Food Fortification

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Abstract
Widespread deficiencies in micronutrients (vitamins and minerals) in a population can be prevented and even eliminated if these essential nutrients are consumed on a continuous and ongoing basis. Fortification of commonly eaten staple foods and condiments with essential vitamins and minerals could be an important part of the solution. Proper choice of the food vehicle and nutrient and processing methods ensures stability and bioavailability of the nutrient. Fortification programs need support through food regulations, quality assurance, and monitoring to achieve desired impact on the nutritional status. A multisector approach combined with consumer awareness is needed to ensure long-term sustainability of a food fortification program.

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