What do you know about food fortification?
In developing nations like India where increasing population is a factor of concern, malnutrition is undoubtedly a prime issue. This accounts to one-third of childhood deaths, sadly. Even adults are deprived of getting nutrition rich, balanced diet. As we consume limited food, the probability of dietary deficiencies is high.
It is rice, wheat and pulse that constitute the major portion of food for the rural population. There are tales of farmers who eat only rice with a toss of salt and green chilli as side dish.
It was later in 90s that WHO had introduced fortified foods. Are you aware of iodised salt or calcium rich milk? All these are fortified items in use. What is fortification? It is all about adding micronutrients like vitamins or minerals for making food more nutritious.
There is however restrictions on what food can be fortified. Salts or milk are familiar under the category while there are others such as atta, maida, oil, butter, cheese, infant formulas, teas, other beverages, and so on. On one hand, fortified foods is a way to prevent malnutrition, however according to health experts, there are chances of increased toxicity levels if improper fortification is done by the food brands.
