Vitamin food fortification today

María de Lourdes Samaniego-Vaesken; Elena Alonso-Aperte; Gregorio Varela-Moreiras

doi:10.3402/fnr.v56i0.5459

María de Lourdes Samaniego-Vaesken Department of Pharmaceutical and Food Sciences. Faculty of Pharmacy, CEU San Pablo University, Madrid, Spain
Elena Alonso-Aperte Department of Pharmaceutical and Food Sciences. Faculty of Pharmacy, CEU San Pablo University, Madrid, Spain
Gregorio Varela-Moreiras Department of Pharmaceutical and Food Sciences. Faculty of Pharmacy, CEU San Pablo University, Madrid, Spain

DOI: https://doi.org/10.3402/fnr.v56i0.5459

Keywords: vitamins fortification, folic acid, vitamin D, risks and benefits

Abstract

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 ‘worldwide map of vitamin fortification’ is analysed, including differences between developed and developing countries. The vitamins, folate and vitamin D, are taken as practical examples in the review of the beneficial effect of different strategies on public health. The importance of the risk-benefit aspect, as well as how to identify the risk groups, and the food vehicles for fortification is discussed.

Keywords: food fortification; folic acid; vitamin D; policies; deficiencies

(Published: 2 April 2012

)Citation: Food & Nutrition Research 2012. 56: 5459 - DOI: 10.3402/fnr.v56i0.5459