Name and describe an example of a food or water fortification or enrichment program in the United States aimed at reducing deficiencies of an essential trace mineral.

Question

What will be an ideal response?

Answer 1

Iron enrichment of flour and grain products. While the federal government does not mandate iron enrichment, most states require manufacturers to enrich flour and grain products with iron. One serving of enriched bread or cereal provides only a little iron, but because people eat many servings of these foods, the contribution can be significant. Iron fortification of grain products effectively reduces the prevalence of iron deficiency. Iron added to foods is nonheme iron, which is not absorbed as well as heme iron, but when eaten with absorption-enhancing foods, enrichment iron can increase iron stores and reduce iron deficiency. In cases of iron overload, enrichment may exacerbate the problem.
Iodization of salt. In the United States, the iodization of salt provides about 60 micrograms of iodine per gram of salt. The term iodized salt on labels means that iodine has been added. Labels on salt that do not provide added iodine must state “This salt does not supply iodide, a necessary nutrient.” The iodization of salt has helped reduce the incidence of conditions related to iodine deficiency: goiters and cretinism.
Fluoridation of public drinking water. Drinking water is usually the best source of fluoride, and 75 percent of the US population served by community water systems receives fluoridated water. Fluoridation of drinking water (to raise the concentration to 0.7 milligram per liter of water) protects against dental caries and supports oral health. By fluoridating the drinking water, a community offers its residents, particularly the children, a safe, economical, practical, and effective way to defend against dental caries.