Why are some foods fortified with vitamins?

Foods are fortified with vitamins and minerals primarily to improve their overall nutritional value and to address specific dietary deficiencies within a population.12

The practice serves several key purposes:
* Restoration: Adding back nutrients that may have been lost or degraded during the food production process.2
* Correction of Deficiencies: Fortifying staple foods helps prevent widespread health issues. For example, adding iodine to salt has successfully eliminated goitre in many regions, while adding vitamin D to baby foods helps combat rickets.12
* Nutritional Enhancement: Enriching common products like flour, cereal, and dairy ensures that individuals receive essential nutrients, such as B vitamins, vitamin A, and vitamin C, as part of their daily diet.12

By ensuring these essential substances are present in accessible food sources, public health initiatives can effectively reduce the prevalence of deficiency diseases.3