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

• Published in: Nutrients Vol. 12; no. 2; p. 275
• Main Authors: Waller, Anna W, Andrade, Juan E, Mejia, Luis A
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 21.01.2020; MDPI
• Subjects: Age; Anemia; Clinical trials; Condiments; Decision making; Diet; Environmental factors; Ferritin; Flavorings; Food fortification; fortification; Hemoglobin; Iron; iron-deficiency anemia; Monitoring; Nutrient deficiency; Nutrition; Nutrition research; Parasitic diseases; Population; Public health; Quality; Quality assessment; Quality control; Review; Salts; Systematic review; Womens health; condiments; iron-deficiency anemia; fortification

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...