Maria Nieves Garcia-Casal, Juan Pablo Pena-Rosas, Mireille Mclean, Luz Maria De-Regil, Gerardo Zamora, and consultation working groups.

Published: August 10, 2016


Fortification of condiments or seasonings may be useful for delivering micronutrients if they are consumed consistently by most of the population, as occurs in many countries. The World Health Organization, in collaboration with the Micronutrient Initiative and the Sackler Institute for Nutrition Science at the New York Academy of Sciences, convened a technical consultation to review the role of condiments and seasonings in improving micronutrient status.

This paper introduces the background and rationale of the technical consultation, and summarizes the presentations and the main considerations proposed by the working groups. The consultation covered aspects related to implementation, monitoring, evaluation, and legal frameworks of fortification programs, as well as food safety and policy coherence for condiment fortification in the context of other public health strategies.


Annals of the New York Academy of Sciences



General Population



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