8.3: Food Fortification and Enrichment

Food fortification and enrichment are public health strategies used to improve the nutritional quality of the food supply and help prevent deficiencies in the population. Fortification involves adding nutrients to foods that may not naturally contain them, such as adding vitamin D to milk or orange juice, thiamin to milled rice and flour, or iodine to salt. Enrichment, on the other hand, refers to replacing nutrients that are lost during food processing — like adding B vitamins and iron back into refined grains. Particular attention is paid to enriching food with thiamin, niacin, riboflavin, folate, and the mineral iron. These practices have played a significant role in reducing the prevalence of nutrient deficiencies, such as goiter (iodine deficiency), rickets (vitamin D deficiency), and neural tube defects (folate deficiency), especially in vulnerable populations. Fortified and enriched foods make it easier for individuals to meet their daily nutrient needs, even when dietary variety is limited (Figure 8.20).

---