Malnutrition is not uncommon in this day and age. Malnutrition is widespread worldwide but in some areas more than others. Malnutrition is “the condition that develops when the body is deprived of vitamins, minerals, and other nutrients it needs to maintain healthy tissues and organ function.” To tackle this global issue, patients must intake nutrients through food or supplements.  Therefore, food fortification is beneficial in tackling and hopefully eradicating malnutrition.
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1. What are Food Fortification and Biofortification?

Food fortification is a method to re-add micronutrients and nutrients into food staples, such as breakfast cereal, flour, and salt. The most common example of food fortification in staples is iodized salt. To make iodized salt, potassium iodide is combined with table salt; iodine is essential for regulating blood pressure and thyroid function. Another food that is commonly fortified is flour or enriched flour. Enriched flour is regular flour with added micronutrients for added nutritional value. Some micronutrients added to flour are calcium, vitamin B, and iron; these micronutrients help maintain immune, nervous, and muscular health. Therefore, food fortification can provide nutrients and health benefits for eliminating malnutrition. 

A similar concept to food fortification, biofortification (biological fortification) is to nutritionally enhance crops using modern biotechnology practices like conventional plant breeding and agronomic practices. An example of biofortification is growing biofortified pea shoots. Researchers in the United Kingdom discovered a way to grow biofortified pea shoots with Vitamin B12 in aeroponic farms. Biofortification, specifically with pea shoots with Vitamin B12, combats malnutrition because it contains the daily amount of Vitamin B12 in the pea shoot. It is also less expensive than buying Vitamin B12 supplements. The reason why aeroponics is used is due to it being able to speed up the growth process to two hundred percent!
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2. Pros/Cons

Please be aware that these pros and cons may vary from person to person. 

Pros:

• Many researchers have found that fortified foods improve the health of individuals and allow them to reach the recommended nutritional intake.
• Fortified foods contribute to the decrease in nutrient deficiencies and malnutrition. 
• Fortified foods can be cost-effective.some text
  • Fish is an excellent source of Omega-3 fatty acids, but milk and eggs are other cost-friendly sources of Omega-3 fatty acids.
• It could prevent nutrition-related illnesses and conditions, such as hypocalcemia and rickets. 

Cons: 

• Vitamin overdose is possible and can be harmful to the body. some text
  • For example, if a pregnant woman consumes too much vitamin A, it could lead to birth defects.
• A geneticist at Harvard Medical stated, “Consuming too much iron through fortified foods or supplements can be dangerous, especially for people aged over 40, and increases the risk of type 2 diabetes, Alzheimer’s and Parkinson’s disease… too much protein can put pressure on the kidneys, and may promote cancer and accelerate dementia.”  
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3. WHO Recommendations/Response

The World Health Organization (WHO) recommends universal utilization of iodized salt and fortification of specific foods like maize, flour, and rice. They also recommend infants and children in certain areas to consume iron-containing micronutrient powders. Lastly, they suggest that manufacturers can voluntarily fortify foods, but they must meet the food laws of their countries. 

According to an article by WHO, “WHO, the Food and Agriculture Organization of the United Nations and the Codex Alimentarius Commission developed the general principles for the addition of essential nutrients to foods with the intention to provide guidance and protect health while supporting implementation among Member States.” These principles will be helpful for the inevitable future of food fortification.