Fortified foods

Definition

Fortified foods are products that have had nutrients added to them that were not originally present or were present in insignificant amounts. These additions aim to improve the nutritional quality of the food and provide a public health benefit.

5 Must Know Facts For Your Next Test

1. Fortification can help prevent nutrient deficiencies in populations by adding essential vitamins and minerals.
2. Commonly fortified foods include milk with vitamin D, salt with iodine, and cereals with B vitamins and iron.
3. The process of fortification must be regulated to ensure that the added nutrients do not exceed safe levels.
4. Fortified foods are particularly important for vulnerable groups such as pregnant women, children, and the elderly.
5. The effectiveness of fortified foods depends on proper consumption patterns within the target population.

Review Questions

• What is the main purpose of food fortification?
• Can you name three commonly fortified foods and their added nutrients?
• Why is it important to regulate the levels of nutrients added to fortified foods?

Related terms

Enriched Foods: Foods that have had nutrients added back that were lost during processing.

Micronutrients: Essential vitamins and minerals required in small quantities for proper body functioning.

Bioavailability: The degree to which a nutrient is absorbed and utilized by the body.