Preventing iron deficiency through food fortification

Nutr Rev. 1997 Jun;55(6):210-22. doi: 10.1111/j.1753-4887.1997.tb01608.x.

Abstract

One way to prevent iron deficiency anemia in developing countries is through the fortification of food products with iron. In addition to avoiding undesirable color and flavor changes, the main challenge is to protect the fortification iron from potential inhibitors of iron absorption present in commonly fortified foods.

Publication types

  • Review

MeSH terms

  • Adult
  • Anemia, Iron-Deficiency / diet therapy
  • Anemia, Iron-Deficiency / epidemiology
  • Anemia, Iron-Deficiency / prevention & control*
  • Animals
  • Ascorbic Acid
  • Biological Availability
  • Child
  • Developing Countries
  • Edetic Acid
  • Female
  • Food, Fortified*
  • Hemoglobins / analysis
  • Humans
  • Iron / blood
  • Iron Deficiencies*
  • Iron, Dietary / administration & dosage
  • Iron, Dietary / pharmacokinetics
  • Iron, Dietary / therapeutic use*
  • Male
  • Prevalence
  • Rats

Substances

  • Hemoglobins
  • Iron, Dietary
  • Edetic Acid
  • Iron
  • Ascorbic Acid