Fortification of condiments and seasonings with iron for preventing anaemia and improving health-Reference-Cited by-同舟云学术

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Fortification of condiments and seasonings with iron for preventing anaemia and improving health

Published:2023-09-01 Issue:9 Volume:2023 Page:
ISSN:1465-1858
Container-title:Cochrane Database of Systematic Reviews
language:en
Short-container-title:

Author:

Jalal Chowdhury SB¹,De-Regil Luz Maria²,Pike Vanessa¹³,Mithra Prasanna⁴

Affiliation:

1. Global Technical Services; Nutrition International; Ottawa Canada

2. Department of Nutrition and Food Safety; World Health Organisation; Geneva Switzerland

3. Canadian Foodgrains Bank; Winnipeg Canada

4. Department of Community Medicine; Kasturba Medical College, Mangalore, Manipal Academy of Higher Education; Manipal India

Publisher

Wiley

Subject

Pharmacology (medical)

Reference159 articles.

1. Dual fortification of salt with iodine and iron: a randomized, double-blind, controlled trial of micronized ferric pyrophosphate and encapsulated ferrous fumarate in southern India;Andersson;American Journal of Clinical Nutrition,2008

2. Dual fortification of salt with iron and iodine in women and children in rural Ghana;Asibey-Berko;East African Medical Journal,2007

3. Fortification of curry powder with NaFe(111)EDTA in an iron-deficient population: report of a controlled iron-fortification trial;Ballot;American Journal of Clinical Nutrition,1989

4. Studies on the effectiveness of NaFeEDTA-fortified soy sauce in controlling iron deficiency: a population based intervention trial;Chen;Food and Nutrition Bulletin,2005

5. Efficiency of NaFeEDTA fortified soy sauce on anaemia prevention. [Chinese];Zhao;Wei Sheng Yan Jiu,2004

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2. The temporal trends of prevalence and years lived with disability of anaemia in China, Japan, and South Korea, from 1990 to 2021: Results from the Global Burden of Disease Study 2021;Journal of Global Health;2024-05-24

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