Food fortification

Food fortification is the deliberate addition of nutrients to foods to improve their nutritional value. It can prevent or reduce nutrient deficiencies across populations.

Bioavailability: The proportion of a nutrient that the body absorbs and can use. A nutrient added to food only helps if the body can absorb it.
Iodized salt: Edible salt fortified with iodine compounds to prevent iodine deficiency. Salt is a widely used vehicle for delivering iodine.
Food enrichment: The addition of nutrients to restore amounts lost during food processing, sometimes beyond original levels. Enrichment often restores processing losses, while fortification may add nutrients not originally present.
Micronutrient deficiency: A shortage of essential vitamins or minerals that can impair health and development. Preventing these deficiencies is the central public-health aim of fortification.
Food vehicle: A commonly consumed food chosen to carry added nutrients to a target population. Staple foods can deliver nutrients regularly without requiring new eating habits.
Flour fortification: The addition of vitamins or minerals to flour during milling or processing. Wheat and maize flour programs commonly add iron and B vitamins.
Food biofortification: The breeding or cultivation of crops with higher nutrient content before harvest. Biofortification raises nutrient content in crops rather than adding nutrients during processing.
Iodine deficiency disorders: Health problems caused by insufficient iodine, including impaired thyroid function and brain development. Iodized salt has reduced iodine deficiency disorders in many populations.
Premix: A prepared blend of vitamins or minerals formulated for addition to food during processing. Premixes help manufacturers distribute small nutrient quantities evenly.
Vitamin D fortification: The addition of vitamin D to foods such as milk, margarine, or breakfast cereals. Fortified foods can help address low vitamin D intake or exposure.

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