Archived APHA Policy Statement
The American Public Health Association,
Recognizing that the nutritional quality of the American food supply is determined to a great extent by food manufacturers; and
Recognizing the extent to which the American public is consuming manufactured and processed foods; and
Acknowledging the benefits of processing and nutrient fortification of foods in providing sufficient nutrients for the population and preventing identified nutritional deficiencies; and
Noting the establishment of guidelines by the Food and Drug Administration to promote the rational addition of nutrients to foods in order to preserve a balance of nutrients in the diet of American consumers based on the following concepts:
- Random fortification of foods could result in over- or under-fortification in consumer diets, create nutrient imbalances in the food supply, and could also result in deceptive or misleading claims for certain foods;
- Fortification of certain classes of food such as fresh produce, fresh meat, poultry or fish products, sugars, or snack foods such as candies and carbonated beverages is not considered appropriate or reasonable; and
- Noting that the guidelines are "not intended to encourage widespread nutrient fortification of foods but rather to provide a consistent set of guidelines to be followed when foods are nutritionally improved by the addition of discrete nutrients (vitamins, minerals, or protein)";1 therefore
- Endorses the efforts and publication by the Food and Drug Administration of Nutritional Quality of Foods; Addition of Nutrients; and
- Urges support and encouragement of manufacturers to follow these guidelines if they elect to add nutrients to a manufactured or processed food; and
- Recommends that health care institutions (hospitals, day care centers, etc.) require manufacturers to follow these guidelines as a part of food procurement contracts; and
- Recommends that public health educators use the principles established by these guidelines when developing instructional materials relating to nutrition and nutrient fortification of foods.
Reference
- Department of Health, Education, and Welfare, Food and Drug Administration: 21 CFR Part 104. Nutritional Quality of Foods; Addition of Nutrients. Federal Register, January 25, 1980; 45 (18): 6314-6324.
