What is the purpose of food fortification?

The purpose of food fortification is fundamentally aimed at preventing nutrient deficiencies and improving public health by adding essential vitamins and minerals to commonly consumed foods. This strategy addresses specific nutrient shortfalls in the population, particularly in areas where certain deficiencies are prevalent or where dietary intake may not meet the recommended levels. By fortifying foods, public health initiatives seek to ensure that individuals receive adequate nutrition, thereby reducing the incidence of health issues related to deficiencies, such as anemia from lack of iron or rickets from insufficient vitamin D.

Fortification also helps to reach populations that may not have access to diverse diets, ensuring that even staple foods like flour, salt, or milk can contribute to nutritional needs. This public health initiative provides a practical approach to enhance the nutritional quality of diets without requiring individuals to significantly change their eating habits.

While enhancing flavor and quality can be a part of food processing, it is not the primary aim of fortification. Similarly, reducing food waste and increasing shelf life focuses on aspects of food sustainability rather than on directly improving nutrient intake. Promoting healthier eating habits is an essential aspect of nutrition education but is distinct from the direct role of fortification, which is purely about supplementation of nutrients in food products.