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Iron fortification of food is a methodology utilized worldwide to address iron deficiency. A critical problem in some food fortification programs is the lack of bioavailability of iron compounds. This article reviews presentations on iron fortification programs in the Americas and the technical and practical barriers faced by the programs. Vitamin A fortification of staple foods Vitamin A is important for visual health immune function and fetal growth and development. Vitamin A deficiency is a public health problem in many parts of the world particularly Africa and South-East Asia. Fortification of staple foods Fortifying staple foods is an effective and sustainable solution to improve the nutritional status particularly among low-income population groups. Voluntary fortification allows food manufacturers to choose what vitamins and minerals they add to food as long as there are permissions in the Code.