6.2.4

Fortification

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Fortification

Fortification involves adding nutrients to food to improve their nutritional value.

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Reasons for fortification

  • Replenish nutrients removed during processing.
  • Making foods more nutritious (and healthier).
  • For marketing purposes, as people may think products are better for them.
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Dangers of eating too many fortified foods

  • Excessive consumption may cause an individual to have too much of certain minerals in their diet.
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Multivitamin supplements

  • These supplements can help an individual get all the minerals and vitamins they need if their diet is lacking.
  • Certain individuals are more likely to rely on them (e.g. women who are breastfeeding).
  • Some people think that they don't really benefit a lot of people.
  • Excessive consumption can be harmful.

Fortification Examples

Foods that can be fortified include:

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Breakfast cereals

  • Can fortify with iron, folic acid and thiamin.
  • Lots of people eat cereal. Fortification increases the chances of people getting their recommended nutrient intake.
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White flour

  • When white flour is made, iron, calcium, thiamin (B1) and niacin (B3) are all removed.
  • Manufacturers are legally obliged to put these nutrients back in.
  • They are naturally present in wholemeal flour so don't need to be added.
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Alternatives to butter

  • Alternatives to dairy butter include nut butter and margarine.
  • Manufacturers may voluntarily choose to fortify these to contain the same nutrients naturally present in butter - vitamins A and D.
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Cholesterol lowering spreads

  • Adding plant sterols to some vegetable fat spreads can help individuals with high cholesterol to lower cholesterol.
  • Individuals with normal cholesterol will not benefit.

Jump to other topics

1Food Preparation Skills

2Food, Nutrition & Health

3Food Science

4Food Safety

5Food Choice

6Food Provenance

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