The addition of nutrients to foods

Several nutrients have been added to food and drink products around the world as public health measures and as effective ways of ensuring the nutritional quality of the food supply.Additions of some nutrients have also formed the basis of marketing strategies in product development (Richardson, 1993).The main criteria for selecting nutrients to add to foods are that they are shown to be safe, effective and beneficial to the nutritional status of the target population groups (Brady, 1 9 9 6 4 ) .Long-term solutions to micronutrient deficiencies rest on the provision of adequate quantities of all micronutrients from a wellbalanced diet.Food-based approaches around the world include: strategies to improve the availability of a variety of foods; food preservation methods to maximize nutrient retention; additions of nutrients to suitable food carriers.Nutrition education is also an important and parallel long-term strategy.The aim of the present paper is to review the rationale, benefits and risks associated with the responsible addition of nutrients to foods.Safety and quality of foods are fundamental to any initiatives, as is the need to avoid inappropriate additions, which could undermine consumer credibility and mislead them about the role of enriched foods in a healthy, balanced diet.The addition of nutrients requires an understanding of local or national dietary patterns and of the nutritional status of the population or target groups.Major technical challenges are also involved in adding nutrients to foods, including identification of suitable dietary vehicles, the selection of appropriate compounds and the manufacturing technologies to be applied (Berry Ottaway, 1993).Nutrient additions to ordinary foods.and the use of claims can also create difficulties because of the lack of common rules and approaches within the European Union and in other countries of the world.Current practices and legislation, which differ considerably in approach and degrees of restrictiveness, can also sometimes interrupt free trade.Whereas additions of nutrients can undoubtedly improve nutritional status and the health of those segments of the population which are vulnerable and susceptible to deficiencies, there is also increasing awareness of the role of some foods, nutrients and non-nutrients, which can give positive nutritional and physiological benefits.Consumer interest in the link between diet and health is increasing and there are many opportunities for developing foods which could have positive effects on health (Young, 1996).