Publications by authors named "Magdy Shehata"
Article Synopsis
- - The current measure for universal salt iodisation (USI) is the percentage of households using properly iodised salt, but as processed food consumption rises, the role of household salt is diminishing.
- - Case studies from countries like Egypt, Indonesia, and Ukraine explored how the processed food industry incorporates iodised salt and assessed its potential contribution to iodine intake.
- - Findings showed that iodised salt in processed foods could provide 10% to 80% of the recommended iodine intake, suggesting that national USI strategies should foster industry cooperation and enforce regulations to enhance iodine levels in the population.
Background: Micronutrient deficiencies, especially iron-deficiency anemia, are a public health problem in Egypt, where anemia rates almost doubled in the years from 2000 to 2005. In 2008, the Government of Egypt began implementation of a 5-year national program to fortify with iron and folic acid the wheat flour used in baking subsidized baladi bread, the staple food consumed by a majority of low- income groups.
Objective: To project the achievements of this national Wheat Flour Fortification Program.