In the United States, many processed and commercial food items are enriched or "fortified" with vitamins and minerals. During the refining or milling process, most of the iron and B vitamins are removed from the food products, so manufacturers enrich the foods to return these nutrients to the products after processing. Although most enriched foods are breads and other baked goods, you'll notice that many other types of processed foods are also fortified.
History
Fortification or enrichment of certain foods in the United States began in the 1960s. Specifically, enrichment of rice, margarine and corn meal began in 1969, according to the United States Department of Agriculture, USDA. In 1973, food suppliers in the United States began enriching or fortifying white flour, semolina, ready-to-eat foods and cooked breakfast cereals. By 2011, all refined grains that have been milled with the bran and germ removed are enriched with vitamins and minerals, states the USDA Center for Nutrition Policy and Promotion.
Enriched Foods
Nearly all refined grains that have been milled, including breads, wheat flour and white rice, are enriched or fortified, according to the USDA Center for Nutrition Policy and Promotion. "Whole grain" products aren't enriched, because they don't go through the same milling process as refined grains. Refined grains also include foods like bagels, ready-to-eat cereals, crackers, pancakes, waffles, pastas, noodles, tortillas, rolls, buns, English muffins and couscous. Corn meal, grits and other refined corn products, as well as rice and many rice products, also fall into this category, notes the USDA. These food products are usually enriched with iron and B vitamins such as folic acid, thiamine, niacin and riboflavin. Milk is fortified with vitamin D and some cereals are enriched with vitamin K, says the University of Maryland Medical Center. You might notice that some margarines, cereals, soy milk and rice milk products also are fortified with vitamin D. Additionally, some juices, soy milk, tofu and soy yogurts are enriched with calcium, the Mayo Clinic states. Cereals and fortified soy products are often enriched with vitamin B-12, as well.
Significance
Since enrichment and fortification of food products began in the U.S. food supply, the process has provided people with many essential nutrients that they would otherwise not get from their diets, the USDA notes. Growing children have especially benefited from the enrichment of cereals with various vitamins and minerals. Also, the enrichment of foods with folic acid has supported the health of women who are of child-bearing age, says the USDA Center for Nutrition Policy and Promotion. Getting adequate levels of folic acid in your diet can reduce the risks for some serious birth defects, and enriched food products often help women to get enough folic acid during their child-bearing years. Vegetarians and vegans who don't eat animal-derived foods -- along with people who have specific food allergies like lactose intolerance -- also make up for deficiencies of vitamin D, vitamin B-12, calcium and iron in their diets by consuming foods that are enriched with these nutrients, the Mayo Clinic states.
Considerations
Although enriched grain products can offer you the same or more of the B vitamins and iron naturally found in whole grains, the products don't contain the same amount of fiber, notes the USDA Center for Nutrition Policy and Promotion. That's because the milling process removes the fiber in the grains and the fiber isn't added back into the products during the enrichment process. Fiber is essential to healthy digestion and bowel function, as well as for reducing your risk for cardiovascular disease and other chronic health problems. Unless you have specific dietary restrictions for certain foods or food groups, you can typically get all your essential vitamins and minerals from eating unprocessed "whole" foods that aren't enriched or fortified, notes the University of Maryland Medical Center.
