Figure 2 .

Effect of iron fortification of milk and cereals on hemoglobin (Hb) levels compared to non-fortified food. Only studies with iron fortification included (nā€‰=ā€‰13 RCT). Results are provided as weighted mean difference in hemoglobin (WMD: g/dl with 95%-CI; conversion to g/L with factor 10) between intervention and control group (iron single-fortification (1); iron multi micronutrient fortification (3); overall effect).

Eichler et al. BMC Public Health 2012 12:506   doi:10.1186/1471-2458-12-506
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