Voluntaryįortification occurs when a food manufacturer freely chooses to fortify particular foods in response to permission given in food law as a means to increase their brand value. Mandatory food fortification occurs when governments legally oblige food producers to fortify particular foods or categories of foods with specified micronutrients, providing high certainty over time that they will contain a predetermined amount. micronutrient powders containing iron for point-of-use fortification of foods for infants and young children 6–23 months old or children 2–12 years.fortification of maize flour, corn meal, wheat flour and rice with vitamins and minerals.įor children living in different settings:.The World Health Organization recommends large scale food fortification as a powerful evidence-informed and cost-effective intervention to fight vitamin and mineral deficiencies, including iodine deficiency disorders, anaemia and iron deficiency, among Such is the case of salt iodization, which builds on sodium consumption and, as result, needs to consider strategies for sodium intake reduction. In addition to the micronutrient deficiencies, policies and implementation programmes for fortification need to consider an alignment with policies for the reduction of diet-related noncommunicable diseases. When the vitamins and minerals are not added to the foods during the processing but just before consumption at home or at schools or child‐care facilities, it is called point-of-use fortification. It can be used to correct a demonstrated micronutrient deficiency in the general population (mass or large-scale fortification) or in specific population groups (targeted fortification) such as children, pregnant women and the beneficiaries of social protection programmes. ![]() As well as increasing the nutritional content of staple foods, the addition of micronutrients can help to restore the micronutrient content lost during processing.įortification is an evidence-informed intervention that contributes to the prevention, reduction and control of micronutrient deficiencies. Fortification is the practice of deliberately increasing the content of one or more micronutrients (i.e., vitamins and minerals) in a food or condiment to improve the nutritional quality of the food supply and provide a public health benefit with minimal risk to health.
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