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N ovel staple food-based strategies to improve micronutrient status for better health in Africa

N ovel staple food-based strategies to improve micronutrient status for better health in Africa. First results: Yellow cassava with sufficient levels of beta-carotene produced in Kenya Reduced iron absorption due to malaria infection blunts efficacy of fortification programs

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N ovel staple food-based strategies to improve micronutrient status for better health in Africa

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  1. Novel staple food-based strategies to improve micronutrient status for better health in Africa First results: Yellow cassava with sufficient levels of beta-carotene produced in Kenya Reduced iron absorption due to malaria infection blunts efficacy of fortification programs Availability of booklet with traditional recipes of millet-, sorghum- and maize dishes and related sauces in west-Africa (English and French) Ready to use course handbook for ‘Training in Solutions of Micronutrient Malnutrition’ Contact Dr. Inge Brouwer, Wageningen University, inge.brouwer@wur.nl or visit website www.instapa.org The INSTAPA project receives funding from the European Union’s Seventh Framework Programme (Fp7/2007-2013) under grant agreement 211484)

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