Food Fridays: Fortified Foods
DO WE NEED THEM?
Vegetable oil with Omega-3s? Milk with Vitamin D? Juice with extra calcium? Cereals with more fiber?
According to the Wall Street Journal, $30 billion dollars was spent in 2008 on fortified foods, or what some call functional foods. It seems that a lot of people were looking for foods that had added nutritional benefits. Fortified foods include anything that is boosted, infused, fortified or added to providing an extra benefit. You will hear them associated with antioxidants, nutrients, amino acids, omega-3s, vitamins and minerals.
This is not a new trend. In the 1930s, the US started adding vitamin D to milk to prevent rickets (a bone disease seen in children), a major public health problem. Milk in the United States is fortified with 10 micrograms (400 IU) of vitamin D per quart, and rickets is now subsequently uncommon in the US.
But, there are a few of things to keep in mind with some of these other enhancements. In order to be labeled a fortified food a certain amount of such enhancement must be present. However, this amount is almost always different and below the RDA (recommended daily amount) by the U.S. Food and Drug Administration (FDA). This means even though we may be ingesting it, it may not be the right amount for our daily needs. And your body may not even need or be able to absorb those ‘extra nutrients’. Another thing to remember is that the Nutritional Facts need only to list the substances that the FDA deem necessary. Some of these elements are not among the list that the FDA regulates such as Vitamin A, Calcium, Omega-3 fatty acids.
There are plenty of healthful choices out there. Focus on eating whole foods—fruits, vegetables and whole grains—and relying less on fortified foods. Don’t try to take a short cut. Take your time, slow down and connect with your food.
Enjoy Your Exercise. Enjoy Your Day.
