Replacing lost nutrients in foods is called fortification. This process involves adding vitamins, minerals, or other beneficial substances to food products to restore their nutritional value or enhance them further.
Fortification is particularly important in processed foods where the natural nutrients may have been diminished during cooking or preservation. For instance, many cereals and bread are fortified with B vitamins and iron to help alleviate common nutritional deficiencies.
Additionally, fortification helps in addressing public health issues, such as reducing the incidence of anemia in populations by adding iron to staple foods. Overall, fortification plays a crucial role in improving dietary quality and health outcomes, especially in vulnerable communities.