The Potential of Iodine and Iron Double-Fortified Salt Compared with Iron-Fortified Staple Foods to Increase Population Iron Status

Journal of Nutrition

Volumn 151, Issue , 2021, Pages 47S-63S

  Hurrell, Richard F ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

cereals; consumption patterns; industry landscape; iron fortification efficacy; salt; sensory changes

Indexed keywords

IODINE; IRON; IODIZED SALT; IRON DERIVATIVE;

ARTICLE; CATALYSIS; CORN FLOUR; FORTIFIED FOOD; HUMAN; IODINATION; IODINE INTAKE; IRON INTAKE; MILK POWDER; QUALITY CONTROL; RICE; STAPLE FOOD; WHEAT FLOUR; ADMINISTRATION AND DOSAGE; CLASSIFICATION; DAIRY PRODUCT; EVALUATION STUDY; FLOUR; FOOD HANDLING; FOOD INDUSTRY; MAIZE; NUTRITIONAL STATUS; ORYZA; POPULATION HEALTH; SALT INTAKE;

DAIRY PRODUCTS; EVALUATION STUDIES AS TOPIC; FLOUR; FOOD INDUSTRY; FOOD TECHNOLOGY; FOOD, FORTIFIED; HUMANS; IODINE; IRON COMPOUNDS; IRON, DIETARY; NUTRITIONAL STATUS; ORYZA; POPULATION HEALTH; SODIUM CHLORIDE, DIETARY; ZEA MAYS;

EID: 85101478241     PISSN: 00223166     EISSN: 15416100     Source Type: Journal    
DOI: 10.1093/jn/nxaa204     Document Type: Article

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