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Nutrient-Enhancement Of Popular Regional Condiments Could Improve Global Health

August 28, 2014: 12:00 AM EST
The World Health Organization is working to upgrade the nutritional intake of people around the globe by enhancing the nutritional value of certain popular condiments. The program is modeled after successful nutrient-enhancing initiatives such as adding iodine to common table salt. The WHO hopes to enrich foods – soy sauce, for example, in Southeast Asia – with iron, vitamin A and other micronutrients. Deficiencies are a serious problem in the Philippines, Thailand, Malaysia, Vietnam, Indonesia, West Africa and Central America. The success of the nutrient enhancement program depends to a great extent on a supportive legal framework in individual countries, the researchers say.
Luis A. Mejia et al., "Fortification of Condiments and Seasonings with Vitamins and Minerals in Public Health: From Proof of Concept to Scaling Up", News release, study to be published in the Annals of the New York Academy of Science, August 28, 2014, © University of Illinois
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