We work with governments, industry partners and other relevant stakeholders to ensure adequate fortification of staples (wheat flour, maize flour and rice) and condiments (double fortified salt) with iron and other micronutrients. We also advocate for policies to ensure that iron is routinely and adequately added to potential food vehicles, and supports the governments and industry partners in effective operationalization of these policies/guidance.
We worked with the University of Toronto to develop double-fortified salt, a scientific breakthrough that involves adding iron to iodized salt. This innovative discovery could potentially boost the health of two billion people suffering from iron-deficiency anaemia.
Fortification with iron programs implemented population-wide have been associated with a 34% reduction in the risk of anemia among women.
Nutrition International is also investing efforts and resources in assessing the feasibility and scope of fortifying pulses with iron and other micronutrients. In collaboration with University of Saskatchewan, we have established evidence on the efficacy of iron-fortified red lentils in improving body iron status of non-pregnant adolescents of rural Bangladesh, and undertaken other market and community assessments.