There is no doubt that food fortification is an effective public health nutrition strategy to prevent micronutrient deficiencies at the population level. Rice is a common staple food in many African countries and is well suited for fortification because it is widely consumed and acceptable.1 Further, rice fortification is not limited to iron. Fortification of rice with multiple micronutrients has potential benefits beyond the reduction of micronutrient deficiencies. For example, fortification of rice with other micronutrients (e.g., vitamin A or zinc) can also benefit erythropoiesis and prevent anemia.
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