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June 30, 1956


JAMA. 1956;161(9):884-885. doi:10.1001/jama.1956.02970090110020

The fortification of food with specific nutritive substances was first made a matter of public policy when vitamin D was added to evaporated and fluid milk, a procedure that has been largely responsible for the eradication of rickets in the United States. The addition of iodine to table salt as an important prophylactic measure against goiter has also met with approbation. Vitamin A is usually added to substitutes for butter. As a war measure, effort was made to improve the nutritive value of wheat flour by restoring the thiamine, riboflavin, nicotinamide, and iron lost during milling. As a result, "enriched" flour and "enriched" bread are now standard and accepted foods, eaten today by a large proportion of the public without question. Controversy in regard to these additions was at first acrimonious, but it later abated with the general recognition that such enrichment of cereal flours has improved the nutritive status