Food fortification strategies to deliver nutrients for the management of iron deficiency anaemia

Kaur, Naman; Agarwal, Aparna; Sabharwal, Manisha

doi:10.1016/j.crfs.2022.10.020

Cited by 21 publications

(14 citation statements)

References 91 publications

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“…Furthermore, iron‐fortified food production has been accepted as an economical, long‐term and sustainable solution for preventing iron deficiency (Berendsen et al., 2016). An effective strategy is to fortify widely consumed foods with iron, without altering their organoleptic properties (Kaur et al., 2022; Man et al., 2022).…”

Section: Current Solutions For Iron Deficiencymentioning

confidence: 99%

Factors affecting iron absorption and the role of fortification in enhancing iron levels

Perera,

Palliyaguruge,

Eapasinghe

et al. 2023

Nutrition Bulletin

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Iron is an important micronutrient required for a number of biological processes including oxygen transport, cellular respiration, the synthesis of nucleic acids and the activity of key enzymes. The World Health Organization has recognised iron deficiency as the most common nutritional deficiency globally and as a major determinant of anaemia. Iron deficiency anaemia affects 40% of all children between the ages of 6 and 59 months, 37% of mothers who are pregnant and 30% of women between the ages of 15 and 49 years worldwide. Dietary iron exists in two main forms known as haem iron and non‐haem iron. Haem iron is obtained from animal sources such as meat and shows higher bioavailability than non‐haem iron, which can be obtained from both plant and animal sources. Different components in food can enhance or inhibit iron absorption from the diet. Components such as meat proteins and organic acids increase iron absorption, while phytate, calcium and polyphenols reduce iron absorption. Iron levels in the body are tightly regulated since both iron overload and iron deficiency can exert harmful effects on human health. Iron is stored mainly as haemoglobin and as iron bound to proteins such as ferritin and hemosiderin. Iron deficiency affects individuals at increased risk due to factors such as age, pregnancy, menstruation and various diseases. Different solutions for iron deficiency are applied at individual and community levels. Iron supplements and intravenous iron can be used to treat individuals with iron deficiency, while various types of iron‐fortified foods and biofortified crops can be employed for larger communities. Foods such as rice, flour and biscuits have been used to prepare fortified iron products. However, it is important to ensure the fortification process does not exert significant negative effects on organoleptic properties and the shelf life of the food product.

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Section: Current Solutions For Iron Deficiencymentioning

confidence: 99%

Factors affecting iron absorption and the role of fortification in enhancing iron levels

Perera,

Palliyaguruge,

Eapasinghe

et al. 2023

Nutrition Bulletin

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“…In addition to affecting plants, excess P elements will cause the absorption of other elements, especially microelements such as iron (fe), copper (Cu), and zinc (Zn) disrupted. But the symptoms are not physically visible in plants, [12].…”

Section: Phosphorus (P) Nutrient Statusmentioning

confidence: 99%

The nutrient status of paddy fields is based on the results of the analysis of the Rice Soil Test Device (RSTD) in Jerukagung Village, Klirong District, Kebumen Regency.

Fatmawati

Setyawan²,

Haryanto

2023

TPJ

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This study aims to determine the nutrient status of the soil and obtain fertilization recommendations based on the results of the analysis of the Rice Soil Test Device (RSTD) in Jerukagung Village, Klirong District, Kebumen Regency. Data collection was carried out by data analysis with RSTD, direct interviews and distribution of questionnaires to farmers who own rice fields. Sample selection is carried out by random sample method (probability sampling). The number of samples taken by 30 farmers from 4 farmer groups who have paddy fields in Jerukagung Village, Klirong District, Kebumen Regency.Based on the test results using RSTD, with a low N content (86.67%) so it needs to be fertilized 250 kg of Urea / ha. The P content is high (86.67%) so it needs to be fertilized 50 kg SP-36/ha. The K content is medium (73.33%) so it needs to be fertilized 50 kg KCl / ha or by using straw as much as 5 tons / ha. The degree of acidity or pH in general is neutral (60%), which is in the range of pH 6-7 so that the recommendation for N fertilization is in the form of Urea with a conventional drainage system.

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“…According to WHO there are four main strategies that can be used to prevent and treat iron deficiency including supplementation with pharmaceutical preparations, disease reduction, diversification of food consumption and food fortification (Kaur et al, 2022;Pandey & Singh, 2013). However, several studies consider that administration of iron-folate supplemented with several other micronutrients is more attractive, better adherence, more effective in reducing the prevalence of anemia as well as a safe and effective means of supplementing a low-iron diet (Pandey & Singh, 2013;Thi Le et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

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Toruntju,

Zakaria,

Roqifoh

et al. 2023

JKM

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To assess the effect of sea rabbit capsules, papaya fruit juice and iron-folate capsules on Hb and ferritin levels in high school adolescent girls with anemia. Pre-post quasi experiment was used. Location at SMA Neg 3 Kendari. The sample count is 27.6 rounded up to 30 people. The number of treatment samples was 30 people and 20 people as controls. Administered 1 time/day, for 4 weeks Sept 2022. The intervention was carried out in the school room during the break after lunch. Give capsule A to the intervention group, capsule B to the control group. The dose of capsule A is 15 mg/day, and the dose of capsule B is iron 15 mg/day and folate 300 mcg/day. There were 98 participants in the screening, 33.3% suffering from anemia, 48.9% nutritional status Chronic Energy Deficiency. There was an average increase in hemoglobin levels in the five groups, between before and after treatment, but the increase was very small, not statistically significant, p<0.05. The same thing with serum ferritin, all treatment groups and control groups experienced an increase between before and after treatment, but the value was very small or not significant (p<0.05). The results of the ANOVA test showed that there was no difference in the average hemoglobin and ferritin levels between groups, the significant level (p) = 0.37 or > α = 0.05.There was no difference in hemoglobin levels and serum ferritin levels between before and after treatment, both in the treatment group and in the control group.

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Food fortification strategies to deliver nutrients for the management of iron deficiency anaemia

Cited by 21 publications

References 91 publications

Factors affecting iron absorption and the role of fortification in enhancing iron levels

Factors affecting iron absorption and the role of fortification in enhancing iron levels

The nutrient status of paddy fields is based on the results of the analysis of the Rice Soil Test Device (RSTD) in Jerukagung Village, Klirong District, Kebumen Regency.

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