Dictionary definition of the word fortified means to strengthen, to be more secure; improved or enhanced by adding ingredients. The industrial description of fortification is as simple as the process by which manufacturers introduce micronutrients such as vitamins and minerals to food. These micronutrients would otherwise be less found in foods, and their absence could lead to common dietary deficiencies. This process is important, especially in areas where the soil and hence the plants growing in it lack these nutrients.
Some governments mandate the fortification of certain foods with specific types of nutrients. Foods such as cereals, salt, and milk are most commonly fortified to help their citizens meet their daily dietary requirements, especially in areas facing public health concerns. Fortified milk is widely utilized to supplement nutrients that may be lacking in people’s diets. However, in the United States, milk fortification is not required by law, yet fortified milk is the most commonly found option on the dairy aisle.
What Is Fortified Milk
We all know that milk is a nutrient powerhouse containing up to 18 of the 22 essential nutrients, including fats and protein. However, some of these nutrients may be found in smaller amounts or completely stripped away during pasteurization, homogenization, or when milk fat is stripped away. In this scenario, milk fortification is necessary.
Fortified milk essentially contains increased levels of vitamin D3 and vitamin A palmitate as they are the most active and easily absorbable forms of these nutrients. Other nutrients added to milk include zinc, iron, and folic acid. Vitamin A and vitamin D can be added to milk before pasteurization and homogenization because they are heat resistant and would not be denatured during the process. In countries where milk is fortified with vitamin B, the nutrient is added after heating as it can easily be denatured by heat.
The addition of these micronutrients does not require a complicated form of technology. The minerals and vitamins used to fortify milk are available in powdery and liquid forms. The fat-soluble nutrients are available in an oil-based solution.
Why Is Fortified Milk Important
Milk is a beverage that contains almost every essential nutrient in one glass. Fortified milk possesses the benefits of unfortified milk and more. Its amplified levels of A and D vitamins help keep food deficiencies and malnutrition at bay. It is also the best type of milk for infants and children from six months to two years.
Cow’s Milk and Babies
A growing child requires certain types of nutrients to facilitate their development. Cow’s milk can lack some of these nutrients, and feeding it to your child could lead to malnutrition. Introducing cow’s milk to your child before 12 months can put them at risk of intestinal bleeding. In some infants, it has been known to cause iron-deficiency anemia.
Aside from lacking some essential nutrients for your child, cow’s milk has proteins that your child might have difficulty digesting. Some of the minerals found in cow’s milk can impact their kidneys negatively.
If breast milk is unavailable or not an option, then your infant should be drinking iron-fortified infant formula. Remember to consult your pediatrician or dietician before making any drastic changes to your baby’s diet.
The CDC recommends that older children (12 months and above) drink unsweetened and unflavored whole cow’s milk. Whole cow’s milk has the highest fat content. Fat is an essential part of their daily diet and contributes to their growth and development. However, if your child has a family history of obesity, high cholesterol, or cardiovascular diseases, consult with their pediatrician about the correct type of cow milk to give.
Fortified vs. Unfortified Milk
Milk is processed differently to achieve different types of products. The significant difference between fortified and unfortified milk is the presence and quantity of vitamin A and D.
Nutritional Values
Both are nutritious sources of vitamins and minerals. Cleveland Clinic suggests that milk from grass-fed and stress-free cows is generally richer and contains generous amounts of beneficial omega-3 fatty acids. Always check the packaging to confirm that the milk comes from a reputable farm. Here is a breakdown of the percentage composition of other nutrients in fortified vs. unfortified milk: (RDV = Recommended Daily Value)
Fortified 2 % Milk Contents
- 122 calories
- 8 grams of protein
- 5 grams of fat
- 12 grams of carbs
- 15 % of RDV Vitamin A
- 54 % of RDV Vitamin B12
- 15 % of RDV Vitamin D
- 35 % of RDV Riboflavin
- 23 % of RDV Calcium
- 18 % of RDV Phosphorous
- 11 % RDV of Selenium
- 11 % RDV of Zinc
Unfortified 2 % Milk Contents
- 123 calories
- 8 grams of protein
- 5 grams of fat
- 12 grams of carbs
- 8 % of RDV Vitamin A
- 54 % of RDV Vitamin B12
- 0 % of RDV Vitamin D
- 35 % of RDV Riboflavin
- 23 % of RDV Calcium
- 18 % of RDV Phosphorous
- 11 % RDV of Selenium
- 11 % RDV of Zinc
Both of these milk types are highly nutritious, with the exception of concentrations of vitamins A and D.
Know Your Milk
Apart from the words fortified and unfortified, the following are options that you will find in your dairy aisle and their contents:
- Whole Milk– For every 8 oz serving, whole milk has 3.25 % fat content, 150 calories, and 8 grams of fat. Although fortification is not required, some companies do it and will be indicated on the label.
- Reduced-fat Milk– One 8 oz serving has a 2 % fat content, 120 calories, and 5 grams of fat. During processing, vitamins A and D are stripped with the milk fat and hence require fortification. The addition of vitamin A and vitamin D will be stated on the label.
- Low-fat Milk– One 8 oz serving has 1 % fat content, contains 100 calories, and has 2.5 grams of fat. Fortification of vitamin A and D are required due to stripping away during processing. The labeling will confirm the fortification of these vitamins.
- Fat-free Milk– Also called skim or non-fat milk. For every 8 oz serving, fat-free milk has 0 % fat content, 80 calories, and 0 grams of fat. Fortification is required to replenish the lost vitamins during processing. The label must indicate the fortification of vitamins A and D.
- Chocolate Milk– This is any milk type to which cocoa and sweeteners have been added. It could be fat-free, 1 % low-fat, 2 % reduced-fat, or whole milk. Chocolate milk has about 35 more calories per 8 oz serving when compared to whole milk. It is just as nutrient dense as its unsweetened counterpart.
- Lactose-free Milk– It’s any milk type whose milk sugar, lactose, has already been broken down by adding enzymes. It helps people suffering from an intolerance have an easy time digesting it without compromising the integrity of its nutrient composition.
- Organic Milk– This is milk from on-farm cows. It differs from conventional milk in three ways: their cows are not treated with antibiotics or given any hormones to induce growth and reproduction. Their cows should also have a strict diet of which 30 % is natural pasture. Organic milk offers your family nutritional benefits such as healthy omega-3 fatty acids and antioxidants without exposure to chemical contaminants.
- Evaporated Milk– Has a fat content of 6.5 %. It is made by processing whole milk to remove about 60 % of its water content. It is homogenized, fortified with vitamin D, canned, and physically sterilized using heat. Vitamin A fortification is optional, but if done will be included on the label.
- Evaporated Fat-free Milk– Has 0.5 % fat content or less. It is made by processing skim milk to remove over half its water content. It is fortified with vitamins A and D, canned, and physically sterilized using heat.
- Sweetened Condensed Milk– It’s made by removing most of the water content from cow’s milk. The concentrate is then sweetened, canned, and sterilized. The fat content will be 8 % or less if whole milk is used. If skim milk is used, it will contain less than 0.5 % milk fat.
Recommended Daily Intake
Cow’s milk or fortified soy beverages can be part of a child’s balanced and diverse diet, but they should not be the only source of nutrition. The Dietary Guidelines for Americans indicate that children between the ages of 12 to 23 months consume up to 2 cups of dairy per day. This includes cow’s milk, yogurt, and cheese. Overconsumption of cow’s milk may lead to feelings of satiety which will make your child uninterested in other food options.
This could lead to malnutrition as milk does not contain all the essential nutrients needed for growth. Some experts argue that consuming too much cow’s milk interferes with the ability of your child’s body to absorb iron from other foods.
Benefits of Using Fortified Milk
Fortified milk offers the following benefits to your health:
Prevents the Occurrence of Malnutrition
Unfortified milk has low or no vitamin A and D. vitamin A deficiency leads to increased risks of morbidity and mortality from common childhood infections. It is also the world’s leading preventable cause of child blindness. Vitamin D deficiency can lead to loss of bone mass and bone density which predisposes your child to fractures and osteoporosis. In severe cases, your child could develop rickets causing their bones to become soft and bend.
Taking foods rich in vitamins A and D, such as fortified milk, helps combat this risk by closing your daily nutrient intake gap
Promotes Healthy Growth and Development
Fortified milk helps to prevent iron deficiency anemia in children. A study of over 5,000 children showed that consuming foods rich in vitamin A, Zinc, and Iron minimized the risk of anemia by 50 % in children under five years. The minerals found in fortified milk help improve brain and cognitive function in older children.
Promotes Healthy Bones
Fortified and unfortified milk contains a high amount of Calcium and Phosphorus, which help maintain strong and healthy bones. Fortified milk, however, contains vitamin D, which aids calcium absorption into your body and promotes bone mineralization. Calcium is an essential nutrient that prevents weak and brittle bones in children.
Conclusion
If you are going vegan or have an allergy, sensitivity, or intolerance to dairy products, there are a lot of dairy alternatives for you. Milk made from plant-based products can also be fortified during processing to ensure you don’t miss out on all the essential nutrients required.
