Strengthening Fortification Markets to Reduce Iron Deficiency Anemia
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-14521-6_24
Reference37 articles.
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2. Wirth JP, Laillou A, Rohner F, Northrop-Clewes CA, Macdonald B, Moench-Pfanner R. Lessons learned from national food fortification projects: experiences from Morocco, Uzbekistan, and Vietnam. Food Nutr Bull. 2012;33(4:3):S281–92. https://doi.org/10.1177/15648265120334S304.
3. Gera T, Sachdev HS, Boy E. Effect of iron-fortified foods on hematologic and biological outcomes: systematic review of randomized controlled trials. Am J Clin Nutrit. 2012;96(2):309–24. https://doi.org/10.3945/ajcn.111.031500.
4. Neufeld LM, Baker B, Garrett GS, Haddad L. Coverage and utilization in food fortification programs: critical and neglected areas of evaluation. J Nutr. 2017;147(5):1015S–9S. https://doi.org/10.3945/jn.116.246157.
5. Mkambula P, Mbuya MNN, Rowe LA, Sablah M, Friesen VM, Chadha M, et al. The unfinished agenda for food fortification in low- and middle-income countries: quantifying progress, gaps and potential opportunities. Nutrients. 2020;12(2):354. https://doi.org/10.3390/nu12020354.
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