Is there a particular reason why certain foods are enriched or fortified with certain nutrients? Such as salt with iodine? Or did we just get used to doing things a certain way since we started enriching foods about a century ago?

  • $\begingroup$ Where I live, supermarkets offer cooking salt enriched with iodates and fluorides. "Food grade salt shall be used when salt is used as a carrier for food additives or nutrients for technological or public health reasons. Examples of such preparations are mixtures of salt with nitrate and/or nitrite (curing salt) and salt mixed with small amounts of fluoride, iodide or iodate, iron, vitamins, etc., and additives used to carry or stabilize such additions." (FAO, 1985) $\endgroup$
    – Roland
    Jan 11 at 9:42
  • 2
    $\begingroup$ Please demonstrate the research you have put into this question (which is to do with health policy, rather than biology) yourself. Did you look at the Wikipedia article on this topic, for example? $\endgroup$
    – David
    Jan 11 at 12:10


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