Fortified Foods Are Major Contributors to Apparent Intakes of Vitamin A and Iodine, but Not Iron, in Diets of Women of Reproductive Age in 4 African Countries

BACKGROUND: Food fortification is implemented to increase intakes of specific nutrients in the diet, but contributions of fortified foods to nutrient intakes are rarely quantified. OBJECTIVES: We quantified iron, vitamin A, and iodine intakes from fortified staple foods and condiments among women of...

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Detalles Bibliográficos
Autores principales: Friesen, Valerie M, Mbuya, Mduduzi N N, Aaron, Grant J, Pachón, Helena, Adegoke, Olufemi, Noor, Ramadhani A, Swart, Rina, Kaaya, Archileo, Wieringa, Frank T, Neufeld, Lynnette M
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2020
Materias:
Community and International Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7398785/
https://www.ncbi.nlm.nih.gov/pubmed/32534454
http://dx.doi.org/10.1093/jn/nxaa167

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7398785/
https://www.ncbi.nlm.nih.gov/pubmed/32534454
http://dx.doi.org/10.1093/jn/nxaa167

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