Conventional and food-to-food fortification: An appraisal of past practices and lessons learned

Flora Josiane Chadare*, Rodrigue Idohou, Eunice Nago, Marius Affonfere, Julienne Agossadou, Toyi Kévin Fassinou, Christel Kénou, Sewanou Honfo, Paulin Azokpota, Anita R. Linnemann, Djidjoho J. Hounhouigan

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

1 Citation (Scopus)

Abstract

Food fortification is an important nutrition intervention to fight micronutrient deficiencies and to reduce their incidence in many low- and middle-income countries. Food fortification approaches experienced a significant rise in the recent years and have generated a lot of criticism. The present review aimed to shed light on the actual effect of food fortification approaches on the reduction of malnutrition. A set of 100 articles and reports, which have dealt with the impact of food fortification on malnutrition, were included in this review. This review identified a broad selection of local raw materials suitable for a food-to-food fortification approach.

Original languageEnglish
Pages (from-to)2781-2795
JournalFood Science and Nutrition
Volume7
Issue number9
Early online date5 Aug 2019
DOIs
Publication statusPublished - Sep 2019

Fingerprint

food fortification
economic valuation
Food
malnutrition
Malnutrition
nutritional intervention
Micronutrients
raw materials
income
incidence
Incidence

Keywords

  • food fortification
  • malnutrition
  • micronutrient deficiencies
  • outcomes

Cite this

Chadare, F. J., Idohou, R., Nago, E., Affonfere, M., Agossadou, J., Fassinou, T. K., ... Hounhouigan, D. J. (2019). Conventional and food-to-food fortification: An appraisal of past practices and lessons learned. Food Science and Nutrition, 7(9), 2781-2795. https://doi.org/10.1002/fsn3.1133
Chadare, Flora Josiane ; Idohou, Rodrigue ; Nago, Eunice ; Affonfere, Marius ; Agossadou, Julienne ; Fassinou, Toyi Kévin ; Kénou, Christel ; Honfo, Sewanou ; Azokpota, Paulin ; Linnemann, Anita R. ; Hounhouigan, Djidjoho J. / Conventional and food-to-food fortification: An appraisal of past practices and lessons learned. In: Food Science and Nutrition. 2019 ; Vol. 7, No. 9. pp. 2781-2795.
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Chadare, FJ, Idohou, R, Nago, E, Affonfere, M, Agossadou, J, Fassinou, TK, Kénou, C, Honfo, S, Azokpota, P, Linnemann, AR & Hounhouigan, DJ 2019, 'Conventional and food-to-food fortification: An appraisal of past practices and lessons learned', Food Science and Nutrition, vol. 7, no. 9, pp. 2781-2795. https://doi.org/10.1002/fsn3.1133

Conventional and food-to-food fortification: An appraisal of past practices and lessons learned. / Chadare, Flora Josiane; Idohou, Rodrigue; Nago, Eunice; Affonfere, Marius; Agossadou, Julienne; Fassinou, Toyi Kévin; Kénou, Christel; Honfo, Sewanou; Azokpota, Paulin; Linnemann, Anita R.; Hounhouigan, Djidjoho J.

In: Food Science and Nutrition, Vol. 7, No. 9, 09.2019, p. 2781-2795.

Research output: Contribution to journalArticleAcademicpeer-review

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Chadare FJ, Idohou R, Nago E, Affonfere M, Agossadou J, Fassinou TK et al. Conventional and food-to-food fortification: An appraisal of past practices and lessons learned. Food Science and Nutrition. 2019 Sep;7(9):2781-2795. https://doi.org/10.1002/fsn3.1133