Which of the following nutrients is commonly added during food fortification?

Iron is commonly added during food fortification primarily to address widespread deficiencies in populations around the world. Many individuals, especially in developing countries, suffer from iron deficiency anemia, which can lead to serious health complications like fatigue, weakened immunity, and impaired cognitive function. Fortifying foods with iron helps to increase dietary intake and improve the overall health of the population.

Iron can be added to a variety of staple foods, such as wheat flour, rice, and cereals, making it an effective strategy for enhancing the nutritional quality of diets. The focus on iron fortification is often due to its role in producing hemoglobin, which is essential for transporting oxygen in the blood, thereby supporting overall vitality and well-being.

While other nutrients like vitamin C, calcium, and potassium are also important for health, they are not as universally targeted for fortification in comparison to iron, which directly addresses a significant public health issue.