Stomachs of steel: how nutrients from mining are added to our food
life sciences
life sciences
Vitamins and minerals are organic compounds in our bodies that fulfill a variety of metabolic processes. They’re essential for keeping us healthy and helping our body’s function. We mainly get vitamins and minerals from the food we eat, and for most of us, a varied diet that includes all five food groups which cuts out processed food is all we need to stay healthy. While the food we eat is our primary source of nutrients, supplements are also a popular alternative for many people. So, where do the nutrients found in our food and supplements come from, and why are they added to them?
Vitamins are like tiny helpers in your body; often found in fruits and veggies, they help with various tasks. Minerals are more like building blocks; they come from things like soil and water, and they help with important jobs like making your bones strong.
You need different amounts of minerals and vitamins in your body, but there is a set of major minerals that are required in higher quantities each day. These include calcium, phosphorus, potassium, sulphur, sodium, chloride and magnesium. Minerals other than these major ones are known as ‘trace minerals’, and while still essential, they’re required in lower amounts.
Minerals sourced from mining are rigorously processed before they are added into our food and supplements. The first step involves extracting mineral-rich ores through methods like crushing, grinding and leaching , followed by a purification process to filter out impurities and contaminants. After this, these refined minerals are made even safer for human consumption through chemical processes designed to allow for better absorption of the minerals by the human body. Once minerals have been properly refined, they are carefully measured and added to food and supplements during manufacturing in a process known as food fortification.
Food fortification is the process of adding essential vitamins, minerals and other nutrients to food to enhance nutritional content and address specific deficiencies in the diets of individuals or populations. This practice aims to improve public health by ensuring that individuals receive adequate levels of key nutrients such as iron, iodine, vitamin A and folic acid through commonly consumed foods. Fortification can target specific populations or implemented on a broader scale to address widespread nutrient gaps, helping to prevent nutritional deficiencies and the health problems associated with them.