Food Fortification in Canadaby Mahshid Lotfi
For almost 50 years, the health of Canadians has been enhanced through the addition of micronutrients to staple foods. Deficiencies in vitamins and minerals have been drastically curtailed through food fortification and enrichment, with a consequent improvement in nutritional well-being. In the developing world, however, micronutrient malnutrition remains a deadly reality. The health and socioeconomic well-being of billions of people in the South are adversely effected by dietary deficiencies of iron, iodine, and vitamin A.
This book documents the Canadian experience in controlling micronutrient malnutrition through food fortification. It examines the history of micronutrient addition in Canada, discusses the rationale for food fortification, looks at the regulatory and policy processes, and addresses some of the future challenges and opportunities. It presents invaluable wisdom that will be of use to any new or existing program of food fortification or, for that matter, any country that is considering fortification as a means of controlling and preventing micronutrient malnutrition in its population.
"Food Fortification in Canada" will interested food-sector professionals, nutritionists and health-care workers, students and academics in nutrition and food sciences, policy- and decision-makers in both the public and private sectors, program managers in developing countries, and citizens concerned with development issues and the food industry.
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