The case against fortifying foods
1980
Christopher, Carol
The 2 reasons for fortifying food are to provide nutrients not readily available in the diet, such as vitamin D in milk, and to replace nutrients lost in the processing of manufactured products. The problem with the latter is that some food value is lost, such as fiber, minerals and some vitamins, while the content of fat, sugar, salt and additives is increased. The increasing reliance of the public on prepared foods is causing a general erosion in quality of the food supply and an increase in risks of toxicity. The use of RDAs is generally misunderstood; there are over 50 known essential nutrients, but only 17 have established RDAs, which means that people eating mostly processed foods are at risk of neglecting most of their nutritional needs. It seems unwise, therefore, to promote the consumption of manufactured foods on the basis of their nutritional content.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por National Agricultural Library