Fortification is the process of addition of a nutrient to a food to increase the nutritive value or as a means of delivering the nutrient to a population to correct the existing nutritional deficiency. In other words, we can say the Restoration and Enrichment of the food. According to WHO, the process of adding small quantities of Nutrient to a food to improve the nutrient intake of a population. This can be used as an important tool to treat the malnutrition of a large population. The basic requirement of the Fortification is that the food should be centrally processed, distributed and fortified at the time of processing. It should follow the country’s food legislation. When fortification is needed for malnourished population, the selection of the food should be done which is consumed by the large number of target groups.
Some good examples of food fortification are:
1. If the wheat is deficient in lysine amino acid wheat flour is fortified with lysine to improve its protein quality.
2. Highly polished rice is deficient in B-Vitamins, fortifying this with Vitamin B can improve the nutritional quality.
3. Adding Vitamin C in processed Fruits juice to restore it.
4. Iodine fortification of salt to prevent Iodine deficiency. The Iodine source used is usually KI or KIO3.
5. Vitamin D in Milk and Milk products like butter, cheese etc. to treat Calcium and Vitamin D deficiency.
6. Vitamin A & E in vegetable oil, which can be used as very attractive and
economic way to prevent and control Vitamin A deficiency.
Strategies in India would need to overcome conventional barriers to use adequate fortifications in staple foods. Any food fortification programme as public health strategy to control and prevent deficiency disease in the community should be adequately protected by an appropriate legislation to ensure quality.
By-
Namita Sinha Akhaury
Assistant Teacher
RTHSV Kharghar
(Diet Consultant)
