Understanding Food Fortification and Its Benefits for Public Health

Food fortification is a critical public health strategy that involves the intentional addition of essential micronutrients to various food products, with the aim of enhancing their nutritional value and addressing specific nutrient deficiencies within populations. This process plays a vital role in combating malnutrition, particularly in areas where certain vitamins and minerals are lacking in the diet. In contrast, food enrichment refers specifically to the practice of restoring nutrients that have been lost during food processing, such as vitamins and minerals that may be diminished through milling, cooking, or storage. Fortification, on the other hand, encompasses the addition of nutrients that are not naturally present in the food items, such as Iron, Iodine, Zinc, and Vitamins A & D. These nutrients are commonly included in a variety of staple food products, including rice, wheat flour, cooking oil, milk, and salt, to significantly improve their overall nutritional content and help prevent nutrient deficiencies in the population.

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