Flour fortification as a strategy to prevent anaemia

British Journal of Nutrition

Volumn 114, Issue 4, 2015, Pages 501-502

  Hurrell, Richard F ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

CYANOCOBALAMIN; FOLIC ACID; IRON;

ANIMAL PRODUCT; EUROPE; FLOUR; FOOD PROCESSING; HEALTH CARE POLICY; HEALTH PROGRAM; HUMAN; IRON DEFICIENCY ANEMIA; IRON THERAPY; NOTE; NUTRITIONAL HEALTH; NUTRITIONAL REQUIREMENT; NUTRITIONAL STATUS; PHYSICAL CHEMISTRY; PREVALENCE; PUBLIC HEALTH SERVICE; UNITED STATES; WORLD HEALTH ORGANIZATION; ANALYSIS; ANEMIA, IRON-DEFICIENCY; DIET SUPPLEMENTATION; FEMALE;

ANEMIA, IRON-DEFICIENCY; FEMALE; FLOUR; FOOD, FORTIFIED; HUMANS;

EID: 84939566046     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1017/S0007114515002147     Document Type: Note

References (6)

1. Hurrell R, Ranum P, de Pee S, et al. (2010) Revised recommendations for iron fortification of wheat flour and an evaluation of the expected impact of current national wheat flour fortification programs. Food Nutr Bull 31, S7-S21
2. WHO (2009) Recommendations on Wheat and Maize Flour Fortification Meeting Report: Interim Consensus Statement. Geneva: World Health Organization
3. Barkley JS, Wheeler KS &Pachon H (2015) Anaemia prevalence may be reduced in countries that fortify flour. Br J Nutr 114, 265-273
4. WHO (2006) Guidelines on food fortification with micronutrients. In Chapter 5: Iron, Vitamin A and Iodine, pp. 97-123 [L Allen, B de Benoist, O Dary and R Hurrell, editors]. Geneva: World Health Organization
5. Martorell R, Ascencio M, Tacsan L, et al. (2015) Effectiveness evaluation of the food fortification program of Costa Rica: impact on anemia prevalence and hemoglobin concentrations in women and children. Am J Clin Nutr 101, 210-217
6. Kassebaum NJ, Jasrasaria R, Naghavi M, et al. (2014) A systematic analysis of global anemia burden from 1990 to 2010. Blood 123, 615-624