Effect of intake of iron-fortified milk on levels of ferritin and hemoglobin in preschoolers: A systematic review and meta-analysis

Largueza, Caroline Bekman Diniz; Mocellin, Michel Carlos; Nunes, Juliana; Ribas, Simone Augusta

doi:10.1016/j.clnesp.2023.01.001

Cited by 3 publications

(2 citation statements)

References 22 publications

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“…Ascorbic acid has been found to moderately boost the iron bioavailability of dairy products (Stewart et al., 2018). Iron‐fortified cow milk successfully supplemented iron in children of 1–6 years (Diniz Largueza et al., 2023). Iron–casein complexes result in elevated iron bioavailability in young women, compared to ferrous sulphate (Henare et al., 2019).…”

Section: Current Solutions For Iron Deficiencymentioning

confidence: 99%

Factors affecting iron absorption and the role of fortification in enhancing iron levels

Perera,

Palliyaguruge,

Eapasinghe

et al. 2023

Nutrition Bulletin

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Iron is an important micronutrient required for a number of biological processes including oxygen transport, cellular respiration, the synthesis of nucleic acids and the activity of key enzymes. The World Health Organization has recognised iron deficiency as the most common nutritional deficiency globally and as a major determinant of anaemia. Iron deficiency anaemia affects 40% of all children between the ages of 6 and 59 months, 37% of mothers who are pregnant and 30% of women between the ages of 15 and 49 years worldwide. Dietary iron exists in two main forms known as haem iron and non‐haem iron. Haem iron is obtained from animal sources such as meat and shows higher bioavailability than non‐haem iron, which can be obtained from both plant and animal sources. Different components in food can enhance or inhibit iron absorption from the diet. Components such as meat proteins and organic acids increase iron absorption, while phytate, calcium and polyphenols reduce iron absorption. Iron levels in the body are tightly regulated since both iron overload and iron deficiency can exert harmful effects on human health. Iron is stored mainly as haemoglobin and as iron bound to proteins such as ferritin and hemosiderin. Iron deficiency affects individuals at increased risk due to factors such as age, pregnancy, menstruation and various diseases. Different solutions for iron deficiency are applied at individual and community levels. Iron supplements and intravenous iron can be used to treat individuals with iron deficiency, while various types of iron‐fortified foods and biofortified crops can be employed for larger communities. Foods such as rice, flour and biscuits have been used to prepare fortified iron products. However, it is important to ensure the fortification process does not exert significant negative effects on organoleptic properties and the shelf life of the food product.

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Section: Current Solutions For Iron Deficiencymentioning

confidence: 99%

Factors affecting iron absorption and the role of fortification in enhancing iron levels

Perera,

Palliyaguruge,

Eapasinghe

et al. 2023

Nutrition Bulletin

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“…Fortification or enrichment of food with these essential nutrient components can be an immediate and sustainable solution to overcome these deficiencies. This strategy is already in use and is considered a cost-effective public health intervention [9,10].…”

Section: Introductionmentioning

confidence: 99%

Jackfruit Seed as a Natural Source for Protein and Mineral Enrichment of Yogurt

Hossain,

Dewan,

Billah

et al. 2023

Journal of Food Processing and Preservation

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A significant proportion of the global population is currently suffering from protein and mineral malnutrition. Food enrichment or fortification is an effective strategy being utilized worldwide to fight malnutrition. The objective of the study was to extract protein and minerals from an underutilized natural source of jackfruit seed and to incorporate these nutrients into a widely consumed food yogurt. Protein isolation was achieved through the removal of the major component starch from jackfruit seed flour (JSF) followed by spray drying to get jackfruit seed protein isolate (JSPI). Mineral extraction was performed from the residuals after protein extraction. Four different yogurt samples were formulated enriched with varying concentrations of extracted protein (8%, 6%, 4%, and 2%) and a constant mineral concentration of 747 mg/100 g of yogurt. A plain yogurt served as the control sample (S5), which was not enriched with protein and mineral. The yogurts were successfully enriched with protein and minerals in this study. The sensory evaluation experiment suggested that the yogurt sample (S2) prepared with 6% protein and 747 mg/100 g mineral secured better sensory acceptance than any other sample prepared in this study. Shelf-life study showed that the yogurts were safe for consumption up to 12 days when stored under refrigeration temperature and 4 days when stored at room temperature.

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Consumers' willingness-to-pay for dairy and plant-based milk alternatives towards sustainable dairy: A scoping review

Madududu,

Jourdain,

Tran

et al. 2024

Sustainable Production and Consumption

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Effect of intake of iron-fortified milk on levels of ferritin and hemoglobin in preschoolers: A systematic review and meta-analysis

Cited by 3 publications

References 22 publications

Factors affecting iron absorption and the role of fortification in enhancing iron levels

Factors affecting iron absorption and the role of fortification in enhancing iron levels

Jackfruit Seed as a Natural Source for Protein and Mineral Enrichment of Yogurt

Consumers' willingness-to-pay for dairy and plant-based milk alternatives towards sustainable dairy: A scoping review

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