Tag: Fortification

Endemic goiter was so prevalent in the early 20th century in certain regions, like the American Midwest's 'goiter belt', that it became a major public health concern. This widespread issue was the primary catalyst for the practice of adding iodine to salt, a simple yet groundbreaking solution to a devastating deficiency.

According to a 2018 report, approximately 103 billion servings of instant noodles were consumed worldwide in a single year. This immense popularity has led many to question: are noodles highly processed? While the general term 'noodles' covers a wide spectrum, the degree of processing varies significantly between fresh, shelf-stable, and instant varieties.

According to the Food and Drug Administration (FDA), fat-free milk must contain less than 0.5% milk fat by weight. This low-fat content is achieved through a precise and controlled industrial process that separates the heavier, watery part of the milk from the lighter fat globules. This guide reveals how does fat free milk get made, from the dairy farm to your refrigerator.

According to a 2024 study, up to 80% of certain vitamins and minerals can be lost during food processing, depending on the method. The question of does food lose nutrients when processed is complex, with the answer depending heavily on the specific processing technique used, the food item itself, and the nutrient in question.

According to a 2024 study, milling and baking can reduce major minerals in wheat flour and bread by up to 72% and vitamin E levels by over 80%. The way grains are processed significantly changes their nutritional profile, impacting fiber, vitamins, and minerals.

Since the 1930s, milk has been widely fortified in the United States and other countries to address public health concerns like rickets. Understanding what vitamins do they add to milk reveals how this common beverage has become a crucial source of essential nutrients for millions.

During food processing, vitamins and minerals are often lost due to heat, light, and oxidation. To counteract this nutritional decline, food manufacturers practice a technique called enrichment, which involves adding back specific nutrients to restore the food's original nutritional value.

According to the National Institutes of Health, oats naturally contain folate, the form of vitamin B9 found in food. This leads many to ask, "Does oat milk have folic acid in it?" While oats themselves contain some folate, store-bought oat milk’s folic acid content often depends entirely on fortification.

In the United States, mandatory fortification of certain grain products with folic acid began in 1998, yet this requirement generally does not apply to gluten-free alternatives. This leads many to question whether gluten free flour is sprayed with folic acid or enriched in a similar manner to its wheat-based counterparts.

According to the Centers for Disease Control and Prevention (CDC), fortification of enriched cereal grain products with folic acid has led to a significant decrease in the prevalence of neural tube defects (NTDs) since its implementation. The decision to fortify with the synthetic version, folic acid, rather than the naturally occurring nutrient, folate, is rooted in key differences in stability, bioavailability, and a public health-focused approach to disease prevention.