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

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