Overview: Rationale and Elements of a Successful Food-Fortification Programme

Symposium: Food Fortification in Developing Countries Overview of Experimental Biology 2005 Symposium: Food Fortification in Developing Countries

Micronutrient malnutrition is a major global public health problem affecting more than a third of the world population. Consequences of this malnutrition are widespread and severe. It has been estimated that iron deficiency impairs the mental development of 40 to 60% of children in developing countries, vitamin A deficiency affects 40% of children,5 y of age in the developing world and is a fac...

Efficacy of Food Fortification with Vitamin D in Iranian Adults: A Systematic Review and Meta-Analysis

There are a number of reports showing high prevalence of hypovitaminosis D across Iran. The objective of this study was to evaluate whether food fortification with vitamin D has the potential to increase serum 25(OH)D concentrations in Iranian people. MEDLINE, PubMed, EMBASE, and The Cochrane Central Register of Controlled Trials were searched for randomized controlled clinical trials involving...

Vitamin food fortification today

Historically, food fortification has served as a tool to address population-wide nutrient deficiencies such as rickets by vitamin D fortified milk. This article discusses the different policy strategies to be used today. Mandatory or voluntary fortification and fortified foods, which the consumer needs, also have to comply with nutritional, regulatory, food safety and technical issues. The 'wor...

The Food Fortification Formulator: Technical Determination of Fortification Levels and Standards for Mass Fortification

Fortification of Food and Beverages with Phytonutrients

With the emergence of fortified foods there is a worldwide increase in health awareness and interest in herbal alternatives. The change in outlook of consumers has encouraged the food and beverage industry to adopt fortification techniques to enhance the appeal of their products. Beverages and common foods like soups, yogurt, sauces, mayonnaise, jams, jellies, marmalades, cheese, margarine, bre...