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Open Access Food fortification: A tool for fighting hidden hunger

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This paper reviews the fortification of staple food as a tool to prevent micronutrient deficiencies. The rationale for fortifying salt, wheat flour, milk, and margarine was developed in the 1920s and 1940s, mainly in industrialized countries. At that time, fortification of staple foods was considered by only a few developing countries. Recent research has shown that the prevalences of some deficiencies (clinical and marginal) in some developing countries are higher than expected. Even more important has been the realization that the impact of marginal deficiencies on health and socio-economic development is considerably more important than the impact of clinical deficiencies. Iron, vitamin A, and iodine have gained more attention, but deficiencies of other micronutrients are also relevant. This paper shows that fortification of staple foods to prevent micronutrient deficiencies is effective, easy, fast, safe, and relatively inexpensive.

Document Type: Research Article

Publication date: March 1, 1998

More about this publication?
  • Established in 1978, the Food and Nutrition Bulletin (FNB) is a peer-reviewed journal published quarterly by the Nevin Scrimshaw International Nutrition Foundation.

    The focus of the journal is to highlight original scientific articles on nutrition research, policy analyses, and state-of-the-art summaries relating to multidisciplinary efforts to alleviate the problems of hunger and malnutrition in the developing world.

    Food and Nutrition Bulletin's 2012 Impact Factor: 2.106

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