Preventing Iron Deficiency Through Food Fortification

Hurrell, Richard F.

doi:10.1111/j.1753-4887.1997.tb01608.x

Cited by 306 publications

(175 citation statements)

References 70 publications

(24 reference statements)

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“…The main requirements for an iron source to be used effectively as a fortificant is to have sufficiently high bioavailability without causing any undesirable sensory changes in the food vehicles such as flours, breakfast cereals, cereal-based complementary foods, salt, milk, and milk based products. This has proved particularly challenging, as iron salts such as ferrous sulphate are highly reactive to the food vehicle, whereas iron compounds that have a better compatibility profile such as electrolytic iron have been reported to have low bioavailability [3,4].…”

Section: Introductionmentioning

confidence: 99%

Ascorbyl palmitate/DSPE-PEG nanocarriers for oral iron delivery: Preparation, characterisation and in vitro evaluation

Zariwala

Farnaud

Merchant

et al. 2014

Colloids and Surfaces B: Biointerfaces

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Section: Introductionmentioning

confidence: 99%

Ascorbyl palmitate/DSPE-PEG nanocarriers for oral iron delivery: Preparation, characterisation and in vitro evaluation

Zariwala

Farnaud

Merchant

et al. 2014

Colloids and Surfaces B: Biointerfaces

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“…This finding was in agreement with a study by ref. [58] where minimum fat oxidation was observed in NaFeEDTA fortified wheat flour (15mg Fe/100g) over a period of six months. Aluminium packaging received better scores, which may be attributed to its efficient barrier property for moisture and gases.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Iron Bioavailability, Storability and Sensory Evaluation of Iron Fortified Extruded Snacks Intended to Alleviate Iron Deficiency in Indian Children

Gaur

Visvanathan²

2015

IJNFS

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Abstract:Iron deficiency is one of the major health problems in India and is significantly affecting the growth and development of children. The mid day meals offered as an intervention to improve nutritional standards could not fulfill daily iron requirements of children. Iron fortified snack products were developed to supplement these daily meals, by extrusion cooking of nutritional orphan crop finger millet added with fortifying agents NaFeEDTA (sodium iron ethylenediaminetetraacetate) or ferrous fumarate and aonla (Emblica officinalis Gaertn); as a source of ascorbic acid. The extrusion variables were optimized at moisture 18%, barrel temperature 115°C, screw speed 260 rpm and addition of cassava at the rate of 30 %, based on the expansion ratio. Iron bioavailability from products was assessed in terms of Haemoglobin Maintenance Efficiency (HME) through Haemoglobin regeneration assay in chicks. Overall HME was significantly different (p < 0.05) for feed fortified with ferrous fumarate (28.66 %), feed fortified with NaFeEDTA (35.26 %), and feed without fortificant (19.15%). Addition of aonla powder to chick feed significantly improved the HME in case of ferrous fumarate whereas, showed no significant effect in the case of NaFeEDTA and feeds without fortificant. Storage stability was evaluated on the basis of density, hardness, and sensory characteristics for both fresh and stored samples. Samples were fried, dusted with spice mix and were packed for storage studies in low-density polyethylene (LDPE) and aluminium foil packaging material, with or without nitrogen flushing. In conclusion, products fortified with NaFeEDTA and packed in aluminium foil with nitrogen flushing were found optimal in terms of iron bioavailability, storability and consumer acceptability.

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“…As ferrous sulfate causes unacceptable sensory changes in many cereal-based foods (Hurrell, 1997), most commercial complementary foods are fortified with either ferrous fumarate, ferric pyrophosphate or electrolytic iron. The recommendation to use ferrous fumarate in complementary foods for infants and for feeding a young child was based on iron absorption studies carried out in adults consuming infant cereals.…”

Section: Introductionmentioning

confidence: 99%

A comparison of the bioavailability of ferrous fumarate and ferrous sulfate in non-anemic Mexican women and children consuming a sweetened maize and milk drink

et al. 2010

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Background/Objectives: Ferrous fumarate is recommended for the fortification of complementary foods based on similar iron absorption to ferrous sulfate in adults. Two recent studies in young children have reported that it is only 30% as well absorbed as ferrous sulfate. The objective of this study was to compare iron absorption from ferrous fumarate and ferrous sulfate in infants, young children and mothers. Subjects/Methods: Non-anemic Mexican infants (6-24 months), young children (2-5 years) and adult women were randomly assigned to receive either 4 mg Fe (women) or 2.5 mg Fe (infants and young children) as either [ 57 Fe]-ferrous fumarate or [ 58 Fe]-ferrous sulfate added to a sweetened drink based on degermed maize flour and milk powder. Iron absorption was calculated based on incorporation of isotopes into erythrocytes after 14days. Results: Within each population group, no significant differences (P40.05) in iron absorption were found between ferrous fumarate and ferrous sulfate. Mean iron absorption from ferrous fumarate vs ferrous sulfate was 17.5 vs 20.5% in women (relative bioavailability (RBV) ¼ 86), 7.0 vs 7.2% in infants (RBV ¼ 97) and 6.3 vs 5.9% in young children (RBV ¼ 106). Conclusions: Ferrous fumarate is as well absorbed as ferrous sulfate in non-anemic, iron sufficient infants and young children, and can be recommended as a useful fortification compound for complementary foods designed to prevent iron deficiency. Further studies are needed to clarify its usefulness in foods designed to treat iron deficiency.

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Preventing Iron Deficiency Through Food Fortification

Cited by 306 publications

References 70 publications

Ascorbyl palmitate/DSPE-PEG nanocarriers for oral iron delivery: Preparation, characterisation and in vitro evaluation

Ascorbyl palmitate/DSPE-PEG nanocarriers for oral iron delivery: Preparation, characterisation and in vitro evaluation

Iron Bioavailability, Storability and Sensory Evaluation of Iron Fortified Extruded Snacks Intended to Alleviate Iron Deficiency in Indian Children

A comparison of the bioavailability of ferrous fumarate and ferrous sulfate in non-anemic Mexican women and children consuming a sweetened maize and milk drink

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