In a world where food security and nutrition are crucial for public health, fortification plays a significant role in ensuring that the population receives essential vitamins and minerals. Fortification is the practice of deliberately increasing the content of one or more micronutrients—such as vitamins and minerals—in a food or condiment to improve the nutritional quality of the food supply. This practice not only enhances the nutritional content of staple foods but also helps restore micronutrient levels that may be lost during food processing.

Why is Food Fortification Important?

Food fortification is a critical intervention aimed at preventing and controlling micronutrient deficiencies, which are a significant public health concern worldwide. Micronutrient deficiencies, often referred to as “hidden hunger,” can lead to severe health issues, including stunted growth in children, impaired cognitive development, weakened immunity, and increased susceptibility to diseases.

Fortification can be implemented on a large scale (mass fortification) to address deficiencies in the general population or targeted at specific groups, such as children, pregnant women, or beneficiaries of social protection programs. When micronutrients are added to foods at the point of consumption—such as in homes, schools, or childcare facilities—this is known as point-of-use fortification.

Types of Fortification

1. Mandatory Fortification:This occurs when governments require food producers to fortify specific foods with predetermined amounts of micronutrients. For example, the compulsory iodization of salt is a global initiative to prevent iodine deficiency, a leading cause of brain damage and developmental delays.
2. Voluntary Fortification: In this case, food manufacturers choose to fortify foods based on consumer demand or as a means to enhance their brand value. This type of fortification is often regulated by food laws that permit the addition of specific nutrients to certain foods.

Global Recommendations and Practices

The World Health Organization (WHO) and other international bodies recommend food fortification as a powerful, evidence-based, and cost-effective strategy to combat vitamin and mineral deficiencies. For instance:

• Universal Salt Iodization: Iodizing salt is one of the most effective ways to prevent iodine deficiency, which can lead to thyroid gland issues and developmental problems in children.
• Fortification of Staples: Foods like maize flour, cornmeal, wheat flour, and rice are often fortified with essential vitamins and minerals, such as iron, folic acid, and vitamin A, to improve their nutritional content.
• Micronutrient Powders: For children aged 6–23 months and 2–12 years, iron-containing micronutrient powders can be added to foods at the point of use to prevent iron deficiency and related anemia.

Aligning Fortification with Public Health Goals

While fortification is essential in addressing micronutrient deficiencies, it is also crucial to align fortification programs with broader public health strategies. For instance, while fortifying salt with iodine is necessary to prevent iodine deficiency, it must also be balanced with efforts to reduce sodium intake to prevent diet-related noncommunicable diseases like hypertension.

WHO’s Role in Fortification

The WHO has been at the forefront of food fortification efforts for decades, collaborating with global partners to develop guidelines, monitor progress, and support countries in implementing effective fortification programs. WHO, together with the Food and Agriculture Organization of the United Nations and the Codex Alimentarius Commission, has established general principles for the addition of essential nutrients to foods. These principles guide governments and food manufacturers in implementing fortification strategies that protect public health and support global nutrition goals.

Monitoring and Reporting Progress

WHO actively monitors and reports on the progress of several nutrition targets influenced by fortification, such as the reduction of anemia in women and the decrease in stunting among children under five years of age. These efforts ensure that fortification programs are effective and that they contribute to the overall improvement of public health.

Conclusion: A Collective Effort for a Healthier Future

Fortification is a key component in the fight against micronutrient deficiencies, contributing to the overall well-being of populations around the world. By enhancing the nutritional content of everyday foods, fortification helps prevent deficiencies, supports cognitive and physical development, and reduces the risk of diet-related diseases. As consumers, understanding the role of fortification and supporting fortified products can contribute to a healthier, more nutritionally secure future for everyone.

Source:https://www.who.int/health-topics/food-fortification#tab=tab_3