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Special Issue: Fortification of Condiments and Seasonings with Vitamins and Minerals in Public Health II

Edited by

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

Special Issue: Fortification of Condiments and Seasonings with Vitamins and Minerals in Public Health II

Published: September 2016

Volume 1379

Published since 1824, Annals of the New York Academy of Sciences is the Academy’s premier scientific publication.

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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. This Annals issue, the second of two issues stemming from this consultation, presents four in-depth reports that discuss several key topics, including (1) definitions, potential benefits, consumption patterns, and global markets of sauces, spices, and condiments; (2) equity considerations in the implementation of large-scale fortification of condiments and seasonings as a public health strategy; (3) estimating nutrient fortification levels in condiments and seasonings for public health programs; and (4) a discussion of the background and rationale of the technical consultation, along with a summary of the main considerations proposed by the consultation working groups.