The Fortification Of Wheat Flour Essay

1396 Words Nov 18th, 2015 null Page
Fortification is defined as the adding of essential vitamins and trace elements to food. One of the first foods to be fortified in the United States was wheat flour; which is still practiced today. Although the practice is no longer revolutionary, fortification of wheat flour is one of the growing topics worldwide, that not very many people know about. For that purpose, this paper touches on the origin, what affects the basis, and requirements of wheat flour fortification in the United States.
The first fortification of flour became possible in 1935, when chemist Robert R. Williams established a method to synthesize thiamin and vitamin B. Throughout early 19th century America, vitamin B and thiamin deficiencies were high, resulting in roughly 17,000 deaths between beriberi and pellagra in 1928 (Bishai and Nalubola, 2002). The alarming rate of illness and mortality caused by a deficient amount of nutrients and vitamins in their diet, forced Americans to find a solution by adding nutrients to flour. As a result, the American Medical Association, also known as AMA, encouraged the fortification of flour in 1936 (Bishai and Nalubola, 2002). Consequently, by the 1950’s, pellagra and beriberi were no longer a health concern in the United States, due to the added thiamin and vitamin B in their diet (Ensminger et al., 1994; Bishai and Nalubola, 2002). And yet, even though the decrease of nutrient deficiency caused diseases being directly correlated with wheat flour fortification, the…

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