“Food Fortification” explores how adding essential nutrients to staple foods can combat widespread micronutrient deficiencies, often called “hidden hunger,” and improve public health globally. Addressing this issue, the book delves into the science behind fortification, examining which deficiencies affect populations most and how fortification can help. For example, fortifying salt with iodine has historically combatted goiter, demonstrating the potential of this approach. The book further examines the practical implementation of fortification programs, from the technologies used to add nutrients to food, to the regulatory frameworks governing these processes. Readers will gain insight into the ethical considerations surrounding fortification, such as the risk of over-nutrition. The book progresses from introducing basic concepts of nutrition and the history of food fortification, to examining specific micronutrients like iron and vitamin A, and concluding with ethical implications and future strategies.
