What type of food products commonly undergo fortification?

Processed foods frequently undergo fortification, which is the addition of essential nutrients to improve their overall nutritional profile. This practice is a common public health strategy aimed at combating nutrient deficiencies in the population.

Fortification of processed foods can include the addition of vitamins, minerals, and other beneficial compounds, such as iron, vitamin D, or folic acid. For instance, many cereals, flours, and bread are fortified with niacin, thiamine, riboflavin, and iron to help enhance their dietary contributions. This approach is particularly important in addressing common deficiencies among specific populations or groups.

While beverages and meat products can also be fortified, the majority of food fortification programs focus on processed foods due to their widespread consumption and ability to reach a larger demographic. Raw vegetables typically do not undergo fortification since they are generally consumed in their natural state and are already sources of various vitamins and minerals.