Fortified Foods

Nutrient supplementation has been around for thousands of years. It was first mentioned by the Persian physician Melanpus in 400 B.C. when he suggested adding iron to soldiers' wine. During the 1800's Boussingault, a French physician, advised people to add iodine to salt to thwart goiter, which is swelling in the neck due to an inflamed thyroid gland. But it wasn't until the mid 1900s that nutrient supplementation was used to fix or avoid nutritional deficiencies in people, or to return nutrients to food that was lost in processing. While supplementing foods with nutrients is still prevalent today, it is done for several reasons.

Reasons for food fortification

The first reason for fortifying foods is to re-establish nutrients that were lost during food processing. This is a method known as enrichment. Another reason is to add nutrients that were never present to begin with. Fortification also helps to even out the nutrients that have uneven concentrations. When vitamin C is added to orange juice, a typical reason for this is to make up for changes due to seasonal and processing inconsistencies. A final reason for fortification is to add certain technical functions in food processing such as adding preservatives or food coloring.

Foods that are commonly fortified

Salt is typically fortified with iodine or iron. Flour, bread and rice have iron, niacin and some B vitamins added. Milk and margarine are fortified with vitamins A and D. Many infant formulas are supplemented with iron. Calcium is added to many orange juices and soy milk. Cereals have a wide variety of minerals and vitamins added to them.

Effects of nutrient deficiency to the population

Food fortification is a cost efficient and sustainable resolution for helping populations that are deficient in certain nutrients. It's a better solution than providing a medicinal supplement, which is more expensive. Fortified foods have to remain relatively close to the cost of unfortified foods. Also, it doesn't require modifying dietary patterns. In fact, it is almost a requirement to use a primary food of the objective region in order to ensure its consumption. Fortification also cannot alter the taste, color, smell or appearance of the food.

Benefits of fortified foods

Some of the benefits of fortified foods include fewer children falling ill or dying due to malnutrition; children's physical and mental health improves and enables them to perform better in school; adults are able to work harder and longer due to improved strength and energy; an overall healthier and more productive population.

United States Department of Agriculture's position on fortified foods

The new food pyramid advocates the use of fortified foods by people who cannot consume the recommended amounts of any of the five main food groups. For example, if someone cannot eat dairy due to lactose intolerance, the USDA encourages them to foods fortified with calcium and vitamin D.

Difference between fortified food and enriched food

Fortified foods are foods that have nutrients added to them that were never present to begin with. Enriched foods are supplemented with nutrients that were lost during the refining process.

Concerns about fortified foods

Some nutritionists worry that people may try to get essential vitamins and nutrients from foods that may not be necessarily good for them. Even though these foods have been pumped full of good-for-you nutrients, some are also packed full of sugar. A cereal with added fiber or a juice with added calcium may contain so much sugar that it cancels out the other health benefits. Nutritionists agree that it is better to get your essential nutrients from foods that already contain these glyconutrients, vitamins, and minerals than to eat fortified foods that have high sugar contents.

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