1. Introduction

In accordance with the General Principles for the Addition of Essential Nutrients to Foods [1] Codex, the term fortification or enrichment is synonymous to the addition of one or several essential nutritional elements for a food product, regardless of whether it is or not habitually contained in foods, toward the prevention or correction of proven deficiencies in one or more nutrients, either for the entire population or certain specific groups. The General Principles Codex further states as the primary condition mentioned in the fulfillment of any such fortification program to be the initial demonstration of the requirement for an increase in the nutrient intake essential to the population or to the target group. This demonstration can rely on real clinical or subclinical studies of deficiency, estimates of the low levels of nutrient intake, or possible deficiencies triggered by changes in standard food products [1].

Food fortification has been implemented for a long period of time in industrialized countries to achieve the successful control of vitamin A and D deficiencies, several B vitamins (thiamine, riboflavin, and niacin), as well as iodine and iron. Salt irrigation was introduced in the early 1920s both in Switzerland [2] and the United States [3] and has progressively expanded worldwide since salt iodine is presently

used in most countries. Since the early 1940s, the fortification of cereal products with thiamine, riboflavin, and niacin has become a common practice. Margarine was fortified with vitamin A in Denmark, while milk was fortified with vitamin D in the United States. Foods for young children were fortified with iron, thus substantially reducing the risk of iron-deficiency anemia in this age group. In recent years, folic acid fortification has become widespread in America, a strategy undertaken by Canada and around 20 Latin American countries [4]. These approaches have proven to be effective in reducing the prevalence of many diseases due to deficiencies, such as goiter (iodine), xerophthalmia (vitamin A), rickets (vitamin D), and anemia (iron). Foods from around the world have begun to be fortified with calcium, iron, phosphorus, and vitamins (especially A, B, C, and D), depending on the chemical composition of the basic foods [5].

common in many developed and developing countries [8]. These deficits influence many biochemical pathways directly or indirectly [9]. This is due to the production of crops in areas with low mineral bioavailability and/or (sporadic) crop consumption with inherent tissue mineral concentrations, accompanied by the lack of fish or food products [7] or low-micronutrient crops [10]. At present, mineral malnutrition is considered to be one of the most serious global challenges that is active but avoidable [11]. Mineral malnutrition can be addressed by dietary diversification, mineral supplements, food fortification and/or increased mineral concentration in

The term biofortification refers to the increase of the micronutrient concentration in the edible part of the plant and can be achieved both by using fertilizers and by stimulating the absorption of these minerals in the plant [12], while the use of micronutrient fertilizers was effective in increasing the micronutrient content in

Practically, the fortification of food is closely linked with the biofortification of plants (raw materials for food); the higher the nutritional value of the raw material, the smaller the need for fortification. Thus, from increasing the productivity of the cultivated varieties nowadays, the necessity of obtaining varieties with high nutritional value has become a very important task for agronomists, as almost half of the

Government agencies, as well as food policy makers, support food enrichment

The greatest part of the iron in the human body is found in erythrocytes as hemoglobin, where its main function is to carry oxygen from the lungs onto the tissues. Iron deficiency causes anemia, the most common and widespread nutritional disorder in the world and a public health problem in both industrialized and nonindustrialized countries [22]. As a component of myoglobin, a protein that supplies oxygen to the muscles, iron supports metabolism [23]. Additionally, iron is necessary for growth, development, normal cellular

and fortification to different degrees, in order to lower the deficiency rate in populations on a large scale, this proving to be an efficient approach [20]. It is estimated that 2 billion people worldwide suffer from micronutrient malnutrition [21]. From a public health standpoint, it is estimated that micronutrient deficiencies

The most important elements used for food fortification are:

account for approximately 7.3% of global diseases.

world population suffers from deficiencies in zinc, iron, and selenium [14]. In some countries, selenium wheat biofortification is achieved by using selenium-based fertilizers, as wheat is considered a major source of selenium for our daily diet [15]. As such, selenium is considered to be an essential micronutrient for the human body, which can reduce the risk of degenerative diseases, including cancer [16]. A study by Wu [17] based on the consumption of common wheat biscuits biofortified with selenium through fertilization showed that although the levels of selenium in blood plasma increased, there were no significant changes of degenerative disease-specific biomarkers and of the health condition in general. Another method of biofortification that aimed at the development of wheat varieties enriched with some micronutrients was based on interactions between genotypes and environmental factors and led to good iron and zinc levels in humans

edible crops (biofortification).

Food Fortification through Innovative Technologies DOI: http://dx.doi.org/10.5772/intechopen.82249

plants [13].

[18, 19].

3.1 Iron

109

3. Food fortification

The need for food fortification is also presented by the WHO and FAO, among many other nationally recognized organizations. They have acknowledged the micronutrient deficiencies of more than 2 billion people, largely caused by a dietary deficiency of vitamins and minerals. The importance of these deficiencies for public health depends on their magnitude and spread, but the most vulnerable are pregnant women and young children, as fetal and child development, cognitive development, and resistance to infections are affected. Although the entire world population suffers from various nutritional deficiencies, people with low incomes are the most affected, particularly in developing countries, due to unsafe food consumption. Poverty, the lack of access to a variety of foods, and the lack of knowledge on appropriate dietary practices represent major drawbacks for socioeconomic development while also contributing to a vicious circle of underdevelopment. As such, long-term effects on health, learning, and productivity are significant, while they also generate a high level of social and public costs from reduced work capacity due to high rates of illness and disability [4].

It was also in less industrialized countries that fortification has become more and more appealing in recent years, so much that the planned programs have advanced more rapidly throughout the implementation phase than initially estimated. Bearing in mind the success of the relatively long program to fortify sugar with vitamin A in Central America, where the prevalence of vitamin A deficiency has been greatly reduced, there are similar initiatives in other regions of the world. Currently, the first attempt to fortify sugar in South Africa is taking place in Zambia, and if successful, it will be implemented elsewhere. Darnton-Hill and Nalubola [5] identified at least 27 developing countries that could benefit from programs to fortify one or more foods.

According to research conducted by Svetlana [6], the most efficient and accessible way of providing the population with vitamins and micronutrients is their additional fortification using these substances in consumer food products and daily foods, especially flour and bakery products. The fortification of foods should not diminish their nutritional qualities and quality, especially not to substantially alter the taste or assimilation of other nutrients contained therein, not to reduce shelf life or to change product harmlessness characteristics.

## 2. Biofortification

People require at least 22 mineral elements for their well-being [7]. These micronutrients can be delivered through a proper diet. However, over 60% of the world's population is estimated to be iron-deficient(Fe), more than 30% are zincdeficient (Zn), while 30% are iodine-deficient and 15% selenium-deficient (Se). In addition, calcium (Ca), magnesium (Mg), and copper (Cu) deficiencies are

#### Food Fortification through Innovative Technologies DOI: http://dx.doi.org/10.5772/intechopen.82249

used in most countries. Since the early 1940s, the fortification of cereal products with thiamine, riboflavin, and niacin has become a common practice. Margarine was fortified with vitamin A in Denmark, while milk was fortified with vitamin D in the United States. Foods for young children were fortified with iron, thus substantially reducing the risk of iron-deficiency anemia in this age group. In recent years, folic acid fortification has become widespread in America, a strategy undertaken by Canada and around 20 Latin American countries [4]. These approaches have proven to be effective in reducing the prevalence of many diseases due to deficiencies, such as goiter (iodine), xerophthalmia (vitamin A), rickets (vitamin D), and anemia (iron). Foods from around the world have begun to be fortified with calcium, iron, phosphorus, and vitamins (especially A, B, C, and D), depending on

The need for food fortification is also presented by the WHO and FAO, among many other nationally recognized organizations. They have acknowledged the micronutrient deficiencies of more than 2 billion people, largely caused by a dietary deficiency of vitamins and minerals. The importance of these deficiencies for public

health depends on their magnitude and spread, but the most vulnerable are pregnant women and young children, as fetal and child development, cognitive development, and resistance to infections are affected. Although the entire world population suffers from various nutritional deficiencies, people with low incomes are the most affected, particularly in developing countries, due to unsafe food consumption. Poverty, the lack of access to a variety of foods, and the lack of knowledge on appropriate dietary practices represent major drawbacks for socioeconomic development while also contributing to a vicious circle of underdevelop-

ment. As such, long-term effects on health, learning, and productivity are significant, while they also generate a high level of social and public costs from

It was also in less industrialized countries that fortification has become more and more appealing in recent years, so much that the planned programs have advanced more rapidly throughout the implementation phase than initially estimated. Bearing in mind the success of the relatively long program to fortify sugar with vitamin A in Central America, where the prevalence of vitamin A deficiency has been greatly reduced, there are similar initiatives in other regions of the world. Currently, the first attempt to fortify sugar in South Africa is taking place in Zambia, and if successful, it will be implemented elsewhere. Darnton-Hill and Nalubola [5] identified at least 27 developing countries that could benefit from programs to fortify one

According to research conducted by Svetlana [6], the most efficient and accessible way of providing the population with vitamins and micronutrients is their additional fortification using these substances in consumer food products and daily foods, especially flour and bakery products. The fortification of foods should not diminish their nutritional qualities and quality, especially not to substantially alter the taste or assimilation of other nutrients contained therein, not to reduce shelf life

People require at least 22 mineral elements for their well-being [7]. These micronutrients can be delivered through a proper diet. However, over 60% of the world's population is estimated to be iron-deficient(Fe), more than 30% are zincdeficient (Zn), while 30% are iodine-deficient and 15% selenium-deficient (Se). In addition, calcium (Ca), magnesium (Mg), and copper (Cu) deficiencies are

reduced work capacity due to high rates of illness and disability [4].

or to change product harmlessness characteristics.

the chemical composition of the basic foods [5].

or more foods.

Food Engineering

2. Biofortification

108

common in many developed and developing countries [8]. These deficits influence many biochemical pathways directly or indirectly [9]. This is due to the production of crops in areas with low mineral bioavailability and/or (sporadic) crop consumption with inherent tissue mineral concentrations, accompanied by the lack of fish or food products [7] or low-micronutrient crops [10]. At present, mineral malnutrition is considered to be one of the most serious global challenges that is active but avoidable [11]. Mineral malnutrition can be addressed by dietary diversification, mineral supplements, food fortification and/or increased mineral concentration in edible crops (biofortification).

The term biofortification refers to the increase of the micronutrient concentration in the edible part of the plant and can be achieved both by using fertilizers and by stimulating the absorption of these minerals in the plant [12], while the use of micronutrient fertilizers was effective in increasing the micronutrient content in plants [13].

Practically, the fortification of food is closely linked with the biofortification of plants (raw materials for food); the higher the nutritional value of the raw material, the smaller the need for fortification. Thus, from increasing the productivity of the cultivated varieties nowadays, the necessity of obtaining varieties with high nutritional value has become a very important task for agronomists, as almost half of the world population suffers from deficiencies in zinc, iron, and selenium [14].

In some countries, selenium wheat biofortification is achieved by using selenium-based fertilizers, as wheat is considered a major source of selenium for our daily diet [15]. As such, selenium is considered to be an essential micronutrient for the human body, which can reduce the risk of degenerative diseases, including cancer [16]. A study by Wu [17] based on the consumption of common wheat biscuits biofortified with selenium through fertilization showed that although the levels of selenium in blood plasma increased, there were no significant changes of degenerative disease-specific biomarkers and of the health condition in general. Another method of biofortification that aimed at the development of wheat varieties enriched with some micronutrients was based on interactions between genotypes and environmental factors and led to good iron and zinc levels in humans [18, 19].
