A proposed method for defining the required fortification level of micronutrients in foods: An example using iron
Author:
Publisher
Springer Science and Business Media LLC
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
https://www.nature.com/articles/s41430-022-01204-4.pdf
Reference30 articles.
1. WHO, FAO. Guidelines on Food Fortification with Micronutrients. WHO Press; Geneva, 2006.
2. Kimura AH. Solving hidden hunger with fortified food. In Hidden Hunger: Gender and the Politics of Smarter Foods. Cornell University Press, 2013 http://www.jstor.org/stable/10.7591/j.ctt1xx5n3.8. Accessed 5 April 2022.
3. Jiang L, Wang K, Lo K, Zhong Y, Yang A, Fang X, et al. Sex-specific association of circulating ferritin level and risk of type 2 diabetes: A dose-response meta-analysis of prospective studies. J Clin Endocrinol Metab. 2019;104:4539–51.
4. Lee DH, Kang SK, Choi WJ, Kwak KM, Kang D, Lee SH, et al. Association between serum ferritin and hypertension according to the working type in Korean men: the fifth Korean National Health and nutrition examination survey 2010-2012. Ann Occup Environ Med. 2018;30:40.
5. Ghosh S, Thomas T, Kurpad AV, Sachdev HS. Is iron status associated with markers of non-communicable disease in Indian children? Res Sq. 2021. https://doi.org/10.21203/rs.3.rs-1136688/v1.
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