How to ensure adequate iron absorption from iron-fortified food.

Iron absorption from an iron-fortified food can be considered adequate if the target population is able to maintain or improve iron status while consuming the fortified food as part of a normal diet. This is not always easy to achieve. In fact, iron is the most difficult mineral to add to foods and it is additionally difficult to ensure adequate absorption. This is because the most soluble and absorbable iron compounds often cause unacceptable color and flavor changes when added to foods. Although less water-soluble iron compounds typically cause no organoleptic problems, they are poorly absorbed because they do not dissolve completely in the gastrointestinal tract during digestion. A further problem is the presence of absorption inhibitors, such as phytic acid or phenolic compounds, in the food vehicle. This scenario must be considered when designing and developing an iron-fortified food with adequate absorption. The development should proceed systematically in three distinct steps. Firstly, it is necessary to optimize the iron compound with respect to bioavailability and potentially unacceptable sensory changes in the food vehicle. Secondly, the amount of iron absorbed from the fortified food should be adjusted to meet the needs of the consumer. Lastly, efficacy studies should be conducted to demonstrate that regular consumption of the fortified food has a beneficial effect on the iron status of the target population.