Vol. 9, Special Issue 1, Part F (2025)

Milk is widely regarded as a complete food, providing a balanced composition of proteins, carbohydrates, fats, and various essential micronutrients. However, it contains a very low amount of iron, which can contribute to the development of anemia. Additionally, excessive consumption of milk, particularly whole milk, can inhibit the absorption of iron in the human digestive system. Fortifying milk with iron has proven to be an effective strategy for preventing iron deficiency.

Food fortification is defined as the addition of one or more essential nutrients to food, whether or not they are normally present, to prevent or correct a demonstrated deficiency of one or more nutrients in the population or specific groups (Codex Alimentarius Commission, 1994). This practice is particularly relevant in areas where malnutrition is prevalent, serving as an effective way to combat micronutrient deficiencies and alleviate "hidden hunger." While initially focused on addressing nutritional deficiencies, food fortification now encompasses a broader concept and may be undertaken for various reasons. These objectives include maintaining the nutritional quality of foods by ensuring adequate nutrient levels, correcting or preventing specific deficiencies in at-risk groups such as the elderly, vegetarians, and pregnant women, enhancing the nutritional value of products for commercial purposes, and fulfilling certain technological functions in food processing. In general, fortification involves adding one or more essential nutrients to a food and increasing their concentration beyond normal levels to prevent or correct deficiencies in the population or specific groups (Bonner et al., 1999). The international community has primarily focused on addressing deficiencies in Vitamin A, iodine, calcium, and iron, as these are the most prevalent. Nutrition scientists have highlighted that using natural resources such as fruits and cereals for food fortification is one of the most effective ways to improve overall nutrient intake with minimal side effects.