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

  • Protocol
  • Intervention

Authors

  • Julie L Self,

    1. Emory University, Nutrition and Health Sciences, Atlanta, Georgia, USA
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  • Mary Serdula,

    1. Centers for Disease Control and Prevention, Division of Nutrition, Physical Activity and Obesity, Atlanta, Georgia, USA
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  • Therese Dowswell,

    Corresponding author
    1. The University of Liverpool, Cochrane Pregnancy and Childbirth Group, Department of Women's and Children's Health, Liverpool, UK
    • 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.

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  • Luz Maria De-Regil

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