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Introduction to the programme guidance for the use of iodised salt in processed foods and its pilot implementation, strengthening strategies to improve iodine status

PloS one, 2023-10, Vol.18 (10), p.e0274301-e0274301

2023

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Eliminating Iodine Deficiency in China: Achievements, Challenges and Global Implications

Nutrients, 2017-04, Vol.9 (4), p.361

2017

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Estimated contribution of most commonly consumed industrialized processed foods to salt intake and iodine intakes in Sri Lanka

PloS one, 2021-09, Vol.16 (9), p.e0257488-e0257488

2021

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Modelling the contribution of iodised salt in industrially processed foods to iodine intake in Macedonia

PloS one, 2022-01, Vol.17 (1), p.e0263225-e0263225

2022

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Iodine status of non-pregnant women and availability of food vehicles for fortification with iodine in a remote community in Gulf province, Papua New Guinea

PloS one, 2019-11, Vol.14 (11), p.e0224229-e0224229

2019

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Iodine status of children and knowledge, attitude, practice of iodised salt use in a remote community in Kerema district, Gulf province, Papua New Guinea

PloS one, 2018-11, Vol.13 (11), p.e0197647-e0197647

2018

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The Potential Contribution of Fortified Maize Flour, Oil, Rice, Salt, and Wheat Flour to Estimated Average Requirements and Tolerable Upper Intake Levels for 15 Nutrients in 153 Countries

Nutrients, 2021-02, Vol.13 (2), p.579

2021

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Anaemia prevalence over time in Indonesia: estimates from the 1997, 2000, and 2008 Indonesia Family Life Surveys

Asia Pacific Journal of Clinical Nutrition, 2015-09, Vol.24 (3), p.452-455

2015

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Limits to commercially iodized salt to address dietary iodine deficiency in rural Papua New Guinea

Asia Pacific Journal of Clinical Nutrition, 2020-07, Vol.29 (2), p.414-422

2020

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Instant Noodles Made with Fortified Wheat Flour to Improve Micronutrient Intake in Asia: A Review of Simulation, Nutrient Retention and Sensory Studies

Asia Pacific Journal of Clinical Nutrition, 2017-01, Vol.26 (2), p.191-201

2017

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Potential Dietary Contributions From Rice and Wheat Flour Fortification in the Solomon Islands: Results From the 2012-2013 Household Income and Expenditure Survey

Food and nutrition bulletin, 2019-03, Vol.40 (1), p.71-86

2019

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Universal Salt Iodisation: Lessons learned from Cambodia for ensuring programme sustainability

Maternal and child nutrition, 2020-10, Vol.16 (S2), p.e12827-n/a

2020

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Has Asia Achieved Universal Salt Iodization and Eliminated Iodine Deficiency?

Annals of nutrition and metabolism, 2019-01, Vol.75, p.389

2019

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The legislative framework for salt iodization in Asia and the Pacific and its impact on programme implementation

Public health nutrition, 2017-11, Vol.20 (16), p.3008-3018

2017

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Performance of rapid test kits to assess household coverage of iodized salt

Public health nutrition, 2016-10, Vol.19 (15), p.2712-2724

2016

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Analysis of the Family Life Surveys in Indonesia: The Contribution of Wheat Flour Fortification to Reducing Anemia

The FASEB journal, 2015-04, Vol.29 (S1)

2015

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Comparison of Salt Iodization Requirements in National Standards with Global Guidelines

Current developments in nutrition, 2022-08, Vol.6 (8), p.nzac116-nzac116, Article nzac116

2022

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Comparison of Salt lodization Requirements in National Standards with Global Guidelines

Current developments in nutrition, 2022-08, Vol.6 (8), p.1

2022

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Use of Iodized Salt in Processed Foods Improves Effectiveness, Sustainability and Equity in Improving Iodine Nutrition: Experiences and Recommendations

Annals of nutrition and metabolism, 2019-01, Vol.75, p.388

2019

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Global Fortification Data Exchange: Actionable Food Fortification Data All in One Place

Annals of nutrition and metabolism, 2019-01, Vol.75, p.338

2019

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Common Asian Wheat Flour-based Foods: Impact of Flour Fortification on Processing Factors and Organoleptic Properties

European Journal of Nutrition & Food Safety, 2015-01, Vol.5 (5), p.790-791

2015

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A GLOBAL FOOD FORTIFICATION DATA REPOSITORY: ENSURING THE AVAILABILITY OF DATA FOR PROGRAM MONITORING, ACCOUNTABILITY, ADVOCACY, AND STRATEGIC DECISION MAKING

Annals of nutrition and metabolism, 2017-10, Vol.71, p.771

2017

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Instant noodles made with fortified wheat flour to improve micronutrient intake in Asia: a review of simulation, nutrient retention and sensory studies

Asia Pacific Journal of Clinical Nutrition, 2017-03, Vol.26 (2)

2017

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Regulatory Monitoring Systems of Fortified Salt and Wheat Flour in Selected Asean Countries

Food and nutrition bulletin, 2013-06, Vol.34 (2_suppl1), p.S102-S111

2013

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Instant noodles made with fortified wheat flour to improve micronutrient intake in Asia: A review of simulation, nutrient retention and sensory studies

Asia Pacific journal of clinical nutrition, 2017-01, Vol.26 (2), p.191-201

2017

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Introduction to the programme guidance for the use of iodised salt in processed foods and its pilot implementation, strengthening strategies to improve iodine status

Eliminating Iodine Deficiency in China: Achievements, Challenges and Global Implications

Estimated contribution of most commonly consumed industrialized processed foods to salt intake and iodine intakes in Sri Lanka

Modelling the contribution of iodised salt in industrially processed foods to iodine intake in Macedonia

Iodine status of non-pregnant women and availability of food vehicles for fortification with iodine in a remote community in Gulf province, Papua New Guinea

Iodine status of children and knowledge, attitude, practice of iodised salt use in a remote community in Kerema district, Gulf province, Papua New Guinea

The Potential Contribution of Fortified Maize Flour, Oil, Rice, Salt, and Wheat Flour to Estimated Average Requirements and Tolerable Upper Intake Levels for 15 Nutrients in 153 Countries

Anaemia prevalence over time in Indonesia: estimates from the 1997, 2000, and 2008 Indonesia Family Life Surveys

Limits to commercially iodized salt to address dietary iodine deficiency in rural Papua New Guinea

Instant Noodles Made with Fortified Wheat Flour to Improve Micronutrient Intake in Asia: A Review of Simulation, Nutrient Retention and Sensory Studies

Potential Dietary Contributions From Rice and Wheat Flour Fortification in the Solomon Islands: Results From the 2012-2013 Household Income and Expenditure Survey

Universal Salt Iodisation: Lessons learned from Cambodia for ensuring programme sustainability

Has Asia Achieved Universal Salt Iodization and Eliminated Iodine Deficiency?

The legislative framework for salt iodization in Asia and the Pacific and its impact on programme implementation

Performance of rapid test kits to assess household coverage of iodized salt

Analysis of the Family Life Surveys in Indonesia: The Contribution of Wheat Flour Fortification to Reducing Anemia

Comparison of Salt Iodization Requirements in National Standards with Global Guidelines

Comparison of Salt lodization Requirements in National Standards with Global Guidelines

Use of Iodized Salt in Processed Foods Improves Effectiveness, Sustainability and Equity in Improving Iodine Nutrition: Experiences and Recommendations

Global Fortification Data Exchange: Actionable Food Fortification Data All in One Place

Common Asian Wheat Flour-based Foods: Impact of Flour Fortification on Processing Factors and Organoleptic Properties

A GLOBAL FOOD FORTIFICATION DATA REPOSITORY: ENSURING THE AVAILABILITY OF DATA FOR PROGRAM MONITORING, ACCOUNTABILITY, ADVOCACY, AND STRATEGIC DECISION MAKING

Instant noodles made with fortified wheat flour to improve micronutrient intake in Asia: a review of simulation, nutrient retention and sensory studies

Regulatory Monitoring Systems of Fortified Salt and Wheat Flour in Selected Asean Countries

Instant noodles made with fortified wheat flour to improve micronutrient intake in Asia: A review of simulation, nutrient retention and sensory studies

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