INTRODUCTION:

Fortification is the addition of nutrients to foods and has been used to address micronutrient deficiency concerns within populations. In Portugal, food fortification is voluntary. Studies that assess the impact of fortification on micronutrient intake and prevalence of inadequacy are still lacking. The first step required to carry out such an evaluation, is to have an insight into the supply of micronutrient-fortified foods.

OBJECTIVES:

Identify and characterize the national supply of micronutrient-fortified foods by analyzing the food labels' database, collected under the framework of the IAN-AF 2015-2016.

METHODOLOGY:

The database used herein integrates information about the foods consumed by IAN-AF 2015-2016 participants, together with information obtained from the labelled foods reported as consumed. The study encompassed the analysis of 5704 labels belonging to 12 IAN-AF 2015-2016 food groups. Micronutrient-fortified foods were identified by the presence of any micronutrients allowed to be added to foods in accordance with Regulation (EC) No. 1170/2009.

RESULTS:

A total of 911 micronutrient-fortified foods were identified. The largest proportion of micronutrient-fortified foods was found in the Cereals, cereal products and starchy tubers (43%) food group, followed by Sweets, cakes and biscuits (15%), Dairy (14%), Non-alcoholic beverages (11%), Milk and milk products substitutes (10%) and Fats and oils (7%). The number of micronutrients added to the products ranged from 1 to 17, with 37% of food products added with one or two micronutrients and the remaining 63% with at least three. Vitamins B2 (49%), B6 (45%), B3 (44%), B9 (43%), D (42%), B1 (37%) and B12 (35%) and the minerals iron (45%) and calcium (36,7%) are the most common micronutrients used in fortified foods.

CONCLUSIONS:

Approximately 16% of foods reported as consumed by IAN-AF 2015-2016 participants are micronutrient-fortified foods. This study is important to investigate further the contribution of micronutrient-fortified foods to usual micronutrient intake by the Portuguese population or specific subgroups, its adequacy, and potential risks of excessive intake.

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