Food Fortification Strategy - Preventing Iron Deficiency Anemia: A Review

Iron deficiency anemia (IDA) is a significant challenge in developing countries. It increases the risk of premature delivery and low birth weight. In children, IDA retards growth, impairs cognitive performance, and reduces physical activity. It also accelerates the mortality and morbidity rate in wo...

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Bibliographic Details
Published in:Critical reviews in food science and nutrition 2007-01, Vol.47 (3), p.259-265
Main Authors: Huma, N, Salim-Ur-Rehman, Anjum, F.M, Murtaza, M.A, Sheikh, M.A
Format: Article
Language:English
Subjects:
Anemia
Anemia, Iron-Deficiency - complications
Anemia, Iron-Deficiency - prevention & control
Bioavailability
Biological and medical sciences
Biological Availability
children
Children & youth
Diet
dietary diversification
dietary minerals
disease prevention
Drug Stability
Female
Flour
food enrichment
Food fortification
Food industries
Food, Fortified
fortified foods
Fundamental and applied biological sciences. Psychology
Humans
iron
iron deficiency
iron deficiency anemia
iron fortification
Iron, Dietary - administration & dosage
Iron, Dietary - pharmacokinetics
literature reviews
Nutrition
Pregnancy
women
Womens health
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Summary:Iron deficiency anemia (IDA) is a significant challenge in developing countries. It increases the risk of premature delivery and low birth weight. In children, IDA retards growth, impairs cognitive performance, and reduces physical activity. It also accelerates the mortality and morbidity rate in women. The key factors responsible include dietary elevated iron demand, socioeconomic, and disease status. To overcome IDA, disease control measures, dietary diversification, supplementation and iron fortification in food have been adopted. Iron fortification in food is considered a long term and sustainable strategy in the present scenario. For an efficient fortification program, the combination of iron fortificants and food vehicle must be safe, acceptable, and consumed by the target population. Moreover, it should not adversely affect acceptability and stability of the end product.
ISSN:1040-8398
1549-7852
DOI:10.1080/10408390600698262