Food fortification programs effectively reduced the prevalence of deficiency diseases, including goitre (iodine deficiency), xerophthalmia (vitamin A deficiency), rickets (vitamin D deficiency), and anaemia (iron deficiency).

Authors

• Person: Not available Organization: BMJ
  History of modern nutrition science—implications for current ...

Sources

• History of modern nutrition science—implications for current ... www.bmj.com BMJ via serper

Referenced by nodes (2)

• anaemia concept
• iron deficiency concept