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Document Summary
Title Iron fortification of food
Description Review
Creation Date 23 March 2001
Doc type Article
Document Abstract:
Iron is one of the most plentiful minerals in the earth’s crust1. Iron deficiency is the most common nutritional deficit worldwide and yet it can be successfully prevented on a population basis. Emerging findings on the genetic contribution to iron absorption have implications for programmes aimed at the eradication of iron deficiency by supplementation or fortification of the diet.
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