What is a common outcome expected from food fortification programs?

Food fortification programs aim to improve the nutritional quality of food by adding essential vitamins and minerals to commonly consumed items. The main goal of these programs is to combat micronutrient deficiencies in various populations, particularly in vulnerable groups such as children and pregnant women. By enhancing the nutritional content of the food supply, food fortification can lead to improved public health outcomes, including reduced rates of diseases associated with deficiencies, such as anemia or scurvy.

The direct relationship between fortified foods and better health is supported by various studies showing that populations consuming fortified products experience fewer health issues and better overall well-being. Thus, the emphasis on improved public health as a primary outcome of food fortification programs aligns with the program's objectives to create significant, positive changes in community health indicators.