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Journal articles on the topic 'Fortification of food'

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Published: 7 June 2025

Last updated: 2 August 2025

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1

Liyanage, C., and M. Hettiarachchi. "Food fortification." Ceylon Medical Journal 56, no. 3 (2011): 124. http://dx.doi.org/10.4038/cmj.v56i3.3607.

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Roy, Anindita. "Food fortification." International Journal of Chemical Studies 9, no. 1 (2021): 157–60. http://dx.doi.org/10.22271/chemi.2021.v9.i1c.11557.

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3

Richardson, D. P. "Food Fortification." Proceedings of the Nutrition Society 49, no. 1 (1990): 39–50. http://dx.doi.org/10.1079/pns19900007.

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Alnafisah, Ruyuf Y., Atheer S. Alragea, Mona K. Alzamil, and Amani S. Alqahtani. "The Impact and Efficacy of Vitamin D Fortification." Nutrients 16, no. 24 (2024): 4322. https://doi.org/10.3390/nu16244322.

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Vitamin D deficiency is a global health issue linked to various chronic diseases and overall mortality. It primarily arises from insufficient sunlight exposure, compounded by dietary limitations. Vitamin D fortification of commonly consumed foods has emerged as a viable public health intervention to address this deficiency. This review evaluates the impact of vitamin D food fortification on serum levels, intake, and health outcomes and explores the stability, bio-accessibility, bioavailability, and cost-effectiveness of such interventions. A comprehensive literature search was conducted in Pub

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Prajapati, Parixit, and Ragini Sharma. "Advances in food fortification: Ensuring a healthier humanity, types, and analytical methods." Current Trends in Pharmacy and Pharmaceutical Chemistry 6, no. 3 (2024): 76–83. http://dx.doi.org/10.18231/j.ctppc.2024.021.

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Food fortification is the practice of improving food products' nutritional value by adding necessary vitamins and minerals. This practice is typically implemented to address widespread deficiencies of these nutrients in the population and improve public health. Fortification can be achieved through various methods, including adding specific micronutrients to staple foods such as flour, oil, or salt, as well as through the addition of micronutrients to processed or packaged foods. The benefits of food fortification include reduced rates of malnutrition and related health problems, improved over

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Cormick, Gabriela, Ana Pilar Betrán, Fletcher Metz, et al. "Regulatory and Policy-Related Aspects of Calcium Fortification of Foods. Implications for Implementing National Strategies of Calcium Fortification." Nutrients 12, no. 4 (2020): 1022. http://dx.doi.org/10.3390/nu12041022.

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Daily calcium intake is well below current recommendations in most low- and middle-income countries (LMICs). Calcium intake is usually related to bone health, however an adequate calcium intake has also been shown to reduce hypertensive disorders of pregnancy, lower blood pressure and cholesterol values, and to prevent recurrent colorectal adenomas. Fortification of foods has been identified as a cost-effective strategy to overcome micronutrient gaps in public health. This review summarizes regulatory aspects of fortification of commonly consumed foods with micronutrients, with an emphasis on

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Vičič, Vid, Ruža Pandel Mikuš, Saša Kugler, Ksenija Geršak, Joško Osredkar, and Andreja Kukec. "Vitamin D fortification of eggs alone and in combination with milk in women aged 44–65 years: Fortification model and economic evaluation." Slovenian Journal of Public Health 62, no. 1 (2022): 30–38. http://dx.doi.org/10.2478/sjph-2023-0005.

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Abstract Introduction For almost nine decades, the fortification of foods with vitamin D has been proven effective in preventing rickets. This study aims to build and economically evaluate a fortification model based on egg biofortification and milk (including yoghurt) fortification. Methods A cross-sectional study was carried out between 1. March and 31. May 2021. Three hundred and nineteen healthy women from the Central Slovenian region aged between 44 and 65 were recruited for the study, with 176 participants included in the final analysis. For the fortification model calculations, the vita

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Kar, Sonali, Snigdha Singh, Liwa Patnaik, and Sneha Bhowmick. "Insights into student perspectives regarding food fortification in a private medical and engineering college, Bhubaneswar, Odisha: a qualitative study." International Journal Of Community Medicine And Public Health 11, no. 9 (2024): 3651–55. http://dx.doi.org/10.18203/2394-6040.ijcmph20242572.

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Food fortification is a crucial public health intervention aimed at addressing nutrient deficiencies and improving overall health outcomes. There is need in diet enhancement as macronutrient and micronutrient deficiency can lead to malnutrition in the long run. Young adults are the budding future of the community and their perception on food fortification and its adaptation can help the policy makers to generate better ways to implement it. This review article presents findings from a qualitative exploration of awareness regarding food fortification among students in a private college in Bhuba

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Kochetkova, A. A., V. M. Kodentsova, V. M. Vorobyeva, et al. "Fortification of food with micronutrients: development of methodological and regulatory framework in the Russian Federation." Theory and practice of meat processing 6, no. 3 (2021): 269–78. http://dx.doi.org/10.21323/2414-438x-2021-6-3-269-278.

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The available scientific literature, domestic and international regulatory codes of normative documents concerning the fortification of various types of food products have been analyzed. The groups of food products of conventional and regular consumption included into the diets of all categories of consumers, recommended for fortification with essential micronutrients, have been determined: wheat and cereal flour (spelt wheat, buckwheat, oat, corn flour, etc.); pastry; milk and dairy products, including ice cream; non-alcoholic soft drinks; mineralized drinking water; fruit and vegetable juice

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Tripathi, Amarnath, and Shruti Mishra. "An Estimation of Price Effects of Making Food Fortification Mandatory in India." Food and Nutrition Bulletin 41, no. 3 (2020): 355–66. http://dx.doi.org/10.1177/0379572120938548.

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Background: Despite several interventions, India has made little progress in reducing hidden hunger, micronutrient malnutrition. Food fortification of staple foods could be useful in addressing the above problem. Nonetheless, it may lead to an increase in economic stress among people by increasing inflation and monthly budget expenditure. Objective: The prime objective was to see whether or not mandatory food fortification will lead to an increase in inflation and the family’s budget expenditure. Methods: The study was based on secondary data. Decomposition approach has been used—inflation was

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Tesema, Sisay. "SPRINKLES for Ethiopian Staple Food Fortification/ Home Fortification." European Journal of Nutrition & Food Safety 5, no. 5 (2015): 412. http://dx.doi.org/10.9734/ejnfs/2015/20885.

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Orriss, Gregory D. "Food Fortification: Safety and Legislation." Food and Nutrition Bulletin 19, no. 2 (1998): 109–16. http://dx.doi.org/10.1177/156482659801900204.

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The Food and Agriculture Organization/World Health Organization (FAO/WHO) International Conference on Nutrition (ICN), held in Rome in December 1992, recognized the widespread occurrence of micronutrient deficiencies, particularly in developing countries. The conference recognized food-based approaches as the most effective way to address existing micronutrient deficiencies. These approaches must include appropriate strategies to assure dietary diversification, improved food availability, food preservation, nutrition education, and food fortification. The final report of the conference include

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de Lourdes Samaniego-Vaesken, Maria, Elena Alonso-Aperte, and Gregorio Varela-Moreiras. "Vitamin food fortification today." Food & Nutrition Research 56, no. 1 (2012): 5459. http://dx.doi.org/10.3402/fnr.v56i0.5459.

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Fajardo, Violeta, and Gregorio Varela-Moreiras. "Efficacy of Adding Folic Acid to Foods." International Journal for Vitamin and Nutrition Research 82, no. 3 (2012): 177–86. http://dx.doi.org/10.1024/0300-9831/a000109.

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In the past, food fortification along with nutritional education and the decrease in food costs relative to income have proven successful in eliminating common nutritional deficiencies. These deficiencies such as goiter, rickets, beriberi, and pellagra have been replaced with an entirely new set of emergent deficiencies that were not previously considered a problem [e.g., folate and neural tube defects (NTDs)]. In addition, the different nutrition surveys in so-called affluent countries have identified shortfalls of nutrients specific to various age groups and/or physiological status. Comp

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Otunola, Gloria Aderonke, and Danik Martirosyan. "Choosing Suitable Food Vehicles for Functional Food Products." Functional Foods in Health and Disease 11, no. 2 (2021): 44. http://dx.doi.org/10.31989/ffhd.v11i2.764.

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Globally, there is a growing demand for functional foods that provide health benefits without changing current dietary habits. However, the world is made up of diverse societies that consist of a wide range of individuals from different ethnic and cultural backgrounds associated with different food choices and preferences. Functional foods resemble traditional foods but have been designed and tailored to confer physiological and health benefits that go beyond their nutritional function. Of the seven-step cycle involved in functional food production, choosing a suitable food vehicle as a carrie

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Christensen, Tue, Gitte Ravn-Haren, and Rikke Andersen. "A Data Driven Approach to Identify Safe and Adequate Schemes for Vitamin D Fortification." Foods 11, no. 24 (2022): 3981. http://dx.doi.org/10.3390/foods11243981.

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Food fortification is a strategy to increase low vitamin D intake. In order to avoid the intake of a population exceeding the upper tolerable intake level, the right choice of food groups to fortify is of crucial importance. An automated fortification tool was developed based on dietary intake data from the Danish National Survey of Dietary Habits and Physical Activity 2011–2013 (DANSDA), taking into account the energy contribution of the fortified food. The fortification of food group is a variant in the linear modelling, where the optimization ensures the lowest possible variation in deviati

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Bromage, Sabri, Enkhmaa Gonchigsumlaa, Margaret Traeger, et al. "Awareness and Attitudes Regarding Industrial Food Fortification in Mongolia and Harbin." Nutrients 11, no. 1 (2019): 201. http://dx.doi.org/10.3390/nu11010201.

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This study assessed awareness and attitudes regarding industrial food fortification among adults in urban and rural Mongolia, and the city of Harbin, China. Between 2014 and 2017, surveys were collected from healthy men and women aged ≥18 years (182 Harbin residents and 129 urban and rural Mongolians participating in a nationwide nutrition survey in Mongolia). Survey reproducibility was assessed among 69 Mongolian participants to whom it was administered twice (summer and winter). Findings revealed that only 19% of rural and 30% of urban Mongolians, and 48% of Harbin residents were aware that

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Wirakartakusumah, Moehammad Aman, and Purwiyatno Hariyadi. "Technical Aspects of Food Fortification." Food and Nutrition Bulletin 19, no. 2 (1998): 101–8. http://dx.doi.org/10.1177/156482659801900203.

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The nutritional status of the population is one of the important factors determining the quality and productivity of the population, which in turn affects national productivity. In the long term, good nutritional status contributes to the intelligence and health of the population. Consequently, programmes directed at improving the nutritional status of the population will undoubtedly be a high priority in the national development scheme of any country, developed or developing. Food fortification, i.e., the addition of nutrients to specific foods based on the dietary habits and nutritional stat

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Lalani, Baqir, Aurélie Bechoff, and Ben Bennett. "Which Choice of Delivery Model(s) Works Best to Deliver Fortified Foods?" Nutrients 11, no. 7 (2019): 1594. http://dx.doi.org/10.3390/nu11071594.

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Micronutrient deficiencies (MNDs) occur as a result of insufficient intake of minerals and vitamins that are critical for body growth, physical/mental development, and activity. These deficiencies are particularly prevalent in lower-and middle-income countries (LMICs), falling disproportionately on the poorest and most vulnerable segments of the society. Dietary diversity is considered the most effective method in reducing this deficiency but is often a major constraint as most foods rich in micronutrients are also expensive and thereby inaccessible to poorer members of society. In recent year

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Bell, Victoria, Ana Rita Rodrigues, Jorge Ferrão, Theodoros Varzakas, and Tito H. Fernandes. "The Policy of Compulsory Large-Scale Food Fortification in Sub-Saharan Africa." Foods 13, no. 15 (2024): 2438. http://dx.doi.org/10.3390/foods13152438.

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Food fortification with micronutrients was initially justified in developed countries by a lack of availability of micronutrients in staple crops, mainly due to soil exhaustion. However, in Sub-Saharan arable lands, soil fatigue is not predominant, and communities consume mostly home-grown, organic, non-processed crops. Sub-Saharan food systems are nevertheless deeply entwined with food insecurity, driver of illnesses. Family production can promote subsistence, food stability, and self-sufficiency, the main SSA setback being the vicious cycle of poverty and the lack of dietary variety, contrib

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Friesen, Valerie M., Mduduzi N. N. Mbuya, Grant J. Aaron, et al. "Fortified Foods Are Major Contributors to Apparent Intakes of Vitamin A and Iodine, but Not Iron, in Diets of Women of Reproductive Age in 4 African Countries." Journal of Nutrition 150, no. 8 (2020): 2183–90. http://dx.doi.org/10.1093/jn/nxaa167.

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ABSTRACT Background Food fortification is implemented to increase intakes of specific nutrients in the diet, but contributions of fortified foods to nutrient intakes are rarely quantified. Objectives We quantified iron, vitamin A, and iodine intakes from fortified staple foods and condiments among women of reproductive age (WRA). Methods In subnational (Nigeria, South Africa) and national (Tanzania, Uganda) cross-sectional, clustered household surveys, we assessed fortifiable food consumption. We estimated daily nutrient intakes from fortified foods among WRA by multiplying the daily apparent

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Fiedler, John L., Marc-Francois Smitz, Olivier Dupriez, and Jed Friedman. "Household Income and Expenditure Surveys: A Tool for Accelerating the Development of Evidence-Based Fortification Programs." Food and Nutrition Bulletin 29, no. 4 (2008): 306–19. http://dx.doi.org/10.1177/156482650802900407.

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Background One-third of the world's population suffers from micronutrient deficiencies due primarily to inadequate dietary intake. Food fortification is often touted as the most promising short- to medium-term strategy for combating these deficiencies. Despite its appealing characteristics, progress in fortification has been slow. Objective To assess the potential of household food-purchase data to fill the food-consumption information gap, which has been an important factor contributing to the slow growth of fortification programs. Methods Household income and expenditure survey (HIES) data a

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Niedermaier, Tobias, Thomas Gredner, Sabine Kuznia, Ben Schöttker, Ute Mons, and Hermann Brenner. "Potential of Vitamin D Food Fortification in Prevention of Cancer Deaths—A Modeling Study." Nutrients 13, no. 11 (2021): 3986. http://dx.doi.org/10.3390/nu13113986.

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Meta-analyses of randomized controlled trials (RCTs) have estimated a 13% reduction of cancer mortality by vitamin D supplementation among older adults. We evaluated if and to what extent similar effects might be expected from vitamin D fortification of foods. We reviewed the literature on RCTs assessing the impact of vitamin D supplementation on cancer mortality, on increases of vitamin D levels by either supplementation or food fortification, and on costs of supplementation or fortification. Then, we derived expected effects on total cancer mortality and related costs and savings from potent

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Yeung, David L. "Iron and Micronutrients: Complementary Food Fortification." Food and Nutrition Bulletin 19, no. 2 (1998): 159–63. http://dx.doi.org/10.1177/156482659801900211.

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Iron deficiency, one of the most prevalent problems of micronutrient malnutrition, occurs in both developing and industrialized countries. The impact of iron deficiency and iron-deficiency anaemia on the individual can result in lifelong disadvantages. The causes of the problem are many, but the principal cause is lack of iron-rich food. The International Conference of Nutrition sponsored by the World Health Organization (WHO) in Rome in 1992 estimated that over 2,000 million people worldwide suffer from anaemia, most of which is related to iron deficiency. Infants and young children are decid

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Linda, Amaya Aura, Florence Kyallo, Judith K. Okoth, et al. "Food Fortification: The Level of Awareness among Kenyan Consumers." Journal of Nutrition and Metabolism 2020 (April 7, 2020): 1–7. http://dx.doi.org/10.1155/2020/8486129.

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More than half of the morbidity and mortality cases among children in Kenya are as a result of micronutrient deficiencies (MNDs). Food fortification is considered by the Government of Kenya as a feasible strategy for addressing MNDs. Worldwide, fortification has been proven to be effective since it does not require any change in dietary habits. Success of large-scale food fortification however may depend on consumer awareness of the fortification benefits. A cross-sectional study was conducted in 13 counties to collect information on fortification awareness using structured questionnaires. 143

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Thakur, Akshit, Rahul Sharma, and Reshu Rajput. "Food Fortification to Combat Micronutrient Deficiencies- A Review." Current Journal of Applied Science and Technology 42, no. 47 (2023): 66–79. http://dx.doi.org/10.9734/cjast/2023/v42i474317.

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The Fortification of food products with micronutrients to address their deficiencies is a concept which has been introduced over a hundred years from now. Yet the problem of malnutrition still persists in the 21st century. Micronutrient deficiencies are a problem which disproportionately affect vulnerable groups like women, children and low income families. Fortifying foods with required micro nutrients is a legitimate solution that employs highly effective strategies to combat deficiencies in these essential nutrients. Food fortification has been a vital part of missions to face micronutrient

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Ropero, Ana B., Fernando Borrás, Marta Rodríguez, and Marta Beltrá. "Nutritional Description of Organic and Conventional Food Products in Spain: The BADALI Project." Nutrients 15, no. 8 (2023): 1876. http://dx.doi.org/10.3390/nu15081876.

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Organic food and drink is undoubtedly a growing market. Consumers perceive organic food as healthy, and nutrition claims (NCs) and fortification may add to this perception. Whether this is true is still a matter of controversy, particularly for organic food products. We present here the first comprehensive study of large samples of six specific organic food types, analysing the nutritional quality (nutrient composition and “healthiness”) as well as the use of NCs and fortification. In parallel, a comparison with conventional food is also carried out. For this purpose, the Food Database of prod

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Wardah Nisar, Rabbiya Sarwar, Shahid Nabi, Zainab Bilal Malik, and Shamaila Zamir. "Attitude, awareness and recommendations regarding fortified food usage amongst Health Care Professionals of Punjab." Proceedings 37, no. 1 (2023): 11–17. http://dx.doi.org/10.47489/szmc.v37i1.288.

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Introduction: Fortification is the practice of deliberately increasing the content of one or more micronutrients i.e., vitamins and minerals in a food or condiment to improve the nutritional quality of the food supply and provide a public health benefit with minimal risk to health. As well as increasing the nutritional content of staple foods, the addition of micronutrients can help to restore the micronutrient content lost during processing. Objectives: To assess attitude about fortified foods, awareness regarding usage of fortified food and related recommendations amongst health care p

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Olson, Rebecca, Breda Gavin-Smith, Chiara Ferraboschi, and Klaus Kraemer. "Food Fortification: The Advantages, Disadvantages and Lessons from Sight and Life Programs." Nutrients 13, no. 4 (2021): 1118. http://dx.doi.org/10.3390/nu13041118.

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Deficiencies in one or more micronutrients such as iron, zinc, and vitamin A are widespread in low- and middle-income countries and compromise the physical and cognitive capacity of millions of people. Food fortification is a cost-effective strategy with demonstrated health, economic and social benefits. Despite ongoing debates globally and in some countries regarding the performance and safety of food fortification, the practice offers significant benefits across each of the main vehicles for food fortification (large-scale food fortification, biofortification and point-of-use or home fortifi

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Douglas, Joy W., Jeannine C. Lawrence, and Adam P. Knowlden. "The use of fortified foods to treat malnutrition among older adults: a systematic review." Quality in Ageing and Older Adults 18, no. 2 (2017): 104–19. http://dx.doi.org/10.1108/qaoa-05-2016-0018.

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Purpose Food fortification with common kitchen ingredients has been suggested to improve nutritional intake. The purpose of this paper was to systematically review the efficacy of food fortification on calorie and protein intake among older adults. Design/methodology/approach A systematic search was conducted using Boolean search logic and seven research databases to identify interventions using fortified foods to increase calorie and protein intake among older adults. Ten studies published in English since 1996 were eligible for inclusion. Study quality was evaluated using an adapted Modified

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Hennessy, Áine, Evelyn M. Hannon, Janette Walton, and Albert Flynn. "Impact of voluntary food fortification practices in Ireland: trends in nutrient intakes in Irish adults between 1997–9 and 2008–10." British Journal of Nutrition 113, no. 2 (2014): 310–20. http://dx.doi.org/10.1017/s0007114514003651.

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Because of the discretionary nature of voluntary food fortification in the European Union, there is a need to monitor fortification practices and consumption of fortified foods in order to assess the efficacy and safety of such additions on an ongoing basis. The present study aimed to investigate the nutritional impact of changes in voluntary fortification practices in adults aged 18–64 years using dietary intake data from two nationally representative cross-sectional food consumption surveys, the North/South Ireland Food Consumption Survey (NSIFCS) (1997–9) and the National Adult Nutrition Su

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Mejia, Luis A. "Fortification of Foods: Historical Development and Current Practices." Food and Nutrition Bulletin 15, no. 4 (1994): 1–4. http://dx.doi.org/10.1177/156482659401500413.

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Differences exist between food enrichment and food fortification. A wide array of fortifying agents and food carriers have been developed to date. Numerous objectives and factors must be taken into consideration to guarantee a successful food-fortification intervention— for example, legal issues and how they affect programme outcomes. Technological constraints are also faced by food-fortification technology; however, research is being conducted to overcome these problems.

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Osendarp, Saskia J. M., Homero Martinez, Greg S. Garrett, et al. "Large-Scale Food Fortification and Biofortification in Low- and Middle-Income Countries: A Review of Programs, Trends, Challenges, and Evidence Gaps." Food and Nutrition Bulletin 39, no. 2 (2018): 315–31. http://dx.doi.org/10.1177/0379572118774229.

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Background: Food fortification and biofortification are well-established strategies to address micronutrient deficiencies in vulnerable populations. However, the effectiveness of fortification programs is not only determined by the biological efficacy of the fortified foods but also by effective and sustainable implementation, which requires continual monitoring, quality assurance and control, and corrective measures to ensure high compliance. Objective: To provide an overview of efficacy, effectiveness, economics of food fortification and biofortification, and status of and challenges faced b

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Handu, Sheetal, Shumaila Jan, Komal Chauhan, and D. C. Saxena. "Vitamin D fortification: A perspective to improve immunity for COVID-19 infection." Functional Food Science 1, no. 10 (2021): 50. http://dx.doi.org/10.31989/ffs.v1i10.843.

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The need for food fortification arises because of the close relationship between humans, health, and food. The problem of the prevalence of micronutrient malnutrition paved a way for food fortification to emerge and run in this technological era. This review focuses on the importance of vitamin D in the present pandemic situation and the techniques used for fortification. Stability and bio-accessibility are the biggest question in the food fortification process as a large proportion of vitamin D is lost during food processing and storage due to environmental stress conditions such as temperatu

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Williams, Robebt R. "FOOD FORTIFICATION IN THE ORIENT." Nutrition Reviews 12, no. 10 (2009): 289–91. http://dx.doi.org/10.1111/j.1753-4887.1954.tb03142.x.

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Mannar, M. G. Venkatesh. "Delivering Micronutrients via Food Fortification." Journal of Crop Production 6, no. 1-2 (2002): 339–63. http://dx.doi.org/10.1300/j144v06n01_15.

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TINKLE, MINDY. "Folic Acid and Food Fortification." Nurse Practitioner 22, no. 3 (1997): 105???115. http://dx.doi.org/10.1097/00006205-199703000-00009.

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JACKSON, LAUREN S., and KEN LEE. "Microencapsulated Iron for Food Fortification." Journal of Food Science 56, no. 4 (1991): 1047–50. http://dx.doi.org/10.1111/j.1365-2621.1991.tb14638.x.

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Weaver, Connie M. "Calcium in Food Fortification Strategies." International Dairy Journal 8, no. 5-6 (1998): 443–49. http://dx.doi.org/10.1016/s0958-6946(98)00067-3.

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Mokhtar, Najat, Houda Belhadj, Daniel Kress, Abdelouahed Zerrari, Noureddine Chaouki, and Hassan Aguenaou. "Food-Fortification Program in Morocco." Food and Nutrition Bulletin 22, no. 4 (2001): 427–30. http://dx.doi.org/10.1177/156482650102200415.

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Horton, Sue. "The Economics of Food Fortification." Journal of Nutrition 136, no. 4 (2006): 1068–71. http://dx.doi.org/10.1093/jn/136.4.1068.

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Bostom, A. G. "Folic acid fortification of food." JAMA: The Journal of the American Medical Association 275, no. 9 (1996): 681b—681. http://dx.doi.org/10.1001/jama.275.9.681b.

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Grunwald, H. W. "Folic acid fortification of food." JAMA: The Journal of the American Medical Association 275, no. 9 (1996): 682–83. http://dx.doi.org/10.1001/jama.275.9.682.

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Bostom, Andrew G. "Folic Acid Fortification of Food." JAMA: The Journal of the American Medical Association 275, no. 9 (1996): 681. http://dx.doi.org/10.1001/jama.1996.03530330025012.

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Appel, Lawrence J. "Folic Acid Fortification of Food." JAMA: The Journal of the American Medical Association 275, no. 9 (1996): 681. http://dx.doi.org/10.1001/jama.1996.03530330025013.

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Grunwald, Hans W. "Folic Acid Fortification of Food." JAMA: The Journal of the American Medical Association 275, no. 9 (1996): 682. http://dx.doi.org/10.1001/jama.1996.03530330025014.

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Fadhlurrohman, Irfan, and Jodi Susanto. "Functional Food Innovation Based on Fermented Milk Products with Fortification of Various Types of Tea: A Review." JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) 9, no. 1 (2024): 101–14. http://dx.doi.org/10.33061/jitipari.v9i1.10221.

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Today's people tend to consume healthy food, for example, functional food. Functional foods from fermented milk products which contain many bioactive compounds include yogurt, kefir, and cheese. The nutritional value of this product can be further increased through fortification of various types of tea. This research aims to summarize results related to the fortification of various types of tea in yogurt, kefir, and cheese products as a functional food innovation based on fermented milk. Based on various research, tea fortification in fermented milk products can increase the functional value o

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Sandmann, Arne, Michael Amling, Florian Barvencik, Hans-Helmut König, and Florian Bleibler. "Economic evaluation of vitamin D and calcium food fortification for fracture prevention in Germany." Public Health Nutrition 20, no. 10 (2015): 1874–83. http://dx.doi.org/10.1017/s1368980015003171.

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AbstractObjectiveThe study evaluates the economic benefit of population-wide vitamin D and Ca food fortification in Germany.DesignBased on a spreadsheet model, we compared the cost of a population-wide vitamin D and Ca food-fortification programme with the potential cost savings from prevented fractures in the German female population aged 65 years and older.SettingThe annual burden of disease and the intervention cost were assessed for two scenarios: (i) no food fortification; and (ii) voluntary food fortification with 20 µg (800 IU) of cholecalciferol (vitamin D3) and 200 mg of Ca. The analy

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Meltzer, Helle M., Antti Aro, Niels Lyhne Andersen, Bente Koch, and Jan Alexander. "Risk analysis applied to food fortification." Public Health Nutrition 6, no. 3 (2003): 281–90. http://dx.doi.org/10.1079/phn2002444.

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Abstract:Objective:To describe how a risk analysis can be applied to food fortification, with emphasis on voluntary fortification and intake levels that might exceed usual dietary levels.Design:Use of the risk analysis model as a frame to classify nutrients according to the risk of exceeding upper safe intake levels. Furthermore, to apply the model when discussing possible consequences of liberal fortification practices on eating behaviour and disease patterns.Setting:The discussion on food fortification presently going on internationally.Results:Micronutrients can be classified according to t

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Monroy-Gomez, Jimena, Chiara Ferraboschi, Kesso Gabrielle van Zutphen, Breda Gavin-Smith, Daniel Amanquah, and Klaus Kraemer. "Small and Medium Enterprises’ Perspectives on Food Fortification Amid the Growing Burden of Malnutrition." Nutrients 14, no. 18 (2022): 3837. http://dx.doi.org/10.3390/nu14183837.

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The need for a profound food system transformation has never been greater. The growing burden of malnutrition has become the new normal, with two billion people who are overweight, over 140 million children under five who are stunted and over two billion people affected by hidden hunger. Food fortification has been recognized as a cost-effective strategy to address micronutrient deficiencies. Small and medium enterprises (SMEs) play a strategic role in the food supply chain in low- and middle-income countries, accounting for over 80% of food sales. It is therefore critical to create an enablin

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