Fortification

Fortification refers to the addition of vitamins and minerals to food products. This is often done to increase the nutritional value of a food, especially if some nutrients are lost during processing or if the food is typically consumed by a population with specific nutritional needs. Common examples include adding Vitamin D to milk or iron to breakfast cereals.

Manufacturers add vitamins and minerals to foods to improve their nutritional profile and public health. This can help consumers meet their daily recommended intake of essential nutrients. Fortification is common in staple foods like dairy products, cereals, and bread.

Vitamins and minerals added to foods are regulated by the FDA. The National Academies of Sciences, Engineering, and Medicine set Tolerable Upper Intake Levels (ULs) for many vitamins and minerals. These are the highest level of daily nutrient intake that is likely to pose no risk of adverse health effects for almost all individuals in the general population. Consuming nutrients within recommended amounts is generally considered safe and beneficial. JECFA and EFSA have also evaluated many vitamins and minerals.