FOOD FORTIFICATION

All living beings require nutrients to perform various functions of life. While plants can prepare them from simple chemicals present in the soil and the environment, higher organisms cannot perform this synthesis and have to depend on plants and other animals for their nutritional requirements. Body performs several functions related to growth and development and it has to cope up with the normal wear and tear process. Several nutrients are required for promoting these activities which should be available in sufficient quantity. But no single food contains all the nutrients; their nature and quantity vary with the source. Improper diet may result in deficiency of one or more of these nutrients. Nutritional deficiencies reduce mental and physical efficiency of people and increase their susceptibility to diseases.

DEFINITION

The term food fortification is defined as a process of adding one or more dietary essentials to a food. Various terms are used to describe the process of addition of nutrients to foods which are discussed below.

• Fortification: According to WHO fortification is the addition of nutrient(s) to a food or an article of diet to improve the quality of the diet of a group, community or a population. Level of nutrients added may be more than those found in original or comparable food. Objective of fortification is to help correct nutritional deficiencies in a specific population. Fortification may also include addition of small quantities of nutrient to improve intake of that nutrient by a population.

• Enrichment: This term is used for a process in which the level of one or more nutrients, already present in a food, is moderately increased by addition to make its level higher so that it becomes a richer source of that nutrient.

• Nutrification: It is a general term used to indicate the practice of adding vitamins and minerals to compounded and processed foods used as entire meals or meal-replacers, viz., infant formulas, instant breakfast foods etc.

• Restoration: Loss of some of the nutrients takes place during handling, transport, processing and storage of foods which cannot be prevented. Restoration refers to the replacement of the nutrients lost during the above processes.

• Standardization: There may be natural or seasonal variations in the nutrient composition of foods. The term standardization refers to the process of adding nutrients to compensate for the above variations and bring them to a predetermined level. It is helpful in meeting the requirements of nutritional labeling.

• Supplementation: This term refers to the process in which nutrients not present normally or contained only in very small quantities in a food, are added to it.

The above terms are often used interchangeably. Fortification is now a general term used to indicate addition of nutrients to improve nutritional quality of foods.

NECESSITY OF FOOD FORTIFICATION

Human body requires,

• At least 45 nutrients 

• 5 macronutrients (protein, fat, carbohydrate, water and oxygen) 

• 40 micronutrients

which include 13 vitamins (A, C, D, E, K and eight members of vitamin B group) and 17 minerals (Ca, Cl, Fe, K, Mg, Na, P, and S whose requirements are 1 μg to 1 g per day, and Cr, Co, Cu, F, I, Mn, Mo, Se, and Zn which are required in traces). Water and oxygen are not regarded as nutrients because they are present in foods and readily available for body use.

Nutrient requirements vary from person to person and are influenced by factors like age, sex, height, physiological state, physical activity and environmental conditions. No single food contains all 45 nutrients. Food items included in daily diet should be carefully selected so that the nutritional requirements are fulfilled.

ADVANTAGES OF FOOD FORTIFICATION

Food fortification does not require people to change their dietary habits and it does not alter organoleptic qualities of foods. Therefore, it is socially acceptable. The other benefits of fortification are

• Minimum risk of excess intake of the nutrient

• Safe, quick and cheap method of ensuring availability of a nutrient

• Introduction through existing marketing and distribution system without any extra effort

• Every segment of affected population gets necessary amount of the nutrient.

LIMITATIONS OF FOOD FORTIFICATION

Food fortification requires knowledge of dietary habits and nutrient intakes in the target group(s). Consumers have to be educated about fortification, particularly if it is causing any change in the Sensory qualities of the food or it necessitate any modification in the method of preparation of food at home.

Functional Food

Functional Food defines as “natural or processed foods that contain known or unknown biologically-active compounds; these foods, in defined, effective, and non-toxic amounts, provide a clinically proven and documented health benefit for the prevention, management, or treatment of chronic disease”.

1. Some Examples of Commonly Consumed Functional Foods:

• Cinnamon
• Garlic
• Ginger
• Tomato
• Turmeric

1.1 Cinnamon:

    Cinnamon, a colloquially used term for the inner bark of trees Cinnamomum zeylanicum and Cinnamon cassia, is a spice used world over. Scientific evidence suggests that cinnamon is useful in control of glycaemia and hypertension. In addition cinnamon is reported to exert antioxidant, anti-microbial,  antiinflammatory, neuroprotective and hepato protective effects. Cinnamtannin B1 is believed to be a major molecule responsible for anti-diabetic effect of cinnamon.

1.2 Garlic:

    Garlic is a common food with many functional attributes. Garlic is used as spice, herb and a vegetable whose biological properties are attributable to low molecular weight sulphur- compounds. Active principles of garlic are demonstrated to confer a wide array of therapeutic effects including anti-microbial, anti-cancer, anti-diabetic, anti-inflammatory, and antioxidant activities as well as ability to improve cardiovascular health.

1.3 Ginger:

    The root of Zingiber officinale is used as a spice in large variety of vegetable and meat preparations. Ginger may exert beneficial effects against nauseating discomforts, platelet aggregation & cardiovascular diseases, dyslipidemia, inflammation, oxidative stress and hypertension

1.4 Tomato:

    Tomato, although termed as a fruit, is considered and used as a vegetable. It is a principle ingredient in a wide variety of products. The importance of the tomato as a vegetable is exemplified by the fact that it is fourth most heavily consumed vegetable in the world. It delivers a healthy dose of carotenoids such as lycopene and pro-vitamin A (b carotene) and vitamins C and Most of the functional effects of tomatoes are attributable to its carotenoids content. consumption of omato products and other lycopene containing foods might reduce the occurrence or progression of prostate cancer. High levels of lycopene has also been linked to reduced risk of cardiovascular diseases

1.5 Turmeric:

    Turmeric has been effectively used as a general tonic or stimulant, food preservative, cosmetic  agent, carminative, diuretic, blood purifier, anti-phlegm, and as well as remedy for cough, cold, sinusitis, pain, and intestinal and liver disorders The active ingredient (nurtraceutical) in turmeric is curcumin.