Intervention Protocol

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Fortification of condiments and seasonings with iron for preventing anaemia and improving health

  1. Julie L Self2,
  2. Mary Serdula3,
  3. Therese Dowswell1,*,
  4. Luz Maria De-Regil4

Editorial Group: Cochrane Public Health Group

Published Online: 15 FEB 2012

DOI: 10.1002/14651858.CD009604


How to Cite

Self JL, Serdula M, Dowswell T, De-Regil LM. Fortification of condiments and seasonings with iron for preventing anaemia and improving health (Protocol). Cochrane Database of Systematic Reviews 2012, Issue 2. Art. No.: CD009604. DOI: 10.1002/14651858.CD009604.

Author Information

  1. 1

    The University of Liverpool, Cochrane Pregnancy and Childbirth Group, Department of Women's and Children's Health, Liverpool, UK

  2. 2

    Emory University, Nutrition and Health Sciences, Atlanta, Georgia, USA

  3. 3

    Centers for Disease Control and Prevention, Division of Nutrition, Physical Activity and Obesity, Atlanta, Georgia, USA

  4. 4

    World Health Organization, Evidence and Programme Guidance, Department of Nutrition for Health and Development, Geneva, Switzerland

*Therese Dowswell, Cochrane Pregnancy and Childbirth Group, Department of Women's and Children's Health, The University of Liverpool, First Floor, Liverpool Women's NHS Foundation Trust, Crown Street, Liverpool, L8 7SS, UK. t.dowswell@liverpool.ac.uk.

Publication History

  1. Publication Status: New
  2. Published Online: 15 FEB 2012

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Abstract

  1. Top of page
  2. Abstract

This is the protocol for a review and there is no abstract. The objectives are as follows:

To determine the effects of condiment and seasoning fortification with iron alone or iron plus other micronutrients on iron deficiency and anaemia and health-related outcomes in populations at risk.