This article focuses on the contribution of fortified foods, developed from growing scientific knowledge, whose functions go beyond nutrition. Its main goal is to report on the physiological effects that improve health and wellness by correcting deficiencies inherent from the economic and social status of patients, pursuing practical conditions and respecting regional habits, in order to meet the needs of adequate micronutrient intake, in particular for locations where prevalence is high. Fortification should encompass all population segments, mainly in the pediatric phase, when needs are relatively high due to growth. The World Bank refers to the importance of food fortification as a strategy to fight against micronutrient deficiency throughout the world. It also claims that "no other technology can offer an opportunity to improve lives at such a low cost and in such a short period". Studies have shown that food fortification is one of the best and most effective processes to prevent iron deficiency in the population. Therefore, in developing countries, such as Brazil, fortified foods are imperative to improve and even to cure iron deficiency anemia.
Food, fortified; micronutrients; anemia; iron; staple food