 Food, Fortified
"Food, Fortified" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
Any food that has been supplemented with essential nutrients either in quantities that are greater than those present normally, or which are not present in the fortified food. The supplementation of cereals with iron and vitamins is an example of fortified food. Fortified food includes also enriched food to which various nutrients have been added to compensate for those essential nutrients removed by refinement or processing. (From Segen, Dictionary of Modern Medicine, 1992)
| Descriptor ID |
D005527
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| MeSH Number(s) |
J02.500.525.400
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| Concept/Terms |
Food, Fortified- Food, Fortified
- Foods, Fortified
- Fortified Food
- Fortified Foods
- Enriched Food
- Enriched Foods
- Food, Enriched
- Foods, Enriched
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Below are MeSH descriptors whose meaning is more general than "Food, Fortified".
Below are MeSH descriptors whose meaning is more specific than "Food, Fortified".
This graph shows the total number of publications written about "Food, Fortified" by people in this website by year, and whether "Food, Fortified" was a major or minor topic of these publications.
To see the data from this visualization as text, click here.
| Year | Major Topic | Minor Topic | Total |
|---|
| 1995 | 0 | 1 | 1 | | 2002 | 0 | 1 | 1 | | 2004 | 2 | 0 | 2 | | 2006 | 1 | 0 | 1 | | 2007 | 1 | 0 | 1 | | 2008 | 0 | 1 | 1 | | 2009 | 0 | 1 | 1 | | 2010 | 1 | 0 | 1 | | 2011 | 0 | 1 | 1 | | 2014 | 2 | 0 | 2 |
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Below are the most recent publications written about "Food, Fortified" by people in Profiles.
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Walker R, Decker EA, McClements DJ. Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry. Food Funct. 2015 Jan; 6(1):42-55.
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Yang Y, Decker EA, Xiao H, McClements DJ. Enhancing vitamin E bioaccessibility: factors impacting solubilization and hydrolysis of a-tocopherol acetate encapsulated in emulsion-based delivery systems. Food Funct. 2015 Jan; 6(1):84-97.
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Charoen R, Jangchud A, Jangchud K, Harnsilawat T, Naivikul O, McClements DJ. Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch. J Food Sci. 2011 Jan-Feb; 76(1):E165-72.
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McClements DJ. Emulsion design to improve the delivery of functional lipophilic components. Annu Rev Food Sci Technol. 2010; 1:241-69.
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Peters BS, dos Santos LC, Fisberg M, Wood RJ, Martini LA. Prevalence of vitamin D insufficiency in Brazilian adolescents. Ann Nutr Metab. 2009; 54(1):15-21.
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Knoops KT, Spiro A, de Groot LC, Kromhout D, van Staveren WA, Tucker KL. Do dietary patterns in older men influence change in homocysteine through folate fortification? The Normative Aging Study. Public Health Nutr. 2009 Oct; 12(10):1760-6.
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Shaw LA, McClements DJ, Decker EA. Spray-dried multilayered emulsions as a delivery method for omega-3 fatty acids into food systems. J Agric Food Chem. 2007 Apr 18; 55(8):3112-9.
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Gao X, Wilde PE, Lichtenstein AH, Tucker KL. Meeting adequate intake for dietary calcium without dairy foods in adolescents aged 9 to 18 years (National Health and Nutrition Examination Survey 2001-2002). J Am Diet Assoc. 2006 Nov; 106(11):1759-65.
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Tucker KL, Olson B, Bakun P, Dallal GE, Selhub J, Rosenberg IH. Breakfast cereal fortified with folic acid, vitamin B-6, and vitamin B-12 increases vitamin concentrations and reduces homocysteine concentrations: a randomized trial. Am J Clin Nutr. 2004 May; 79(5):805-11.
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Park Y, Kelleher SD, McClements DJ, Decker EA. Incorporation and stabilization of omega-3 fatty acids in surimi made from cod, Gadus morhua. J Agric Food Chem. 2004 Feb 11; 52(3):597-601.
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