What is Fortification?
Fortification is the process of adding one or more micronutrients to food and thereby improving the nutritional value of food. These added micronutrients may or may not have originally presented in food before processing or they may have been lost during processing. The addition of essential nutrients is done to staple foods so that it reaches a larger population.
Why fortification is necessary for India?
In India a larger population suffers from acute malnutrition due to poverty and various other reasons. Research says that India has a high burden of micronutrient deficiencies caused by Iron, Iodine, vitamin A and folic acid which leads to anaemia, Goiter, night blindness and various birth defects. Food fortification helps to fill the nutritional gap in the diet.
The journey of Food fortification in India
Food fortification is not a new concept in India. It has been practised in India for a very long time. It started in the 1950s with the fortification of vanaspati and margarine with Vitamin D. In 1986 salt iodization was adopted as a national policy.
In India wheat, salt, milk, oil and rice are identified staples for fortification and FSSAI regulations cover these five food categories for fortification. Examples of Food fortification
- Salt with Iodine
- Milk with vitamin A and D
- Fats and oil with vitamin A and D
- Rice with vitamins and minerals
- Wheat flour with iron
- Folic acid and vitamin B12
Functions of micronutrients
- Vitamin A – Prevents night blindness
- Vitamin D – Strong bones
- Folic acid – Essential for fetal development
- Vitamin B12 – Good for nervous system
- Iodine – Essential for normal growth
Benefits of food fortification
- Cost-effective approach to prevent nutrition deficiency
- Fortification doesn’t change the inherent characteristics of the food.
- The wider approach of fortified foods can help address the overall nutritional problem of a country.
- Food fortification is a safe method and hence doesn’t pose a health risk to people.
