In the realm of epidemiology, food fortification is a crucial strategy for combating micronutrient deficiencies that can lead to serious health issues. Deficiencies in nutrients such as iodine, iron, vitamin A, and folic acid are linked to a range of health problems, including anemia, cognitive impairments, birth defects, and increased susceptibility to infections. By fortifying foods, we can significantly reduce the prevalence of these deficiencies and improve overall public health.
