American Society For Nutrition

Food Fortification in a Changing Environment

Food Fortification in a Changing Environment

Excellence in Nutrition Research and Practice
Posted on 05/16/2014 at 09:53:30 AM by Suzanne Price
By Colby Vorland

Over the last century, food fortification has been one of the great public health successes in nutrition, dramatically reducing the risk for diseases like pellagra, rickets, and goiter. But as Dr. Christine Taylor discussed, there has been a gradual paradigm shift in how we think about fortification. These changes were discussed in the session: “Fortification and Health: Opportunities and Challenges” sponsored by ILSI North America on Saturday, April 26 at Experimental Biology in San Diego. The session was chaired by Dr. Johanna Dwyer and Kathryn Wiemer.

The session began with Dr. David Allison giving a touching tribute to the late Dr. John Milner, who was originally a chair of the session. It was noted that Milner was a promoter of public-private relationships, and “in the spirit of John Milner” was a frequent phrase. His impact on nutrition science and many of the speakers was clearly boundless. Read more about his prolific career here.

Read the entire post on Colby's blog, which features an in-depth summary of this event.

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