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Evaluation of the level of micronutrients in fortified foods in Alexandria, Egypt

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Abstract
Food fortification is an effective, low-cost way to eliminate dietary micronutrient deficiencies in developing countries. This study in Egypt aimed to evaluate the levels of and variations in fortification with iron, iodine and vitamin A in food products from different manufacturers. Almost all iodized salt samples contained iodine concentrations within Egyptian standards. The iron content of iron-fortified biscuits supplied to schools and of vitamin-A-fortified margarine, infant formula milk powder and infant cereal food were highly variable and many samples were not within Egyptian standards. Monitoring of fortification levels of key products is required at the factory, retail and household levels
Citation
Mohamed, S., El Tawila, M., Ismail, H. & Gomaa, N.F. (‎2010)‎. Evaluation of the level of micronutrients in fortified foods in Alexandria, Egypt. EMHJ - Eastern Mediterranean Health Journal, 16 (‎7)‎, 793-800, 2010 https://apps.who.int/iris/handle/10665/117976
Journal
EMHJ - Eastern Mediterranean Health Journal, 16 (‎7)‎, 793-800, 2010
Description
793-800
ISSN
1020-3397
Other Identifiers
http://applications.emro.who.int/emhj/V16/07/16_7_2010_0793_0800.pdf
Language
English
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  • EMRO Journal Articles (‎EMHJ)‎
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