Iron Fortification Practices and Implications for Iron Addition to Salt

Journal of Nutrition

Volumn 151, Issue , 2021, Pages 3S-14S

  Hurrell, Richard F ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

iron bioavailability; iron fortification; iron fortification compounds; iron fortification technologies; iron fortification vehicles; sensory changes

Indexed keywords

BIOLOGICAL MARKER; IODINE; IRON; IRON CHELATE; IRON DERIVATIVE; SODIUM CHLORIDE; IODIZED SALT;

ANEMIA; ARTICLE; BIOAVAILABILITY; CORN FLOUR; COST; DAIRY PRODUCT; ENCAPSULATION; HUMAN; IODINE DEFICIENCY; IRON ABSORPTION; IRON DEFICIENCY; IRON DEFICIENCY ANEMIA; NUTRIENT; PREVALENCE; PRODUCT DEVELOPMENT; PUBLIC HEALTH; RICE; STAPLE FOOD; STOMACH JUICE; WHEAT FLOUR; ABSORPTION; ADMINISTRATION AND DOSAGE; FOOD HANDLING; FORTIFIED FOOD; IRON INTAKE; NUTRITIONAL STATUS; PHARMACOKINETICS; SALT INTAKE;

ABSORPTION, PHYSIOLOGICAL; ANEMIA, IRON-DEFICIENCY; BIOLOGICAL AVAILABILITY; BIOMARKERS; FOOD TECHNOLOGY; FOOD, FORTIFIED; HUMANS; IODINE; IRON COMPOUNDS; IRON, DIETARY; NUTRITIONAL STATUS; SODIUM CHLORIDE, DIETARY;

EID: 85101444924     PISSN: 00223166     EISSN: 15416100     Source Type: Journal    
DOI: 10.1093/jn/nxaa175     Document Type: Article

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