Why are fortified foods considered important?

Fortified foods play a critical role in public health by helping to prevent nutrient deficiencies within the population. Fortification is the process of adding essential vitamins and minerals to foods that may not naturally contain those nutrients or may not be consumed in sufficient quantities. This practice aims to improve the overall nutritional quality of the diet and ensure that individuals receive adequate amounts of essential nutrients.

For instance, adding vitamin D to milk or iodine to salt has significantly reduced deficiencies and the health issues associated with them, such as rickets or goiter. In many cases, fortified foods serve as a simple and effective means of delivering vital nutrients to large segments of the population, especially in areas where access to a variety of foods is limited or when specific dietary practices may lead to deficiencies.

While factors such as taste, digestibility, and affordability may influence consumer choices regarding food, the primary significance of fortified foods lies in their ability to enhance nutritional intake and address public health concerns related to nutrient deficiencies. This makes fortification an essential public health strategy.