What is the primary purpose of fortifying foods?

The primary purpose of fortifying foods is to improve nutritional value. Fortification involves adding essential vitamins and minerals to food products to address nutrient deficiencies in the population. This practice is particularly important for certain groups such as children, pregnant women, and individuals with specific dietary restrictions who may not receive enough nutrients through their regular diet.

For example, common fortified foods include iodized salt, which helps reduce iodine deficiency, and milk fortified with vitamin D to support bone health. By enhancing the nutritional content of staple foods, fortification helps promote better health outcomes and reduce the risk of diseases related to nutrient deficiencies.

Enhancing flavor, increasing shelf life, or changing texture may serve various purposes in food processing, but these are not the primary goals of fortification. The main aim remains focused on providing essential nutrients to help maintain overall health in the population.