Fortified Milk, Is It Recommended To Consume It?
Fortified milk is obtained through a process in which certain nutrients are added. This fortification consists of vitamins, minerals and essential nutrients for the healthy development of individuals. The objective pursued when fortifying milk is that citizens and specifically children, the main consumers of this food, obtain all the nutrients they need for their health. But is this really so?
It is essential to understand that, in any case, enjoying good health will be possible by maintaining healthy lifestyle habits. In other words, doing sports, eating balanced meals and making regular check-ups to the doctor. In addition, there are certain products and foods that can help the person in this regard. Next we will talk about fortified milk, is its consumption recommended?
Fortified foods
First of all, it should be borne in mind that food fortification is not a recent thing. Historically, products were already fortified, specifically, with iodized salt or vitamin D. These are public health measures that sought to prevent nutritional deficiencies in specific population groups.
In this way, the industry has developed rapidly. Currently, in all supermarkets we can find an important supply of fortified foods. Including juices, which are usually fortified with calcium and vitamin D, and even bread that has omega-3 acids. It is also possible to give cereals or margarine with plant sterols.
On many occasions, as indicated by Gregorio Varela Moreiras, President of the Spanish Nutrition Foundation (FEN) in a study carried out, fortification consists of adding nutrients to foods, regardless of whether they already contain them or not naturally . The purpose of this process would be to use food as vehicles to increase the intake of one or more nutrients in the population.
These are foods that want to be a prevention tool for the so-called chronic degenerative diseases. That is to say, those that suppose a greater mortality in our surroundings.
As Gregorio explains, optimal nutrition has replaced the concept of “proper nutrition.” So food fortification has become a common element of our diet.
Fortified milk
In the study mentioned above, the composition of milk was studied. As the professionals express; “It was found that semi-skimmed and skimmed milk that are not fortified contain negligible amounts of vitamin A and that, on average, 120 μg / 100 ml of vitamin A are added to the fortified milks studied, that is, 12% of the recommendations for a man and 15% for a woman. “
The different fortified and fortified foods studied did not exceed the maximum tolerable intakes for any of the ingredients studied.
Consumption of fortified products
The consumption of enriched and fortified products, regardless of the nutrient or incorporated components, shows a progressive increase in: enriched milk, bread and juices, since 2000. However, in other foods such as yogurts, margarines and yogurt shakes, no this progressive increase can be seen (Table 1).
This can mean a considerable increase in the consumption of numerous nutrients or non-nutritive components in the average diet of Spaniards, when adding the usual and enriched or fortified foods and the potential consumption of supplements.
Therefore, the average intakes may approach the maximum tolerable intakes, which in some cases may be of special importance if there is not a wide safety margin between the usual intake and the one that would produce adverse effects. It is important to study these high consumptions in especially vulnerable groups such as children and the elderly.
