Food Fortification

Food fortification has been a game-changer in public health. It began with the addition of iodine to salt in 1924 to combat iodine deficiencies. Fast forward to 1998, and we see folic acid added to flour and cereals, significantly reducing neural tube defects in infants.

It's the process of adding nutrients to foods, whether or not those nutrients were originally present, to correct or prevent deficiency disorders. It's a strategic move to improve the nutritional status of populations. Spotting fortified foods is easy; look for the ‘+F’ logo. And don't confuse fortification with enrichment—fortification adds new nutrients, while enrichment restores those lost during processing.