fortified food by lee.ppt

Fortified Food What is food fortification? Food fortification, sometimes called ‘enrichment’, refers to the addition of one or more nutrients to a food product. Addition of nutrients such as vitamins and minerals to foods helps to maintain and improve the nutritional quality of food supply and can correct or prevent nutritional problems in the population. Regulations for Vitamins and Minerals Vitamins that can be added to foods include A, D, E, K, C, thiamin (B1), riboflavin (B2), niacin, vitamin B6, folate, vitamin B12, pantothenic acid(泛酸), and biotin. Minerals that can be added to foods include sodium, potassium, calcium, phosphorus, magnesium, iron, zinc, iodide, chloride, copper, fluoride, manganese, chromium, selenium, cobalt, molybdenum(钼), tin(锡), vanadium(钒), silicon and nickel(镍). Are there any health risks connected to food fortification? Just as eating too little of a vitamin or mineral can lead to a deficiency, eating too much of a vitamin or mineral may cause health problems. For example, too much vitamin A can cause birth defects, too much folate can hide symptoms of a vitamin B12 deficiency which can result in permanent damage to the nervous system, and too much calcium can lead to kidney problems. The UL is now being used to set an upper limit for nutrient intakes in fortification regulations. What are the new policy recommendations? 1) Vehicles(介质) for Fortification : The appropriate vehicles for fortification shall consider those that are widely consumed by the general population. The food vehicles to be recommended to ensure outreach are salt, rice flour, oil, sugar and processed foods. This shall be determined through food consumption surveys. Fortification should ensure no organoleptic影响器官感觉的effects on foods fortified. 2) Targets for Fortification Fortification shall target at risk groups as identified in national nutrition surveys in particular children and women of reproductive age. Standards Standards for fortification of staple