+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Iron deficiency and iron fortified foods: A review

Iron deficiency and iron fortified foods: A review

Food Research International 35(2-3): 225-231

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.

(PDF emailed within 1 workday: $29.90)

Accession: 010885131

Download citation: RISBibTeXText

Related references

Treatment of iron deficiency with an iron-fortified, fluid, cows milk associated to low doses of iron Comparison with the usual ferrous sulfate therapy. British Journal of Haematology 102(1): 40, July 1, 1998

Relationship between vitamin D deficiency, bone remodelling and iron status in iron-deficient young women consuming an iron-fortified food. European Journal of Nutrition 52(2): 695-703, 2013

Iron fortified milk versus iron medicine for the treatment of iron deficiency. Pediatric Research 47(4 Part 2): 193A, April, 2000

Controlling iron deficiency anemia through the use of home-fortified complementary foods. Indian Journal of Pediatrics 71(11): 1015-1019, 2004

Iron Bioavailability in Iron Fortified Cereal Foods: The Contribution of in vitro Studies. Critical Reviews in Food Science and Nutrition (): 0-0, 2015

Linking the bioavailability of iron compounds to the efficacy of iron-fortified foods. International Journal for Vitamin and Nutrition Research. Internationale Zeitschrift für Vitamin- und Ernahrungsforschung. Journal International de Vitaminologie et de Nutrition 77(3): 166-173, 2008

Linking the bioavailability of iron compounds to the efficacy of iron-fortified foods. International Journal for Vitamin and Nutrition Research 77(3): 166-173, 2007

Influence of inflammatory disorders and infection on iron absorption and efficacy of iron-fortified foods. Nestle Nutrition Institute Workshop Series 70: 107-116, 2015

Complementary foods fortified with micronutrients prevent iron deficiency and anemia in Vietnamese infants. Journal of Nutrition 140(12): 2241-2247, 2010

Iron status in Taiwan and availability of iron-fortified foods. Australian journal of nutrition and dietetics 55(1): S39-S40, 1998

Effectiveness of iron-fortified infant cereal in prevention of iron deficiency anemia. Pediatrics 91(5): 976-982, 1993

Iron-deficiency anemia in the nursing infant: its elimination with iron-fortified milk. Revista Medica de Chile 118(12): 1330-1337, 1990

Effect of iron fortified heinz rice powder on prevention of iron deficiency anemia. Acta Nutrimenta Sinica 12(3): 303-304, 1990

Efficacy of iron-fortified infant cereals in the prevention of iron deficiency in infants in China. Nutrition reports international 37(4): 695-701, 1988

Efficacy of iron fortified infant cereals in the prevention of iron deficiency anemia in infants. Acta Nutrimenta Sinica 11(2): 182-184, 1989