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Is it unhealthy to eat fortified food?

Scrambled eggs on toast: meal or medication? In a way, this simple plate of food is both. Many foods, including eggs and bread, have added vitamins and minerals. But is it necessary, and can eating more nutrients than we need harm our health? Sue Quinn investigates

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.

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About Delicious Magazine

Autumn is upon us, the nights are drawing in – all the better to cosy up with Nigella’s simple chicken supper, Olia Hercules’ allotment recipes and Hugh F-W veggie treats with Ottolenghi and GBBO’s Prue Leith bringing the puddings. As if all that wasn’t enough there’s Richard Bertinet’s harvest fougasse and 16 pages all about lovely melty cheese, plus pumpkin recipes, cheese scones and, cue fanfare, the winners of the delicious. Produce Awards 2017.
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