Food Fortification Strategy—Preventing Iron Deficiency Anemia: A Review

Huma, Nuzhat; Salim-ur-Rehman, .; Anjum, Faqir Muhammad; Murtaza, Mehwish; Sheikh, Munir A.

doi:10.1080/10408390600698262

Cited by 77 publications

(53 citation statements)

References 52 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Para éste fin los compuestos de hierro que son comúnmente usados son: sulfato ferroso, gluconato ferroso, lactato ferroso, citrato de amonio férrico, fumarato ferroso, succinato ferroso, sacarato férrico, hierro EDTA, hemoglobina y eritrocitos 13,14 . Entre los alimentos fortificados con hierro se mencionan: cereales, sal, azúcar, leche, condimentos y café [13][14][15][16] . A pesar de su potencial, la fortificación de alimentos tiene como principal limitante los cambios indeseables de color y sabor en los alimentos debido a los efectos oxidantes del hierro 6,7. Razones para encapsular hierro 6) Disminuir la precipitación de hierro en estómago.…”

Section: Introductionunclassified

Encapsulación de hierro: Otra estrategia para la prevención o tratamiento de la anemia por deficiencia de hierro

et al. 2017

View full text Add to dashboard Cite

show abstract

Section: Introductionunclassified

Encapsulación de hierro: Otra estrategia para la prevención o tratamiento de la anemia por deficiencia de hierro

et al. 2017

View full text Add to dashboard Cite

show abstract

“…Fortification of food like flour with Fe salt is also supposed to be an effective way however, it is dependent upon massive industrial processing and distribution [10,11]. Food diversification with the aim to improve crops such as legume seeds and green leafy vegetables with high Fe contents would be desirable and effective.…”

Section: Introductionmentioning

confidence: 99%

Biofortification of Wheat with Iron

Riaz

Huda

Abbas

et al. 2017

Int J of Adv in Sci Res

View full text Add to dashboard Cite

In various micronutrient-deficient countries, wheat is used as staple food, comprise more than 50% of the diet. Like many staple foods, wheat contains low concentration of iron (Fe). About two billion people globally have iron deficiency, especially in the regions where staple foods are based on cereal crops such as wheat. Because of high rate of Fe deficiency cases, increased Fe intake through staple food has become the main focused research area globally. As wheat is main source of protein and dietary energy for human beings, its potential to support reducing malnutrition related to Fe can be increased through producing genetically modified wheat varieties with high concentration of Fe. High Fe concentration in cereal crop is a major challenge. Even though during wheat is commonly fortify, promising and more long term solution is biofortification of wheat, which bases on the production of new wheat varieties with characteristically higher concentration of iron. Till now, may researches, which focused on increasing Fe in wheat, aimed at producing natural varieties in progenitor or related species. This review focused on the promising and sustainable approaching to maintain the improve concentration of iron in wheat.

show abstract

“…The recommendation of improving dietary habits is not easily accepted. Therefore, the use of fortified food with multiple micronutrients may represent one of the most effective methods in developed countries (8)(9)(10). In fact, several fortification methods have been developed in China, whereas no foods fortified with multiple micronutrients are currently available ( 11 ).…”

mentioning

confidence: 99%

Effects of Vitamin A, Vitamin A plus Iron and Multiple Micronutrient-Fortified Seasoning Powder on Preschool Children in a Suburb of Chongqing, China

Chen

et al. 2008

J Nutr Sci Vitaminol

View full text Add to dashboard Cite

Summary Preschool children in developing countries are likely to have multiple, concurrent micronutrient deficiencies. This study was designed to evaluate the effectiveness of different combinations of nutritional fortified diet to improve the blood levels of iron, vitamin A and other essential micronutrients in the preschool population of Banan District of Chongqing, China. From December 2005 to June 2006, a total of 226 2-6 y old preschool children were recruited from three nurseries in the area, and they were randomly assigned to three different fortified diet groups for 6 mo. Group I was fortified with vitamin A; groups II and III were fortified with vitamin A plus iron and vitamin A plus iron, thiamine, riboflavin, folic acid, niacinamide, zinc and calcium, respectively. Subjects' weight and height were measured for assessing the children's growth and development. Blood samples were taken at the beginning and the end of the 6-mo study period for measuring serum levels of micronutrients. Group III with the multiple micronutrient fortified diet was the most effective to improve the serum level of retinol from L and 125.1 (119.8, 131.6) g/L over the 6 mo of intervention period, but there were no difference among the three groups ( p Ͼ 0.05). Nevertheless, unexpected results were obtained when comparing the effects on growth status among the different supplement groups. Our study has demonstrated that a multiple micronutrient fortified diet for 6 mo is more effective to improve the levels of hemoglobin, serum retinol, and RBP as well as to facilitate the mobilization of iron storage in preschool children.

show abstract

Food Fortification Strategy—Preventing Iron Deficiency Anemia: A Review

Cited by 77 publications

References 52 publications

Encapsulación de hierro: Otra estrategia para la prevención o tratamiento de la anemia por deficiencia de hierro

Encapsulación de hierro: Otra estrategia para la prevención o tratamiento de la anemia por deficiencia de hierro

Biofortification of Wheat with Iron

Effects of Vitamin A, Vitamin A plus Iron and Multiple Micronutrient-Fortified Seasoning Powder on Preschool Children in a Suburb of Chongqing, China

Contact Info

Product

Resources

About