Performance Factors Influencing Efficacy and Effectiveness of Iron Fortification Programs of Condiments for Improving Anemia Prevalence and Iron Status in Populations: A Systematic Review

Iron fortification of staple foods is a common practice around the world to reduce the prevalence of iron-deficiency anemia. More recently, fortified condiments, including salts, sauces, and powders, have been tested in various efficacy trials. However, there is limited information on how nutritiona...

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Detalles Bibliográficos
Autores principales: Waller, Anna W., Andrade, Juan E., Mejia, Luis A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7070935/
https://www.ncbi.nlm.nih.gov/pubmed/31973015
http://dx.doi.org/10.3390/nu12020275

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7070935/
https://www.ncbi.nlm.nih.gov/pubmed/31973015
http://dx.doi.org/10.3390/nu12020275

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