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Food fortification is the Public Health policy of adding Micronutrient s (essential trace elements and vitamins) to Food stuffs to ensure that minimum dietary requirements are met. Simple diets based on Staple Food s with little variation are often deficient in certain nutrients, either because they are not present in sufficient amounts in the soil of a region, or because of the inherent inadequacy of the diet. Addition of micronutrients to staples and condiments can prevent large-scale Deficiency Disease s in these cases. EXAMPLES OF FORTIFIED FOODS Iodised Salt has been used in the United States since before World War II . Folic Acid is Added To Flour in many industrialized countries, and has prevented a significant number of neural tube defects in infants1. It is, however, not uniform in its application, with more intake of folic acid through fortified flour among those who were already receiving high amounts through their diet2. A wide range of Iron compounds, including Ferrous Sulphate , Ferrous Fumarate and even elemental iron powder3 are added to food (usually Cereal flours, but also table Salt , Milk and Condiment s) in a number of countries to prevent iron deficiency Anemia . Although iron intake is often sufficient in developing countries, the Bioavailability of the dietary iron is low, due to such factors as Polyphenol s and Phytic Acid binding the iron and preventing its absorption. Major challenges in iron fortification are to avoid undesirable changes in the appearance and taste of the food, and to target the population segment that needs the fortification the most. Niacin has been added to bread in the USA since 1938 (when voluntary addition started), a programme which substantially reduced the incidence of Pellagra .4 Vitamin D is added to a few foods (especially Margarine ). Fluoride salts are added to water and toothpastes to prevent tooth decay. Water Fluoridation is a controversial topic. Calcium is frequently added to fruit juices, carbonated beverages and rice. " Golden Rice " is a variety of rice which has been Genetically Manipulated to increase its Beta Carotene content. REFERENCES |
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