Final answer:
Certain foods are enriched or fortified to replace lost nutrients due to processing, enhance the nutritional profile of the food, and prevent widespread deficiencies. These practices improve overall nutrition and address hidden hunger in the population.
Step-by-step explanation:
Why Foods are Enriched or Fortified
Specific nutrients are added to certain foods through enrichment and fortification to address various nutritional deficiencies that may be present in the general population's diet. One purpose of enrichment is to replace vitamins and minerals that were lost during food processing. An example is the addition of B vitamins back into white flour after milling. Alternatively, fortification involves adding nutrients to food that are not inherently present, or that are present in insignificant amounts, in an effort to prevent or correct widespread nutrient deficiencies and improve the nutritional quality of the food supply. This includes iodine in salt to prevent goiter, vitamin D in milk to prevent rickets, and various vitamins and minerals in cereals. These practices are aimed to meet the nutritional needs of a population and improve overall health.
Due to differences in dietary patterns, cultural practices, and socioeconomic disparities, not all individuals have access to a diet that provides all necessary nutrients. Therefore, enrichment and fortification can also play a role in addressing malnutrition and “hidden hunger”, the lack of essential micronutrients.
Despite the benefits of modified foods, it is important to consult with a health professional regarding their effects on health, as some health claims might not be supported by evidence. Nevertheless, these additions help to ensure that basic nutritional needs are met, especially when individual dietary choices might not be sufficient.