Food Fortification to Prevent and Control Iron Deficiency

Abstract

AFRICAN PUBLICATIONS Abstract: Iron deficiency anaemia, one of the most prevalent problems of micronutrient malnutrition, occurs in many developing countries. Causes of the problem are many, but one of the major causes is low bioavailability of food iron. An increase in the supply of absorbable iron-rich food in the diet should decrease the prevalence of iron deficiency anaemia. One of the strategies to overcome the high prevalence of iron deficiency anaemia in developing countries is to fortify food products with iron, with the goal of increasing the level of iron consumption resulting in improved nutritional status. Food fortification is the most cost effective, sustainable and optimal approach in the battle against iron deficiencies in developing countries. Iron fortification does not have the gastro-intestinal side effects that iron supplements often induce. Fortification iron can be divided into two main forms namely haem iron and non-haem iron. Non-haem iron is more often used for fortification purposes because of availability of and lower cost. Most iron-fortified foods contain potential absorption inhibitors, for example, phytates, polyphenols containing galloyl groups, oxalates and calcium. It is essential to prevent the fortification iron from reacting with the absorption inhibitors. To ensure adequate absorption therefore, various factors must be considered before initiating a fortification programme. These include cost effectiveness of fortification in increasing absorbable iron, palatability of the fortified food and the etiology of iron deficiency. It is thus important to carefully select the food vehicles to be fortified as well as the iron fortificants to be added. A successful iron fortification program depends heavily upon the absorption of the added iron and its protection from some absorptive inhibitors. This paper focuses on the latest technical advancement ruling the selection of food vehicles and iron fortification compounds with the aim of ensuring adequate absorption of fortified iron. The optimization of the iron fortification compounds with the highest potential absorption causing the least subsequent organoleptic problems in the food vehicles is first discussed, followed by a description of ways of protecting and enhancing the absorption of fortification iron, such as applications of acidifiers, haemoglobin, sodium iron ethylene diamine tetra-acetate and amino acid-chelated iron. Finally, the major foods that are used as iron fo...