Linked from

The 43 pages that link to Food fortification, each with the reason it gives.

• Dietary supplementCompared with: Fortification adds nutrients to commonly eaten foods rather than selling them as a separate dose.

• Food additiveRelated: Some additives supply vitamins or minerals rather than changing preservation or texture.

• Wheat flourRelated: Many countries use wheat flour as a vehicle for adding folic acid, iron, or other nutrients.

• Vitamin DRelated: Fortified milk and other foods supply vitamin D where natural dietary sources are limited.

• MicronutrientRelated: Fortification raises population intake of micronutrients such as iodine, iron, and folic acid.

• NutrientRelated: Fortification raises nutrient intake through commonly consumed foods.

• Plant-based dietRelated: Fortified foods can supply nutrients such as vitamin B12 in plant-only patterns.

• Ultra-processed foodCompared with: Fortification can occur in packaged products and does not by itself make a food ultra-processed.

• VitaminRelated: Fortification can reduce deficiency across populations through commonly eaten foods.

• Beta-caroteneRelated: Beta-carotene can be added to foods as a colorant and provitamin A ingredient.

• Essential nutrientRelated: Fortification supplies essential nutrients across a population through commonly eaten foods.

• Fat-soluble vitaminRelated: Fortified foods are a common source of vitamins A and D.

• Plant milkRelated: Fortification can add nutrients such as calcium and vitamin B12 that are not naturally abundant.

• Folic acidRelated: Mandatory or voluntary fortification makes folic acid available through staple foods.

• PellagraRelated: Adding niacin to staple foods can prevent deficiency in populations at risk.

• Vitamin A deficiencyRelated: Fortifying widely consumed foods can raise vitamin A intake across a population.

• Whole grainRelated: Fortification can add nutrients to grain foods but does not define them as whole.

• NutritionRelated: Fortification can raise population intake of nutrients that are commonly lacking.

• Soybean oilRelated: Soybean oil is commonly fortified with vitamins A and D in some national food programs.

• Casimir FunkRelated: The deficiency framework Funk helped establish supports adding vitamins to staple foods.

• Food chemistryRelated: Ingredient chemistry determines whether added nutrients remain stable and bioavailable.

• Nutrient densityRelated: Fortification can raise a food’s measured micronutrient content without changing its energy substantially.

• RetinolRelated: Fortified foods can provide preformed vitamin A, including retinol or retinyl esters.

• Vitamin B6Related: Fortified foods can contribute vitamin B6 alongside naturally rich foods.

• Dietary guidelinesRelated: Guidelines can inform fortification policy when diets do not reliably supply key nutrients.

• Oat milkRelated: Commercial oat milk is often fortified with calcium and vitamins.

• ThiamineNarrower topic: Enrichment of staple foods can reduce thiamine deficiency where diets depend on refined grains.

• Almond milkRelated: Many products add calcium and vitamins absent or scarce in homemade versions.

• Beta-glucanRelated: Food makers add cereal beta-glucan to increase fiber content or support health claims.

• Instant noodlesRelated: Fortification has been used in some markets to address nutrient gaps in widely eaten noodle products.

• Nutritional scienceRelated: Fortification applies nutrition evidence to reduce deficiency across populations.

• CholecalciferolRelated: Some foods receive cholecalciferol to increase dietary vitamin D intake.

• Food scienceRelated: It applies formulation science to address nutrient deficiencies at population scale.

• Human nutritionRelated: Fortification raises nutrient intake through commonly consumed foods.

• Paul KarrerRelated: Knowledge of vitamin identity and chemistry made controlled enrichment of foods more practical.

• Calcium citrateRelated: Food makers use calcium citrate to add calcium to selected products.

• Food technologyRelated: Processing lines can deliver nutrients widely through commonly consumed foods.

• Milk substituteNarrower topic: It frames how substitutes are adjusted to resemble dairy milk nutritionally.

• Breakfast cerealRelated: Many packaged cereals receive added nutrients during manufacturing.

• Phytic acidRelated: Fortified minerals may be less available when eaten in foods rich in phytate.

• Rice milkRelated: Commercial rice milk is often supplemented with nutrients absent or scarce in rice.

• Baby foodRelated: Some packaged baby foods are fortified to provide nutrients such as iron.

• Nutritional and Metabolic DiseasesRelated: It can prevent widespread deficiency diseases, as with folic acid fortification.