Food fortification strategies to deliver nutrients for the management of iron deficiency anaemia (original) (raw)

Iron deficiency and iron fortified foods—a review

Food Research International, 2002

Iron is a mineral that is necessary for producing red blood cells and for redox processes. Iron deficiency is considered to be the commonest worldwide nutritional deficiency and affects approximately 20% of the world population. Lack of iron may lead to unusual tiredness, shortness of breath, a decrease in physical performance, and learning problems in children and adults, and may increase your chance of getting an infection. This deficiency is partly induced by plant-based diets, containing low levels of poorly bio-available iron. The most effective technological approaches to combat iron deficiency in developing countries include supplementation targeted to high risk groups combined with a program of food fortification and dietary strategies designed to maximize the bio-availability of both the added and the intrinsic food iron. In this paper, different aspects related to iron-fortified foods is reviewed. These include used iron compounds, considering its bioavailability and organoleptic problems, food vehicles and possible interactions.

Iron fortification of foods: overcoming technical and practical barriers

The Journal of nutrition, 2002

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. Effective programmatic strategies will incorporate systematic consideration of sound program management, ensure consumption of fortified foods, and promote advocacy and supportive legislation. However, these factors are often overlooked or are not addressed coherently. Key components to consider in implementation of iron fortification programs include: utilization of foods and condiments containing fortificants that are bioavailable; program development and its implementation coordinated with targeted communications; utilizing resources from public/private sector partnerships; and operational research on how to overcome practical barriers for succ...

Food Fortification to Combat Iron Deficiency Anaemia

International Journal of Advanced Nutritional and Health Science, 2013

Among the various blood disorder anemia is a widespread health problem associated with an increased risk of morbidity and mortality, especially in pregnant women and young children. The major causes for anemia are both nutritional (vitamin and mineral deficiencies) and non-nutritional (infection and hemoglobinopathies). In particular, the major factors that contribute to the onset of anemia are iron deficiency and malaria. The present review focuses on the various intervention programmers for eradicating iron deficiency anaemia.

Eradication of iron deficiency anemia through food fortification: the role of the private sector

The Journal of nutrition, 2002

Delivering iron fortified foods that provide meaningful levels of bioavailable iron without altering the accepted appearance and taste of the product presents multiple challenges. Issues relating to food technology, product formulation, acceptance and efficacy evaluation, marketing and quality control must all be addressed. Procter & Gamble Company has developed a unique technology that stabilizes iron in an aqueous system. Utilizing this technology, a fortified powder drink has been developed that is easy to distribute, store and use and that delivers 20-30% of the U. S. RDA for iron, as well as significant amounts of vitamin A, iodine, zinc and vitamin C in a single serving. Acceptance, bioavailability and effectiveness trials have all produced positive results. This type of fortified product can contribute to alleviating iron deficiency but requires scaling up, packaging, quality control and distribution through normal trade channels and public institutions to have a sustainable ...

Planning and Implementing Food Fortification Programs to Combat Micronutrient Malnutrition: Iron

Food and Nutrition Sciences, 2014

Iron deficiency anemia is the most prevalent nutritional deficiency in the world and food fortification is a cost-effective approach to combat it. This paper reviews the food fortification process with micronutrients, with special emphasis on iron and the most critical steps and common difficulties found when implementing a program. The first step is to measure the magnitude of the problem and the groups affected by iron deficiency and anemia, to determine if there is a need for fortification. Then the adequate iron compound and vehicle should be selected, to obtain a bioavailable form of iron in a frequently consumed food item without changing the taste, appearance or cooking characteristics of the final food item or complete meals containing it, to assure the acceptance by consumers. Before implementation, bioavailability studies are in order for the fortified food item and for complete meals especially typical or traditional meals, followed by field studies and pilot tests. Once implemented, the program should be monitored and evaluated continuously, and the impact on health assessed periodically to give the program the flexibility for continuation made changes or finalization when necessary. Other key elements for successful implementation of food fortification programs include the presence of a viable food industry; available channels for food marketing and distribution; a health care system to identify and monitor micronutrient malnutrition in the population; institutions for education, treatment and evaluation of the impact of the program; and continuous and effective input into the planning, implementation, monitoring and evaluation of the intervention to ensure sustainability of the intervention.

Iron fortification in foods and its absorption: A review

2019

The consequences of deficient of iron intake could be more dangerous than low energy diet in regular intake and it can cause anemia. The treatment of anemia is based on iron supplementation or by iron fortification in flour, bread and cereals, as these are the staple food. Fortification is the enrichment of the micronutrients in the food to overcome the deficiency. Iron fortification is a suitable strategy and long term goal to increase the iron intake. Controlling the iron deficiency anemia also depends on the enhanced gastrointestinal iron absorption and minimum quantity of iron absorption inhibitors. In vitro is the mimic of gastrointestinal digestion of human and provides important characterized strain data which is useful precursors to in vivo studies. This review article gives emphasis on major effect and application of iron fortified food to overcome iron deficient anemia.

Reflection on Iron: Strategy for Nutritional Security in Human

National Academy Science Letters, 2019

Micronutrient deficiency, especially of iron (Fe), in humans is a well-identified problem. The possible reasons behind the Fe deficiency in humans, particularly women and children, include the inadequate intake of Fe, reduced absorption, disparity between physiological demand and loss of Fe in human and Fe deficiency in soil. Among the available interventions, food supplementation is a common approach in many developed countries. However, in developing countries like India, bio-fortification of food crops is a feasible solution to eradicate the problem of malnutrition due to Fe deficiency. Genetic biofortification approach has the potentiality to reduce Fe malnutrition problem in human, but it is a protracted process. Agronomic bio-fortification of food crops could relatively be an easy solution in this regard. The article thus addresses the reasons behind Fe malnutrition in human and the possible strategies to overcome this problem, especially in India where most of the people are largely vegetarians.

Alternate strategies for improving iron nutrition: lessons from recent research

British Journal of Nutrition, 2001

Strategies such as dietary diversification and food fortification have yielded significant results in controlling iron deficiency anaemia in developed countries. Reducing the prevalence of iron deficiency anaemia in developing countries is still a matter of importance. The major factors responsible for iron deficiency anaemia in the vulnerable segments of developing countries are reduced intake and poor bioavailability of dietary iron. Dietary diversification and food-based approaches pose considerable challenges before they can be implemented on a wide scale. Anaemia control programmes based on the administration of prophylactic doses of iron and folic acid tablets have been widely implemented. As the programmes were not effective in countries such as India, the dosage of iron was increased. The role of excess iron in causing intestinal oxidative stress has drawn attention to other approaches of iron supplementation. Prophylactic administration of iron along with antioxidants like vitamins E and C or foods rich in these vitamins is one such strategy. To reduce the intestinal oxidative stress, intermittent supplementation of iron is being considered. The potential benefits and shortcomings of these approaches are reviewed.