. 2023 Sep 1;2023(9):CD009604. doi: 10.1002/14651858.CD009604.pub2

3. Fortification profile of included studies per 100 grams of the condiment.

Study	Condiment	Fortification used (iron compound or unfortified condiment)	Elemental iron (mg)	Vitamin A (Retinol Equivalent)^$	Zinc (mg)	Folic acid (µg)	Vitamin B1 (thiamin) (mg)	Vitamin B2 (riboflavin) (mg)	Vitamin B3 (niacin) (mg)	Iodine (µg)	Calcium
Comparison 1 (condiments/seasonings fortified with iron alone versus unfortified condiments/seasonings)
Ballot 1989a (C)	Masala (curry powder)	NaFeEDTA	140^¥	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐
Ballot 1989a (C)	Masala (curry powder)	unfortified masala	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐
Chen 2005 (C)	soy sauce ^#	NaFeEDTA	26.4	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐
Chen 2005 (C)	soy sauce ^#	unfortified soy sauce	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐
Huo 2002	soy sauce ^#	unfortified soy sauce	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐
		low‐NaFeEDTA	112	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐
		high‐NaFeEDTA	448	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐
Longfils 2008	fish sauce^§	NaFe‐EDTA	81.9	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐
		FeSO4+citrate	81.9	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐
		Unfortified fish sauce	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐
Thuy 2003a	fish sauce^§	NaFeEDTA	81.9	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐
Thuy 2003a	fish sauce^§	unfortified fish sauce	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐
Thuy 2005 (C)	fish sauce^§	NaFeEDTA	41	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐
Thuy 2005 (C)	fish sauce^§	unfortified fish sauce	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐
Comparison 2 (condiments/seasonings fortified with iron with other micronutrients versus condiments/seasonings fortified with same micronutrients without iron)
Andersson 2008	salt	micronized ground ferric pyrophosphate  (MGFePP)	200	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	3000	‐‐
		encapsulated ferrous fumarate (EFF) as EFF mix (EFF, soy stearine, titanium dioxide, hydroxypropyl methylcellulose + sodium hexa metaphosphate)	200	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	3000	‐‐
		unfortified salt	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	3000	‐‐
Asibey‐Berko 2007	salt	ferrous fumarate + weekly placebo	100	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	5000	‐‐
		ferrous fumarate + weekly 70mg iron supplement	100	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	5000	‐‐
		unfortified salt + weekly placebo	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	5000	‐‐
Chen Ke 2008	seasoning powder (as 2.5 g pouches)	unfortified seasoning powder	‐‐	17440	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐
		ferric sodium edentate	480	17440	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐
		ferric sodium edentate	480	17440	480	8000	2.8	2.8	2.8	‐‐	32000 (calcium carbonate)
Haas 2014	salt	microencapsulated ferrous fumarate + Iodate	110	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	4700 (iodate)	‐‐
Haas 2014	salt	Potassium iodate	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	4700 (iodate)	‐‐
Zimmermann 2002	salt	microencapsulated ferrous sulphate with partially hydrogenated vegetable oil	100	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	2500	‐‐
Zimmermann 2002	salt	Potassium iodide (KI)		‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	2500	‐‐
Zimmermann 2004a	salt	micronised ferric pyrophosphate + Potassium iodate	200	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	2500	‐‐
Zimmermann 2004a	salt	Potassium iodate		‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	2500	‐‐
Non‐randomised studies
Nadiger 1980	salt	ferric orthophosphate + sodium hydrogen sulphate	100	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐
Nadiger 1980	salt	unfortified salt	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐
Vinodkumar 2007	salt	ferrous sulfate (chelated with malic acid and sodium hexa metaphosphate) and Potassium iodate	100	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	4000	‐‐
Vinodkumar 2007	salt	Potassium iodate	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	4000	‐‐
Wegmuller 2006	Salt	micronized ground ferric pyrophosphate (FePP)	300	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐
Wegmuller 2006	Salt	Potassium iodate	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐
Working Group 1982	salt	FePO₄ withNaHSO₄	100	‐‐	‐‐		‐‐	‐‐	‐‐	‐‐	‐‐
Working Group 1982	salt	unfortified salt		‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐	‐‐

^$ One international unit (IU) vitamin A is equivalent to 0.0003 mg of retinol, 0.0006 mg of beta‐carotene and 0.0012 mg of other pro‐vitamin A carotenoids. ^¥ Equivalent to 25 umol of iron per gram of masala. ^# 100 ml of soy sauce is equivalent to 112 gram of soy sauce.^§ 100 ml of fish sauce is equivalent to 122 grams of fish sauce