What is defined as the addition of nutrients to processed foods at levels higher than the natural state?

Fortification is the process of adding nutrients to processed foods at levels higher than what is naturally found in those foods. This practice is often implemented to address specific nutritional deficiencies in the population, making it an important public health strategy. By fortifying foods with additional vitamins, minerals, or other beneficial compounds, manufacturers aim to improve the overall nutritional quality of the diet and prevent diseases related to nutrient deficiencies.

For instance, adding vitamin D to milk or iron to cereals are common examples of fortification that help individuals receive essential nutrients that they may not obtain in adequate amounts from their regular diets. This is distinct from other terms, such as supplementation, which often refers to taking additional nutrients as standalone products rather than as part of processed foods, and enrichment, which usually involves restoring nutrients lost during processing to their original levels rather than exceeding them. Enhancement is a more general term and does not specifically refer to nutritional adjustments. Thus, fortification is uniquely characterized by the addition of nutrients above the natural levels.