To address the challenges associated with the shortage of micro and macronutrients in the food that is consumed, the concept of food fortification is introduced. This can be seen as an effective large-scale nutrition intervention mechanism.

Facts to know about Fortification

• It involves adding nutrients like iodine, vitamin A, etc., into daily food or condiments that are consumed, such as rice, salt, etc.
• It can be undertaken by adding the nutrients in industrial level, like iodised salt, or at a household level by adding micronutrient powders.
• It can also be undertaken by the concept of bio-fortification involving genetic manipulation of crops like Golden rice(to combat Vitamin A deficiency).

Advantages of Food  Fortification

• It is an easy process to undertake and can be effectively implemented on a large population base.
• It has minimal cost implication upon the government as well as for the consumer. So it can be easily implemented over a longer duration without fear of the scheme being scrapped.
• There is no need to bring any changes to the food habits of people. So minimal opposition from people can be expected.
• The higher cost of food products makes it difficult for the consumer for food. In such an instance, fortification can be very helpful.
• It is a safe method with no foreseen impact on society.
• Micronutrients are stable while cooking and storing. It means the nutrients will not lose their efficacy while cooking at high temperatures and storing.
• India started fortification with Iodine in common salt to address the challenges of goitre.

Source: The Hindu