Guidelines on food fortification with micronutrients - Nutritotal

CONTENTS4.5.3 Health consequences of deficiency andbenefits of intervention 814.6 Vitamin D 814.6.1 Prevalence of deficiency 824.6.2 Risk factors for deficiency 834.6.3 Health consequences of deficiency andbenefits of intervention 844.7 Calcium 844.7.1 Prevalence of deficiency 844.7.2 Risk factors for deficiency 854.7.3 Health consequences of deficiency andbenefits of intervention 864.8 Selenium 864.8.1 Prevalence of deficiency 864.8.2 Risk factors for deficiency 884.8.3 Health consequences of deficiency andbenefits of intervention 884.9 Fluoride 894.9.1 Prevalence of dental caries 894.9.2 Risk factors for low intakes 904.9.3 Health consequences of low intakes andbenefits of intervention 904.10 Multiple micronutrient deficiencies 914.10.1 Prevalence and risk factors 914.10.2 Health consequences and benefits ofintervention 91Part III. Fortificants: physical characteristics, selection and use withspecific food vehicles 93Introduction 95Chapter 5 Iron, vitamin A and iodine 975.1 Iron 975.1.1 Choice of iron fortificant 975.1.2 Methods used to increase the amount of ironabsorbed from fortificants 1005.1.3 Novel iron fortificants 1025.1.4 Sensory changes 1045.1.5 Experience with iron fortification of specific foods 1045.1.6 Safety issues 1105.2 Vitamin A and β-carotene 1115.2.1 Choice of vitamin A fortificant 1115.2.2 Experience with vitamin A fortification ofspecific foods 1125.2.3 Safety issues 1175.3 Iodine 1185.3.1 Choice of iodine fortificant 1185.3.2 Experience with iodine fortification of specificfoods 1195.3.3 Safety issues 122v