Fortified foods are major contributors to apparent intakes of vitamin A and iodine, but not iron, in diets of women of reproductive age in 4 African countries

Abstract

Food fortification is implemented to increase intakes of specific nutrients in the diet, but contributions of fortified foods to nutrient intakes are rarely quantified. We quantified iron, vitamin A, and iodine intakes from fortified staple foods and condiments among women of reproductive age (WRA