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The Hidden Power of Cereals: Why Flour Must Be Fortified with Vitamins?
In our daily diet, cereal foods such as flour are indispensable. However, with the advancement of modern processing technology, the nutritional value of these grains has decreased, which has triggered measures to fortify foods, especially flour. Why do we need to add vitamins to flour? Behind this problem lies the micronutrient deficiency faced by billions of people, which not only affects the health of individuals, but also has a profound impact on the overall productivity and economic development of society.
“The World Health Organization (WHO) and the Food and Agriculture Organization (FAO) have confirmed that more than 2 billion people worldwide are affected by various micronutrient deficiencies.”
History and Background of Food Fortification
The concept of food fortification has been used by governments and food manufacturers since the 1920s. The original purpose was to prevent nutrient deficiencies caused by local soil conditions or staple food limitations. For example, iodine and vitamin A deficiencies often pose a threat to public health. The problem has become more serious over time, with estimates suggesting that malnutrition kills between 3 and 5 million people worldwide each year.
Forms of flour fortification
Flour loses many nutrients during processing. To compensate for this, many countries have laws requiring flour to be fortified with specific vitamins and minerals. For example, Canada's Food and Drug Regulations require that flour be fortified with iron, folic acid, niacin, riboflavin and thiamine. These nutrients are essential for the development and growth of the body, and a deficiency in them may result in stunted growth or disease.
"Vitamins are important components of body growth and development, and deficiencies in certain vitamins can lead to serious health problems."
Strengthening regulations and measures in various countries
Many countries around the world have implemented mandatory or voluntary food fortification programs. Countries such as Argentina, Colombia and the Philippines have clear legal requirements for the nutritional content of flour. According to the Global Fortification Data Exchange (GFDX), a total of 197 countries are currently participating in food fortification programmes. These programmes all emphasize the importance of combating malnutrition.
Challenges of food fortification
While food fortification is recognized as a promising approach to improving malnutrition, it still faces many challenges. First, the bioavailability of added micronutrients cannot be guaranteed; for example, partially extracted vitamins may be less effective than naturally occurring vitamins. In addition, the combination and proportion of nutrients in different foods may not be able to completely simulate the state of natural foods.
“While food fortification is an important step in addressing malnutrition, it is not enough on its own.”
Future Outlook
In the face of global micronutrient deficiencies, future solutions require not only continued strengthening of nutrient content in food, but also improvements in dietary structure and advocacy of a balanced diet. Only by promoting cooperation between governments and businesses and enhancing public health awareness can the impact of malnutrition be effectively reduced. Is it possible to achieve more integrated agricultural and food policies that benefit every citizen and reduce the macro-public health crisis?
