The effort to fortify food dates back to 400 B.C., when Melanpus, a Persian physician, suggested adding iron filings to wine to increase soldiers' "potency." Modern fortification has advanced considerably since Melanpus. Fortifying staple foods with nonperishable micronutrients like vitamins and minerals became standard practice between the First and Second World Wars. However, for perishable micronutrients, like omega-3 fatty acid, the process has been more challenging; nonetheless, several foods fortified with omega-3 fatty acid are available, and the process only improves with advances in food technologies.
Fortified for Infants
Food policies promote dietary practices for the purposes of preventing malnourishment among a society's population. Omega-3 fatty acids are essential nutrients, crucial to maintaining good health and proven to prevent disease. Moreover, they have a large role in the healthy development of infants. In 2001, the FDA issued a "Generally Recognized As Safe" notification to Martek Biosciences, because their omega-3 oil blend was comparable with naturally fortified breast milk. The review opened the door for infant formula manufactures to deliver a fortified product, providing infants the earliest experience with an omega-3-fortified food.
Fortified for Conventional Foods
According to the Oklahoma State Food and Agricultural Products Center, the addition of omega-3 to infant formulas has extended to their addition in milk; with the 2005 FDA approval of a "qualified health claim" for products fortified with omega-3 fatty acid, other foods were soon to follow. The FDA approval allowed producers of conventional foods to label their products with a claim that was backed by credible scientific evidence. Consequently, several brands of cheese are available that typically contain 130 mg of omega-3 per 100 g, as well as various brands of eggs that can have more than 200 mg per 100 g. Several brands of yogurt are also fortified with omega-3 fatty acids. Other fortified conventional foods include both bread and yogurt.
Fortified Foods Emerging
The biggest obstacle to further enriching foods with omega-3 oil is its relatively short shelf-life. When omega-3 oils begin to deteriorate, their flavor becomes rather rancid, and quite unpleasant. The problem was most apparent in early experiments with fortified mayonnaise. Research at the Oklahoma State Food and Agricultural Products Center, however, has found that certain stabilizing agents have helped in overcoming this obstacle. With advancements in food technology and a better understanding of the omega-3 shelf-life processes, the best foods for fortification are emerging. They include frozen and refrigerated foods, particularly salad dressing, yogurt, spreads and various juices.
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