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Fortification of Condiments and Seasonings with Vitamins and Minerals in Public Health I

Edited by

Edited by Juan Pablo Peña-Rosas (World Health Organization) and Maria Nieves Garcia-Casal (Venezuelan Institute for Scientific Research), and Luz María De-Regil (Micronutrient Initiative)

Fortification of Condiments and Seasonings with Vitamins and Minerals in Public Health I

Published: November 2015

Volume 1357

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Fortification of staple foods has been a successful strategy for combating micronutrient deficiency. Recently, fortification of condiments and seasonings has been considered as a new approach to mitigate micronutrient deficiencies worldwide. The World Health Organization (WHO), in collaboration with the Micronutrient Initiative and the Sackler Institute for Nutrition Science, convened a consultation on “Fortification of condiments and seasonings with vitamins and minerals in public health: from proof of concept to scaling up” on August 26–28, 2014, at the New York Academy of Sciences. The first of two-parts, this Annals volume presents a collection of in-depth reports stemming from this consultation and discussing several key topics, including the global regulatory landscape regarding micronutrient fortification of condiments and seasonings; industrial processing of condiments and seasonings and its implications for micronutrient fortification; Bioavailability of iron, vitamin A, zinc, and folic acid when added to condiments and seasonings; and estimation of population iodine intake from iodized salt consumed through bouillon seasoning in Senegal.