Food Fortification for Improving Micronutrient Status and Overall Nutritional Health: A Comprehensive Review

Abstract

Micronutrient deficiencies (MNDs) such as iron, iodine, folate, vitamin A, and zinc are widespread globally, disproportionately affecting pregnant women and children under five. These deficiencies contribute to impaired growth, cognitive deficits, and increased morbidity and mortality. Food fortification, including mass fortification, targeted fortification, and biofortification, has emerged as a cost-effective strategy to improve micronutrient intake and reduce deficiency-related diseases. Evidence shows fortified foods enhance serum micronutrient levels, improve hematologic markers, reduce anemia, prevent neural tube defects, and support immune and thyroid functions. Despite clear benefits, challenges exist such as over-fortification, accessibility, consumer acceptance, and regulatory enforcement. Proper planning, legislation, and monitoring are essential for the sustainable success of fortification programs.