Many iron fortificants have problems of imparting unacceptable colour and taste to the food product, decreasing the stability and bioavailability of iron. In this study, a novel method of developing a bioavailable iron fortificant is presented. Chelation and encapsulation are used to preserve iron in ferrous state, and also to minimize the unacceptable colour changes imparted by the fortificant...

Current interest in preventive nutritional supplementation strategies during the reproductive cycle in developed countries focuses mainly on iron and folic acid. Iron deficiency is the most common cause of anaemia. Inadequate iron nutrition is mainly a problem in developing countries but it also seems to affect a large proportion of pregnant women in the industrialised world. There is no chance...

The relationship between iron status and food iron absorption was evaluated in 75 normal volunteers, 15 patients with idiopathic hemochromatosis, and 22 heterozygotes by using double extrinsic radioiron tags to label independently the nonheme and heme iron components of a hamburger meal. In normal subjects, absorption from each of these pools was inversely correlated with storage iron, as measu...

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...

This paper reviews current knowledge and experience with food-based approaches to reduce vitamin A and iron deficiencies. It presents a review of recently published literature, highlights some of the lessons learned, and identifies knowledge gaps and research priorities. The main strategies reviewed are food-based interventions that aim at (1) increasing the production, availability and access ...