Open AccessConventional and food‐to‐food fortification: An appraisal of past practices and lessons learned
Author(s) -
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.
Publication year - 2019
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1133
Subject(s) - food fortification , malnutrition , fortification , micronutrient , food processing , environmental health , medicine , business , microbiology and biotechnology , economic growth , food science , economics , biology , pathology
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.