Tag: Bread fortification

According to the CDC, the mandatory addition of folic acid to enriched grain products in the U.S. has led to a 35% reduction in neural tube birth defects. This public health measure addresses key deficiencies, but what do they fortify bread with specifically?

During the 1940s, a widespread U.S. government program began fortifying flour to address significant public health issues. This mandate answered the crucial question: why did they start fortifying bread, as it was rooted in combating nutritional deficiencies like pellagra and beriberi that had plagued the population.

Iodine deficiency is a major public health concern globally, and adding iodine to bread is a practical solution. Roughly 40% of the world's population is at risk of iodine deficiency. This article explores why adding iodine to bread is a beneficial practice, highlighting its advantages and impact on public health.

According to the Food Fortification Initiative, staple foods like bread are fortified in many countries to combat widespread nutrient deficiencies. By law in places like the UK, white and brown wheat flours are regularly fortified with calcium to boost public health. This makes breads made from these flours a significant and accessible source of calcium for many people.

Since the 1940s, mandatory fortification programs have ensured that thiamine is added to bread and other grain products in many countries, such as the US and UK, to prevent widespread nutrient deficiencies like beriberi. This crucial public health measure restores key nutrients lost during the milling of white flour, making enriched bread a reliable source of vitamin B1 for many people.

According to the World Health Organization, more than 2 billion people worldwide have insufficient iodine intake. A simple and highly effective strategy to combat this has been food fortification, which is why bread is fortified with iodine in many countries. This public health initiative ensures a regular, widespread source of this essential nutrient for the population.

According to the Centers for Disease Control and Prevention (CDC), mandatory folic acid fortification in the United States has reduced the prevalence of neural tube defects by 19-32%. This public health measure, which adds folic acid to bread and other grain products, was primarily implemented to protect unborn babies from devastating birth defects during early pregnancy.