title: Preventing iron deficiency through food fortification.
abstract: One way to prevent iron deficiency anemia in developing countries is through the fortification of food products with iron. In addition to avoiding undesirable color and flavor changes, the main challenge is to protect the fortification iron from potential inhibitors of iron absorption present in commonly fortified foods.
authors.affiliation: Institute of Food Science, Swiss Federal Institute of Technology, Zürich, Switzerland.
authors.forename: R F
authors.initials: RF
authors.lastname: Hurrell
mesh_terms: D000328:Adult; D018798:Anemia, Iron-Deficiency / Q000178:diet therapy / Q000453:epidemiology / Q000517:prevention & control*; D000818:Animals; D001205:Ascorbic Acid; D001682:Biological Availability; D002648:Child; D003906:Developing Countries; D004492:Edetic Acid; D005260:Female; D005527:Food, Fortified; D006454:Hemoglobins / Q000032:analysis; D006801:Humans; D007501:Iron / Q000097:blood; D000090463:Iron Deficiencies; D019266:Iron, Dietary / Q000008:administration & dosage / Q000493:pharmacokinetics / Q000627:therapeutic use*; D008297:Male; D015995:Prevalence; D051381:Rats
chemical_list: D006454:Hemoglobins; D019266:Iron, Dietary; D004492:Edetic Acid; D007501:Iron; D001205:Ascorbic Acid