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1- Student Research Committee, Department of Environmental Health Engineering, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
2- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
3- Department of Environmental Health Engineering, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
2- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
3- Department of Environmental Health Engineering, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
Abstract: (415 Views)
Bread is a staple food and a major energy source for many populations, especially in developing countries. However, traditional bread often lacks essential micronutrients, contributing to widespread malnutrition. Fortified bread, enriched with key nutrients such as iron, folic acid, vitamin D, calcium, iodine, and dietary fiber, represents an effective strategy to combat micronutrient deficiencies and improve public health outcomes. These nutrients support critical functions such as anemia prevention, immune health, bone integrity, and fetal development. Fortified bread is particularly beneficial for vulnerable populations, including children, pregnant women, and the elderly. Despite its benefits, several challenges hinder its widespread adoption. These include sensory alterations such as changes in taste and texture, increased production costs, regulatory complexity, and limited consumer awareness or acceptance. Addressing these barriers requires coordinated efforts in food technology, education, and policy support. Overall, bread fortification presents a practical and sustainable solution to enhance nutritional status and reduce the burden of diet-related diseases globally.
Type of Study: Review Article |
Subject:
Food Safety and Hygiene
Received: 2026/01/5 | Accepted: 2026/03/8
Received: 2026/01/5 | Accepted: 2026/03/8
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