritional needs and thus play a crucial role in promoting health and preventing disease.
Challenges and Controversies
Despite its benefits, food fortification also has its challenges and controversies. These include issues related to overconsumption, bioavailability, and cost.
Overconsumption
One of the potential risks of food fortification is overconsumption of certain nutrients, which can lead to health problems. For instance, excessive intake of fortified iron can cause iron overload in individuals who do not have an iron deficiency.
Bioavailability
The bioavailability of fortified nutrients, or the proportion of the nutrient that is absorbed and utilized by the body, can vary. Factors such as the form of the nutrient used for fortification, the food matrix, and the individual's nutritional status can influence bioavailability.
Cost
The cost of fortification can be a barrier, particularly in low-income countries. While the benefits of fortification can outweigh the costs in the long term, the initial investment can be significant.
Future Directions
The future of food fortification lies in the development of new technologies and strategies to improve the effectiveness and reach of fortification programs. This includes the use of biofortification, or the process of increasing the nutrient content of food crops through plant breeding.