Items Designated as Fortified: Food and Nutrient Database for Dietary Studies (FNDDS), 2015-2016

Authors: Martin, Carrie; Clemens, John; Moshfegh, Alanna

Submitted to: Journal of Food Composition and Analysis
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/15/2019
Publication Date: 8/12/2019
Citation: Martin, C.L., Clemens, J.C., Moshfegh, A.J. 2019. Items Designated as Fortified: Food and Nutrient Database for Dietary Studies (FNDDS), 2015-2016. Journal of Food Composition and Analysis. 84:103255. https://doi.org/10.1016/j.jfca.2019.103255.
DOI: https://doi.org/10.1016/j.jfca.2019.103255

Interpretive Summary: The addition of vitamins and minerals to foods and beverages, otherwise known as fortification, is of interest to both researchers and consumers. The Food and Nutrient Database for Dietary Studies (FNDDS) is used to determine the nutrient content of food and beverages consumed in What We Eat in America, National Health and Nutrition Examination Survey (WWEIA, NHANES). This manuscript describes the methods used to identify items within FNDDS 2015-2016 which had vitamins or minerals added to the product. Items were designated as: unfortified, fortified, or containing fortified ingredients. FNDDS 2015-2016 includes 8,690 items including 7,898 foods and 792 beverages. A greater proportion of the beverages (66%) compared to foods (51%) had a fortified designation. About half of all items were designated as fortified or containing fortified ingredients (16 and 37%, respectively). Of those items containing fortified ingredients, most include margarine, milk, or flour, and typically in small amounts. Items designated as fortified are available as part of FNDDS 2015-2016 and can be downloaded from the FSRG website at http://www.ars.usda.gov/nea/bhnrc/fsrg.

Technical Abstract: The Food and Nutrient Database for Dietary Studies (FNDDS) is used to convert food and beverages consumed in What We Eat in America, National Health and Nutrition Examination Survey (WWEIA, NHANES) into gram amounts and determine their nutrient values. Items designated as fortified in FNDDS 2015-2016 indicate foods and beverages with one or more fortified nutrients. This manuscript describes the methodology used to identify items designated as fortified in FNDDS 2015-2016. For FNDDS 2015-2016, foods and beverages were designated as one of three fortification identifiers: unfortified, fortified, or containing fortified ingredients. “Fortified” nutrients were considered those nutrients, vitamins or minerals, added to the product, in amounts, which do not occur naturally. FNDDS 2015-2016 includes 8,690 items including 7,898 foods and 792 beverages. A greater proportion of the beverages (66%) compared to the foods (51%) had a fortified designation. Approximately half of all items were designated as fortified or containing fortified ingredients (16 and 37%, respectively). Of those items containing fortified ingredients, most include margarine, milk, or flour, and often in minor amounts. Items designated as fortified as a variable within FNDDS 2015-2016 are available for download on the FSRG website at http://www.ars.usda.gov/nea/bhnrc/fsrg.