|Title||Conventional 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.|
|Source||Food Science and Nutrition 7 (2019)9. - ISSN 2048-7177 - p. 2781 - 2795.|
Food Quality and Design
|Publication type||Refereed Article in a scientific journal|
|Keyword(s)||food fortification - malnutrition - micronutrient deficiencies - outcomes|
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.