táplálékdúsítás

táplálékdúsítás, also known as food fortification, refers to the intentional addition of vitamins, minerals, or other micronutrients to food products in order to improve their nutritional value for the general population. The practice is commonly employed to address specific nutrient deficiencies that are widespread in certain regions, such as iron deficiency anemia, iodine deficiency, or vitamin A deficiency. It differs from supplementation in that the nutrients are incorporated into widely consumed foods rather than being taken as separate pills or syrups.

The concept emerged in the early twentieth century, with the first large‑scale program being the addition of iodine to table salt in the 1920s to prevent endemic goiter. Since then, numerous fortification programs have been implemented worldwide, with sodium iodide iodization, folic acid addition to wheat flour to reduce neural tube defects, and vitamin D fortification of milk being among the most prominent. In many countries, legislation requires certain staple foods—such as flour, sugar, and oil—to contain specific levels of nutrients, ensuring that even low‑income populations receive critical vitamins.

International bodies such as the World Health Organization and the Food and Agriculture Organization provide guidelines on safe and effective fortification levels, taking into account local dietary patterns and existing nutrient intakes. However, the approach faces challenges, including balancing the risk of over‑consumption of some nutrients, ensuring product quality and stability, and maintaining consumer acceptance. Despite these issues, food fortification remains a key strategy in global nutrition programs, contributing significantly to the reduction of micronutrient deficiencies on a large scale.