DR. WALKER

Fortified Food Concerns

What Are Fortified Foods?

Fortified food refers to food products that have had nutrients added to them that are not naturally present in significant amounts. Fortified foods first appeared on the market in the 1930s to reduce the lack of micronutrients. Micronutrients are essential nutrients that the body requires in small quantities to function properly. Micronutrients play critical roles in various physiological functions, including metabolism, immune function, and bone health. The growth and development of the human being depend heavily on micronutrients. The fortification process is done to enhance the nutritional value of the food and help prevent nutrient deficiencies in the population. There is growing concerns however that fortified foods may be causing people to get harmful amounts of certain vitamins and minerals.

What are Enriched Foods?

The primary goal of enrichment is to restore the nutritional value of foods that may have been diminished through processing, rather than introducing new nutrients that were never present. There are concerns however that “enriched” materials, which are generally synthetic vitamins and/or minerals, that our bodies often can’t use properly.
Examples of enriched foods: White bread enriched with B vitamins (like thiamine, riboflavin, niacin) and iron that may have been lost during the milling process. Enriched rice or pasta that has nutrients added back after processing.

Folic Acid and Fortified Foods:

Approximately 50% of the population have a genetic disorder, MTHFR gene mutation, which inhibits conversion of “synthetic folic acid” into FOLATE. MTHFR genetic enzyme variant that, for the most part, goes unnoticed by the individual. In individuals with two copies of the MTHFR variant, the ability to convert folic acid into active MTHF is challenging. Despite this, the Food and Drug Administration (FDA) mandated the fortification of enriched cereal grains with folic acid starting in 1998. Folic acid, is the synthetic form of folate (a B vitamin), that is often added to fortified foods. Folate, the useable version is vital for DNA synthesis, repair, and methylation. The synthetic folic acid however can build up in our system and is subsequently stored as a toxin in our organs and in our fatty tissues.
Many foods however are fortified with folic acid, including:
❖ Breakfast Cereals: Many breakfast cereals are fortified with a variety of vitamins and minerals, including folic acid.

❖ Bread and Pasta: In many countries, especially the United States, enriched bread and pasta products are commonly fortified with folic acid. This includes white bread, whole wheat bread, and various types of pasta.

❖ Rice: Some brands of rice, especially those that are enriched or fortified, contains added folic acid.

❖ Flour: Enriched flour, often used in baking, typically has folic acid added to it. This is especially common in all-purpose and bread flours.

❖ Certain Snack Foods: Some snack foods, such as granola bars or fortified nutritional bars, may also include folic acid.

❖ Baby Foods: Many commercial baby foods and infant formulas are fortified with folic acid.

Growing Concerns Over Fortified Foods:

Many processed and packaged foods that are fortified can contain added sugars. In some cases, sugar is added to fortified foods simply to increase shelf life. The other concern is that many consumers opt for fortified foods believing they are healthier. Many breakfast cereals for examples, are fortified, and are also be high in sugars, particularly those marketed toward children. Fortified snack bars, energy bars, and flavored drinks can contain high levels of added sugars.

Additional Problems:

➢ Overconsumption of Nutrients:Relying heavily on fortified foods can lead to excessive intake of certain vitamins and minerals, potentially resulting in toxicity or adverse health effects.

➢ Nutrient Imbalance: Fortified foods may promote an imbalanced diet by encouraging people to prioritize these products over whole, nutrient-dense foods, leading to deficiencies in other important nutrients not commonly added to fortified foods.

➢ False Sense of Security: The availability of fortified foods might create a perception that individuals can neglect a balanced diet, leading to poor dietary choices and unhealthy eating patterns.

➢ Limited Effectiveness: Fortification does not address the root causes of nutrient deficiencies, such as poor dietary habits, socioeconomic barriers, or lack of access to a variety of healthy foods.

➢ Target Population Issues:Fortification programs may not effectively reach all at-risk groups, particularly marginalized populations that may have specific dietary restrictions or limited access to fortified foods.

➢ Cost and Accessibility: Fortified foods can sometimes be more expensive than unfortified options, limiting their accessibility to lower-income individuals or communities.

➢ Regulatory Inconsistencies: Variability in fortification regulations across different countries can lead to confusion and disparities in nutrient intake, making it difficult for consumers to understand what they are getting.

➢ Potential Nutrient Interactions: High levels of certain fortified nutrients can interfere with the absorption or metabolism of others. For example, excessive folic acid can mask vitamin B12 deficiency, potentially leading to serious health issues if not recognized.

➢ Cultural Acceptance: Fortified foods may not align with cultural dietary preferences, making it less likely that certain populations will adopt or benefit from these products.

➢ Quality and Nutritional Value: Some fortified foods may be heavily processed or contain added sugars, unhealthy fats, and other undesirable ingredients, which can detract from their overall health benefits.

References:

Why You Shouldn't Eat Enriched or Fortified Foods - Deliciously Organic
Why Everyone is Talking About MTHFR & What You Should Know!