1.3 Food fortification in practiceFood fortification has a long history of use in industrialized countries for thesuccessful control of deficiencies of vitamins A and D, several B vitamins (thiamine, riboflavin and niacin), iodine and iron. Salt iodization was introduced inthe early 1920s in both Switzerland (25) and the United States of America (26)and has since expanded progressively all over the world to the extent that iodizedsalt is now used in most countries. From the early 1940s onwards, the fortification of cereal products with thiamine, riboflavin and niacin became commonpractice. Margarine was fortified with vitamin A in Denmark and milk withvitamin D in the United States. Foods for young children were fortified withiron, a practice which has substantially reduced the risk of iron-deficiencyanaemia in this age group. In more recent years, folic acid fortification of wheathas become widespread in the Americas, a strategy adopted by Canada and theUnited States and about 20 Latin American countries.
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