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 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.
Huma
Nuzhat
N
Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
Salim-Ur-Rehman
Anjum
Faqir Muhammad
FM
Murtaza
M Anjum
MA
Sheikh
Munir A
MA
D018798:Anemia, Iron-Deficiency / Q000150:complications / Q000517:prevention & control*; D001682:Biological Availability; D004355:Drug Stability; D005260:Female; D005433:Flour; D005527:Food, Fortified; D006801:Humans; D019266:Iron, Dietary / Q000008:administration & dosage* / Q000493:pharmacokinetics; D011247:Pregnancy
D019266:Iron, Dietary