Food fortification: Technology and quality control
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Certain micronutrients are sometimes not naturally present or available in local foods, such as adequate amounts of iodine. This can be due to lack of iodine in the soil where crops are grown, or in the case of other micronutrients such as iron or vitamin A, due to problems of bioavailability, unbalanced diets or intestinal parasites. In such cases, food fortification with micronutrients may help in overcoming deficiency problems. The major problems involved in fortifying foods include the ident ification of suitable vehicles, selection of appropriate fortificant compounds, determination of technologies to be used in the fortification process and the implementation of appropriate monitoring mechanisms to determine whether the goals of the programme are being met. Reliable methods for determining micronutrient status are required both in establishing the need for food fortification and in monitoring its nutritional impact.