PREVENTING IRON DEFICIENCY THROUGH FOOD FORTIFICATION

Authors

  • J. F. Haro
  • C. Martínez Graciá
  • Mª Jesús Periago
  • G. Ros
Keywords: deficiencia de hierro, anemia, enriquecimiento, hierro

Abstract

There is a clear evidence of a high prevalence of iron defi ciency anemia in developing countries and, to a lesser extent, in the more industrialised countries of the world. Most critically affected are infants, schoolage children, and women of reproductive age. The fortifi cation of foods is regarded as the most cost-effective long-term approach to reducing the prevalence of iron deficiency. The success of a food fortification program depends on the absorbability of the added iron and its protection from major dietary absorption inhibitors. This review focuses on the technical aspects governing the choice of food vehicle and iron compound with the aim of ensuring an adequate absorption of iron fortifi cation.

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Published
18-03-2008
How to Cite
Haro, J. F., Martínez Graciá, C., Periago, M. J., & Ros, G. (2008). PREVENTING IRON DEFICIENCY THROUGH FOOD FORTIFICATION. Anales de Veterinaria de Murcia, 21, 7–21. Retrieved from https://revistas.um.es/analesvet/article/view/2921
Issue
Vol. 21 (2005)
Section
Revisiones

 

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