Lakhasly

Food is essential to life. As per World Health  Organization (WHO), about two billion people worldwide  suffer from micronutrient deficiencies also known  as hidden hunger, because they are not getting essential  daily dietary requirements. Fortified foods play a crucial role in addressing  nutritional deficiencies and promoting overall health .Micronutrient malnutrition (MNM) is called “hidden hunger” due to its invisible vitamin-minerals deficiency symptoms in an individual  (children and women).Different strategies such as dietary diversification, supplementation, biofortification, and food fortification are used to fight MNM; however, each method has its own merits and demerits. Therefore, this review discusses an alternate approach, “food-to-food fortification (FtFF),” for combating MNM through enriching the daily diet with essential micronutrients.Historical Nutrient supplementation of foods was mentioned  for the first time in the year 400 B.C. by the Persian physician  Melanpus, who suggested adding iron filings to drink to  increase soldiers’ “potency.” In 1831 the French physician Boussingault urged  adding iodine to salt to prevent goitre. However, it was between  the First and Second World Wars (1924-1944) that  supplementation was established with early examples including  the addition of vitamins A and D to margarine, vitamin D to milk,  and vitamins B1, B2,niacin ,iron to flour and bread.Fortification Food fortification is defined as the practice of adding vitamins  and minerals to commonly consumed foods during processing to  increase their nutritional value.  It is a proven, safe and cost-effective strategy for improving diets and  for the prevention and control of micronutrient deficiencies.The Purpose of Fortification

• To enhance the nutritional value of foods, compensating for deficiencies or  meeting specific dietary requirements.
• To obtain fortified oils with enhanced nutritional and healthy properties, as  well as with a higher shelf-life.
• To produce nutraceuticals and novel foods.
• To restore nutrients lost during food processing.
• To balance the total nutrient profile of a diet. Fortification is the process of adding nutrients or non-nutrient  bioactive components to edible products (e.g., food, food constituents,  or supplements). It can be used to correct or prevent widespread  nutrient intake shortfalls and associated deficiencies. It was identified as the strategy by WHO and FAO for decreasing the  incidence of nutrient deficiencies at the global level. The technological methods used in food fortification, such as  micronutrient addition, encapsulation techniques, and biofortification. Fortification and biofortification are food enrichment technologies that differ in  their approach; where in the former, fortificants are added directly to the food  during processing, but the latter involves fortification at the production level of  the food.   Biofortification is defined as the cost effective process to improve the  concentration and bioavailability of the nutrients in crops through genetic  engineering or conventional plant breeding. Thus bringing agricultural and nutrition  science together for reducing malnutrition by increasing levels of nutrients like iron, pro- vitamin A, selenium and zinc in foods at no additional cost to consumers. Most of the  staple crops are deficient in essential nutrients required for normal growth. Fortified foods Fortified foods are an easy way to provide the proper  nutritional requirements in the diet. Fortified staples wheat flour,  milk, edible oil and salt can help in enriching the diets with  essential micronutrients. Infant formulas, tea ,beverages, cereal and cereals products. Micronutrients and Importance • Commonly fortified nutrients include vitamins such as A, D, B-vitamins  (like folic acid), and minerals like iron and calcium. • These nutrients are vital for various physiological functions, including  immune function, bone health, and cognitive development. • Public health impact of food fortification depends on the quantity of  micronutrients recommended for fortification and the daily consumption of  the fortified food which serves as the vehicle for the nutrients. The  quantity consumed should be sufficient to match the dietary requirements  of micronutrients and the bioavailability of the fortificants. Examples of fortified foods 1-Fortifying salt with iodine, for example, prevents irreversible brain damage in young  children, while fortifying flour with iron and folic acid helps protect against iron deficiency  anaemia, a major cause of maternal death, and neural tube defects, respectively. 2-cereal grain fortification. 3-fortification of edible oils. 4-margarine and ghee. Fortified foods are completely safe for consumers and that  the benefits are enormous. The amount of vitamins and minerals  added to a specific food is usually set at a proportion of the  individual’s daily requirement and is usually less than one-third  of the total recommended dietary allowance (RDA). Fortification  is always strictly monitored and by implementing stringent  quality-control measures, companies can ensure that there is no  excessive intake of a specific vitamin or mineral. NB: RDA is defined as the average daily dietary nutrient intake level sufficient to meet the requirement of nearly  all healthy individuals of a specific age and gender group

1. Fortified foods play a critical role in combating widespread nutritional  deficiencies, particularly in vulnerable populations.
2. Prevention of Diseases: Fortification has been linked to the prevention of  diseases, such as neural tube defects due to folic acid fortification and rickets  due to vitamin D fortification.
3. Global Initiatives: Many countries have implemented mandatory fortification  programs to improve public health outcomes, showcasing the widespread  recognition of its benefits. Future Directions in Fortification • Collaboration with Organizations to implement and monitor  fortification programs worldwide. • Innovation in Delivery Systems for fortification :  (technologies), such as bioencapsulation, nanotechnology,  and genetically modified organisms (GMOs), to enhance  nutrient stability and bioavailability. • Personalized Nutrition: personalized fortification tailored to  individuals' specific nutritional needs and genetic (genetic  nutrition). • sustainable fortification strategies :that minimize  environmental impact, reduce food waste, and promote  biodiversity in agricultural production.

Food is essential to life. As per World Health 
Organization (WHO), about two billion people worldwide 
suffer from micronutrient deficiencies also known 
as hidden hunger, because they are not getting essential 
daily dietary requirements.
Fortified foods play a crucial role in addressing 
nutritional deficiencies and promoting overall health .Micronutrient malnutrition (MNM) is called “hidden hunger” due
to its invisible vitamin-minerals deficiency symptoms in an individual 
(children and women).Different strategies such as dietary
diversification, supplementation, biofortification, and food fortification
are used to fight MNM; however, each method has its own merits and
demerits. Therefore, this review discusses an alternate approach,
“food-to-food fortification (FtFF),” for combating MNM through
enriching the daily diet with essential micronutrients.Historical
Nutrient supplementation of foods was mentioned 
for the first time in the year 400 B.C. by the Persian physician 
Melanpus, who suggested adding iron filings to drink to 
increase soldiers’ “potency.”
In 1831 the French physician Boussingault urged 
adding iodine to salt to prevent goitre. However, it was between 
the First and Second World Wars (1924-1944) that 
supplementation was established with early examples including 
the addition of vitamins A and D to margarine, vitamin D to milk, 
and vitamins B1, B2,niacin ,iron to flour and bread.Fortification
Food fortification is defined as the practice of adding vitamins 
and minerals to commonly consumed foods during processing to 
increase their nutritional value. 
It is a proven, safe and cost-effective strategy for improving diets and 
for the prevention and control of micronutrient deficiencies.The Purpose of Fortification

• To enhance the nutritional value of foods, compensating for deficiencies or 
  meeting specific dietary requirements.


• To obtain fortified oils with enhanced nutritional and healthy properties, as 
  well as with a higher shelf-life.


• To produce nutraceuticals and novel foods.


• To restore nutrients lost during food processing.


• To balance the total nutrient profile of a diet.
  Fortification is the process of adding nutrients or non-nutrient 
  bioactive components to edible products (e.g., food, food constituents, 
  or supplements). It can be used to correct or prevent widespread 
  nutrient intake shortfalls and associated deficiencies.
  It was identified as the strategy by WHO and FAO for decreasing the 
  incidence of nutrient deficiencies at the global level.
  The technological methods used in food fortification, such as 
  micronutrient addition, encapsulation techniques, and biofortification.
  Fortification and biofortification are food enrichment technologies that differ in 
  their approach; where in the former, fortificants are added directly to the food 
  during processing, but the latter involves fortification at the production level of 
  the food. 
   Biofortification is defined as the cost effective process to improve the 
  concentration and bioavailability of the nutrients in crops through genetic 
  engineering or conventional plant breeding. Thus bringing agricultural and nutrition 
  science together for reducing malnutrition by increasing levels of nutrients like iron, pro-
  vitamin A, selenium and zinc in foods at no additional cost to consumers. Most of the 
  staple crops are deficient in essential nutrients required for normal growth.
  Fortified foods
  Fortified foods are an easy way to provide the proper 
  nutritional requirements in the diet. Fortified staples wheat flour, 
  milk, edible oil and salt can help in enriching the diets with 
  essential micronutrients.
  Infant formulas, tea ,beverages, cereal and cereals products.
  Micronutrients and Importance
  • Commonly fortified nutrients include vitamins such as A, D, B-vitamins 
  (like folic acid), and minerals like iron and calcium.
  • These nutrients are vital for various physiological functions, including 
  immune function, bone health, and cognitive development.
  • Public health impact of food fortification depends on the quantity of 
  micronutrients recommended for fortification and the daily consumption of 
  the fortified food which serves as the vehicle for the nutrients. The 
  quantity consumed should be sufficient to match the dietary requirements 
  of micronutrients and the bioavailability of the fortificants.
  Examples of fortified foods
  1-Fortifying salt with iodine, for example, prevents irreversible brain damage in young 
  children, while fortifying flour with iron and folic acid helps protect against iron deficiency 
  anaemia, a major cause of maternal death, and neural tube defects, respectively.
  2-cereal grain fortification.
  3-fortification of edible oils.
  4-margarine and ghee.
  Fortified foods are completely safe for consumers and that 
  the benefits are enormous. The amount of vitamins and minerals 
  added to a specific food is usually set at a proportion of the 
  individual’s daily requirement and is usually less than one-third 
  of the total recommended dietary allowance (RDA). Fortification 
  is always strictly monitored and by implementing stringent 
  quality-control measures, companies can ensure that there is no 
  excessive intake of a specific vitamin or mineral.
  NB: RDA is defined as the average daily dietary nutrient intake level sufficient to meet the requirement of nearly 
  all healthy individuals of a specific age and gender group

1. Fortified foods play a critical role in combating widespread nutritional 
   deficiencies, particularly in vulnerable populations.


2. Prevention of Diseases: Fortification has been linked to the prevention of 
   diseases, such as neural tube defects due to folic acid fortification and rickets 
   due to vitamin D fortification.


3. Global Initiatives: Many countries have implemented mandatory fortification 
   programs to improve public health outcomes, showcasing the widespread 
   recognition of its benefits.
   Future Directions in Fortification
   • Collaboration with Organizations to implement and monitor 
   fortification programs worldwide.
   • Innovation in Delivery Systems for fortification : 
   (technologies), such as bioencapsulation, nanotechnology, 
   and genetically modified organisms (GMOs), to enhance 
   nutrient stability and bioavailability.
   • Personalized Nutrition: personalized fortification tailored to 
   individuals' specific nutritional needs and genetic (genetic 
   nutrition).
   • sustainable fortification strategies :that minimize 
   environmental impact, reduce food waste, and promote 
   biodiversity in agricultural production.