THE SANE VIEW
your health.
Most scientists and dietitians agree that fortifying food is an effective way to prevent nutritional deficiencies and related diseases such as rickets (caused by a lack of vitamin D) and osteoporosis (caused by calcium deficiency), especially among vulnerable groups. But others are concerned about the possible toxic effects of consuming too much of certain nutrients.
WHY IS FOOD FORTIFIED?
Sometimes nutrients are added to food to restore what has been lost during processing. For example, under UK law it’s been compulsory for decades for manufacturers to add calcium, iron, thiamine and niacin to white flour because the nutrients are lost during the milling of wheat. But some campaigners for real bread argue this policy is now unnecessary, as diets have improved significantly since the law was introduced.