The nutritional impact of food fortification in the United States during the 1970's
1996
Popkin, B.M. | Siega-Riz, A.M. | Haines, P.S.
Food fortification is perceived to have played a major role in the elimination of a wide number of deficiency diseases. This study examines how cereal grain fortification has affected the distribution of nutrient intakes of the U.S. population during the 1970's with the use of food intake data collected as part of the 1977-78 Nationwide Food Consumption Survey. For each food consumed for approximately 30,000 individuals, thiamin, niacin, riboflavin, and iron quantities were disaggregated into the amount of added and naturally occurring nutrients. Results indicate a marked upwards shift in the intake distribution associated with consumption of fortified foods for all four nutrients regardless of income, education, or region of residence. This analysis provides strong support for the importance of food fortification as a source of key nutrients in the U.S. diet during the 1970's and also shows that these benefits cut across most sociodemographic barriers.
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