Iron Fortification of Wheat Flour: Bioavailability Studies
نویسندگان
چکیده
منابع مشابه
Fortification of Wheat Flour With Iron: A National Fortification Program in Iran
Food fortification with iron can be an inexpensive, simple and effective strategy for controlling and preventing iron deficiency and anemia in many countries . Since iron deficiency was one of the main public health problems in Iran, the Ministry of Health and Medical Education (MOH&ME) started technical and pilot studies on subjects about 16 years ago (in 2001). Based on the results obtained a...
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Introduction In many developing countries, fortification of flour with iron is now a feasible and costeffective strategy to reduce the prevalence of iron deficiency. In developed countries, fortification of flour with iron during the last half of the twentieth century was an essential factor in the reduction of iron deficiency. Nevertheless, in some of these developed countries, programs of iro...
متن کاملVitamin A fortification of wheat flour: considerations and current recommendations.
BACKGROUND Vitamin A deficiency is a major public health nutrition problem, affecting an estimated 190 million preschool-aged children and 19 million pregnant and lactating women globally, and 83 million adolescents in Southeast Asia alone. Its consequences (disorders) include xerophthalmia (the leading cause of early childhood blindness), increased severity of infection, anemia, and death. Bec...
متن کاملFortification of wheat flour and maize meal with different iron compounds: results of a series of baking trials.
BACKGROUND Wheat and maize flour fortification is a preventive food-based approach to improve the micronutrient status of populations. In 2009, the World Health Organization (WHO) released recommendations for such fortification, with guidelines on the addition levels for iron, folic acid, vitamin B12, vitamin A, and zinc at various levels of average daily consumption. Iron is the micronutrient ...
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ژورنال
عنوان ژورنال: Food and Nutrition Bulletin
سال: 2002
ISSN: 0379-5721,1564-8265
DOI: 10.1177/15648265020233s139