Table 5 Economic burden: production losses before and after iron fortification of wheat flour and condiments by age-group

After condiment and flour fortification (mean (95% CI))

411 [255.5: 623.1]

444.3 [221: 750.6]

34.6 [26.1: 44.2]

889.9 [581.5: 1306.8]

After flour and before condiment fortification (mean (95% CI))

425.4 [264.8: 644.5]

471.5 [234.6: 796.3]

36.3 [27.5: 46.4]

933.1 [609.2: 1371]

Before flour fortification (mean (95% CI))

437.6 [272.6: 662.6]

502.4 [250.1: 847]

38.2 [28.9: 48.8]

978.1 [636.8: 1438.1]

Absolute change attributable to flour fortification (mean)

12.2

30.9

1.9

45

Absolute change attributable to condiment fortification (mean)

14.4

27.2

1.7

43.2

Reduction attributable to flour fortification

2.8%

6.1%

5.0%

4.6%

Reduction attributable to condiment fortification

3.4%

5.8%

4.7%

4.6%