Health assessment of fortified foods

Fortified foods are foods to which certain nutrients or other substances with a nutritional or physiological effect have been added, so that the amounts of these substances significantly exceed those that occur naturally in the respective food. The most common additives in fortified foods are vitamins and minerals. The best known products include, for example, fruit juices fortified with vitamins A, C and E and iodised salt.

The fortification of foods with vitamins and minerals can, in certain cases, compensate for deficits in nutrient intake. However, an excessive intake of vitamins and minerals can also have negative effects on health. There are currently no binding maximum levels for the addition of micronutrients to foods at either the national or European level. The BfRshort forGerman Federal Institute for Risk Assessment has proposed maximum levels for the use of vitamins and minerals in foods.

• To the overview page ‘Assessment of vitamins and minerals in foods’
• To the statement on maximum level recommendations (in German)

In addition, other substances with physiological effects are sometimes added to foods. These substances include, for example, essential fatty acids, amino acids, phytochemicals/plant extracts, probiotic bacteria and dietary fibres/prebiotics. Examples of fortified foods are bread enriched with omega-3 fatty acids and margarine with phytosterols.

Foods are fortified with these substances because it is believed that this results in a higher health benefit from the food. Fortified foods are often advertised accordingly (see Health Claims). For many of these additives, there are currently no scientific studies that prove their health benefits.