Food fortification
It is the process of adding certain nutrients to commonly used food material to improve the quality of food and to prevent deficiency disorders.
Examples food fortification:
- Iodised salt – adding iodine to common salt to prevent endemic goitre
- adding flouride to water to prevent dental caries
- adding vitamin A and vitamin D to milk and vanaspathi
For a particular food material (vehicle) to be fortified by adding a particular nutrient, the following criteria is to be met:
- The food item should be one that is commonly used by the target population
- The amount of nutirent added should be in such a way that it would provide adequate amounts for people eating the food occassionally and should not rise to toxic amounts in persons who take the food item regularly
- The cost of the fortified should not be so high as to be beyond the reach of those who need it most
- The addition of nutrient should not cause any change in the taste, colour, odour or consistency of the food item