Food Fortification Efforts for Nutrition Needs

Abstract

Food fortification appears to have played an important role in the current nutritional health and well-being of populations in industrialized countries. Beginning in the early part of the 20th century, fortification was used to target specific health conditions: goiter with iodized salt; rickets with vitamin D-fortified milk; beriberi, anemia with B vitamins and Fe-fortified cereals; more recently, in the US the risk of pregnancy affected by neural tube defects with folic acid-fortified cereals. There has been a huge increase in fortification programs over the past few decades in developing countries. Food fortification based on sound principles and supported by clear policies and regulations can play a greater role in the progress of prevention and control of micronutrient malnutrition. This research is a descriptive type of research conducted using the literature review method. Analysis of several articles and science journals was carried out by reviewing several sources in the form of articles, theses or scientific journals related to Fortification and Nutrients. With various sources from the internet such as Google, Google Scholar, Science Direct, Pdf Drive, it can make it easier to find information. Based on the results of the literature review, it was found that the lack of nutritional needs for the body can be done with food fortification. Fortification is the addition of certain nutrients to food to prevent deficiencies in some nutrients in the body that can be done with protein, vitamin and mineral fortification. Food fortification consists of several kinds such as iodine fortification, iron fortification, and vitamin A fortification. Micronutrient deficiencies such as vitamin A deficiency (VAD), iodine deficiency disorder (GAKY), and anemia are the occurrence of insufficient iron intake.