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

3 Citations (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

Keywords

  • food fortification
  • malnutrition
  • micronutrient deficiencies
  • outcomes

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    Chadare, F. J., Idohou, R., Nago, E., Affonfere, M., Agossadou, J., Fassinou, T. K., Kénou, C., Honfo, S., Azokpota, P., Linnemann, A. R., & 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