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Food fortification is the addition of micronutrients (essential trace elements and vitamins) to food products. Food enrichment specifically means adding back nutrients lost during food processing, while fortification includes adding nutrients not naturally present. [ 1 ]
Biofortification differs from ordinary fortification because it focuses on making plant foods more nutritious as the plants are growing, rather than having nutrients added to the foods when they are being processed. This is an important improvement on ordinary fortification when it comes to providing nutrients for the rural poor, who rarely ...
The Food Fortification Initiative lists all countries in the world that conduct fortification programs, [9] and within each country, what nutrients are added to which foods. Vitamin fortification programs exist in one or more countries for folate, niacin, riboflavin, thiamin, vitamin A, vitamin B 6, vitamin B 12, vitamin D and
Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives, such as vinegar ( pickling ), salt ( salting ), smoke ( smoking ) and sugar ( crystallization ), have been used for centuries to preserve food .
The Food Fortification Initiative (FFI) is an organization that promotes the fortification of industrially milled flours and cereals. [ 1 ] [ 2 ] FFI assists country leaders in promoting, planning, implementing, and monitoring the fortification of industrially milled wheat flour , maize flour , and rice . [ 3 ]
In the US, mandatory fortification of enriched breads, cereals, flours, corn meal, pastas, rice, and other grain products began in January 1998. As of 2023, 140 countries require food fortification with one or more vitamins, [32] with folate required in 69 countries. The most commonly fortified food is wheat flour, followed by maize flour and rice.
The spike in food prices prevented many people from escaping poverty, because the poor spend a larger proportion of their income on food and farmers are net consumers of food. [109] High food prices cause consumers to have less purchasing power and to substitute more-nutritious foods with low-cost alternatives.
In East Asia, where polished white rice was the common staple food of the middle class, beriberi resulting from lack of vitamin B 1 was endemic. In 1884, Takaki Kanehiro , a British-trained medical doctor of the Imperial Japanese Navy , observed that beriberi was endemic among low-ranking crew who often ate nothing but rice, but not among ...