Food Fortification
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Washington, DC: World Bank
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Nutrient requirements are frequently
not met due to the limited availability and affordability of
an adequately diverse diet that includes plant, and
animal-source foods. Food fortification refers to the
addition of one or more nutrients to a food, during or after
processing. The industrial fortification of foods started
almost 100 years ago to address diseases/disorders of public
health concern resulting from inadequate intake of specific
micronutrients from the population’s food base. Due to these
early successes, fortification continues to be an important
strategy to ensure the required intake of nutrients where
they are not adequately supplied by the normal diet.
Palabras clave
NUTRITION, EDUCATION, FOOD SAFETY, IRON, VITAMIN, HEALTH, NUTRITION AND POPULATION, MICRONUTRIENT SUPPLEMENTS, MICRONUTRIENTS, ENERGY AND EXTRACTIVES, METAL ORE MINING, AGRICULTURE AND FOOD SECURITY, AGRICULTURAL RISK AND SECURITY, MINING SYSTEMS, ZERO HUNGER, SDG 2, AGRIBUSINESS