Which vitamin is commonly added to cereals and breads?

Which vitamin is commonly added to cereals and breads?

• A. Riboflavin
• B. Thiamine
• C. Niacin
• D. Folate

Answer: (B)

Fortifying grains to prevent nutrient deficiencies is the idea being tested. Thiamine, or vitamin B1, is the vitamin most commonly added to cereals and breads because milling removes nutrients from the grain, and reintroducing thiamine helps the body convert carbohydrates into usable energy and supports nerve and muscle function. A deficiency in thiamine can cause beriberi, so this enrichment is a public health measure to prevent that condition across populations. In many fortified foods, thiamine is part of the standard enrichment alongside other nutrients, though folic acid is also added in many products for different health reasons. That combination makes thiamine the best answer to this question.

Fortifying grains to prevent nutrient deficiencies is the idea being tested. Thiamine, or vitamin B1, is the vitamin most commonly added to cereals and breads because milling removes nutrients from the grain, and reintroducing thiamine helps the body convert carbohydrates into usable energy and supports nerve and muscle function. A deficiency in thiamine can cause beriberi, so this enrichment is a public health measure to prevent that condition across populations. In many fortified foods, thiamine is part of the standard enrichment alongside other nutrients, though folic acid is also added in many products for different health reasons. That combination makes thiamine the best answer to this question.