Consumption of fortified beverages significantly reduced the risk of anemia (RR 0.63 [0.54, 0.73], p < 0.001; n = 6 studies, defined as Hb < 110–120 g/L), iron deficiency (RR 0.32 [0.23,0.45], p < 0.001; n = 7 studies, defined as ferritin <27−45 pmol/L), and iron deficiency anemia (RR 0.13 [0.07, 0.25], p < 0.001; n = 3 studies, defined as a combination of biochemical criteria for iron deficiency and anemia) (Figure 1). The gene discussed is GSTM1; the disease is Iron deficiency anemia.