What is the purpose of fortifying foods?

Fortifying foods serves the essential purpose of adding nutrients that may be lacking in a person's diet or that are not consumed in adequate amounts from food sources. This practice is crucial for addressing specific nutritional deficiencies in the population, particularly in groups that may be at risk for certain nutrient shortfalls due to dietary habits or socioeconomic factors. For example, fortifying salt with iodine helps prevent iodine deficiency, which can lead to thyroid issues, while adding folic acid to grain products is aimed at reducing the risk of neural tube defects during pregnancy.

While enhancing flavor, reducing costs, and extending shelf life are important considerations in food production and processing, they typically do not align with the primary goal of fortification. The focus on nutrient addition is what differentiates fortification from other practices in food management. By targeting specific vitamins and minerals, fortification helps to ensure that individuals meet their nutritional needs, promote overall health, and prevent deficiency-related diseases within the population.