Micronutrient deficiencies such as iron, iodine, folate, vitamin A, and zinc remain a significant public health problem with devastating short-term and long-term impacts, especially among women and children, adolescents, and the elderly. The remarkable magnitude of these deficiencies occurs despite significant scientific, political, economic, and technological advances over the past 30 years. Indeed, only a small fraction of staple foods that are fortifiable are fortified. The editors of Food Fortification in a Globalized World put together a comprehensive book featuring thorough reviews on key issues and opportunities by leading experts around the globe from academic, government, industry, and civil society organization sectors.
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