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Iodine fortification of foods and condiments, other than salt, for preventing iodine deficiency disorders

  1. Mary-Anne Land1,*,
  2. Anthea Christoforou1,
  3. Shauna Downs1,
  4. Jacqui Webster1,
  5. Laurent Billot2,
  6. Mu Li3,
  7. Juan Pablo Peña-Rosas4,
  8. Bruce Neal5

Editorial Group: Cochrane Public Health Group

Published Online: 5 SEP 2013

Assessed as up-to-date: 13 FEB 2013

DOI: 10.1002/14651858.CD010734


How to Cite

Land MA, Christoforou A, Downs S, Webster J, Billot L, Li M, Peña-Rosas JP, Neal B. Iodine fortification of foods and condiments, other than salt, for preventing iodine deficiency disorders (Protocol). Cochrane Database of Systematic Reviews 2013, Issue 9. Art. No.: CD010734. DOI: 10.1002/14651858.CD010734.

Author Information

  1. 1

    The George Institute for Global Health - Australia, Food Policy, Camperdown, NSW, Australia

  2. 2

    The George Institute for Global Health, Statistics and Data Management, Camperdown, NSW, Australia

  3. 3

    The University of Sydney, Sydney School of Public Health, Camperdown, NSW, Australia

  4. 4

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

  5. 5

    The George Institute for Global Health, Camperdown, New South Wales, Australia

*Mary-Anne Land, Food Policy, The George Institute for Global Health - Australia, Level 10, King George V Building RPA. 83-117 Missenden Road, Camperdown, NSW, 2050, Australia. maland@georgeinstitute.org.au.

Publication History

  1. Publication Status: New
  2. Published Online: 5 SEP 2013

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References

Additional references

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