Author/Authors :
Mohamed, S. University of Alexandria - High Institute of Public Health - Department of Nutrition, Egypt , El-Tawila, M. University of Alexandria - High Institute of Public Health - Department of Nutrition, Egypt , Ismail, H. University of Alexandria - High Institute of Public Health - Department of Nutrition, Egypt , Gomaa, N.F. University of Alexandria - High Institute of Public Health - Department of Nutrition, Egypt
Abstract :
Food fortification is an effective, low-cost way to eliminate dietary micronutrient deficiencies in developing countries. This study in Egypt aimed to evaluate the levels of and variations in fortification with iron, iodine and vitamin A in food products from different manufacturers. Almost all iodized salt samples contained iodine concentrations within Egyptian standards. The iron content of iron-fortified biscuits supplied to schools and of vitamin-A-fortified margarine, infant formula milk powder and infant cereal food were highly variable and many samples were not within Egyptian standards. Monitoring of fortification levels of key products is required at the factory, retail and household levels.
