@article{fdi:010079474,
  title = {{F}ortified foods are major contributors to apparent intakes of vitamin {A} and iodine, but not iron, in diets of women of reproductive age in 4 {A}frican countries},
  author = {{F}riesen, {V}. {M}. and {M}buya, {M}. {N}. {N}. and {A}aron, {G}. {J}. and {P}achon, {H}. and {A}degoke, {O}. and {N}oor, {R}. {A}. and {S}wart, {R}. and {K}aaya, {A}. and {W}ieringa, {F}ranck and {N}eufeld, {L}. {M}.},
  editor = {},
  language = {{ENG}},
  abstract = {{B}ackground: {F}ood fortification is implemented to increase intakes of specific nutrients in the diet, but contributions of fortified foods to nutrient intakes are rarely quantified. {O}bjectives: {W}e quantified iron, vitamin {A}, and iodine intakes from fortified staple foods and condiments among women of reproductive age ({WRA}). {M}ethods: {I}n subnational ({N}igeria, {S}outh {A}frica) and national ({T}anzania, {U}ganda) cross-sectional, clustered household surveys, we assessed fortifiable food consumption. {W}e estimated daily nutrient intakes from fortified foods among {WRA} by multiplying the daily apparent fortifiable food consumption (by adult male equivalent method) by a fortification content for the food. {T}wo fortification contents were used: measured, based on the median amount quantified from individual food samples collected from households; and potential, based on the targeted amount in national fortification standards. {R}esults for both approaches are reported as percentages of the estimated average requirement ({EAR}) and recommended nutrient intake ({RNI}). {R}esults: {F}ortified foods made modest contributions to measured iron intakes (0%-13% {RNI}); potential intakes if standards are met were generally higher (0%-65% {RNI}). {F}ortified foods contributed substantially to measured vitamin {A} and iodine intakes (20%-125% and 88%-253% {EAR}, respectively); potential intakes were higher (53%-655% and 115%-377% {EAR}, respectively) and would exceed the tolerable upper intake level among 18%-56% of {WRA} for vitamin {A} in {N}igeria and 1%-8% of {WRA} for iodine in {N}igeria, {T}anzania, and {U}ganda. {C}onclusions: {F}ortified foods are major contributors to apparent intakes of vitamin {A} and iodine, but not iron, among {WRA}. {C}ontributions to vitamin {A} and iodine are observed despite fortification standards not consistently being met and, if constraints to meeting standards are addressed, there is risk of excessive intakes in some countries. {F}or all programs assessed, nutrient intakes from all dietary sources and fortification standards should be reviewed to inform adjustments where needed to avoid risk of low or excessive intakes.},
  keywords = {large-scale food fortification ; fortified foods ; nutrient intakes ; iron ; vitamin {A} ; iodine ; women of reproductive age ; {NIGERIA} ; {AFRIQUE} {DU} {SUD} ; {TANZANIE} ; {OUGANDA}},
  booktitle = {},
  journal = {{J}ournal of {N}utrition},
  volume = {150},
  numero = {8},
  pages = {2183--2190},
  ISSN = {0022-3166},
  year = {2020},
  DOI = {10.1093/jn/nxaa167},
  URL = {https://www.documentation.ird.fr/hor/fdi:010079474},
}