What is fortification in the context of food?

Fortification refers to the process of adding vitamins and minerals to foods during their manufacture to enhance their nutritional value. This process aims to help alleviate nutrient deficiencies in populations where specific vitamins or minerals may be lacking in the diet. For instance, fortifying flour with iron helps address iron deficiency anemia, while adding vitamin D to milk supports bone health.

The concept of fortification is important in nutrition as it provides a practical method to improve public health through diet. It directly impacts the nutritional quality of commonly consumed foods, allowing individuals to obtain essential nutrients without having to change their eating habits significantly. This method serves as a proactive approach to prevent potential deficiencies and related health issues in various populations.